when good wines gone bad

[DizzyIzzy]

BTW, I am not sure I can buy Ever Clear here in Ohio. It is reallygrain alcohol (about 190 proof, or so) as I remember. I think they sell it in PA. I may be able to pick up a bottle there.

Rocky, I have been reading this thread between you and Joe. BTW.................... Everclear IS sold here in Ohio, but only Everclear 151, NOT the 190..............DizzyIzzy

 

[DizzyIzzy]

16 to 28 ozs.

Thanks for the reply................................................DizzyIzzy

16 to 28 ozs.

Joe clarification: 16-28 oz. of zest? Makes sense with the raspberries, but that sounds a little much for zest?............................DizzyIzzy

 

[joeswine]

Zest is about 1half of a grapefruit no more until you've experienced with the results

 

[DizzyIzzy]

Zest is about 1half of a grapefruit no more until you've experienced with the results

Thanks Joe..........................................DizzyIzzy

 

[joeswine]

Using ZEST, is and excellent enhancer for white wines it adds acidity or a crispness to the finish just remember a little goes along way.

 

[joeswine]

SOMETHING FROM ITALY MY WAY>

 

[joeswine]

PHASE#2 this was a very good blend when finished.

 

[my wine]

I had some time to kill so I read some old posts between Joe and Rocky. Great info still!! I picked up a couple more items that I missed in the past.

And I have a story to share about my Chocolate, Almond Trinity Red that I served last weekend at a family dinner with most of my kids here. This is a wine made sweet and flavored with cacao powder and almond extract. My grown kids are my wine judges. They always say nice things about my wine but how they say it tells me if the wine is good or better used to clean my car tires. This wine was good, 4 out of 4 votes!

I was especially proud of this because it started out as wine gone bad ... TWICE! The first time the kit didn't ferment well for some reason and I got a new replacement kit. Not wanting to throw that wine out, I started the fermentation again despite having added K sorbate (per the vendor's instruction). Potential alcohol was now just over 9% and sweet from the sugar still in the wine. So next I tried adding brandy which got me over 11% and cocao and almond as an experiment. Then I bottled in some bottles I bought from Rocky not to long ago. This is now bad wine gone good!

Another time I'll have them taste my Coffee, Vanilla Trinity Red where I used the Joe recommended decaf instant coffee.

 

[joeswine]

Never give up.

 

[joeswine]

A true award winner my style coffee port... phase #1

 

[joeswine]

PHASE#2...coffee port.. this is a real award winner if you can let it sit 1 years the flavors will evolves into chocolate and coffee blend.

 

[joeswine]

AMARONE old-world style or at least my way?

 

[joeswine]

PHASE #2..

 

[joeswine]

PHASE #3..

 

[joeswine]

PHASE#4..

 

[joeswine]

PHASE#5..

 

[joeswine]

PHASE#6..

 

[joeswine]

Something from Spain.... this turned out very good with just a little of patients.
Phase #1

 

[joeswine]

Phase#2..............mmmmmmmmmmmmmmmmm--goodddddddddd

 

[SeniorHobby]

Joe, I have to tell you, you are right on with this thread.


Iam also a good cook (that is not just my opinion, but that of many other people). My Mom had four boys, no girls, and our house was the center for all holiday meals. We used to help out in the kitchen, not really cooking but doing all the other stuff. What we did not realize was we were learning just by helping. My Mom never threw anything away. If there was a dish that was not perfect, sheknewof a way to fix it.


It is the same with the wines we make. If they are not everything that we expected them to be, we can fix it if we don't loseour heads.In an earlier post I mentioned that I had made a Sangiovese from a 10 liter kit from Wine Expert and, frankly, I was not crazy about it. Using your (think outside the box) methodology, I got some blackberry jam, nuked about a teaspoon and added it to a bottle of the wne. You have tounderstand that in 69 years on this planet, I have had a lot of wine. I can say, I have never had a store bought wine that tasted as good as this. Thank you, Joe.


There is never a bad wine, just one that is not quite finished. I hope all the Newbies and some of the old timers on this forum take notice.

Hi Joe,
Very new to the winemaking experience here. I wanted to get started again and picked some wild grapes and fermented them. Didn't know anything about pH, acid or SO2. Just have strong tasting wild grape wine sitting in my carboy. Like Rocky said above, I don't want to throw it away after investing the time into it. I live in Minnesota, right now I have it chilling in a back room, about 35 degrees, hopefully the tartrates are separating out. Just wondering if it is salvageable?
Thanks!