LoneTreeFarms
Idiot
- Joined
- Jan 12, 2011
- Messages
- 156
- Reaction score
- 58
nice labels, are you trying to ferment reese's peanut butter cups?
Nope, those are just the flavors of the dessert wines I am developing.
Not to change the subject but:Very good!
Interesting story about the last one. It was named that as I had started out with 5 different varietals (Cab Sauv, Merlot, Cab Franc, Malbec, Petit Verdot) After blending up the first 6 blends, I was left with about 2 gallons each of the Malbec, Cab Franc and Petit Verdot. A VERY strange blend needless to say. The Malbec chemistry was perfect (The Good). The Cab Franc I struggled with some slight herbaceous (vegetal odor) that I finally got down to almost imperceptible (The Bad). The Petit Verdot chemistry was horrible, almost pH 4.0 that I could only get down to ~3.90 before TA was maxed out (The Ugly).
I threw them together in a what the "hello" moment of weakness instead of bottling them separately. The resulting pH was about 3.78. That batch just may end up being the best of the lot! The others are all VERY good. But that wine is truly going to be special.
dangerdave said:This label is for my clearing apple/cinnamon wine, made with one of those Coastal White kits. It's dedicated to my wife's evil Jack Russell Terror, "Cinnamon"...I call her Cinnamonster...
ckvchestnut said:That's brilliant! Haha!
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