WineXpert Amarone!

[britwinemaker]

Oh, but he does ship to the UK. I have no idea what the rate is though.

I tried to order one this week but there was no shipping method to the UK. I'll send him a message on here and check.

 

[Boatboy24]

I tried to order one this week but there was no shipping method to the UK. I'll send him a message on here and check.

Definitely send him a PM. I know he's shipped over there.

 

[britwinemaker]

Definitely send him a PM. I know he's shipped over there.

Thanks Jim for the push! Steve shipped me one last night

Back on thread topic, I'm starting the Amarone tonight!

 

[jgmann67]

Thanks Jim for the push! Steve shipped me one last night

Back on thread topic, I'm starting the Amarone tonight!

You will like this one very much. Yesterday, I was puttering around the wine room and decided to sample the Amarone and the Forza; and, get my wife's input on them as well. Both were fermented to dry and got added tannins. The major difference between them is I added a cup of raisins in the primary with the Amarone. We agree that the Amarone, while a few months younger than the Forza, is showing more flavor and will likely be bottled and drinking sooner.

 

[Boatboy24]

Thanks Jim for the push! Steve shipped me one last night

Back on thread topic, I'm starting the Amarone tonight!

With those 27 carboys, you'll certainly enjoy it!

 

[britwinemaker]

I added a cup of raisins in the primary with the Amarone. We agree that the Amarone, while a few months younger than the Forza, is showing more flavor and will likely be bottled and drinking sooner.

I followed yours (and Steve's and Joe'swine) advice and added some raisins and tannin to the primary, along with the supplied 2 x RC-212 yeast. 24 hours later and it's foaming like the sea on a very stormy day! But it does smell gorgeous

 

[jgmann67]

I followed yours (and Steve's and Joe'swine) advice and added some raisins and tannin to the primary, along with the supplied 2 x RC-212 yeast. 24 hours later and it's foaming like the sea on a very stormy day! But it does smell gorgeous

If the fermentation gets earthy on you, don't panic. It will fade.

 

[AZMDTed]

Ok, you guys sold me on this one. Question, which Tannin did you add to the primary?

 

[FTC Wines]

I added a grape tannin to primary, with oak chips. More oak during the 14 mo in carboy, then Tannin Riche a few weeks before bottling. Roy

 

[jgmann67]

I added tannin to the primary, not exactly sure I remember which one (probably tannin complex). Thinking of adding tannin riche extra at the next racking (tasting first, of course).

 

[AZMDTed]

Thanks guys

 

[jgmann67]

With my schedule next week, I'm going to rack this today and move the Fourtitude to clearing.

There's about an inch of sediment at the bottom, so I'll be heading out to find a suitable topping wine this afternoon.

Rack, dose w KMeta and let it sit another 3 months. Will bottle this and the Forza in August.

 

[joeswine]

in the mix

Rack it down,don't mix

 

[jgmann67]

I was surprised that I needed very little to top up. Opted for a Valpolicello. I don't have a 5 gal carboy, else I'd have pushed it into the 5 and bottled what was left.

 

[Boatboy24]

I was surprised that I needed very little to top up. Opted for a Valpolicello. I don't have a 5 gal carboy, else I'd have pushed it into the 5 and bottled what was left.

Good choice. Valpolicella Ripasso would be the best bet if you find yourself needing an Amarone top up in the future. I call it a "Baby Amarone".

 

[jgmann67]

Good choice. Valpolicella Ripasso would be the best bet if you find yourself needing an Amarone top up in the future. I call it a "Baby Amarone".

I looked. I'm a big fan of the Ripasso. State store selection in PA sucks. They had a very nice $18 Ripasso. But no more.

So, it was either a $15 Valpolicello or a $30 Amarone. If I bought the latter, I may have sampled too much and had to go out and get another. Turned out that I only needed about 375 ml to top up.

 

[jgmann67]

A month and a week later and I thiefed out an ounce or so to taste. It is excellent right now - 5 months from starting fermentation. I could bottle this with no tweaks and be very pleased with myself.

I may just rack in August/September and then bottle in December, though. I need to pace myself with the wine that is drinking right now. I worry that if I bottle too soon, I'll start dipping into this one before its time.

 

[jgmann67]

Six months after starting fermentation and is has mellowed a bit. Integrated nicely. It's just... Well... Lovely.

Definitely going to bottle this in September.

 

[jgmann67]

Racking tomorrow, bottling over the weekend. Can't wait...

 

[jgmann67]

26 @ 750ml; and 8 @ 375ml. Still need to capsule and label. But the work part of bottling is over.

Saved a half a bottle for a taste a little later this weekend... In the fridge, calling me.

SG was 1.095
At 1.016 I chapitalized it back up to 1.024
Then fermented to zero, 0.990

If I did it the math right, I'm at about 15% ABV.