when good wines gone bad

[joeswine]

sdelli

NOT ON YOUR FIRST


no I wouldn't at this juncture but I might BE adding golden raisins to the secondary at least for this kit it won't hurt, just enhance. lets see what happens as we go that's the skill in it.

 

[chrisjw]

I was sure that you were going to do the oak powder and raisins and change the yeast. Yeah, how can adding raisins to a Amarone hurt!

Joe, I am still wondering if adding store bought raisins would add an oxidized flavor in 2 years as some claim that it will. (not trying to cause a fury, just wondering your thoughts Joe). Regardless, can't wait to see what you do to this one.

 

[joeswine]

Additions and Corrections?

It's all by design, the first thing you have to recognize is that this kit comes with luscious grape pack, that in itself could take the place of the raisins also those two packages of dexterous in this kit once this is dissolved the simple syrup is going to create over a quart of liquid sugar , once again the alcohols beefed-up that's not to say that the body of the wine can still be enhanced but because I've never did a kit like this and because they are sponsoring this kit I need to stay pretty close to the process, grant you I probably will put in oak powder, this all remains to be seen , remember once we start going through fermentation approximately 5 to 7 days into that fermentation, that's when will add the simple syrup to once again boost the alcohol so just by adding raisins I will boost alcohol ever so slighter higher and that's what I have to be careful of , not to throw the taste out of proportion to the alcohol in the final analysis. In addition to that there are two packages of yeast. So there's a lot to deal with here in the beginning unlike a normal wine kit as you'll see if you follow on the other site at the same time, a wine expert Muscat, this kit is the basic mid range kit this , one you can actually play with more , as I stated it all remains to be seen as this plays itself out . Oh yes, and as far as the yeast goes, wine expert did their research on this one, this is probably the best wine yeast available for this kit and style of wine, if you research yeast you'll see what I mean. When you Frankenstein a wine kit, to coin the phrase, you have to be careful of and know what you're dealing with, so that the final product is what you expected to be and I expected this to be spot on. Thanks for following, I hope this will be informative, Kate and I thank you.... Stay tuned- (we might still use raisins in both kits)............................................................. stay tuned...........................

 

[joeswine]

Raisins and oxidation

I've been using raisins a long time before they became fashionable in most wine circuits ,and have always use the same brand and never had a problem with oxidation or sulfites or any other things that others had a problem with ,it's up to you to use raisins or not, this is my thing, this is what I do and I have enough metals on my wall to prove it. T it's just information take it for what it's worth. Stay tuned

 

[RCGoodin]

In addition to that there are two packages of yeast.

Joe, I have the same Amarone kit. The yeast is Lalvin Bourgovin RC 212 (2 packages). What's your thoughts on this? Why two?

I'm not to sure about WE's approach to this. I also have a WE Eclipse Lodi Ranch 11 Cabernet and it comes with the ole "Lalvin EC 1118". I don't understand in that this is supposed to be a high end kit.

And, I have a WE Eclipse Lodi Old Vine Zinfandel which came with Red Star Premier Cuvee.

What's your thoughts on this? Should I change the Eclipse Cabernet to Red Star or RC 212, versus the "Ole EC 1118"?

I'm confused.

 

[joeswine]

Rcgoodin

The reason for the two yeast packages is to boost the alcohol level remember your adding a grape package to this also, are we talking about the same kit selections amarone about $140 and $50 is this the kit were talking about? If so there's a lot of components the building alcohol also have the dexterous package so there's a lot of work need to be done by the yeast. A I stated before
they did their homework on this one. I've checked it out.
]

As far as your eclipse kit goes , yeast that they're using can tolerate up 18% alcohol by volume or Abv,so they expect this could be very lush remember dealing with two different kits two different styles wines and yes different yeast promote different qualities and characteristics you can experiment with these all you like I haven't usually find something that coincides when I'm making no characteristics of the flavors the profiles I have see if that matches up with the yeast is going to deliver trapped overthink it staterooms have fun, when the high and kits there dead on are you going to work your kit with me ? keep the faith.......................................................E

 

[RCGoodin]

I would love to work my kit with you. I'll probably be a 1/2 day behind you. That is if you started primary today. The only difference we may have from the start is that my fermentation room is around 79 degrees, so my fermentation goes a little faster.

Did you start today? I'll start tomorrow morning if you did. Or, where would you like me to be during this process?

 

[joeswine]

Wineexpert Amarone​

Here is our kit that we received from Wineexpert. This kitis a Wineexpert Selection Series Amarone. This kit has the following included.(This list is a little different from the usual kit that you receive. This is atop of the line kit.)

The box includes thefollowing:

• Large bag of juice
• Grape skin pack (You can actually see that there are grape skins in it!)
• 2 packs of Lavin RC-212
• 2 Chaptalisation Packs (bags of sugar)
• Package #2 (bentonite)
• Package #3 (Metabisulphite)
• Package #4 (Sorbate)
• Package #5 (Chitosan-(Fining Agent)
• Mesh Straining Bag
• 3 Packages of European Hungarian Oak

Just for reference,I’m sure everyone knows by now if they have been following the posts, that youwill need certain equipment to make this kit. For the newbies, I’m going to putit below so you know what you need:

• Primary Fermenter (minimum 30 Litres/7.9 US gallons capacity)
• Long stirring spoon (Plastic or stainless steel)
• Measuring cup
• Hydrometer and test jar
• Thermometer
• Wine thief
• 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!)
• Metabisulphite Powder for sanitizing
• 30 wine bottles, thirty corks , thirty seals
• Corking machine (there are various types, we use an italian floor corker.)

 

[joeswine]

The Process:

As always, sanitize anything that comes in contact with thewine. Including yourself. J

Add half gallon of warm water to the primary fermenting bucket withthe bentonite packet and stir until dissolved.

Add the large juice package. (Be careful, it’s heavy!) Rinse this outwith a little bit of spring water to make sure you get it all.

Next, we added the smaller “grape skin packet”. It’s lumpy so you alsowant to rinse the bag out w/ water also, to get all the grape skins.

Now, we take the SG reading. We’re at 1.10.

Next, we added the smaller “grape skin packet”. It’s lumpy so you alsowant to rinse the bag out w/ water also, to get all the grape skins.

Now, here comes all that Hungarian oak! We are adding 3 packets of Hungarianpowdered oak (wow!).

Here comes the fun part. YEAST! 2 packets of RC-212 yeast. Cover witha towel and wait 5-7 days, gently punching down the grape skins.

 

[joeswine]

2 last pics for the night: A picture of the yeast sitting on top of the oak and skins. Also, a picture showing that this bucket it at the 6 gallon mark.
Now we wait....

 

[geek]

Joe, when do you plan to have this Amarone ready for drinking?

Nice and detailed steps..!!

 

[joeswine]

winexpert amarone

12 weeks ,it will be bottled and yes drinkable at least that's the plan, also the MUSCATO o same time frame, will see. GO BACK TO PAGE # 47 FOR PROCESS

 

[joeswine]

Winexpert amarone

FOLLOW the process...............

 

[joeswine]

amarone continued

follow the process............

 

[RCGoodin]

Joe, I'll be where you are at by 10:00 AM tomorrow. I'm on Pacific time, so I'm 3 hours behind you.

I'll get a picture of the SG and a few steps to share. It may seem redundant since your photographer is doing such a great job.

From this point forward I will call you Master and you call me grasshopper...

 

[GaDawg]

This is really great!!!

 

[botigol]

Joe,

First, thanks for taking the time to show us your process and providing your insights on winemaking. Even before this current project you put a lot of information out for us to consume and decide how it fits into our processes and styles. Second, what is your sense of the toast level of the oak? Medium? Heavy? Were all three packets the same?

 

[Boatboy24]

Following this with great interest. You've got nearly two pounds of dextrose there. Did that come with the kit, or are you adding it? I assume you plan to step feed with it to get the ABV up (that 1.090 SG seems low for an Amarone).

 

[joeswine]

replies

BOTIGOL.............the kit had 3 packages of powdered oak, the fact that they supplied this style of oak suggest that mouth feel and great body is what they were after, it will impart oaky taste as well, the latter is what will win out.


BOATBOY 24..............this process calls a capitalization process 5/7 days inn to the fermentation, the dextrose equates to a little over a quart and a cup of simple syrup.......to be added then........I will add 2 quarts.......to be sure.

 

[joeswine]

amarone in process

SELECTIONS WINE KIT AMARONE IN THE ZONE