Beaverdale Shiraz?

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LED_ZEP

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Made the Beaverdale 30 bottle Shiraz kit and I'm a little undecided how to review this one. It made a very nice red that I really liked but it wasn't a Shiraz. I enjoyed every drop but it was lacking the spicy, peppery taste you get with a Shiraz.
I'd made the Pinot Noir just before this and I struggle to spot any difference in flavour. That said I would happy make/drink both again.
 
Ive made most of the beaverdale and CC red kits and they are all well drinkable but I would say none could be described as the wine on the box as Led says no peppery spicy taste to the shiraz, cabs and merlot's lacking in there distinctive fruity tastes but all said nice drinkable wines at @ £1.30 ish a bottle
 
Never made the Shiraz but the Pinot Noir is my go to Beaverdale.
Interesting point though and I wonder what we could add to get that peppery shiraz twang you are after.

I remember someone posting that they intended to boil some peppercorns in water and add that to a brew (I read it on this site but can't remember where). I wonder if that would work? anyone tried it?
 
Hi

Only a newbie but....
I Copied a recipe from a lad on youtube. "Home brewing wild and cheap". It was his diy Shiraz kit. Basically reduced 7 ltr of grape juice down to just below 5ltr.
He recommended adding something like 20+ peppercorn to it after secondary for the peppery taste you would associate with a shiraz.
I ended up adding around that but with some additional spices. Which included black cardomon, allspice, cinnamon, bay and star anise.
The spice and pepper notes did come through that one would relate to a shiraz, but the diy kit didn't work for me.
I never boiled them but this would help release their natural oils.
Overal the wine ended up a little sweet for my liking.
Reducing the grape consentrate caromalised some of the natural sugars, and I'm guessing leaving these not fermentable.
 
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