Winexpert vintners reserve chianti

[Cellar_Rat]

I ended up pouring about a litre of useable wine away!

AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA AAAAAAAAAAaarrggg !


Rich, I think the problem is more serious than that clearly the message about drinking the stuff not getting out there !!

After all you don't have to be a big name to turn wine into water.

[Rich]

Calibrate your bucket..

Fill your carboy up with water, then pour into bucket and mark it.

Not all carboys are equal. If you have more than one, sort out a system that suits you to know their capacity. (or don't put as much much in the bucket and top up when it's in the carboy)

[madmatt]

Well, yesterday was 10 days after 1st fermentation so, although it was still bubbling rather furiously I took a reading and it was 1.004! Time to rack I thought! On racking into the carboy I ended up pouring about a litre of useable wine away! Amazing as I topped fermentation bucket up to 23litres, but still it filled the carboy up to the narrow neck, with a litre to go!

Anyway, today it's still bubbling way more than the Beaverdale kits ever did at this stage. Is this normal?

Matt
P.s. my Beaverdale Barolo is fantastic although its only been bottled a week!

[Rich]

I've done a fair few Vintners reserve/world vineyard kits. They are very good. IMO they are worth the extra money over the Beverdale.

[robwrx]

I've not tried any of the Vintners Reserve/World Vinyard kits so I would be interested to hear how this one turns out. I have just finished fermenting the California Connoisseur Chianti but added a load of grape skins to see how that performs against a fresh grape second run wine.

Will it be better than a Beaverdale? I have read on this forum a number of times that pound for pound Beaverdale represent very good value for money. Personally I have only made a couple of Beaverdale kits but was very impressed with them once they had aged a bit. The white kits seemed to peak at about 9-12 months and the reds about 12-18 months. After that they went down hill quite quickly, possibly due to not adding any extra metabisulphite to cope with the extra time in the bottle.

Rob

[madmatt]

Any experience of this wine on here guys? Just started as wished to try something different from Beaverdale kits. Slightly different method, adding bentonite to 2 litres of hot water, then grape juice to that, then topping up to 23ltrs, adding oak and yeast.
Been 2 days and its bubbling away nicely.

Will it be better than my Beaverdale attempts?!?!(which were very good!)

Matt