Had anyone ever blended Catawba and strawberry together??? Also is there anything that can be added to Catawba to make it sweet?? I’m new at all of this.
Catawba
- Thread starter DaveB
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I replied to your other post regarding bench testing.
Backsweetening is a very normal thing. Dose the wine with potassium sorbate + K-meta, which act as birth control for yeast. Then backsweeten to taste. I use plain 'ole table sugar.
Some folks conduct trials with small samples of wine, then scale the amount of sugar up to backsweeten the entire batch. I used to do that, but over sweetened a wine. The scaling amount was correct, but the entire batch didn't quite taste like the sample. So I changed method:
I incrementally add small amounts of sugar to an entire batch, stirring well in between. When I think it needs just a bit more, I stop, because it doesn't.
Backsweetening is a very normal thing. Dose the wine with potassium sorbate + K-meta, which act as birth control for yeast. Then backsweeten to taste. I use plain 'ole table sugar.
Some folks conduct trials with small samples of wine, then scale the amount of sugar up to backsweeten the entire batch. I used to do that, but over sweetened a wine. The scaling amount was correct, but the entire batch didn't quite taste like the sample. So I changed method:
I incrementally add small amounts of sugar to an entire batch, stirring well in between. When I think it needs just a bit more, I stop, because it doesn't.
I really appreciate the info. I’m hoping to get a good tasting wine out of my batch. Right now it’s a bit tart. I have racked it out twice and I’m getting ready to bottle. I will definitely try your method. Thank you!!
How old is your wine?
I wrote post many moons ago regarding backsweetening. You may find it useful.
https://wine.bkfazekas.com/backsweetening-wine/
I wrote post many moons ago regarding backsweetening. You may find it useful.
https://wine.bkfazekas.com/backsweetening-wine/
Both the Strawberry and Catawba were fermented in early October. I have racked both out twice and getting ready to bottle. Like I said I’m pretty new at all this. I am really enjoying making it. Just not sure of all the different things I should do yet. I really appreciate the web site you sent!! Thank you!!
You're not ready to bottle.
Trust me on this. Give them another 2 months. Wine that looks clear at this point, probably is not. The likelihood of dropping sediment in the bottle is high.
Plus they'll taste different in 2 months. Wines go through a lot of changes in the first 4 to 12 months, depending on variety.
On my site, take a look at the Whitepapers and the Wines In Detail. The Whitepapers are more clinical, describing how I do specific things. The Wines In Detail walk through the entire winemaking process, including lots of pictures. I also talk about mistakes I made, and how I handled problems.
Winemaking is a procrastinator's hobby. Once you're past fermentation, everything slows wayyyy down.
Trust me on this. Give them another 2 months. Wine that looks clear at this point, probably is not. The likelihood of dropping sediment in the bottle is high.
Plus they'll taste different in 2 months. Wines go through a lot of changes in the first 4 to 12 months, depending on variety.
On my site, take a look at the Whitepapers and the Wines In Detail. The Whitepapers are more clinical, describing how I do specific things. The Wines In Detail walk through the entire winemaking process, including lots of pictures. I also talk about mistakes I made, and how I handled problems.
Winemaking is a procrastinator's hobby. Once you're past fermentation, everything slows wayyyy down.
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Wow thank you!! I was thinking it was ready. I will definitely read your site. I guess I will have to learn to do just that…..slow down..I can’t thank you enough!!
My general guidelines for when to bottle wine vary by type:
Light fruits & whites: 4 to 6 months
Heavier fruits & whites, light reds: 6 to 9 months
Heavy reds: 9 to 12+ months
Note that these are general guidelines, not rules. Timing varies depending on what the wine needs, and what my schedule is like. If at any time I think the wine isn't ready to bottle, well, it's not. Another few weeks or months is fine.
Once in the bottle? Give the wine at least 1 month to get past any bottle shock. And depending on the wine it may need more time. My heavy reds may bulk age for 12+ months and then spend another 12+ months in the bottle before they're ready. And a lighter white might be bottled at 4 months and will be in the glass a month later. All wines are different.
Do yourself a favor and record good notes. Keep track of what you did and when you did it, and record your impressions each time you taste your wine. And taste it every time you touch it. That is the best self-education in how wine ages.
I keep my notes online on my site. Here is one example of what I do:
https://wine.bkfazekas.com/2023-vidal/
Big note -- there are numerous methods that all work. You'll find others on this forum do things differently, and that's perfectly fine. Consider why we do what we do, and that will help you decide how you want to do things.
Light fruits & whites: 4 to 6 months
Heavier fruits & whites, light reds: 6 to 9 months
Heavy reds: 9 to 12+ months
Note that these are general guidelines, not rules. Timing varies depending on what the wine needs, and what my schedule is like. If at any time I think the wine isn't ready to bottle, well, it's not. Another few weeks or months is fine.
Once in the bottle? Give the wine at least 1 month to get past any bottle shock. And depending on the wine it may need more time. My heavy reds may bulk age for 12+ months and then spend another 12+ months in the bottle before they're ready. And a lighter white might be bottled at 4 months and will be in the glass a month later. All wines are different.
Do yourself a favor and record good notes. Keep track of what you did and when you did it, and record your impressions each time you taste your wine. And taste it every time you touch it. That is the best self-education in how wine ages.
I keep my notes online on my site. Here is one example of what I do:
https://wine.bkfazekas.com/2023-vidal/
Big note -- there are numerous methods that all work. You'll find others on this forum do things differently, and that's perfectly fine. Consider why we do what we do, and that will help you decide how you want to do things.
Ohio Bob
Senior Member
I would add the following advice based on my limited experience with fruits. Even when a wine looks perfectly clear, once in the bottle it can form large fluffy particles. I’ve not had that issue with my juice buckets.
So if you blend fruit and grape wines, I would suggest bulk aging for 3 months after you’ve put the two together.
So if you blend fruit and grape wines, I would suggest bulk aging for 3 months after you’ve put the two together.
