Need a decent kit
 

Most White kit I have tried are decent. look at the higher end kits.
What was the Red kits did you try?

Brian

greg boyd wrote:

> Hey guys , have a question .
> The lady that I get all my bottles from at the local restaurant has been
> really nice to me . She really likes Sauvignon Blanc . I have my grape order
> in for the 04 crush , and have added 150# of SavB grapes for her .
>
> In the mean time , I was thinking of making her a kit . The problem is , I
> have only done the red kits , and have not been impressed with them , and
> that is with extended ferments . Is there a decent white kit out there .
> Thanks ,
> Greg
>
>

Need a decent kit
 

I have done 3 selection select cab estate series kits , two as the
instructions said ...... after 6 moths they still suck . The third , I
dropped the betonies , added a tsp. of grape tannin , oak cubes all the way
through the 3 month aging . It turned out ..... ok .... about like a 6
dollar bottle . Also , I did not use the sorbate . Then I did a Selection
series French Syrah . Oak beans throughout , no sorbate , 1 tsp tannin , 4
weeks between racking , bulk aged 6 months . It is great . It is in the 15
dollar range.

There is just no substitute for real fruit . Come Sept. we have to bottle
140 gallons of Paso Robles Indian River Cab , and then crush another 4.5
tons .

I just need something to tide over my lady until then .
Greg
"brian carter" > wrote in message
...
> Most White kit I have tried are decent. look at the higher end kits.
> What was the Red kits did you try?
>
> Brian
>
> greg boyd wrote:
>
> > Hey guys , have a question .
> > The lady that I get all my bottles from at the local restaurant has been
> > really nice to me . She really likes Sauvignon Blanc . I have my grape
order
> > in for the 04 crush , and have added 150# of SavB grapes for her .
> >
> > In the mean time , I was thinking of making her a kit . The problem is ,
I
> > have only done the red kits , and have not been impressed with them ,
and
> > that is with extended ferments . Is there a decent white kit out there .
> > Thanks ,
> > Greg
> >
> >
>

Need a decent kit
 

Greg,
Any of the kit wines should be comparable to a $8-10 commercial bottle. When
you say the wines "suck" after 6 months, what do you mean? Even the lower
end (Spagnols) products will be quite nice after 2 weeks in the bottle (4
weeks + 2 weeks in bottle). Having said that, all wines will benefit from
aging for at least a few months. And while there is no substitute for real
grapes, not all of us have access to good grapes in the fall that were not
picked semi green to survive the trip from California (or wherever) to
Canada.
Just my 2 cents worth.
Al from Ontario Canada

"greg boyd" > wrote in message
...
> Hey guys , have a question .
> The lady that I get all my bottles from at the local restaurant has been
> really nice to me . She really likes Sauvignon Blanc . I have my grape
order
> in for the 04 crush , and have added 150# of SavB grapes for her .
>
> In the mean time , I was thinking of making her a kit . The problem is , I
> have only done the red kits , and have not been impressed with them , and
> that is with extended ferments . Is there a decent white kit out there .
> Thanks ,
> Greg
>
>

Need a decent kit
 

Selection has some good whites kits. I done their Chardonnay as per
instructions. It turn very well for my tastes. Why not try their kit.

Brian

greg boyd wrote:

> I have done 3 selection select cab estate series kits , two as the
> instructions said ...... after 6 moths they still suck . The third , I
> dropped the betonies , added a tsp. of grape tannin , oak cubes all the way
> through the 3 month aging . It turned out ..... ok .... about like a 6
> dollar bottle . Also , I did not use the sorbate . Then I did a Selection
> series French Syrah . Oak beans throughout , no sorbate , 1 tsp tannin , 4
> weeks between racking , bulk aged 6 months . It is great . It is in the 15
> dollar range.
>
> There is just no substitute for real fruit . Come Sept. we have to bottle
> 140 gallons of Paso Robles Indian River Cab , and then crush another 4.5
> tons .
>
> I just need something to tide over my lady until then .
> Greg
> "brian carter" > wrote in message
> ...
>
>>Most White kit I have tried are decent. look at the higher end kits.
>>What was the Red kits did you try?
>>
>>Brian
>>
>>greg boyd wrote:
>>
>>
>>>Hey guys , have a question .
>>>The lady that I get all my bottles from at the local restaurant has been
>>>really nice to me . She really likes Sauvignon Blanc . I have my grape
>
> order
>
>>>in for the 04 crush , and have added 150# of SavB grapes for her .
>>>
>>>In the mean time , I was thinking of making her a kit . The problem is ,
>
> I
>
>>>have only done the red kits , and have not been impressed with them ,
>
> and
>
>>>that is with extended ferments . Is there a decent white kit out there .
>>>Thanks ,
>>>Greg
>>>
>>>
>>
>
>

Need a decent kit
 

They have an off taste to them . Almost like a fruit forward , but that
isn't what it is . They do not have the body that they should .
I guess it is kind of fun to try and make them palatable , but if I can't
make a premium wine kit that is at least as good as a bottle of Woodbridge
Select , then why bother . I don't want to sound snobbish , but for a
hundred bucks , it should at least be drinkable ...... to me . Everyone
that I give the bottles of wine to love it . Either I am very picky , or
they don't want to hurt my feelings .

At least all of my Stout comes out great .
Greg
"Alfonse" > wrote in message
. ..
> Greg,
> Any of the kit wines should be comparable to a $8-10 commercial bottle.
When
> you say the wines "suck" after 6 months, what do you mean? Even the lower
> end (Spagnols) products will be quite nice after 2 weeks in the bottle (4
> weeks + 2 weeks in bottle). Having said that, all wines will benefit from
> aging for at least a few months. And while there is no substitute for real
> grapes, not all of us have access to good grapes in the fall that were not
> picked semi green to survive the trip from California (or wherever) to
> Canada.
> Just my 2 cents worth.
> Al from Ontario Canada
>
> "greg boyd" > wrote in message
> ...
> > Hey guys , have a question .
> > The lady that I get all my bottles from at the local restaurant has been
> > really nice to me . She really likes Sauvignon Blanc . I have my grape
> order
> > in for the 04 crush , and have added 150# of SavB grapes for her .
> >
> > In the mean time , I was thinking of making her a kit . The problem is ,
I
> > have only done the red kits , and have not been impressed with them ,
and
> > that is with extended ferments . Is there a decent white kit out there .
> > Thanks ,
> > Greg
> >
> >
>
>

Need a decent kit
 

I have not made a SauB kit but I have made the Spagnols J.Riesling, Gewertz,
and another that I forget as well as two BK whites, a Chard/Sim and a
Symphony. I have liked all and several I have made more than once.

I have made 3 red kits from Spagnols and BK. One went down the drain after
1 year. One went down the drain after 3 years. One is pending. None come
even close to my fresh fruit wines -- But I keep trying.

Ray

"greg boyd" > wrote in message
...
> Hey guys , have a question .
> The lady that I get all my bottles from at the local restaurant has been
> really nice to me . She really likes Sauvignon Blanc . I have my grape
order
> in for the 04 crush , and have added 150# of SavB grapes for her .
>
> In the mean time , I was thinking of making her a kit . The problem is , I
> have only done the red kits , and have not been impressed with them , and
> that is with extended ferments . Is there a decent white kit out there .
> Thanks ,
> Greg
>
>

Need a decent kit
 

Hi Greg,
I'm not sure what a "fruit forward" taste is. If you compare a lower end red
kit with one made from fresh grapes, there definitely is more intense flavor
and body from the grapes. If you get fresh local grapes, and you are a
half-decent vintner then you probably have a more picky palate. I do both
grapes and kits. The kits are consistent. The grapes really depend on the
quality of the grapes imported into Canada in the fall. Niagara has some
grapes varietals available in the fall, but they are expensive and not
really worth the price. I've tasted some home made wine from Niagara grapes
and they aren't bad. But there are a lot of commercial wineries from the
region that produce some, IMHO, awful stuff at $10+ per bottle!!
Al

"greg boyd" > wrote in message
...
> They have an off taste to them . Almost like a fruit forward , but that
> isn't what it is . They do not have the body that they should .
> I guess it is kind of fun to try and make them palatable , but if I can't
> make a premium wine kit that is at least as good as a bottle of Woodbridge
> Select , then why bother . I don't want to sound snobbish , but for a
> hundred bucks , it should at least be drinkable ...... to me . Everyone
> that I give the bottles of wine to love it . Either I am very picky , or
> they don't want to hurt my feelings .
>
> At least all of my Stout comes out great .
> Greg
> "Alfonse" > wrote in message
> . ..
> > Greg,
> > Any of the kit wines should be comparable to a $8-10 commercial bottle.
> When
> > you say the wines "suck" after 6 months, what do you mean? Even the
lower
> > end (Spagnols) products will be quite nice after 2 weeks in the bottle
(4
> > weeks + 2 weeks in bottle). Having said that, all wines will benefit
from
> > aging for at least a few months. And while there is no substitute for
real
> > grapes, not all of us have access to good grapes in the fall that were
not
> > picked semi green to survive the trip from California (or wherever) to
> > Canada.
> > Just my 2 cents worth.
> > Al from Ontario Canada
> >
> > "greg boyd" > wrote in message
> > ...
> > > Hey guys , have a question .
> > > The lady that I get all my bottles from at the local restaurant has
been
> > > really nice to me . She really likes Sauvignon Blanc . I have my grape
> > order
> > > in for the 04 crush , and have added 150# of SavB grapes for her .
> > >
> > > In the mean time , I was thinking of making her a kit . The problem is
,
> I
> > > have only done the red kits , and have not been impressed with them ,
> and
> > > that is with extended ferments . Is there a decent white kit out there
..
> > > Thanks ,
> > > Greg
> > >
> > >
> >
> >
>
>

Need a decent kit
 

I've made a bunch of White kits from BK and find them to meet or exceed the
$7-8 store whites at the 3-month-in-bottle stage (excluding Chardonnay- we
donr make). We've done three or four Sav Blans.

Don't expect any of the kits to compare to a $10-20 bottle until at least 1
year in the bottle. We drink most of our bottles sooner, but the bottles
over 1 year are AT LEAST doubly good (more complexity, better balance,
better finish) and worth.


As has been noted here already, we add tannin and oak to our reds. We have
also been known
to add acid @ ferment (white) and finish with a hint of just-off-dry. Acid
balances the added sugar and gives a better mouth feel IMHO.

To summarize, I'd put BK SavBlan Kit wines up against anybody's (well, maybe
not anybody's)retail SavBlan AFTER A YEAR IN THE BOTTLE. But i drink it
earlier than that all the time.

KB






"Ray" > wrote in message
om...
> I have not made a SauB kit but I have made the Spagnols J.Riesling,
Gewertz,
> and another that I forget as well as two BK whites, a Chard/Sim and a
> Symphony. I have liked all and several I have made more than once.
>
> I have made 3 red kits from Spagnols and BK. One went down the drain
after
> 1 year. One went down the drain after 3 years. One is pending. None
come
> even close to my fresh fruit wines -- But I keep trying.
>
> Ray
>
> "greg boyd" > wrote in message
> ...
> > Hey guys , have a question .
> > The lady that I get all my bottles from at the local restaurant has been
> > really nice to me . She really likes Sauvignon Blanc . I have my grape
> order
> > in for the 04 crush , and have added 150# of SavB grapes for her .
> >
> > In the mean time , I was thinking of making her a kit . The problem is ,
I
> > have only done the red kits , and have not been impressed with them ,
and
> > that is with extended ferments . Is there a decent white kit out there .
> > Thanks ,
> > Greg
> >
> >
>
>

Need a decent kit
 

> <snip> not all of us have access to good grapes in the fall that were not
> picked semi green to survive the trip from California (or wherever) to
> Canada.
>

Al,
I live in eastern ontario and am considering pressing some grapes
this fall which of course will be trucked in. Is the above comment
based on your experiences or is it something you heard.

Don

Ontario grapes, was Need a decent kit
 

If I lived there I'd buy local Chardonnay and Pinot Noir grapes, I've been
very impressed by the local wine makers and I believe there are vinyards
there that will sell grapes. I've considered driving up there from Mass, USA
to buy grapes, but it's about 8 hours each way.

"Don S" > wrote in message
om...
> > <snip> not all of us have access to good grapes in the fall that were
not
> > picked semi green to survive the trip from California (or wherever) to
> > Canada.
> >
>
> Al,
> I live in eastern ontario and am considering pressing some grapes
> this fall which of course will be trucked in. Is the above comment
> based on your experiences or is it something you heard.
>
> Don

Need a decent kit
 

Don,
Maybe I should clarify what I said in my previous post. The local Niagara
grapes are more expensive than buying from someone who imports grapes from
the US. But all of the home made wine I've tasted from the Niagara grapes
weren't that good. My brother-in-law makes it or has it made for him by
someone. Perhaps the winemaker, whom I've never met, is not that good? My
personal experience could be wrong. I've never had an Ontario made
commercial wine that was good in the past few years so I tend not to buy
them anymore.
Having further confused you, if you can get the local grapes, then its worth
trying it at least once. You may have better luck, or better winemaking
skills, or a better grape crop than my brother-in-law. The wine will also be
able to be aged for at least 10 years or so. For me personally, the imported
grapes at $35 and up per case creates similar if not better wines.
Al

"Don S" > wrote in message
om...
> > <snip> not all of us have access to good grapes in the fall that were
not
> > picked semi green to survive the trip from California (or wherever) to
> > Canada.
> >
>
> Al,
> I live in eastern ontario and am considering pressing some grapes
> this fall which of course will be trucked in. Is the above comment
> based on your experiences or is it something you heard.
>
> Don

Need a decent kit
 

Alfonse wrote:

> Having further confused you, if you can get the local grapes, then its worth
> trying it at least once. You may have better luck, or better winemaking
> skills, or a better grape crop than my brother-in-law. The wine will also be
> able to be aged for at least 10 years or so. For me personally, the imported
> grapes at $35 and up per case creates similar if not better wines.

I've heard that a 60/40 or 50/50 blend of Ontario & Californian grapes
produces a good wine, since the low acid/high sugar of the California
grapes can be tempered by the high acid/low sugar of the Ontario grapes.
I have yet to put this theory to test, but perhaps next year.

Ontario seems to have been in a bit of a squeeze for grapes, due to low
yields, and the wineries seemed to have snapped up most of the good
stuff.

--
charles

"Once ... in the wilds of Afghanistan, I lost my corkscrew, and we were
forced to live on nothing but food and water for days."
- W.C. Fields

Need a decent kit
 

Hey that's a great idea! I will have to remember to try it this fall.
Al

"Charles H" > wrote in message
...
> Alfonse wrote:
>
> > Having further confused you, if you can get the local grapes, then its
worth
> > trying it at least once. You may have better luck, or better winemaking
> > skills, or a better grape crop than my brother-in-law. The wine will
also be
> > able to be aged for at least 10 years or so. For me personally, the
imported
> > grapes at $35 and up per case creates similar if not better wines.
>
> I've heard that a 60/40 or 50/50 blend of Ontario & Californian grapes
> produces a good wine, since the low acid/high sugar of the California
> grapes can be tempered by the high acid/low sugar of the Ontario grapes.
> I have yet to put this theory to test, but perhaps next year.
>
> Ontario seems to have been in a bit of a squeeze for grapes, due to low
> yields, and the wineries seemed to have snapped up most of the good
> stuff.
>
> --
> charles
>
> "Once ... in the wilds of Afghanistan, I lost my corkscrew, and we were
> forced to live on nothing but food and water for days."
> - W.C. Fields