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joeswine
joeswine
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Tools in the toolbox
over time you will acquire all the right tools to help you preform faster and keep quality up to a higher standard.it takes time and money....
lets talk about head space>..my views..as much oxygen on the surface of the primary vessel as possible.
when racking in to the secondary vessel sanitation, speed and readiness are the key. lack of head space in the secondary can be a bad thing for the first week after racking.wine is gassing off and pressure is higher internal then external, if your wine is top off at that point then the possibility of eruption is greater then not ,how many of us have experienced that happening ? so for me at least in the secondary for the first week topping off is not necessary it allows me to stir ,it allows the natural process of degassing to occurred and by the third week after primary I'm topping off or racking down, usually racking down.
remember this is just how I do it;if you've taken notice most times I'm not toped off. But I always have an inert gas as a back up tool (nitrogen)
over time you will acquire all the right tools to help you preform faster and keep quality up to a higher standard.it takes time and money....
lets talk about head space>..my views..as much oxygen on the surface of the primary vessel as possible.
when racking in to the secondary vessel sanitation, speed and readiness are the key. lack of head space in the secondary can be a bad thing for the first week after racking.wine is gassing off and pressure is higher internal then external, if your wine is top off at that point then the possibility of eruption is greater then not ,how many of us have experienced that happening ? so for me at least in the secondary for the first week topping off is not necessary it allows me to stir ,it allows the natural process of degassing to occurred and by the third week after primary I'm topping off or racking down, usually racking down.
remember this is just how I do it;if you've taken notice most times I'm not toped off. But I always have an inert gas as a back up tool (nitrogen)
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joeswine
joeswine
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something of the wall
where always talking about wine on my threads how about a little soup with a glass of sharaz/viognier. Follow his process then we'll go back to the main course..........................................
where always talking about wine on my threads how about a little soup with a glass of sharaz/viognier. Follow his process then we'll go back to the main course..........................................
LoneStarLori
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Mmm,,, mmmm GOOD! What kind of wine were you putting in that? I usually use a dry red.
I have those same soup crocks. I have no idea how old they are. They came from a friend and belonged to his mother. I'm thinking 50's or 60's.
I have those same soup crocks. I have no idea how old they are. They came from a friend and belonged to his mother. I'm thinking 50's or 60's.
joeswine
joeswine
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Onion soup
in this version it's a peach wine added ,it doesn't matter what white wine you use
lthough reds could be a little strong, any white takes a back set to the rich stock and savory taste of the onions but it's their in the background. Traditionally you would use a brandy or port in the mix not my style ,anyway it always comes out delouses because it's not diluted down.
in this version it's a peach wine added ,it doesn't matter what white wine you use
lthough reds could be a little strong, any white takes a back set to the rich stock and savory taste of the onions but it's their in the background. Traditionally you would use a brandy or port in the mix not my style ,anyway it always comes out delouses because it's not diluted down.
LoneStarLori
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Hmm. I never thought of white. I always use red because I like a more beefy soup and that seems to match. But... Now you have me thinking.
The sweet onion wine I made last year is ready.. I used it for the first time today to deglaze a pan I was making pork chops in. To taste the wine, it seems pretty much like a Pinot Grigio. Dry and crisp, then BAM... Here comes the onion finish. Using it to deglaze really made the onion come through. I can't wait to use it some more.
The sweet onion wine I made last year is ready.. I used it for the first time today to deglaze a pan I was making pork chops in. To taste the wine, it seems pretty much like a Pinot Grigio. Dry and crisp, then BAM... Here comes the onion finish. Using it to deglaze really made the onion come through. I can't wait to use it some more.
FOLLOW THE FLOW ....................THIS IS THE BEST PART WE ADD THE WINE AND BOUILLON THE SOUP COMES TOGETHER IN COLOR AND AROMA...
joeswine
joeswine
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Sangiovese process with raisins
the prince of Italian reds at work follow the process and explore something different
Step 1: We have acquired our kit, sanitized everything, and laid out all of our tools before we started.
Step2: Added 1/2 gallon of hot water to my fermentation bucket and added bentonite. Stirred until no clumps.
Step 3: Opened up the bag of "grape juice" and dumped into the bucket and stirred.
Step 4; Added 1/2 gal of spring water to the empty bag (where the juice came from, to rinse it out) and swished it around. Added that to the bucket and stirred.
Step 5: Topped the bucket off w/ spring water to the 6 gallon mark and stirred more.
Step 6: Took our specific gravity reading. Posted that on our hanging tag.
Step 7: Added 2 bags of oak chips and pitched the yeast. (sprinkled it on top, do not stir).
Step 8: Cover the top of the bucket with a clean towel. This will prevent anything from falling into it.
Then we wait 5-7 days. We will then move onto the next phase.
Next:
Ok, today is 7 days from when we started this kit. We took our specific gravity reading and it is at 1.028. Slowly it's fermenting dry.
I also put up a picture of what the bucket looks like right now. You can see there are some bubbles and oak chips floating on top. It smells great! Stay tuned- it will be going into the carboy for secondary fermentation soon..
Next:
Sorry this was so late getting posted. I had a few hectic weeks. I did manage to take the pictures to keep up with the process. Here we go- it’s getting interesting!
10 days after we started this kit, we checked the Specific Gravity and it is 1.000- it is almost dry. Now is when we add the raisons and powdered oak (wine tannin powder). We are using 1 pound of black raisons (you can use white raisons for white wines) and we are using 4 tbsp. of the powdered oak.
Here is a picture of the powdered oak and raisons at the bottom of our carboy.
For our demonstration we are using the auto-syphon instead of my wine pump. This is the most basic tool for this job and is what most beginner home winemakers have handy. Transferring the wine from the primary fermentation bucket to the carboy helps to degas the wine.
When you get to the bottom of the bucket when syphoning, you can use wedges to prop up one end of the bucket. This helps you get the most out of your wine.
We now have our wine in the 6 gallon carboy. Let’s stir it up good to get all the raisons and powdered oak mixed well. This also will help degas more.
We are using a 6 gallon carboy but only have a 5 gallon batch of wine. I am filling the remaining 1 gallon of headspace with Nitrogen.Once this is racked again it will go into a 5 gallon carboy.
As always, we write our latest specific gravity reading on our tag and hang it on the carboy.
Cover the carboy up with a towel to keep light out.
Next:
Sangiovese Update: My oh My! It's tasty so far!
Here's our observation:
There was a heavy body to it, medium tanins, nice bite and a zing of acidity. It will be a good wine when aged.
Here's a few pictures. But first, let's explain what were looking at.
There are 3 pictures here. One the side of the glass in the pictures you will notice a "clear smear". This is what we call the wine's "legs". Having these when you tip a glass of wine indicates that the wine has good body and alchohol content.
Next, you will notice the "age line". This is the line that is between the surface of the wine and the distance to the color of the wine. The smaller this line is, the longer your wine has aged. You will see in our pictures that this wine is still very young yet the ring is close. That is the difference in a kit; they are made to age quick so you can drink them faster.
Final step to our Sangiovese kit: Bottling!
Before we started, we got all the tools out of our toolbox that we would need. We also sanitized all our bottles and had them ready.
What we had ready before we started:
Sanitized Bottles
Funnel
Ferrari Bottle Filler
Long Stirring wand
seals
corks
Packets of Sorbate and K-Met that came with the kit
my bottle sealing tool (don't know what it's called but it holds the seal on top the bottle while I dip it into boiling water), notice we didn't filter, that's because we racked down to clear.
Next, we dumped the 2 packets of ingredients into the carboy and gave it a stir w/ the wand (I didn't take a picture of this, you all know how to just give it a stir.)
I then placed the Ferrari bottling tool on top of an empty bottle, put the larger hose into the carboy and applied suction to the smaller hose to start the syphon. Once the wine starts to flow I place this smaller hose into an empty bottle just so it's out of the way.
What is great about this tool is that once a bottle is full it automatically stops the wine flow so that it doesn't overflow. You will see that it gets to a certain level in the little chamber and then it stops filling. When this happens you put the Ferrari tool into the next bottle and proceed.
When you have all bottles filled, you cork them. Once they are corked you seal them.
Fit the seal over the bottle, I use a tool that holds the seal on top the bottle for me as I dip them into boiling water. I dip it in, give it one twist real quick and pull it out. (Literally takes 2 seconds and it's sealed.)
.............
part 1
the prince of Italian reds at work follow the process and explore something different
Winexpert Sangiovese
Here is the beginning of the process. We are starting with an inexpensive wine kit from Wine Expert- World Vineyard. It's an Italian Sangiovese. My friend, Katie (Neviawen from the forum here) was here at my house to document the process for us all. I will include pictures throughout the making of this kit, as well as what we are going to do to take an inexpensive kit and make great wine from it. Step 1: We have acquired our kit, sanitized everything, and laid out all of our tools before we started.
Step2: Added 1/2 gallon of hot water to my fermentation bucket and added bentonite. Stirred until no clumps.
Step 3: Opened up the bag of "grape juice" and dumped into the bucket and stirred.
Step 4; Added 1/2 gal of spring water to the empty bag (where the juice came from, to rinse it out) and swished it around. Added that to the bucket and stirred.
Step 5: Topped the bucket off w/ spring water to the 6 gallon mark and stirred more.
Step 6: Took our specific gravity reading. Posted that on our hanging tag.
Step 7: Added 2 bags of oak chips and pitched the yeast. (sprinkled it on top, do not stir).
Step 8: Cover the top of the bucket with a clean towel. This will prevent anything from falling into it.
Then we wait 5-7 days. We will then move onto the next phase.
Next:
Ok, today is 7 days from when we started this kit. We took our specific gravity reading and it is at 1.028. Slowly it's fermenting dry.
I also put up a picture of what the bucket looks like right now. You can see there are some bubbles and oak chips floating on top. It smells great! Stay tuned- it will be going into the carboy for secondary fermentation soon..
Next:
Sorry this was so late getting posted. I had a few hectic weeks. I did manage to take the pictures to keep up with the process. Here we go- it’s getting interesting!
10 days after we started this kit, we checked the Specific Gravity and it is 1.000- it is almost dry. Now is when we add the raisons and powdered oak (wine tannin powder). We are using 1 pound of black raisons (you can use white raisons for white wines) and we are using 4 tbsp. of the powdered oak.
Here is a picture of the powdered oak and raisons at the bottom of our carboy.
For our demonstration we are using the auto-syphon instead of my wine pump. This is the most basic tool for this job and is what most beginner home winemakers have handy. Transferring the wine from the primary fermentation bucket to the carboy helps to degas the wine.
When you get to the bottom of the bucket when syphoning, you can use wedges to prop up one end of the bucket. This helps you get the most out of your wine.
We now have our wine in the 6 gallon carboy. Let’s stir it up good to get all the raisons and powdered oak mixed well. This also will help degas more.
We are using a 6 gallon carboy but only have a 5 gallon batch of wine. I am filling the remaining 1 gallon of headspace with Nitrogen.Once this is racked again it will go into a 5 gallon carboy.
As always, we write our latest specific gravity reading on our tag and hang it on the carboy.
Cover the carboy up with a towel to keep light out.
Next:
Sangiovese Update: My oh My! It's tasty so far!
Here's our observation:
There was a heavy body to it, medium tanins, nice bite and a zing of acidity. It will be a good wine when aged.
Here's a few pictures. But first, let's explain what were looking at.
There are 3 pictures here. One the side of the glass in the pictures you will notice a "clear smear". This is what we call the wine's "legs". Having these when you tip a glass of wine indicates that the wine has good body and alchohol content.
Next, you will notice the "age line". This is the line that is between the surface of the wine and the distance to the color of the wine. The smaller this line is, the longer your wine has aged. You will see in our pictures that this wine is still very young yet the ring is close. That is the difference in a kit; they are made to age quick so you can drink them faster.
Final step to our Sangiovese kit: Bottling!
Before we started, we got all the tools out of our toolbox that we would need. We also sanitized all our bottles and had them ready.
What we had ready before we started:
Sanitized Bottles
Funnel
Ferrari Bottle Filler
Long Stirring wand
seals
corks
Packets of Sorbate and K-Met that came with the kit
my bottle sealing tool (don't know what it's called but it holds the seal on top the bottle while I dip it into boiling water), notice we didn't filter, that's because we racked down to clear.
Next, we dumped the 2 packets of ingredients into the carboy and gave it a stir w/ the wand (I didn't take a picture of this, you all know how to just give it a stir.)
I then placed the Ferrari bottling tool on top of an empty bottle, put the larger hose into the carboy and applied suction to the smaller hose to start the syphon. Once the wine starts to flow I place this smaller hose into an empty bottle just so it's out of the way.
What is great about this tool is that once a bottle is full it automatically stops the wine flow so that it doesn't overflow. You will see that it gets to a certain level in the little chamber and then it stops filling. When this happens you put the Ferrari tool into the next bottle and proceed.
When you have all bottles filled, you cork them. Once they are corked you seal them.
Fit the seal over the bottle, I use a tool that holds the seal on top the bottle for me as I dip them into boiling water. I dip it in, give it one twist real quick and pull it out. (Literally takes 2 seconds and it's sealed.)
.............
part 1
Last edited:
LoneStarLori
Veteran wino, newbie vintner
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Let me say, I can vouche for this recipe. I made it last September and it it luscious! Oh, did I mention I got a silver for it in the Unofficial Big Red WMT contest with this entry? 
. Yeah, I'm bragging. Thanks Joe for showing me how to think outside the box.
. Yeah, I'm bragging. Thanks Joe for showing me how to think outside the box.
joeswine
joeswine
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Sangiovese process with raisins
when this is done correctly it comes out very nice and if let aged just a little even better..
NOTICE THEN HEAD SPACE THIS WINE WAS STILL DEGASSING AFTER COMING OUT OF THE PRIMARY SO THE PRESSURE WAS STILL BEING MADE,TOPPING OFF WITH AN INERT GAS WAS A WAY FOR ALLOWING THE CHEMISTRY TO KEEP WORKING AND THE OXYGEN OUT RACKING DOWN WHEN THE DEGASSING SUBSIDED WAS THE PROPER AVENUE OF RECOURSE.
NEXT WE TAKE A BREAK AND BOTTLE..
when this is done correctly it comes out very nice and if let aged just a little even better..
NOTICE THEN HEAD SPACE THIS WINE WAS STILL DEGASSING AFTER COMING OUT OF THE PRIMARY SO THE PRESSURE WAS STILL BEING MADE,TOPPING OFF WITH AN INERT GAS WAS A WAY FOR ALLOWING THE CHEMISTRY TO KEEP WORKING AND THE OXYGEN OUT RACKING DOWN WHEN THE DEGASSING SUBSIDED WAS THE PROPER AVENUE OF RECOURSE.
NEXT WE TAKE A BREAK AND BOTTLE..
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