What aspects of red from kits improves over time?

1 year ago | JustStarting (Member)

Hi all,

I'm new-ish to this game. My wife bought me some wine kits for Christmas, and now I'm hooked ;-)

Can I ask you knowledgeable types a few questions on red's - in particular how they improve with time? The kit says the wine will "improve with age after bottling". Exactly what improves - the taste? the body? the aroma?

I made a red - a shiraz - and it's drinkable but I'd describe it as "thin". The colour has little depth, and the taste - whilst not unpleasant - is very light. Will these aspects improve?

Also, roughly what timescasles are we talking here? Will I see (taste!) an improvement in 1 month? 3 months? 6 months? 1 year?

Thanks in advance,

Neil.

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Responses

Greg:

Posted 1 year ago by Admin

Hi Neil,

I find the red definately improve with age and the longer the better. I find they taste much more like commercial wines after they've had 6 months in the bottle, especially in the flavour (which mellows more into one, rather slightly chemical) and the aroma, again same thing.

The best thing to do it age them in 1 gallon glass demijohns in the garage, or somewhere a little warmer in the mid winter, away from light. I would give them as long as possible them bottle and drink.

It also depends on what kit you are doing. The better (and more expensive) the kit, the more grape juice and therefore less water which will make them less thin.

You will definately see an improvement in the one's you have if you leave them for a while.

I find whites/Roses on the other hand can be bottled and drunk straight away and don't improve with age at all.

Hope this helps.

Planning:Maybe a lager.
Fermenting:
Conditioning:Pale with Styrians
Drinking:Cascade Pale Ale, Summer Lightning

JustStarting:

Posted 1 year ago by Member

Thanks for that.

But you've spawned a follow-on question ;-)

What's the advantage of ageing in a demijohn as opposed to bottling and then allowing the wine to age in the bottle?

Thanks,

Neil.

Greg:

Posted 1 year ago by Admin

Ageing in bulk just allows the flavour to mature more and its more like the commercial method. I don't know the science but I just know its recommended.

Planning:Maybe a lager.
Fermenting:
Conditioning:Pale with Styrians
Drinking:Cascade Pale Ale, Summer Lightning

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