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Old 13-08-2017, 02:17 PM   #11
110ben
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This sounds intriguing and my attempts at cheaper red kits were pretty uninspiring. I thought they were more like alcoholic ribena than a red wine. I have since done a £50 winexpert world wines shiraz which was lovely. Do you think adding oak chippings to your base recipe would enhance the wine and can i ask how much fruit you added. I am thinking blackberries....Great info though thanks
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Old 13-08-2017, 06:42 PM   #12
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This sounds intriguing and my attempts at cheaper red kits were pretty uninspiring. I thought they were more like alcoholic ribena than a red wine. I have since done a ��£50 winexpert world wines shiraz which was lovely. Do you think adding oak chippings to your base recipe would enhance the wine and can i ask how much fruit you added. I am thinking blackberries....Great info though thanks

I do add oak chips to the cheap kits and will to future batches of the powder but I wanted to know how it tasted before adding anything. I do a bit of woodwork and made a toy box for a friend from a quarter of an old wine barrel so I've quite a few barrel staves. When I need some I just plane off shavings and add at first ferment. I've also toasted some larger chips in the oven and added them to cheap vodka and it gives it an interesting "bourbon" like taste after a week or so.
The berries I added are Tesco frozen ones and I just put a 1kg bag in after it had sat in pectolase over night. Can't comment on the outcome as it's not in bottles as yet but it smells nice.
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Old 13-08-2017, 08:54 PM   #13
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Love the woodwork and welcome to the forum by the way. Once my DJ's are free will be giving this a go.
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Old 14-08-2017, 09:17 AM   #14
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Thanks Led Zep hope you give us an update when you try the latest brew.
Love the user name by the way rock on
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Old 14-08-2017, 11:44 AM   #15
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I am only speculating but I would think the advantage of this powdered stuff over red grape juice is that there is some grape skin present. That, after all, is what gives body and colour.
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Old 15-08-2017, 06:19 PM   #16
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Cheers Led very interesting. I would not mind trying using it in a Port amongst other things.
It has a smell of port when you first mix it with hot water..The thought did pass my mind too.
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Old 15-08-2017, 06:21 PM   #17
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I am only speculating but I would think the advantage of this powdered stuff over red grape juice is that there is some grape skin present. That, after all, is what gives body and colour.
Think you're right. It's got a nice acid balance, plenty of tannin.
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Old Yesterday, 01:31 PM   #18
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I wonder how its made, since I think the sugar content must be missing I wonder if its made from whats left after the juice is removed from the grapes.
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Old Yesterday, 06:56 PM   #19
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I wonder how its made, since I think the sugar content must be missing I wonder if its made from whats left after the juice is removed from the grapes.
Just checked my note and I added approx 4Kg of dextrose to 23l. I failed to record the s.g. with just the powder but there can't be much sugar if any if I'm adding so much to get to 1.082
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