WineXpert Amarone!

[jgmann67]

Steve not only did my tweaks but also added his own. I tried abottle and thought it was a good example of homemade style A Amarone...

What else did he do?

 

[joeswine]

You would need to go to some where in the beginning of the thread and read will post pics.ok

 

[jgmann67]

You would need to go to some where in the beginning of the thread and read will post pics.ok

Yep, extra oak, tannin and raisins. Plus a cold stabilization. That's it.

 

[joeswine]

What would you do differently if you made this kit again.

 

[jgmann67]

What would you do differently if you made this kit again.

I don't know that I'd definitely do much differently. The tweakery is pretty spot on. But, I'd consider:

* 1.5 cups of raisin, instead of 1 cup, in the primary.

* More oak in the finish - maybe 3 ounces of blended French and Hungarian Med+ Toast cubes.

* I think the kit came with two packets of RC-212. I wonder if a BM4x4 or a D254 would do good things for this kit. I like the flavor profile from the RC-212, but I'd like for the fermentation to be more of a slow burn to maximize exposure to the skins/raisins.

* I'd buy two of these kits, instead of just one, so that my supplies wouldn't dwindle as quickly. Not really a tweak. More of an admission that I have difficulty keeping my mitts off of good wine. ​

Steve did a cold stabilization. Mine got a winter in my basement and a racking before it warmed up. I'm looking at that as 6 of one, half dozen of another.

 

[joeswine]

Good to hear the positives and thanks you should try the nibiolo same process.

 

[jgmann67]

Good to hear the positives and thanks you should try the nibiolo same process.

As a matter of fact, I have the Eclipse Nebbiolo in bulk aging right now! It is already something very special.

The grape pack was the biggest I've seen, so I didn't add raisins. It came with a good amount of oak. But, I may do an additional 2 ounces of a Hungarian/French M+ cubes at the next racking. And, I can swear I swapped out the EC1118 for a BM4x4. Will have to check my notes tonight.

It will age in bulk through the winter and hit the bottle in March.

 

[joeswine]

Yes. I have this one also aging as well.

 

[FrontenacMan]

Hi all,
I'm in the middle of an En Primeur Amarone kit and have a question. The instructions call for adding K-meta and Sorbate after the secondary fermentation racking (about 14 days) and then fining (Kieslsol/Chitosan). Then let sit to day 42 and bottle. I've always stabilized (K-meta / Sorbate) just before bottling in the past. Other posts on this site seem to support that method. This kit does contain Meta-tartaric acid. Does that have any bearing on when to sulfite? Any thoughts/experience ?

 

[jgmann67]

Hi all,
I'm in the middle of an En Primeur Amarone kit and have a question. The instructions call for adding K-meta and Sorbate after the secondary fermentation racking (about 14 days) and then fining (Kieslsol/Chitosan). Then let sit to day 42 and bottle. I've always stabilized (K-meta / Sorbate) just before bottling in the past. Other posts on this site seem to support that method. This kit does contain Meta-tartaric acid. Does that have any bearing on when to sulfite? Any thoughts/experience ?

My practice has been to rack the wine off the finer lees (around the day 42 instruction), then dose with kmeta and let it sit for 3 months at a clip. At the end of each three month period, I get to taste it and make the decision: a.) rack, dose with kmeta and bottle; or, b.) rack, does with kmeta and wait another three months (and maybe play around a with a little tannin or oak).

 

[joeswine]

Neibiolo a cousin to sangiovese

TIME FOR A GOOD WINE????

 

[joeswine]

Neibbiolo continued

Just a little more to go follow the flow the amarone isn't that much different in the process..

 

[FrontenacMan]

Thanks Jim. No Sorbate or do you add that with the K-Meta at day 42 also?

 

[pillswoj]

Never add the sorbate unless you are back sweetening the wine. If fermented dry the sorbate does more harm then good.

 

[FrontenacMan]

Interesting. Wonder why then they include it in the kit and the instructions? Some say it helps preserve the wine after bottling.

 

[pillswoj]

Sorbate is used to prevent renewed fermentation, If you ferment to completely dry it is not needed. It is included to make the kits fool proof - if someone rushes through a bit to fast or the conditions were cold and they still bottle the wine it may end up a bit sweet but at least there won't be corks popping out of the bottles.