Advice on my kit wine - Selection Estate Series Yamhill County Pinot Noir

One more piece of information. :*)

As suggested, I bulk aged it, so I added 1/4 teaspoon of Pot Metabisulphite - this bulk aging was January 10th to July when I bottled it. Then I let it sit until now to open it.

Just wondering if others have experienced this kit and if it is brownish also, or if I should drink these 30 bottles this week. smile. snicker.

DAve

Dave Allis> Hi.

If it smells and tastes ok, then my guess is it's just how the kit comes out. I don't do red kits but noticed than on some whites the colour was pretty deep gold, which also doesn't happen for fresh white juice.

Pp

That's my guess also. Just thought someone else had done the kit.

thanks. DAve

pp wrote:

You could always pop a quick email to Winexpert - who knows, you might end up with a free kit ;-0

Pp

Pinot Noir sounded familiar so I checked my records.

Sorry, but mine is the Wine Expert Limited Edition 2004 New Zealand Pinot Noir started 2/13/05, bottled 5/1/05. No brownish color though.

Good idea. I've sent them a note about my brown-ish edged wine from their kit. I'll let you'all know the reply.

DAve

pp wrote:

WinExperts reply was:

------------- It sounds like your Oregon Pinot Noir has oxidized. Did you rack off the sediment and add extra metabisulphite before you left it to bulk age for

We don’t really recommend bulk ageing, since you have to check your sulphite levels periodically and add more sulphite as time goes by to prevent oxidation. Even though your airlock never went dry, the carboy is not airtight. Commercial wineries usually age their wines in bottles. Since your Pinot Noir tastes okay, I suggest you drink it up soon.

--------------

Which is what I suspected just didn't know why it had done it. Looks like carboys are not airtight even with airlocks.

Well, time to drink up! 28 bottles to go... DAve

Dave Allis> Good idea. I've sent them a note about my brown-ish edged wine from

Dave Allison wrote: Looks like carboys are not airtight even with airlocks.

Next time, use the rubber bung without the airlock. Just plug up the bung hole.

Guy

Last note on this wine kit. It's gone south. I tried to drink as many as possible (and friends) but now I have 9 bottles that might make a good wine vinegar. Doing Google, Jack's site, etc. I can't find how to actually make it vinegar when it is gone.

Well, I think what I hear is: add 20% real vinegar and let it sit in a gallon jug for a month. And it's vinegar.

Is this all there is to it? DAve

Dave Allis> Makes sense to me. I guess once fermentation is done, the airlock isn't