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A taste of Italy. Crisp a and well balanced with the acidity of the zest added.
 

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My SPACE... no place like home.
 

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Blackcurrant is one of my favorite fruit wines hard to find fresh, wonderful at any cost. learning to use extracts is the KEY>
 

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Phase#2...................loge process but worth the effort.
 

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PHASE#3......just a little more
 

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Making simple syrup is a very important tool in your wine toolbox, sealed correctly it lasts a long time.
 

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Timely post. I had a mess up last night as I tried simple syrup without referring to my notes. I boiled it too long and it became thick, then when I added it to the cool carboy it turned into rock candy. I quickly re-racked to another carboy so I didn't have to dwell on my mistake too long! My second batch of simple syrup worked well so all is good now. Bottling the peach wine today.
 
Here are some of the tools needed.
 

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creating extracts is fun and an excellent way of adding or making a cello of all varieties.
 

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Curious if anyone's done any tweaking to their Malbecs?

I'm gonna be firing up an RJS Cru International Chilean Malbec early June and contemplating what, if any, additions (other than fermentation and bulk aging Oak I'll be adding).

Cheers!
 
I did a Wine Lovers Malbec Medium Bodied (11.5%) shorted to 5 gallons, added 1 Cup of Zante Currants, 1 T of tannins, and 1 Cup of French oak in primary. Target was 13% ABV which I may have overshot by a little, but it was very tasty early. I don't believe I would short the water on an RJS International offering but the other additions could be nice.
 
What'sIMG_20140330_113407146.jpg for DESSERT???? Carmel Port it's a winner
 

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something from Spain
 

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something from SPAIN
 

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