Today was a rainy day and so was perfect for blending day, and I am enjoying a glass of leftover wine curtesy of "the miracle of racking," lol. How so many "five gallon" carboys can be different in volume, I dunno.
As my old buddy Jim
@Arne would say, I got a bottle of refrigerator wine out of it.
The blend turned out to be 50% Merlot, 49% Cabernet and 1% Shiraz. After all this time, the lees were very compact and solid. Lots of tartaric acid diamonds in the Cab carboy. Possibly as a result, the wine lacks edge and depth on the front end, tastes watery there, but does have a nice pepper finish. It has a rich nose and there is a subtle oak. I suppose I will be playing with acid blend and maybe even tartaric alone to taste on the back end. It probably won't take very much. I'm thinking even just 1/8 tsp per carboy might do it. Just something to wake up the taste buds. I'll play with the glasses from my fridge bottle.
For now, it is going to sit in the carboys and incorporate awhile.
The color is another disappointment for me, very garnet. You'd think I added water to this, but it is all straight out of the Walker's jugs. Mega Purple is still on the table as a possible additive, as a result.
I thought for fun I'd poll the folks who wander by and see this.
Add purple or leave it natural? What say you?
Fortunately, there is nothing wrong with the alcohol content.