shelf life

cap43

What is the shelf life of bottled/ finished product of Cabernet Sauvignon – California Connoisseur wine kit,    Is it – up to 5 years, or more

HBO_Staff

As a guide California Connoisseur kits are not designed to be aged that long – the manufacturers say MAX aging should be a couple of years.  These wines are for everyday drinking, house wines – they will not necessarily improve with age

cap43

Thanks, dose the same apply to the Country Definitive wine,  2 year ?

HBO_Staff

You could probably expect around the same, the wine will benefit from being bottled for a few months and the flavours properly develop, it's probably best to make in batches that will be used within a couple of years to be on the safe side, as you wouldn't want to have to throw any away

cap43

Thank you peoples, now i can look to order,  8>)

cap43

 - re - California Conniseur, Merlot,      2 x 1gallon start on 04/08/12,

instructions state can be siphond off after 8 days and then left for another 12 days to ferment out,

Mine is finished in 8 days with an SG of 0.992,I don`t think the tast is correct,both seem ( off to sour,) maybe over brewed,    what can I do to the taste to melow it out ?

I have bought shop bottles similar to this tast, but would not recoment it to anyone!

cap43

My apologey, my remark was directed at the wine i got from the a shop back in 2001, I thought at the time that it may have been out of its bb4 date. but at that time i was drinking a sweet German wine,probably the contrast is the problem,

 

HBO_Staff

You will find the taste is in it's early stages, it definately needs to be left and you will find the flavours change. Once bottled we always recommend leaving wines to condition for a least a few weeks for the flavours to properly develop and improve, it drank too early it wont be at it's best

cap43

What yeast do you suggest to re-start a Liquore, I left mine too long at stage 1,

HBO_Staff

If it's something like the Classic Liquors you would need to use a yeast which can tolerate higher alcohol levels such as Youngs High Alcohol yeast. Presumably you know that it has not fermented properly, the reading is not low enough etc?

HBO_Staff

If it's something like the Classic Liquors you would need to use a yeast which can tolerate higher alcohol levels such as Youngs High Alcohol yeast. Presumably you know that it has not fermented properly, the reading is not low enough etc?