when good wines gone bad

[wildvines]

Now what is in the mason jars with zest?


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[LoneStarLori]

Now what is in the mason jars with zest?


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Simple syrup. You can also use ever clear or vodka.

ZESTING

 

[wildvines]

So just add the infused syrup into the must?


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[joeswine]

Muscato in review

THE QUEEN OF ITALIAN WHITES A WINE THAT CAN AND DOES TAKE ON ANY PROFILE YOU CHOSE TO MAKE IT FROM DRY TO OFF DRY TO DESERT SWEET TO CAMPAIGN IT'S THAT DEVERSIFIED.FOLLOW THE PROCESS AND SEE WHAT I MEAN.......................................

White Moscato​

Here’s the process:
Add bentonite to the primary fermenter with ½ gallon warm water and stir it up until dissolved
Open up the large juice bag and dump it into the primary bucket
See the "musk" left over? Rinse that out w/ a little water. You don’t want to waste this, it’s extra yeast food and flavor!
Stir up everything in the bucket until well mixed up, then take your Specific Gravity (SG) reading. Ours reads 1.070.
Sprinkle the yeast on top and let sit, don’t stir. We are using Lalvin 1118. Moscato typically does not have oak. We are adding oak tannins and white California Sun-Maid raisins into the secondary to build up the mouth feel. (This we will show in pictures and text later on in the process.)
Now you cover the bucket with a towel so that your yeast can breath but so that dust and debris do not fall into your bucket. (If you have small children, I recommend putting a lid on it w/ a hole so that it can breath. Children and buckets of liquid do not mix.)
Now that we are done our primary fermentation and our Moscato is dry (our SG read 1.012, sorry I did not take a picture. FYI: This reading was right on target with the manufacture- Winexpert. We are right where we need to be) it is time for secondary fermentation.
Notice all the white, rehydrated raisins floating on top? We are going to strain them off the top and then rack this moscato down to a 6 gallon carboy.
Now it’s time for stabilizing. The kit came with a packet of potassium sorbate, K-Meta, and Chitosan for clearing. Add the packets of sorbate and K-met first, then the clearing agent. Then give your carboy a good stir.
Next, we add nitrogen gas to the carboy. (This is not necessary but I do it as a precaution. ) Now the hard part.. waiting..
As always, clean up your carboy right away so that it doesn’t get funky.
Stay tuned. The next post for this Winexpert Moscato kit is to check to see how clear it is. If it needs more clearing, We will apply more Super Kleer as required. (My preference of clearing agents.) Once it’s clear then it’s time for the F-Pak that came with the kit. Once it is clear and the F-pak is applied then we bottle, cork, and label. Again, the post for this (with pictures) is forth-coming. Cheers!

IN HIND SIGHT I SHOULD HAVE STARTED THIS KIT AT A SG OF 1.10 THE FPAC SOMEWHAT OVERPOWERED THE WINES ACHOLO BUT CREATED A EXCELLENT DESERT WINE,REMEMBER I STATED HOW MANY HATS THIS GRAPE HAS.....AT 1.08 SWEET WINE...

 

[joeswine]

Muscato enter the mix

NOW WE MIX IN THE SECONDARY.............ONCE AGAIN MY BASE WINE IS COMPLETED AND I'M ADDING A EXTRACT COMPONENT TO THE MIX FOR BODY AND TEXTURE,THIS WORKS FOR ME REMEMBER YOUR OUTCOME CAN BE DIFFERENT ARE YOU PREPARED TO THINK OUTSIDE THE BOX?

BOTTLING PHASE IS TO COME..........

 

[joeswine]

Muscato queen of the whites

IT'S BOTTLING TIME IN REVIEW..


I'M SURE YOU HAVE NOTICED MY FRIEND KITO IN THE PICS WITH ME , HE MAKES WINE (HIS OWN) DOWN HERE WITH KATE AND I,OK WHAT WE HAVE HERE IS BOTTLING THE WHITES / NOTICE EVERYTHING IS MANUAL THATS TO SHOW YOU DON'T HAVE TO HAVE THE LATEST TOOLS TO DO THE JOB ,BUT YOU NEED THE PROPER TOOLS WITH OUT THEM YOU'LL FRUSTRATE YOURSELF AND MAKE EVERY THING HARDER ,THERE'S NO NEED FOR THAT OVER TIME ,WHAT IS NEEDED CAN BE ACQUIRED.FINISHING THE WINE WITH A GOOD PACKAGE COMES WITH TIME AND A SÉANCE THAT=== THIS IS ME IN TOTAL..................

 

[reefman]

I've looked for the thread on making zest with simple syrup, but can't find it. Is it the same as using Everclear or vodka?

 

[joeswine]

Review the process

in the jars.................EX;
PICTURE #1 SHOWS JUST THE ZEST IN IT'S RAW FORM
PICTURE #2 SHOWS A BOTTLE OF EVERKLEER
PICTURE #3 SHOES SIMPLE SYRUP FINISHED.....................................THIS IS A BACK SWEETENER OR A CAPITALIZATION ELEMENT by process
PICTURE #4 SHOWS ZEST AND EVERKLEER COMBINED TO FORM A EXTRACT
ZEST CAN BE USED ALL BY ITSELF:COMBINES WITH EVERKLEER IT NOW BECOMES A EXRACT:ALL THREE CONBINED TOGETHER, ARE A BASE FOR CELLO'S

 

[reefman]

thanks Joe, I get it now. zest, then ever-clear or vodka, and then simple syrup.
I'm going to try my hand at a cello.

 

[Boatboy24]

thanks Joe, I get it now. zest, then ever-clear or vodka, and then simple syrup.
I'm going to try my hand at a cello.

I'll be doing the same soon. My sister lives in Towson and will be here next weekend, with a few bottles of Everclear in tow. Can't buy it here in Va. I'm going to follow this recipe that I've wanted to try for a while now.

http://tvwbb.com/showthread.php?26108-Limoncello-(Lemoncello)-the-Italian-way&highlight=Limoncello

 

[joeswine]

Zesting in the beginning

IN THE BEGGINING...............

Making Extracts​

All recipes are measured out with one quart Ball Jar.​

Citrus Extract: Consists of The zest of 2 limes, the zest of 2 lemons, and the zest of 2 grapefruits, and the remainder is ever Kleer.
Coffee Extract: fill Ball jar up with roasted coffee beans (your choice), fill the balance of the Ball jar with Ever Kleer.
Cinnemon Extract- ~approx. 12 sticks per Ball jar, top up with Ever Kleer
Lemon extract- The Zest of 12 lemons per jar, top up with Ever Kleer
Orange extract: The zest of approx.. 8 oranges per jar. Valenzia oranges work best but any type will do.
Key Lime Extract: 1 bag of key limes with the limes cut in half.
Vanilla Extract: 6 Madagascar Vanilla Beans, sliced length wise. Put all 6 in a ball jar and top off with Ever Kleer.
At the end of one full year its best to pour the extract through some sort of filter (I strain mine through a coffee filter) and add some additional zest of the same type back to it and top it off with Ever Kleer.

Making Simple Syrup​

Basic mix consists of : 2 qt. ball jars of cane sugar to 1 qt. ball jar of water.
Process:
Place measured out sugar into a metal pot. Add the water to the mix (It’s a 2 to 1 ratio-mix). Bring the mixture to a boil, constantly stirring from the beginning of the process to the end until the liquid is clear. Have the ball jars already sanitized and ready for filling. Bring the simple syrup TO the jar and and funnel it into them (make sure your funnel is clean, too!) to fill them up. It will be hot so be very careful. Place the lids and metal rings onto the jars to seal them.
Note: we put the very hot liquid into the jars while it is hot so as it cools it creates a vacuum seal to keep the mixture good. Done this way, your simple syrup will have a very long shelf life.

Zesting Made Simple​

Zesting is the process of the removal of the color of most citrus fruits and other entities that are oil extracted (for their essence). We use a micro plane zester to accomplish our end. See pictures. (If you do not have a micro plane zester you can use a fine cheese grater (Your goal is to get the color off the fruit, not the pitch, which is the "white stuff" underneath the very top layer of the fruit.)
PICS. TO FOLLOW

 

[joeswine]

simple syurp

basics.......................how to............

this is a two to one mix sugar to water............this is also a tool you should always have on hand..............

 

[beggarsu]

Good stuff Joe. You should be on a TV show.


Yep now I'm doing simple syrup, zests and extracts. No more store bought wine conditioner for me.


Do you get a full 3 cups for every 2 +1 or the water boil off? (or 236.5 ml * 3 = 709.5 ml)

I have to try again and be careful to stop it as soon as it's ready.
I need to do some more measuring tests and be careful of my method to get the resultant volume right, so I can be sure of the amount of sugar per volume
-
Who knew boiling water is so difficult

 

[sour_grapes]

Good stuff Joe. You should be on a TV show.


Yep now I'm doing simple syrup, zests and extracts. No more store bought wine conditioner for me.


Do you get a full 3 cups for every 2 +1 or the water boil off? (or 236.5 ml * 3 = 709.5 ml)

I have to try again and be careful to stop it as soon as it's ready.
I need to do some more measuring tests and be careful of my method to get the resultant volume right, so I can be sure of the amount of sugar per volume
-
Who knew boiling water is so difficult

Not sure if this is pertinent or not, but.... you do realize that a cup of sugar does not contain anywhere near an actual cup of volume, right? There is lots of room between the grains; it is likely about 60% sugar and 40% air.

I don't honestly know how much the volume changes when you dissolve the sugar into water.

 

[sdelli]

It must take that into consideration because every recipe I have seen is always a 2 to 1 ratio by volume.


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[sour_grapes]

It must take that into consideration because every recipe I have seen is always a 2 to 1 ratio by volume.

Not sure what you mean; can you clarify? What must take what into consideration? How does the recipe indicate anything about the final volume?

 

[geek]

do people use that sugar syrup just in primary to increase initial SG or maybe to back sweeten?
Just wondering.

I've used plain sugar too to make DB but never made it a syrup, just poured right into fermenter, wonder if there's a difference.

 

[ibglowin]

Both. Making it into a syrup allows you to make a higher brix solution so you can add less and dilute your wine (and its flavor) less in the end.

 

[geek]

Thanks Mike.

 

[beggarsu]

Not sure if this is pertinent or not, but.... you do realize that a cup of sugar does not contain anywhere near an actual cup of volume, right? There is lots of room between the grains; it is likely about 60% sugar and 40% air.

I don't honestly know how much the volume changes when you dissolve the sugar into water.

I was sloppy before but I will be calculating that very carefully in the future - checking the ml of the final result compared to the ml of the beginning. When I back-sweeten I want a constant that I can rely on to know how much sugar has been added not volume of SS.