Mosti Mondiale MM Renaissance Nero D'Avola

[ibglowin]

Pic is not showing up. Make sure you have the correct extension.

 

[ibglowin]

It may not like the use of the "&".

Just rename it sam_and_rose.jpg and try uploading again.

 

[robie]

I honestly think the smell (of fermenting grape juice) could possibly be.......



addicting!

Lately I have experienced the shakes and even an occasional stomach cramp; I even am having trouble focusing. It just occurred to me I haven't fermented anything for several months now. Do you think maybe ...?

 

[robie]

Wow, that looks great. I have to bottle in October to give as a birthday gift to my brother. My name is Salvadore and His is Rosario. Our grandfathers were Salvadore and Rosario also. The picture on the label is from a recent trip to visit relatives in Sicily. Almost dropped our teeth when we saw the names on some boat on the beach. guys on the label are our grandfathers.

Salvadore,
If your brother's birthday is in November, I am wondering whether this wine will be ready to drink that soon, especially since you added some raisins, which should improve the final result, but can extend the "green" period.


From your other posts, you have made more W.E. kits, which tend to be
drinkable much sooner than most MM, RJS, abd CC kits (for reasons I
won't go into...)

Maybe you could bottle at least a couple bottles in 375 ml bottles and open them first, so he could at least taste it in November, but hold the other bottles for awhile longer. I believe it will certainly be tasty by November, but still a little tart. This way you can prepare him for the tartness and assure him it will get even better.

What do you think, IBGLOWIN?

 

[ibglowin]

The only way it would be drinkable by then is if you opened it for a few hours (perhaps even more) and let it breath. 12 months min wait for a good red to be drinkable without a lot of open air time.

Unless you don't mind the taste of green wine!

 

[tonyt]

[/QUOTE]

Salvadore,
If your brother's birthday is in November, I am wondering whether this wine will be ready to drink that soon, especially since you added some raisins, which should improve the final result, but can extend the "green" period.


From your other posts, you have made more W.E. kits, which tend to be
drinkable much sooner than most MM, RJS, abd CC kits (for reasons I
won't go into...)

Maybe you could bottle at least a couple bottles in 375 ml bottles and open them first, so he could at least taste it in November, but hold the other bottles for awhile longer. I believe it will certainly be tasty by November, but still a little tart. This way you can prepare him for the tartness and assure him it will get even better.

What do you think, IBGLOWIN?

[/QUOTE]

I am not going to serve any of the Nero. But I will tell my brother not to open any till his next birthday. He has far more patience than me. For the party I will serve a Super Tuscan that is about a year old.
And yes I will let them taste a 375ml bottle, great idea. I usually bottle 20 - 350s and 20 - 750s per batch.

 

[tonyt]

Sorry the pic never stuck. I tried about 7 times with several names but always with the ampersand. I think the label is pretty neat given the story I posted earlier.

 

[robie]

The only way it would be drinkable by then is if you
opened it for a few hours (perhaps even more) and let it breath. 12
months min wait for a good red to be drinkable without a lot of open
air time.



Unless you don't mind the taste of green wine!

That's what I thought, Mike. Tasting green wine, I'm finally getting where I somewhat can taste passed the green and can get an idea how the resulting wine will taste. When some of my friends taste my green wine, they squirrel their face and say, "Oh", so I usually don't even offer them a taste until the wine is ready to drink.

Salvatore,
That's a great looking label

 

[Runningwolf]

Awesome looking label!

 

[kerbos5]

Ok so every so often I just read posts to read posts, and I was planning on purchasing a RJS Super-Tuscan from George, when I also ran across this post, I have never had a Nero wine, so I went to the food gettin place and picked up a 2008 import from Italy......I ABSOLUTELY love this wine, so now I'm going to be ordering the RJS Winery Series Super Tuscan, and I think the MM Ren Nero(its on sale) to drink this fall....on the raisins issue, is there any particular brand thats better than the next I saw something about red flame?......and how much do you use? Thanks all I'm learning a lot from you.

 

[ibglowin]

1lb does the trick nicely. Definitely use a Red Flame. I found Whole foods had organic flames at a nice price (for Whole Foods anyway). You can rough chop them if you want to for better/easier extraction. I would put them in a cheesecloth bag for sure. Ferment to dry in the bucket. You want them without any oil. Some raisins are coated with vegetable oil to keep them from drying out too much.

 

[tonyt]

I added a pound of Red Flame Raisins from Whole Foods to my MM Ren Nero. I did not chop. I did rinse them well. Some folks have suggested re-hydrating them for several hours in water. Seems to me they do dine just dumping them in the must. I think that ever sense Mike suggested raisins I have added them to every kit I have made that did not come with raisins or grape pack.

 

[wjdonahue]

I don't often use anything but the high solids kits (all juice, 18L if I can get it, or at lest 16L, knowing that addional ageing will be necessary. But in your case, the lower vol kit might be the way to go. Most of the Ren kits are really drinkable at the 9 mo to 1 year mark, even though they will not progress to the level of the higher solids kits. So If you are going to give it away in NOV, then it might be actually drinkable by then. As for telling them to wait (laughing) there is nothing wrong with it, but a more tactful way to handle it if it is already drinkable is "It's pretty good now, but the longer you wait, the better it will get." Hey you told them that it would get better, and if they decide to drink it right away, that's there problem.

 

[tonyt]

I just opened a split of the Nero I pitched August 8th of 2010 and bottled late October 2010. Seven months in bottle and I was amazed! I think it is the first kit I have made that actually has aroma. And the taste has smoothed out so nicely, I really think it is delicious. Strayed from the kit instructions by adding a pound of raisins and a French oak Spiral.

I blended a few bottles with a Sicilian Syrah to make an All Sicily blend . . . can't wait to taste one of those in a few months.

Has anyone else tried this kit lately? I doubt if Mike has even bottled his yet.

 

[ibglowin]

I need to update my website! Had to go check the notebook but it was bottled on 2/18/11

Have not tried a split yet but need to give that Renaissance Valpolicella as well as this Nero D'Avola a try soon.

Good to hear its looking very promising Tony!

 

[Rocky]

Tony,


Can I borrow yourtime machine? I just want it to go to August 2011 and see what the lottery numbers are.

 

[tonyt]

Tony,


Can I borrow yourtime machine? I just want it to go to August 2011 and see what the lottery numbers are.

HaHa, I fixed the date.

 

[Rocky]

Tony,


If you pitched the yeast in August and bottled in October, you did not have it in a carboy for any appreciable length of time. I read a lot of posts on the forum where people keep it in carboys for two years or more. Is this your usual practice? That is, to you go directly to bottling? The reason that I am asking is that is what I would like to do but I feel I am short changing my wines by not bulk aging. I know that they will also age in the bottle and that seems to be the path you follow.

 

[v1rotate]

The reason that I am asking is that is what I would like to do but I feel I am short changing my wines by not bulk aging.

Rocky, if you ever come out to the "Left Coast", stop by and I will open a couple of bottles to taste. I have a Red Mtn Cab and a CC Showcase Amarone, both about 18 months old which are fabulous! I bottled each kit on day 90, as I have been doing for almost all of my first 60 kits. The only reason I am getting some extra age on my recent wines is that I am leaving them in barrels for 4 months so that they are 8 to 9 months old when I bottle them.

I don't have any experience with extended bulk aging, but I am a firm believer that you can make great wine without it. I'm not saying that bulk aging won't result in excellent results, so no flames, please.

 

[Rocky]

Thanks for the invite, Jim. I would love to see Tahoe someday.


I read on the forum all the posts about extended aging of wines. My concern is that I want to be around when the wines are ready! Today is my 69th birthday. I should have started this hobby ten years ago.