RJ Spagnols Banana Pineapple Viognier Experiment Underway!

[vcasey]

Very simple John.
First buy this:
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Banana Pineapple Viognier



A mouth watering blend, the fragrant Viognier
combines with the tropical flavors of banana and pineapple to create a
perfect patio thirst-quencher. The acidity of the pineapple, the
butteryness of the banana and the aromatic Viognier form a well balanced
and refreshing drink.</td></tr></t></table>
Make according to directions. Note that I did not add sugar to up the alcohol, I really made this according to the directions.
Once completed I simple split the batch. I poured a bottle of coconut rum into 1 3 gallon carboy and racked the BPV on top so the rum will get mixed in well, put the rest in another 3 gallon carboy with no additional additives

. So I'll have 3 gallons of BPV Coconut Rum and 3 gallons plain (well, we are going to force carb).
The one thing I did was rack to another fermenter to get it off the gross lees, mix all the additives in together as well as degass and then rack to a 6 1/2 gallon carboy so I would get as much as possible and not half to rack from a bottle. Ended up with an extra bottle and a couple of glasses for sharing tonight.

 

[vcasey]

Richard this cleared FAST! I mean really, really fast. Super Kleer does wonders and that is what is included in the kit.

 

[nursejohn]

Forgive the dumb question, but when you say a bottle of coconut rum, do you mean 750ml bottle? My wife gets it in a half gallon plastic bottle. Thanks for sharing, John.

 

[vcasey]

I just used a 750 ml bottle. I figured that was a pretty good starting point, but only time will tell if its enough or I want more.

 

[robie]

I hope mine turns out as nice as yours, VCassey. I am thinking my must was maybe a little oxidized, when I got it. It was my first white and to tell the truth, I had no idea how it should have looked at that stage. It still has a slight brownish tint to its overall yellow. Maybe it will be OK. I didn't buy it from George; I buy 90% from George, but I feel I should buy something every once in awhile from the local store... LOL

My wife and some of our friends talked me into bumping the alcohol up some. I added the sugar after fermentation had started, so I don't really know what the ABV will be. I should have taken the SG before and after adding the sugar. I am guessing at about 9.25%.

I like your idea of pouring it over frozen pineapple juice. Hope it goes over well. I will start the OB sangria with Seville oranges shortly.

Come On Summer!

 

[vcasey]

I think you should give the guy a call he may not even know that the kit was old and if he did and he sold it at full price - I would reconsider buying kits from him. Or at the least make a show about checking the date code every single time. We have 2 LHBS and I will not buy kits from 1 of them because the turnover on the kits I like is slow and its actually cheaper to buy from George even with the shipping and the customer service is better as well. The other place is mostly a beer place, they supply all the local craft breweries. But they will special order the wine kits from one of the distributors, LD Carlson (I think), but they really have no clue and I have no patience so hubby ordered the one kit we have purchased.

 

[robie]

I emailed RJS with the date code and facts. They got back to me within two hours. They said the slight redish or reddish brown color was not an issue, because the kit was not that old, and since the juice is all concentrate.

The local LHBS was who got me interested in making wine. They are 95% beer, though. I will buy spur-of-the-moment things from them, but not anymore kits. They are expensive and everything is buried in dust... go figure. They are handy to pick up a quick carboy or an air lock.

 

[robie]

I racked, stabilized and cleared my banana/pineapple viognier last night. The color looks normal, now. The banana and pineapple tastes come through pretty well.

Maybe it is because it is so young and not cleared, but it sure tasted thin (watered down). I gave my wife some and I could tell she was a little disappointed.

Hopefully it will get better in a month or so, when I'll be placing it in "wine on Tap" bags, rather than in bottles.

I may have to liven it up a bit with something like that coconut rum.

If it doesn't get better on its own, I feel I will have to do something.

I might hold off on making the OB Sangria with Seville oranges until I see where this one ends up. It's just not what I expected.

 

[vcasey]

Did you bump up the alcohol? If so it will take just a bit to mellow. But for the most part this type of kit is similar to a wine cooler. So far I am pleased and I think the coconut rum half will be a hit at my son's graduation party in May.

 

[robie]

I did bump the alcohol up to about 9.5%.
My wife and some friends decided I should do so. LOL

It didn't taste extra green or tart, as I think extra alcohol would make it. It just tasted like it had about 2 gallons too much of water. Hopefully it will get better.

 

[ibglowin]

Perhaps top off with a bottle (or 2) of commercial Viognier?

or Everclear......

Your choice.

I know we can fix this up for sure!

 

[robie]

Mike,

Yep, A bottle of viognier is my first choice.

Since the original kit was about 8% alcohol and I bumped it to 9.25, I don't think low alcohol is my problem. It might be better with more, but since it is to be an iced patio drink on a hot summer day for unaware freinds, I already fell I should put a sign on the tap that warns that this is not just banana and pineapple juice.

I also thought I'd try to find out if there is a pineapple wine I could add. VCasey's coconut rum also sounds mighty nice.

Who knows, it might turn out just fine, given a little more time. One way or another, it will be consumed.

 

[ibglowin]

Some options for you if you want to top off with wine :

Cline makes an excellent Viognier that you should be able to pick up for around $10 a bottle

Smoking Loon Viognier for ~8 a bottle

Too bad you don't have a Trader Joe's close by (Santa fe is closest) you could snag their Honey Moon Viognier which is pretty good for only $5

 

[robie]

Yep, Santa Fe is about 6 hours away, I believe. I sure enjoy going there in the Summer months. It is a very interesting place.

The only commercial viognier I have tried is $10 McManus (McManis??) and it was pretty good. It was good enough that I do believe I'll make a viognier kit.

 

[ibglowin]

Try the Cline if you can find it in your Hood.

Mikey likes it!

 

[robie]

Wow! This morning I went in and checked my carboy of this banana/pineapple viognier and it is already clear. I saw how yours cleared, VCasey, but I had to see it myself to really appreciate how fast it happened.

Oh, it finally is the right color, after all. It was my first white; I was worrying for nothing. Thanks for your input. My En Primeur TJS Delu Cab is bubbling and fizzing away this morning. Smells really nice, too.

 

[robie]

Viognier:
"Viognier is noted for spice, floral, citrus, apricot, apple and peach
flavors. It typically produces medium bodied wines with relatively high
acids and fruit."

(It says high acid, although it is not as high as Sav blanc)

So VCassey and Mike -

What is your opinion of bumping up the flavor of this banana/pineapple viognier with some apricot brandy? What about adding a bottle of apricot wine?

 

[ibglowin]

I think you should do a small taste test first to see what the finished product would be like with what ever you decide to top off/blend it with.

I don't think you want to get too many flavors going (IMHO)....

You already have quite a few so a bench test before going full tilt (pour a whole bottle in of something) is in order for sure!

 

[xanxer82]

Some options for you if you want to top off with wine :



Cline makes an excellent Viognier that you should be able to pick up for around $10 a bottle



Smoking Loon Viognier for ~8 a bottle



Too bad you don't have a Trader Joe's close by (Santa fe is closest) you could snag their Honey Moon Viognier which is pretty good for only $5

Cline makes a really good Red Zin too. Just finished a bottle recently.

As for the the pineapple banana. I have to agree about using a commercial viognier to top off.

 

[robie]

I'd definitely have to take a sample and setup a smaller bench test case.
It's just so much effort to have to do all the taste testing.