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Old 08-08-2017, 02:14 PM   #11
simon12
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I have made Beaverdale merlot and rojo tinto and both were really good, I aged them for 6 months+ in the cupboard under the stairs as itws likely the most constant temp I have anywhere. Also note wine ages quicker in smaller containers so half size bottles will age about twice as fast as standard bottles and in demijohns it will age very slowly.
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Old 08-08-2017, 02:44 PM   #12
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Originally Posted by fixit9660 View Post
I have to echo your feelings about the Beaverdale Shiraz. The words "indifferent" and "average" spring to mind when considering the quality of the end product. And it definitely didn't have any Shiraz-like qualities!
I can't fault their customer support mind you. My first brew tasted terrible and I contacted their customer support. They responded quickly and asked for details and a sample. I sent them a sample and their pronouncement was "mouse" and promptly supplied another kit in the post, which brewed fine!! Just a shame the product wasn't as good as I was expecting.
Am I expecting too much?
"mouse" ? Can you expand on that?
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Old 08-08-2017, 02:52 PM   #13
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"mouse". It smelt sour and musty, and tasted the same. I'd never heard of the term but that's what they said.
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Old 30-08-2017, 07:42 AM   #14
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I haven't actually started making wine as yet but as with a similar thread regarding the lifespan of homebrew I wonder if its more down to the wines being drunk too early.

If you look at comercial wines on the shelf, white wines will often have been bottled the previous year. So currently you will find white wines from 2016 (maybe even a 2017). Reds you are more likely to find from 2014 and 2015 as the flavours need longer to mature. With a white, you want that light freshness. With a red, you want the richer, mellow tones that with take time to produce. Maybe try keeping a bottle for 24 months and then see if its improved at all?
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Old 30-08-2017, 12:11 PM   #15
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I haven't actually started making wine as yet but as with a similar thread regarding the lifespan of homebrew I wonder if its more down to the wines being drunk too early.

If you look at comercial wines on the shelf, white wines will often have been bottled the previous year. So currently you will find white wines from 2016 (maybe even a 2017). Reds you are more likely to find from 2014 and 2015 as the flavours need longer to mature. With a white, you want that light freshness. With a red, you want the richer, mellow tones that with take time to produce. Maybe try keeping a bottle for 24 months and then see if its improved at all?
Which then begs the question - do we pop some preservative into the kit wine that it does not normally ask for as it assumes consumption before this period of time? I seem to remember Kenridge kits asking for a touch of metabisulphate etc IF stored for longer periods. Something they also do not include in the box!
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Old 30-08-2017, 12:13 PM   #16
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Potassium meta that is!
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Old 30-08-2017, 12:57 PM   #17
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I'm not sure on the need of preservatives, in theory there is no reason why the right wine couldnt last without...

Found this online which might be useful: http://winefolly.com/tutorial/decidi...long-age-wine/

Assuming thats allowed!

Also

which might be interesting...
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Old 30-08-2017, 01:05 PM   #18
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Nice link etc.
One unknown factor here for me though is - how does this comparison compare to commercial wine versus our homemade / kit wines? Differing initial processes / treatments and all that! ( not to mention the aforementioned preservative issues,.

Good reading though.
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Old 30-08-2017, 01:29 PM   #19
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I have completely given up on wine kits - even the Kenridge Showcase New Zealand Sauvignon Blanc 16 Litre Wine Kit was a terrible disappointment and I have loads of it sitting in the shed untouched.

If I had to produce wine I would do a WoW Rose - IMO much more drinkable and closer to wine than the kits.
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Old 30-08-2017, 01:32 PM   #20
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I have completely given up on wine kits - even the Kenridge Showcase New Zealand Sauvignon Blanc 16 Litre Wine Kit was a terrible disappointment and I have loads of it sitting in the shed untouched.

If I had to produce wine I would do a WoW Rose - IMO much more drinkable and closer to wine than the kits.
We;; I know we are all different but........ cannot speak for the whites as I do not do them but the reds are pretty damn good given patience etc
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