09/11/2021
Stellar wine kit review. ❤️
Jim M.
Full StarFull StarFull StarFull StarFull Star
09/09/21
Wow - these are all they're cracked up to be!
I've been making kit wines and wine from fresh grapes for about six years now. Pretty much have my wine making down to an art and science... When these first popped up, I was intrigued. Could it be? Did someone finally unlock the mystery of kit taste? Are these really as close to winemaking with fresh grapes as any kit can get?
The answer so far is a resounding "Yes."
I'll caution you: I like big red wines. So, I order mine with double skins. And, I tend to have a heavy hand when it comes to oak in my wines. Finally, I prefer the old school, less-is-more, method of winemaking. So, I throw the sorbate in the trash (not necessary in a wine fermented to zero) and put the clarifiers on a shelf (and just let time and gravity have their way with the wine). With those cautions out of the way, here goes.
Some thoughts on the quality of the kits: the base is a thick, molasses like goo that reconstitutes into six gallons of very good quality Lodi, CA grape juice. Smells and looks fantastic. The yeast in the four red kits that I've done so far were all RC212. This is an excellent choice and a cut above the usual, workhorse, EC1118 yeast that you see in most kits. The instructions are easy to follow and the packets (of magic winemaking dust - nutrients, etc.) are all very clearly marked. Honestly, if you make a mistake along the way, it's because you weren't paying attention. And, as far as grape skins (which you order separately), they're real, honest-to-goodness grape skins and not the manufactured jam that you usually see in wine kits. I will always order two skin packs. One will do, I guess. But, if you order your red wines with no skins, I'm afraid you and I can't be friends. I'd like to see more oak in the kits (you only get about 45g of oak if you order your kit with skins). But overall, this kit is well thought out, complete and of very good (maybe excellent) quality.
In making the kit, I noticed that these tend to foam a lot more than other kits. I don't recommend using a fermonster because the punch-and-stir around day-3 will cause your wine to geyser over the top, usually without fail. Also, bagged skins are a BEAR to get out of the fermonster when your wine reaches the sub 1.000 SG. Pro tip, if your kit comes with oak chips for the primary, pour them into one of your grape skin bags (makes for an easier racking when the time comes). Use a fermenting bucket instead of a fermonster, especially if you do not plan to do an extended maceration. Another thing I noticed with these kits, they will rocket through a fermentation. Do what you can to slow that process down (cool basements are best). But, don't be surprised when your fermentation is close to done in a week or so. Snap the lid on your fermenter, keep the skins wet via agitation of the bucket, and let your wine continue to sit on the skins for a full 14 days.
Other observations: These kits appear to have more dissolved solids which may through your gravity readings off slightly. If you have difficulty getting your wine to absolute zero (0.990) like you do in other kits, don't fret. It's not you. And, honestly, it doesn't really matter - just don't over estimate your potential ABV by thinking you're going to bring this all the way to that 0.990 (and target a 0.995 instead).
Like the other three FWK reds I started this spring, the Cab will rest in a carboy for at least another month. When the leaves turn color, I'll rack it again and maybe bottle. The taste is exceptional for such a young wine. It is as good or better than my fresh grape wines taste at this stage (that may be a commentary on my skill as a winemaker). The color, nose and palette are better than any other kit at this age. That should translate into something very special in another year or two.
This long story short: I highly recommend FWK and this Cab kit in particular. I can't wait to see what these guys come up with next.
