when good wines gone bad

[Elizajean]

For 'cheapo' kits, like the one you mentioned, the fpack is the heart and flavor profile for the final product, so you don't add it to let it ferment (unless you add some of it in primary).

Fpack is added at the end when fermentation is done and once you're in the clearing stage.

Varis, I was summarizing Joe's slides which had him adding the fpack in the secondary. I understand they are usually added at the end. Just trying to understand his tweaks.

 

[joeswine]

Sometime do to the nature of the fpac in this case fresh peaches (that I made) the pectin level haze will be heavy and take longer than normal to clear.Taken that in to account from using fresh fruit in the past that's why in this instance it was better for me.Adding their fpac just shortened the process profile it didn't make any difference in the end to the finished product.

 

[joeswine]

lets start off this New year with a Nebbiolo. Cousin to Sangiovese. This kit is getting more rounded by the day so follow the flow....

 

[joeswine]

Nebbiolo continued....follow the flow a great wine to have in your stock. There are 181,579 views at present..

 

[joeswine]

Haven't been around the basements been just a little to cold for this old guy my Cabernet Sauvignon is getting really special so lets review my flow ..

 

[joeswine]

when I made my fpac I made sure all the fruit was fresh and it taste like summer..

 

[joeswine]

OK LETS SEE HOW FAR I CAN GET WITH THE AMARONE PROCESS..FOLLOW THE FLOW..THIS IS A WINNER

 

[joeswine]

PHASE 2...............

 

[joeswine]

BALANCE OF PHASE 2..WILL POST LATER

 

[joeswine]

FINALLY THE MUSTO WINE GRAPE CONTEST RIBBIONS ARE IN THIS CONTEST WAS STRICKLY FOR GRAPE AND JUICE MAKERS BUT THEY LET A FEW OF US SLIP IN ,I THINK .ANYWAY THESE WERE THE RESULTS..COFFEE PORT TOOK SILVER 1 POINT AWAY FROM GOLD,NEBBIOLA,FIRST TIME IN CONTEST TOOK A SILVER....IT TOOK QUITE A WHILE TO GET THE RESULTS THEN THE METALS.... I'M GOING TO ENTER THE COFFEE PORT IN THE WINEMAKERS MAG. CONTEST THEN THAT WILL BE THE LAST TIME FOR THIS ONE TO BE ENTERRED..IT'S BEEN A REAL WINNER.

 

[joeswine]

this is one of my favorite blend shiraz /viognier..crisp and fruity.....

 

[joeswine]

phase two shiraz/viognier.

 

[joeswine]

final phase...........let it rest when done for at least 8 mos. then have a party

 

[joeswine]

Coffee port one of the most well liked on the wine competition circuit for me ,that is after a short time in slumber this soft port desert style wine starts to take a deep chocolate note it's amazing the reaction the coffee has when combined with this kit follow the flow simple to do and taste GREAT>THIS IS FOR JGMANN67.......................

 

[joeswine]

COFFEE PORT PHASE 2' FOLLOW THE FLOW

 

[jgmann67]

Some questions:

When do you add instant coffee?

What ABV do you usually end up with?

Have you added ever clear or brandy to increase ABV into the 18% range?

 

[heatherd]

Some questions:

When do you add instant coffee?

What ABV do you usually end up with?

Have you added ever clear or brandy to increase ABV into the 18% range?

@jgmann67 I typically add the instant coffee/espresso powder during fermentation. ABV is 16-18% after fortification. Some folks use everclear but I use brandy.

 

[joeswine]

Add the coffee to the primary reason its partnership with the wine is better,1 quart simple syrup primary. I be never added anything else ABV around 18% if you can let it set bottled for a year then enjoy. Coffee in primary 1 full tablespoon.thats all.less is More

 

[joeswine]

VIOGNIER ROUSSANNE MARSANNE OR AS I'LL CALL IT THE FRENCH TRIOLGY,I WANTED TO KEEP IT SIMPLE SO THAT IT COULD ACTUALLY SAVOR THE TAST I ENOY BLENDED WINE .THIS TIME I MIX TWO DIFFERENT YEAST EC1118 AND D47 THE TEMP DROPPED IN THE BASEMENT AND I WANTED TOO GET THIS ONE STARTED THE EC1118 SHOULD TAKE CARE OF THAT AND PROVIDE BALANCE WHILE THE D47N WILL ADD COMPLEXITY TO THE VIOGNIER WHICH I FEEL IS THE MAIN PLAYER OF THIS ONE ,WE'LL SEE FOLLOW THE FLOW..

 

[joeswine]

PHASE #2 FRENCH TRILOGY