Q: Can you tell me what grapes are used in this wine, and the percentages of each? My New Mexico Vine and Wine Society chapter made Diablo Rojo as a group project and we are thinking of entering it in a NM wine competition (although we're uncertain whether kit wines are accepted, we will probably enter it anyway). We like the way the wine turned out! If you could answer as soon as possible, we'd appreciate it as the deadline for entry is July 2. Thanks for any info you can provide!
A: This is actually a blend of merlot grapes from different sources. unfortuenatley the manufactuer does not disclose the exact formeula to know the percentages
Q: cual es la cepa de este vino?
A: This is a merlot grape but may have small addtions of other red varieties to round out the flavor formula the vendor intends for this kit
Q: step 15 has clearing lenghth of time at 4 or 5 or 6 or 8 weeks do we just chose one and go with it?
A: This varies a bit depending on a factors, and can be as short as 2 weeks or asl ong as 8 in certain cases. The timelength here takes into accoutn for bul aging of the batch as well. As a general rule of thumb, when the wine is cleared, it is OK to move onto bottling
Q: This wine is not clearing, even after adding kieselsol and chitosan 1 week ago. Should I add peptic enzyme? Al
A: Its possible the wine was not degassed enough before adding in the chitosan/kiesosol package, or the timing and addition of the clairfiers was off. The wine cane be attempted to be degassed further, and another clarifier added. Pectic enzyme aids in reducing haze prior to fermenting but would not have much effect if at all in secondary
Q: What type of grapes are used in this?
A: This is primarily Merlot but may have small quantities or other small varietals added but not listed by the manufacturer