Mosti Mondiale Mosti Mondiale Riesling

[Rocky]

I have a Mosti Mondiale Riesling going at present, clearing nicely and the taste is nice, but not what I had in mind. While I was in the service stationed in Germany, I had lots and lots of Riesling. The memory I have of this wine is that it tasted of green apples and it was great served cold. We could buy this for 2 DM per bottle when the DM was 4.2 to a US Dollar, i.e. the bottle was less than 50 cents! Life was good.


Anyway, I would like to K-meta and K-sorbate the Riesling and add the green apple flavor that I remember. I was thinking of getting some Granny Smith apples, steaming the juice out of them and adding it to the wine. Does anyone see a problem that I do not?


Thank you.

 

[fiat84]

Could add some "Nature's Flavors" brand apple extract I conversed with a pro beer brewer who added their blueberry extract just before bottling to maximize flavor retention. The flavor does dissipate with aging.

Another possible option: Take a really strong flavored sweet fruity mist kit and make as per instructions then blend it with another non-mist kit 50/50 to reduce the sweetness level. Have made huge hits with a 50/50 blend Cranberry Chianti+red kit(labled it Candied Cranberry Chianti) and 50/50 blend Blackberry Merlot+red kit. Note both of these mist kits fruit flavor pack is very strongly flavored.

In the RJ Spagnols Blueberry Shiraz mist kit thread http://forum.finevinewines.com/forum_posts.asp?TID=7799&KW=50/50

Have made a number of the Blackberry Merlot's kits and they have a
stronger Blackberry flavor than the Blueberry Shiraz which has a very
mild blueberry flavor. Most people prefer the Blackberry Merlot. The
stock Blackberry Merlot is good most non-wine drinkers love the stuff
ice cold. It is a bit too sweet for my taste and I usually dilute with
club soda or ice water in hot weather.

Agree the general
population's preference for cocktail type fruity sweet wines. During a
tasting party a descent mid level dry Merlot was not as well liked as
the stock sweet Blackberry Merlot. The girls did some blending and a
50/50 ratio quickly developed so we ended up uncorking the bottles to
blend and re-corked. The resulting blended wine has been in a big hit
with the general population although some would still prefer the 100%
sweet Blackberry Merlot. A way to cut the sweetness and make a fruitier
red wine essentially. One on my friends commented at another party
after trying a number of not so good homemade wines which ended up down
the sink, she brought out two bottles of this blend and it was a huge
hit with people commenting on the fruitiness.

Have tried the
adding sugar to make it stronger and ended up with too much alcohol for
the body it tasted more like a port. Now only make as instructed
without additional sugar.

 

[Wade E]

I dont see a problem with this. You might want to try getting one of these and upping the abv with about 3 lbs of sugar, I made it and its really nice like this. Some of these can be over sweet and very fake tasting, this is not one of them.
http://www.finevinewines.com/p-1796-14863.aspx

 

[Rocky]

Good ideas here. Thanks fellows. I will post what I decide to do and let you all know how it turned out.

 

[Jim M]

Why not just make the Green Apple Riesling kit?

Jim M

 

[Rocky]

Jim,


That is a good idea for the next time I try a Riesling.

I was just trying to do something with this batch which is well underway.

 

[Wade E]

Its one of my favs, I up the abv on this kit and it comes out perfect! I use the RJS just in case there is another brand that makes this. I have it in my cellar right now and gave the mechanic who worked on my wifes car the other day a bottle and he called me the next day to thank me again as he and his wife loved it. They

 

[Rocky]

Wade,


I see a Green Apple Gewurtztraminer under RJS, but no Green Apple Riesling. There is a Green Apple Riesling under Mosti Mondiale Summer Breeze line. Did you get the RJR from George or elsewhere?


Also, do you up the ABV by adding sugar or some type of alcohol? Thanks.

 

[Wade E]

Ahh dang, I always get these kits mixed up!

 

[v1rotate]

Also, do you up the ABV by adding sugar or some type of alcohol? Thanks.

I am pretty sure ABV is always increased by adding dissolved sugar to the must before fermenting. Port kits are fortified with brandy, but regular wine kits use sugar to raise ABV.

 

[Rocky]

Jim,








Not always. Some winemakers add grain alcohol, e.g. Everclearor vodka to accomplish the same thing. I would agree that usually it is done by adding more sugar to increase the beginning SG but Wade is not your usual winemaker. You never know what he might do.