What's in your glass tonight?
- Thread starter Boatboy24
- Start date
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I think I found the notes for this wine:
Blueberry Melomel (from Blueberry puree)
Started 08/02/14.Aug 02
-Added ~1lb of frozen blueberries I had in freezer for a few months
-Added a pinch of sulfite (maybe ~1/8 tsp or a bit more)
-Added ~3tsp of pectic enzyme
-Stirred really well that all must is really broken down as a puree now
-Must temp 46F
-PH=3.09 Used 1tsp of potassium carbonate to raise the PH and measured then at 3.6
-Added 3gal of spring water and 2 quarts of honey, but SG went up to 1.050
-simple syrup with white sugar.
PH=3.53
SG=1.082
Temp=81F
-hydrated and pitched 71B yeast
Aug 7
SG ~1.040 last night, added 1 tsp of Ferm aid-K (pre-hydrated) and stirred in must.....smell is really good.....
Sept 02
racked and k-meta added after going dry to ~ 0.998. The wine has been sitting in glass carboy since. Wine dropped lots of sediment and looks very clear even without adding fining agents.
Oct 03
Racked, added sorbate, honey and simple syrup to bring SG to 1.010 or so, then bottled.
This is a 50/50 mix of 2 of my wines (Black Iris- my neighbour Iris' pitted black wild cherries, mixed with wild blackberries and dried elderberries + Marechal Foch - table wine blacker than black bone dry) mixed in the glass as shown with my wine (Tripleberry Cassis - organic raspberries, wild blackberiies and dried elederberries plus French Cassis liqueur). Alcohol on this mix in the glass is ~15.5%.
Tripleberry Cassis - 6 lbs frozen wild blackberries, 6 lbs frozen organic raspberries, 8 oz of dried elderberries, 1 bottle of French Cassis, oaked with medium toast American oak 15 cubes in a 15 bottle carboy for 120 days.
Black Iris - 9 bottles blackberry (from 6lbs blackberries, 3 lbs sugar, Imperial gallon of water), 12 bottles of wild cherry (pitted) from 6lb cherries/3lbs sugar, 1 Imperial gallon of water
Marechal Foch home grown - 4 bottles
This is very good, not because I made it but because it tastes like it could age for the next 10 years in a wine cooler and just get better.
This year I'll mix 15 lbs Raspberries, 11 lbs blackberries, 3 lbs wild cherries with medium toast American oak with 1/2 spiked with 1 bottle of Cassis and 1/2 spiked with one bottle of Chambord. I may add Marechal Foch and/or Regent homegrown organic grapes.
Tripleberry Cassis - 6 lbs frozen wild blackberries, 6 lbs frozen organic raspberries, 8 oz of dried elderberries, 1 bottle of French Cassis, oaked with medium toast American oak 15 cubes in a 15 bottle carboy for 120 days.
Black Iris - 9 bottles blackberry (from 6lbs blackberries, 3 lbs sugar, Imperial gallon of water), 12 bottles of wild cherry (pitted) from 6lb cherries/3lbs sugar, 1 Imperial gallon of water
Marechal Foch home grown - 4 bottles
This is very good, not because I made it but because it tastes like it could age for the next 10 years in a wine cooler and just get better.
This year I'll mix 15 lbs Raspberries, 11 lbs blackberries, 3 lbs wild cherries with medium toast American oak with 1/2 spiked with 1 bottle of Cassis and 1/2 spiked with one bottle of Chambord. I may add Marechal Foch and/or Regent homegrown organic grapes.
Attachments
+ 1lb dried elderberries
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SG on this wine is 1.010. The sweetness is not obvious
Lemmee guess: It did not suck?
Just waiting for my wife to come out of surgery, so right now anything that is wet and casts a shadow will suffice.
Nice little local shiraz sitting at home waiting for me, post-Florence Nightingale duties, of course.
Nice little local shiraz sitting at home waiting for me, post-Florence Nightingale duties, of course.
Last night, the next to last bottle of my 2019 second run blend was opened. It's surprising that a second run wine has aged so well.
Boatboy24
No longer a newbie, but still clueless.
Here's to a speedy and uneventful recovery!
Thanks mate, she's coming along ok. Endone Is a wonderful thing.
At least the hours in the hospital cafeteria pointed me in the direction of this place once more
At least the hours in the hospital cafeteria pointed me in the direction of this place once more
Had dinner at our BFF's last night. Took these and they were both excellent with some grilled beef tenderloin.
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My son commented he'd not have Montepulciano before, so we fixed that!
The old man came over for Father's Day, so I popped open a bottle of 2020 shiraz that was my second vintage. I've formally written it off but you know what, it wasn't too bad. Somehow tasted like a cheap kiwi pinot, which I'll take! No idea what's going on, it was so bland last time 
Wat happened? Time.The old man came over for Father's Day, so I popped open a bottle of 2020 shiraz that was my second vintage. I've formally written it off but you know what, it wasn't too bad. Somehow tasted like a cheap kiwi pinot, which I'll take! No idea what's going on, it was so bland last time
Wine changes as it ages, and some wines simply need more time to develop.
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