My Poor Cabernet Might Be a Goner

[vinomom]

So we got over the hurdle of getting the fermentation complete for this batch and moved it to the carboy last night. Here's how we probably screwed up the entire batch (wonk wonk for real). It needed to be topped off so after back and forth conversation that went like this: use water, no we can't it will dilute it...can't just leave it there's too much air space...let me research it....well, we could use the reisling we just made....well, it's not the same kind of wine, I should go to the store....let's just use the reisling.

We used two bottles of the reisling...in a cabernet sauvignon wine.

Probably a very hasty and foolish move for two reasons: it was recently siphoned out of a carboy that we didn't empty. The Green Apple reisling had been sitting for two days with the airlock and bung reinserted in the hopes that we'd get additional bottles and finish the process.

Here's my morning after worry: bacteria may have started to grow in that reisling because it had been in the carboy for 2 days. IF the reisling was ok and not bacteria ridden, how awful did I just make the cellar classic cab s taste by adding 2 bottles from a mist kit reisling to it.

I'd appreciate feedback on our learning adventure This hobby is turning out to be something we sort of suck at under pressure...hahahahaha

 

[Boatboy24]

Have you tasted it?

The "blend" you've created is only about 6% Riesling, so it probably isn't totally shot, but you most certainly have altered it - especially since it is a sweetened/flavored riesling.

 

[Turock]

This is why you should always have 20-30# of marbles around. Marbles is how we always top up because we don't like adulterating our wiine with another wine OR water. If you can't find USA marbles locally, go to Marble King.com or www.morewine.com

 

[vinomom]

I did taste the reisling and it tasted pretty good to me....nothing amazing, but we smiled with the finished product because it was our first kit and it actually worked. I am going to let the cab s sit in the carboy for 30 days, bottle it and let it sit for one more month before we see what we ended up with I'm no wine expert, I just know what I like when I taste it, so maybe it will be great to me!

Our next kit's a Chardonnay cellar classic and I feel like we may get this one right based on what we've learned so far. I'll have plenty of bottles when it comes time, the right stuff to top it off with (tablets or actual Chardonnay that we enjoy like Bogle) a brew belt so fermentation gets off to the right start and a thermometer.

Those are the mistakes we've made so far....

 

[Julie]

It would take more than two days for bacteria to start. The alcohol in the Riesling would protect it some. Your flavor profile will change but very slightly, 2 bottles is really not that much.

 

[Julie]

Also, you should see about investing in different size carboys.

 

[sour_grapes]

I am not quite able to follow what the situation with the Green Apple Riesling was, i.e., not sure what "sitting in the carboy" that we didn't empty for two days means. But anyway, I have no reason to think you will have a problem with bacteria, as you fear. By design, neither your Cab kit nor your Riesling kit should be in a condition that is favorable for bacterial growth.

As Boatboy says, you will have altered the profile of the wine, but it's probably still quite drinkable. Blends that are mostly red with some white are not uncommon in the wine world. Chianti formerly contained 15% white grapes. In northern Rhone wines, about 15% of Viognier, Marsanne or Roussanne is traditionally blended with Syrah. Who knows, maybe you will start a trend!

 

[JohnT]

Vinomom,

You worry too much. Take a deep breath..

First, I doubt that bacteria will be a problem. As Julie says, the PH and alcohol of wine makes for a very unfavorable environment for bacteria. If you are concerned about it, then why not dose your cab with some k-meta.

Also, at 6%, you could still call your wine a cabernet (if you were a commercial winery). You may have only slightly changed your wine. In future, my choice would be to top off with a similar store bought wine.