Favourite White Wine Kit?

[dpile1]

Glad it's a kit that's getting good reviews.

[owlwithoutfeathers]

Thanks Bob I shall give it a try. Would you recommend the same yeast choice that you mentioned above.



and would you add more oak (I can't remember if it came with an oak sachet when I did it).

thanks

Mark

I do like the Beaverdale Kits. And the Whites are drinkable even after 4-6 months.

Chardonnay, Chardonnay-Semilon, and White Burgunday are the ones that i keep going back to.

There was once an excellent white kit on the market thats been discontinued now - a white rioja by House of Hambleton. Simply the best white wine kit i ever made.

There is a lot of talk about replacing kit yeasts, forgive me if im duplicating here, but to those more experienced in this art - would it be worth producing a "sticky" with what yeasts are good for what kits, etc?

Owl . . .

[goldseal]

would it be worth producing a "sticky" with what yeasts are good for what kits, etc?

Owl . . .

That's a good idea. I think it might take time to build because the information will be sparse. It'll need to include WHY a particular yeast is good for a particular kit (i.e. exactly how it improves).

I'll be putting on a Beaverdale Californian White kit with D47 in about a week's time.

[owlwithoutfeathers]

Goldseal . .

Some food for thought here:

http://www.techniquesinhomewinemaking.com/home%20winemaking%20yeast%20strains.html

[lockwood1956]

or even here......

http://www.winesathome.co.uk/forum/showthread.php?t=945

[goldseal]

I was thinking more of practical rather than theoretical improvements. A Beaverdale kit is mostly concentrate, which is likely to react a bit differently to the 'native' grape must. The yeast selection charts are a good starting point though.

[krakowmike]

I've swapped a couple of kit's yeast (low to mid range) and it takes much longer to ferment but the result is much better. I'm open to ideas!