when good wines gone bad

[joeswine]

Caramel port continued.. the key elements here are the fpac,oak tannins and a teaspoon of instant coffee, that's rights instant coffee. and last but not least from Olive Nation caramel extract ( alcohol emulsion). This will add the bite you'll need to extent the caramel flavor And let it sit for at least one year. Took to best of shows with this one.

 

[joeswine]

Something white I think? from Spain .the finish is excellent.

 

[joeswine]

Phase #2..

 

[MarcOlivetti]

Caramel port continued.. the key elements here are the fpac,oak tannins and a teaspoon of instant coffee, that's rights instant coffee. and last but not least from Olive Nation caramel extract ( alcohol emulsion). This will add the bite you'll need to extent the caramel flavor And let it sit for at least one year. Took to best of shows with this one.

Joeswine, how much tannin did you add to the primary?

In your sequence of photos, you are adding the extract after fermentation, when you’re racking to the Carboy; is that correct? How much extract did you add?

I’m starting a Sour Cherry Port (same company as your Toasted Caramel) and want to add a Chocolate extract (also from Olive Nation). I’m trying to time it right and how much to use. Or should I use like backsweetening. I’m very new to this.

 

[joeswine]

1 teaspoon tannins,8ozs. extract secondary.
how many oz.. is the bottle under 8 ozs (this will take time to balance itself out don't be in a hurry to drink this one ). but not more. no back sweeting should be necessary remember its a desert style port so it's sweet enough, this can be a desert wine excellent if you allow it to be.
.Have fun and keep (Thinking Outside The Box)

 

[MarcOlivetti]

Perfect, Thanks Just what I needed to know. I will add the 1tsp of tannin in the morning and the chocolate extract is 8oz., so everything should work. The plan is for next Christmas season, so it’s all coming together. Thank you for the help!!!

 

[joeswine]

That's a good plan,around the 6mo. Mark give it a tasting..

 

[joeswine]

Ho about a Spanish Rose today excellent finish on this one. Would do this one again without a question.

 

[joeswine]

Phase#2

 

[joeswine]

THE ITALIAN PRINCE OF WINES... a bit long but it shows the steps

 

[joeswine]

PHASE#2

 

[joeswine]

JUST A LITTLE MORE...don't go to sleep

 

[joeswine]

SOMETHING for the summer. a PEACH BELLINI, out standing made with fresh peaches.

 

[joeswine]

My award winning COFFEE PORT.. 2020's BEST OF SHOW at wine makers Magazine in the dessert wine category.
Easy and tasty after 1 year of aging. the coffee addition starts to give of a choloate Essent's.

 

[joeswine]

Phase#2 COFFEE PORT> Patients is the key to this one.

 

[joeswine]

A touch of FRUIT..

 

[joeswine]

PHASE#2 .. that was KATE a fellow wine maker with me.

 

[Khristyjeff]

@joeswine Looks like WineXpert Selection Series has been re-named. Is it now "Classic", "Reserve", or "Private Reserve" ?

 

[winemaker81]

@joeswine Looks like WineXpert Selection Series has been re-named. Is it now "Classic", "Reserve", or "Private Reserve" ?

Yup. 8, 10, and 14 liter kits. The "LE" kits are also 14 liter, and Island Mist is 6 liter.

 

[joeswine]

Yah, they do that for sales I guess,it's what you do with it that counts , .