I have made several wine kits and they seem to turn out sweeter than similar store bought wines. I was thinking of using diffrent yeast to dry it out, or looking for grape skins. I am pretty new to wine but have been brewing beer for a while.
I have made several wine kits and they seem to turn out sweeter than similar store bought wines. I was thinking of using diffrent yeast to dry it out, or looking for grape skins. I am pretty new to wine but have been brewing beer for a while.
I made winexpert kits. chianti and cab/shiraz
the flavor was good in both, but when we compared the chianti next to a store bought chianti there was a noticable diffrence in the "bite". I think it may be tannins. I am going to try to make the same kit agian but divide it into 2 3 gallon carboys and see if adding tannins makes a diffrence. any suggestions?
... that adding some yeast fuel after fermentation has slowed or stopped will also help.
Doubtful, the kits finish dry, the OP seems to be discovering the difference between quality kits and low-buck kits.
Any suggestions on a chianti?
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