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

Hi. I started the above kit Nov 15, 2005 and bottled it July 2006. The instructions said at least 6 months, so I just opened my first bottle this month (December).

The nose is ok, the taste is ok, but the color has a brown-ish base to it. If I am reading the googling I did and the websites of experts - this means it is oxidized and may not last much longer.

Has anyone else done this kit and is yours a brown-ish base to it? Maybe I did something wrong, I never let the airlocks dry.

DAve

Reply to
Dave Allison
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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.

Reply to
Dave Allison

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

Reply to
pp

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

thanks. DAve

pp wrote:

Reply to
Dave Allison

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

Pp

Reply to
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.

Reply to
rjwhite6

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:

Reply to
Dave Allison

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

Reply to
guy

Reply to
Dave Allison

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

Reply to
Dave Allison

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