Beaverdale Rioja possible improvments

[Phantom]

Got a 1gallon rioja beaverdale and before I get it started has anyone found any improvements that can be made like maybe adding some youngs red wine enhancer?

Regards.

 

[Ken L]

Save the "improvements" for the el-cheepo kits.
From my experience of Beaverdale, they're just fine as they are.

 

[Moley]

From my limited experience of the Beaverdales, having only ever made the 6 bottle Rioja and CabSauv, I would agree with Ken, leave it alone but then try to give it 3-6 months in the bottle.

If you were ever making a 30 bottle kit, I would suggest you make it short at 27-28 bottles.

 

[hoofy]

If you were ever making a 30 bottle kit, I would suggest you make it short at 27-28 bottles.

Having made a 30 bottle Australian Merlot Blush kit for my girl friend, she said she really loved the wine, but she thought it tasted a bit low on abv. She reckoned maybe 10%.

If I were to do the kit again, but, do as you suggest and make it a few litres short, what difference could I expect? Would I get a fuller flavour and a higher volume of alcohol?

 

[Eric_S]

Possibly change the yeast to a Lalvin or other "premium" yeast as the Beaverdales come with a generic yeast.

 

[tonyhibbett]

The low to mid priced kits do tend to end up at 10% abv. This has more to do with both the quality and quantity of the grape concentrate, rather than the yeast, so it makes sense to use less water and/or more concentrate. The California Connosseur range is an exception, and is actually cheaper than Beaverdale, but needs at least a month, preferably more, before drinking. It also comes with the good Lalvin yeast.

 

[Moley]

If I were to do the kit again, but, do as you suggest and make it a few litres short, what difference could I expect? Would I get a fuller flavour and a higher volume of alcohol?

Yes :thumb:

Just checked my notes from 2010 and the two single gallons I mentioned above came out at 12% abv but seemed a bit thin.

By that reckoning, if you made the 30 bottle kit but cut the water by 2.25 litres to aim for 27 bottles you would get 13.3% abv and a bit more body to it.

 

[hoofy]

Thanks.

I was assured by a few people that the wine I'd made tasted like a very nice 10% abv, rather than the 12% that the staff at the HB shop told me I could expect. :hmm:

I do have to say the staff at the shop are really nice and helpful, but I suspect some of the advise they give is based on selling their products rather than the gospel truth.

The first indication of this I got was when I mentioned in the shop that I had read something on the internet that contradicted what they were telling me. The look of horror on the faces of the staff that I should trust anything I read on the internet, you'd have thought I'd just farted in church. :mrgreen:

 

[Stanleythecat]

I think Rioja is one of the wines where they encourage Malo-lactic fermentation as you do with cider. There are a variety of products available to innoculate but I have never had the confidence to buy one as apparently the bacteria's requirements are quite exacting!

Don't know if anyone else has ever noticed a slight scrumpyness to Rioja!

Leo

 

[Phantom]

I have some Vintners Harvest Yeast - SN9 ( Saccharomyces Bayanus) yeast would using this instead of the Beaverdale supplied yeast be worth doing?