"KD" > wrote in message >...

> On the cloudy question, time will probably help. But do I need to give it a
> good stirring to whip the chitosan up to get it clearing better? Or am I
> better off to just leave it be for anther week?

Has it only been clearing for a week? The problem with kit wines is
that they put "WINE IN JUST 28 DAYS!!!" all over the box, when it
really takes much longer to get some decent results. I leave my kits
clearing for 6 months in the carbouys, racking at least twice during
that period, three times if it's dropping lots of sediment.

Don't bother stirring the wine. Just let it sit. You should see the
wine clear from the top down over time.

> Next question is, what can I do to save it in the flavour department? I'm
> thinking I could leave it in the carboy for now, would it be bad if I were
> to leave it in the carboy for the next month while making something to save
> it? Maybe if I were to make another savingnon blanc and cut it half and half
> with the merlot while bottling, it would make something acceptable to my
> palate.

My first batch of wine was a peach kit wine, and I got a result like
you are describing. It's been in a bottle for 8 months now, and is
slowly mellowing out, but will never be any better than a novelty.

Don't try mixing more wine in to make it better. Well, go for it if
you want to , but the best advice I got when I asked a similar
question here was "do you really want to risk ruining two batches of
wine?"

Cheers,
Harry