when good wines gone bad

[go_mustangs]

Thank you very much for such a quick reply.

I have buckets with built in airlocks. I usually let it go through primary fermentation for about a week or two, then transfer to a carboy, degas, add tanin, add raisins, add oak chips, let it go for a couple months like that, then rack it again and stabilize and wait for it to clear (another month usually) then bottle. This time I just left in in the buckets (neglect not tactics). I know some people just buy the wine juice, leave it in the bucket for 4 or 5 months, stabilize and bottle. That wasn't my intent, but in effect that's where I am (about 5 months into the process). I'm extremely novice at winemaking but really enjoy it. How would you suggest I proceed?

 

[joeswine]

OK it's a little more clear now,take a SG reading I know you should be done ,do it anyway. NextTaste the wine tell me what you think.?

 

[go_mustangs]

SG is 1.010 and it tastes good, but a little sweet

 

[joeswine]

Then your ready to bottle,add chemistry and move forward.

 

[go_mustangs]

Excellent, thank you.

Do I still have the option of transferring to a carboy and adding tanin/oak/raisin and letting it soak for a month or so or best to leave it as is and stabilize and bottle?

Again, I really appreciate your help.

 

[joeswine]

Just finish the flow as normal and bottle.is if crystal clear?

 

[joeswine]

Pino /sauvignon blanc blend

This one turned out well, keep an EYE on this one CORINTH,follow the flow,,,,,,,,,,,,,,,

 

[joeswine]

1 gallon wine kits

These are fun yet a pain , if you think about the posibilities and you are creative then there's no problem.

 

[joeswine]

1 gallon wine kits continued

follow the flow................i know some think why bother they have aready played a roll in my works.

 

[joeswine]

1 gallon wine kits continued

JUST A LITTLE LEFT....STA
Just when I thought I ‘ve seen it all and read about all the one gallon trials and errors out there in wine land the manufactures listen WHAT IF to the “PEOPLE”..AND CAME OUT WITH 1 GALLON WINE KITS FOR THOSE WHO WANTED TO TRY BUT DIDN’T KNOW IF IT WAS FOR THEM ,OR FOR A FRIEND WHO LIKED YOUR WINE BUT WASN’T SURE IF IT WAS FOR HIM OR HER.OR FOR THATSPECIAL HOLIDAY,THIS might be known to some but I thought what a novel idea ,so as an experimental kind of guy, I just had to get one and see if the manufactures. SPOT ON. For the last 15years in this hobby I ‘seen the advent of grape fpac, raisins, tannins and all kinds of flavor enhancers being applied and for some very nice results and some NOT so well. I have seen many people making 1 gallon batches of this or that and being NOT of that mindset correcting a batch that small wasn’t worth my time or cost. But know I’m going to try one of these to see if they make sense ,so follow the program to its conclusion and as always{ think outside the box}.
OUR TWEAKS: SMALL AMOUNT OF GRAPEFRUIT ZEST IN THE PRIMARY [1/2 OF ONE]
SG. AT 1.10 AND THAT’S IT.
THIS SHOULD BE A 4 WEEK KIT AND DONE.
I JUST RECEIVED ONE OF THESE KITS FROM A FELLOW WINE MAKER AND FRIEND BY THE HANDLE OF CORINTH, FROM CALIFORNIA; IT’S A 1 GALLON MERLOT KIT THE TWEAKS, TANNINS AND GOOD ABV.NOTHING MUCH MORE THEN THAT I WANT TO KEEP THIS AS SMOOTH AS POSSIBLE, THEN I’LL SHIP HIM A BOTTLE TO SAY THANK YOU .IT IS AMAZING TO ME HOW WINE MAKING CAN CREATE FELLOWSHIPS AROUND THE BLOCK AND ACROSS THE COUNTRY.

ADDED 1/3 CUP RASINS, THE OAK SUPPLIED CAME IN A GROUNDED FORM 3.4GR AND ALMOST POWDER 6GR, VERY COOL

THANKS AGAIN...CORINTH
Y A WAKE

 

[joeswine]

cheap kits zinfandel blush

let's review and then move forward..

 

[joeswine]

cheap kits zinfandel blush

STAY WITH ME A LITTLE MORE TO GO.....I believe this kit was $55.00

 

[joeswine]

update ,little over a month out still a little cloudy ,but going to be a good summer wine with the hint of strawberries and raspberry quite nice. I ALSO PLACED ABOUT A GALLON IN THE REFRIGERATOR TO COLD SOAK AND HELP DROP OUT THE SOLIDS WILL SEE IF THERE'S A DIFFERENCE.

 

[joeswine]

Pino /sauvignon blanc blend

This is going to be a very tasty wine so far in competition so good,follow the flow...

 

[joeswine]

2017 hammomton wine contest

always a great time close to 300 people paid attendants and 150 wines,lost of competition ,this is a big juice ,grape area and that's what your up against,heavy into reds and fruits.heres how i fared,my big reds where spot on,judging was sponsored by the department of agriculture and all 13 judges where for real and that makes it all the more fun. THE PEOPLES CHOICE AWARD IS WHAT THE PAID ATTENDEES THOUGHT OF THE WINES THEY GOT TO VOTE.

 

[joeswine]

blackberry pino nior

Blackberry Pinot Noir​

​

We purchased a medium grade kit (~$80-$90) Pinot Noir Winexpert Kit. We wanted Blackberry Pinot Noir so we purchased 1.5 lbs. of blackberries to go with this.

The Winexperts box includes the following:
· Large bag of juice
· 1 Pack of Redstar Champagne Yeast
· 2 Chaptalization Packs (bags of sugar)
· Package #2 (bentonite)
· Package #3 (Metabisulphate)
· Package #4 (Sorbate)
· Package #5 (Chitosan-(Fining Agent)
· Mesh Straining Bag
· 1 package of oak chips
Just for reference, I’m sure everyone knows by now if they have been following the posts, that you will need certain equipment to make this kit. For the newbies, I’m going to put it below so you know what you need:
· Primary Fermenter (minimum 30 Liters/7.9 US gallons capacity)
· Long stirring spoon (Plastic or stainless steel)
· Measuring cup
· Hydrometer and test jar
· Thermometer
· Siphon rod and hose
· Carboy (6 US gallon capacity)
· Bung and Air lock
· Solid Bung (if you are bulk aging)
· Unscented winemaking detergent for cleaning (we recommend Onestep or any other oxygenating cleaner, including Kmet....JUST NOT BLEACH!)
· Metabisulphate Powder for sanitizing
· 30 wine bottles, thirty corks , thirty seals
· Corking machine (there are various types, we use an Italian floor corker.)
The Process:
· As always, sanitize anything that comes in contact with the wine. Including yourself. J
· Add half gallon of warm water to the primary fermenting bucket with the bentonite packet and stir until dissolved.
· Add the large juice package. (Be careful, it’s heavy!) Rinse out the bag with a little bit of spring water to make sure you get it all.
· Top up your bucket until you reach a 6 gallons. (I marked my primary before hand so I know where 6 gallons are.)
· Now, we took our SG reading and it was 1.08. We added simple syrup to bring the SG up to 1.10. Our logic is: We wanted at least 12% alc. At the finish because we know the blackberries are going to pick up the flavor at the bottom end. (The blackberries will overpower the flavor if we didn’t have a higher alch. Content. It would just be juice with not much alch.. This is how we do it, I’m sure others have their own opinion.)
· Next, we added ½ tsp of oak tannin.
· Then we added the oak chips and sprinkled yeast on top of that. Don’t stir, just let it sit.
· Then here comes the blackberry. We created a homemade F-pak out of blackberries. (We are going to write up a separate tutorial for this.) Note: an F-pack doesn’t always have to go at the end of the wine, you can add them to the beginning. An F-pack in the beginning will blend well with the wine but will not usually over-power the taste of the wine. If you add it at the end, the predominant taste of your wine will be the F-pac.
· We added the F-pak to a mesh bag and tied it in a knot then added it to the primary.
· We added belie-bands because it’s chilly in the winter. It’s about 64 degrees in here. After that, I hung my tag on the side, put a towel on top. And we wait. J

(REWRITE WHAT IS BELOW TO MAKE IT GO W/ THIS WINE.)
Secondary Fermentation:
Now that we fermented dry (SG reading is 1.010), now it’s time to rack it.
Notice the grape skins on top? This is the cap that formed from the grape skin packet that was provided in the Winexperts Amarone Kit, along with the addition of California Raisins (that I added to add more body).
We racked this down to a carboy but it is pretty gassy. I’m going to let this settle out for a few days and degas some on its own. Over the weekend, I will force-gas it (If I have to) by giving it a good old-fashioned stir. Once I feel that it’s de-gassed enough, I will stabilize it with the potassium sorbate packet, K-Met Packet, and packet of Chitosan (clearing agent).

​

 

[joeswine]

Neibiolo a cousin to sangiovese

very nice wine to have in your cellar took a professionals judges award this year with this one at the Hammonton wine festival. Follow the flow

 

[joeswine]

Pino noir

I use theses grade kits to fill in my stock when it gets low with out lifting my wallet, with a little planning you can make a decent wine every time. Short flow you've have seen it before.Remember how to make the fpac????

 

[joeswine]

Orchard breeze

NOTHING LIKE THE TASTE OF PEACHES WE'LL MAKE THIS ONE SPECIAL....NEXT ON THE MENU

 

[joeswine]

Super tuscan

The king of italian wines to some this wine can be a mouthfull of deep robust flavors and if left to age can be outstanding follow the flow.::