Heck, high end Barolo (made from the Nebbiolo grape) made by a master winemaker from superior grapes should age for many years (10-20 or more) before it's ready to go.
With a kit like this, who knows where the grapes came from. And, the quickie home method cuts lots of corners. But, it looks fun to do, and I should give it a go one of these days.
What do the instructions say? One of my sisters makes her own wine from kits (usually from the Cabernet Sauvignon or Merlot grapes), and it's serviceable with about two years of age on it. It's never delicious mind you, but surprisingly pretty decent if she nails the recipe just right.
That said, the best gauge is your own mouth. Give it a few months (anywhere from 50-70 degrees will be fine), pop and see what you think. If it's harsh, give it another six months.
-B
"You should always read the label, you should always read it well"-Mrs. Featherbottom, AKA Tobias Funke
Posts: 2571 | Location: Naptown | Registered: Nov 24, 2006
I've done about 5 kits and they've all come out amazing. The smell on the Barolo is absolutely amazing. I'll probably set the wine cooler to about 60 then.
Excellent! 60 is no problem whatsoever, but if you want to get anal about it, go with 55.
As you taste through your bottles in the coming years (if you can wait that long), make sure you take some notes so you can track how the wine progresses.
-B
"You should always read the label, you should always read it well"-Mrs. Featherbottom, AKA Tobias Funke
Posts: 2571 | Location: Naptown | Registered: Nov 24, 2006
^^RD You get concentrate and everything else you need. It makes about 30 bottles.
Also is storing Barolo at 55 better for the aging process? That'd work well since I only have one wine cooler and then I could just keep whites in there too.
