I saw a Hartford email today. Some more grapes in, but not all of them. Lot's of "extra" buckets. Thinking about it but I have a lot of wine to bottle...
@mainshipfred: you still have the buckets?
I do, and they are still labeled.
I assume one says white zin and the other just zin.
As Mike said, both look like Zin to me.
All I can say is that I like it better than a commercial white zin hands down (same with my wife).
You like your white zin better than you like your wife?
I got it both last year and this year and this years batch looks like yours. It may not look like white zin but it does taste pretty darn good. I'll be disappointed if I get a lighter colored one next year.So did you get a White Zin this year and if so are you saying it is more of a blush then what I have? BTW, Theresa just called and said she has 2 more buckets of White Zin and is going to give me one. I thought they would take care of it.
I didn't stop it, I let it go dry. After the initial Kmeta and letting it clear on it's own, I add Kmeta and Sorbate, let sit for 2 to 10 weeks, then start adding a simple sugar mixture (sterilized water heated with added table sugar), let sit a few days, take a sample and cool it down and see if the boss (my wife) likes it. When she says "could use a teeny bit more", I stop, it will seem to get sweeter as it ages in my experience.Even thought you stopped it when you did, did you still feel you had to backsweeten it. Mine is pretty sweet as it is.
No, but she might like it better than she likes me, but puts up with me if I keep making her wine she likes (and that is usually too sweet for my tastes, though she's slowly coming to the "dry side").You like your white zin better than you like your wife?
She does have a sense of humor, she married me!Too funny, you could read it like that. Hope she has a sense of humor or doesn't read the forum or maybe she already knows.
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