Mosti Mondiale Quick eg. Amarone question.

[Otis Greg]

Thanks Tony, I will add to my Renaissance Chilean Pinot Noir. Have you tried or heard any reviews on this kit?

 

[tonyt]

Thanks Tony, I will add to my Renaissance Chilean Pinot Noir. Have you tried or heard any reviews on this kit?

I did a search on this forum and came up with these two links.
http://forum.finevinewines.com/forum_posts.asp?TID=10904&KW=Chilean+Pinot+Noir&PN=1
and
http://forum.finevinewines.com/forum_posts.asp?TID=10641&KW=Chilean+Pinot+Noir
Hope this helps, let us know how it progresses.

 

[Otis Greg]

Tony I have a question regarding my MM Amarone. It is in the secondary day 7 and at 0.998 for a few days. Is it possible that it will not get below the necessary 0.996. Should I just leave it a few more days or move ontonext racking? Started it Aug 27th and on third day it was between 1.020-1.010. It is in 6th day of secondary. Any advice would be greatly appreciated.
Mike

 

[v1rotate]

You don't want to rush through the steps, Mike. That would make the wine a little harder to degas and I suspect rushing affects the flavor profile a little. I would give the kit another week to rest before stabilizing.

Also, the SG will change a little based on the temperature of the wine. I wouldn't worry about the difference between 0.998 and 0.996. Try putting your hydrometer in distilled water at the calibration temperature listed on the scale, usually 60'f/15'C and see if it reads exactly 1.000.

 

[Otis Greg]

Thanks Jim will do. Still struggling a bit with the patience thing.

 

[ibglowin]

All good advice here!

 

[tonyt]

I usually keep wine in primary at minimum the amount of days prescribed in the instructions and possibly longer until I get a stationary SG reading for 2 or 3 days under 1.000 and within a couple points of the target. It is so hard for me to read the Hydrometer, there is some scientific term for the way the wine curves up the side of the hydrometer and the smart folks on the forum know it and adjust for it. Someone will reply with the term. If my wine is stable for a few days and under 1.00 I don't sweat the small stuff.

Why don't we have a hydrometer with a digital readout?

 

[joeswine]

still waiting

when should I open up the amarone,right side of texas?

 

[v1rotate]

I usually keep wine in primary at minimum the amount of days prescribed in the instructions and possibly longer until I get a stationary SG reading for 2 or 3 days under 1.000 and within a couple points of the target. It is so hard for me to read the Hydrometer, there is some scientific term for the way the wine curves up the side of the hydrometer and the smart folks on the forum know it and adjust for it. Someone will reply with the term. If my wine is stable for a few days and under 1.00 I don't sweat the small stuff.

Why don't we have a hydrometer with a digital readout?

+1 on the minimum number of days, Tony. I do like to transfer to carboy at about 1.010 when I can without transferring sooner than called for. That way a decent amount of CO2 is released during the last part of fermentation to protect the wine for a couple of weeks, when I stabilize.

I think the curving wine is called the miniscus, could be wrong. Whether it is correct to read at the high point or the trough is debatable, but I doubt it matters.

 

[tonyt]

still waiting

when should I open up the amarone,right side of texas?

You know it was pitched July of 2010, label says it was bottled May of 2011 but actually it was April 9th. I tried a split a couple weeks back and think at least a few more months. Think Thanksgiving, Hanukkah, Christmas.

 

[ptk]

http://en.wikipedia.org/wiki/Meniscus
This might be it.

 

[joeswine]

xmas sounds good....

 

[Otis Greg]

AnoIther Newbie Question(s). I just watched George making a MM wine kit and he stated that he already filtered his wine. I thought we were to avoid filteringand only as alast resort. Should I filter my Amarone?

 

[ibglowin]

Filtering is not a last resort for most of us. It polishes the wine and makes it sparkle like a commercial wine. If you took a poll you would probably find the majority of us filter all our wines.

 

[joeswine]

A RACKING WE WILL GO

Unless you are exceptional at clearing in this fashion I know form past experience ,sometimes it doesn't work, here's my theory ,if your dealing with a red and the racking is clear,let it set a month again see if there is any residual matter on the bottom if not ,go for it,but never a white wine always polish the wine its the right process to follow,you know some organic wineries out there are stating on their bottles filtered naturally some sediment may be inside,yes its true,,,,reds rack consecutively whites always filter....at least that's my thoughts..

 

[Otis Greg]

Mike, maybe it is a question of what you are going to do with the wine. I guess if you are going to enter it or market it then you would definitely want to filter. Another question, and I don't know the answer is, does filtering help in taste? I want to do what will make the wine the best it can be.

 

[Otis Greg]

Thanks, I will see how the clearing goes and then may need some advice. Speaking of clearing what is the best test to see if your wine is as they say "perfectly clear"?
Mike

 

[ibglowin]

One way you can raise your wines to a higher level of perfection is by employing the use of filtration. There are many improvements that can be made to a wine through filtration. You can enhance its appearance, shorten its aging time, lighten its body and color if so desired, or make the wine more stable, reducing the chance of re-fermentation while in the bottle.

Adding "polish" to a wine's appearance is the number one reason home winemakers elect to filter their wines. Any wine can have its appearance remarkably improved with even the coarsest level of filtration.

Coarse filtration can make a wine that already looks clear, become even more radiant and brilliant than one would suspect. It can take a particular wine one step beyond what is already visually okay. It adds a glassy and pure look to the wine that is simply appealing.

Performing filtrations with finer filters can shorten the time required for the wine to become fully mature. It does so by reducing the excess levels of tannic acid and other proteins. These elements are one of major root causes of harshness in younger wines.

It is also important to understand that there are some limitations to what filtration can achieve. Filtration will not make a cloudy wine become clear. That is not its purpose.

Another question, and I don't know the answer is, does filtering help in taste?

 

[joeswine]

taste??????????

although I AGREE WHAT WAS STATED THERE IS SOME DRAW BACKS ,IF THE WINE IS ALREADY MILD ON FLAVOR AND ESPECIALLY AROMA THEN CARE SHOULD BE GIVE ,YOU CAN AND WILL STRIP OUT COLOR AND TASTE,THATS A GIVEN SIMPLEY BECAUSE YOUR FILTERING OUT THOSE AGENTS IN THE WINE THAT CREATE THE ABOVE MENTIONS CHARACTICS,i THINK YOU SHOULD TAKE EVERY WINE YOU MAKE AND TREAT IT ON ITS ON ,SOMETIMES RACKING SEVERAL TIMES IS ENOUGH AND THEN SOMETIMES FILTERRING IS REQUIRED,,IT TAKES TIME TO KNOW WHEN AND WHEN NOT......AT LEAST THATS MY TAKE