when good wines gone bad

[joeswine]

amarone kit part 2

amarone kit continued

 

[RCGoodin]

Hi Joe,

This is new to me. I'm ok with it, just new.

 

[joeswine]

SIMPLE SYURP/Extracts at a glance/

RCGOODIN

GO to ALMOND WINE THREAD, page # 20 ,line item #198 that is the process in it's entirety, used for boosting the abv. in wines at all levels.THE DEXTEROUS WILL EQUATE TO A FULL QUART MAY BE A LITTLE MORE,THE TRICK IS MAKING SURE YOUR SG. IS WHERE THEY STATED IT SHOULD BE THAT'S WHY I'm GOING TO MAKE A BATCH OF SIMPLE SYRUP WHICH I SHOULD HAVE ON HAND ANYWAY AND ADD ENOUGH TO COME TO THE 1.015 MARK,UPON STARTING OUT THE SG AFTER ALL WAS DONE WAS ONLY 1.08 SO I ADD THE DEXTROSE AT THE POINT IN THE FORM OF SIMPLE SYRUP BRING THE ABV. UP TO THE CORRECT STARTING POINT.YOU ALWAYS NEED TO BE PREPARED FOR SOMETHING THAT'S THE FUN OF WINE MAKING.

I THOUGHT I'd BRING IT TO YOU....

 

[RCGoodin]

Joe, I understand. I'm late on getting started today. I should have my starting SG for you a little later. You still have primary to go for about 5 or 6 days.

Is simple syrup a two to one ratio? Where it's two parts sugar to one part water, or reverse?

 

[pjd]

Joe, Remember this from a previous conversation with Pumpkinman?

"YOU WOULD HAVE NEVER SEEN POWDERED OAK IN THE DISTANT PAST, YET ALONE GRAPE SKINS IN A KIT,AND I STILL DON'T SEE HOW GRAPE SKINS WORK.
USED? CAN'T IN PART ANY USEFULNESS INTO THE WINE OTHER THAN COLOR,BUT THAT'S JUST MY OPPION.

n y

Y OU HAVE TO ASK YOURSELF WHERE DID THEY COME FROM AND WHAT HAPPENED TO THE INSIDE?

AFTER ALL THEY ARE DEHYDRATED"


Now that you are doing this kit what is your opinion of a grape skin pack?

 

[RCGoodin]

Hi Joe, I sent you a PM on my progress. The main issue is my SG = 1.084. At least I think that was it. The oak powder, sticking to the sides of the hydrometer, made it difficult to read. Should I add simple syrup to bring it up to 1.015? Three packages of oak powder was a new experience. I felt like I was de-gassing by hand again. Also, the grape-skin pack was new for me and a little difficult to get all the goodness out of the pouch. Yum........

Ok, 5 - 7 days of fermenting and then on to Chaptalisation....................................Onward and Upward Master, from Grasshopper.

 

[RCGoodin]

Here is the Chaptalisation (I like that word) instructions and the approximate dates for me.

 

[chrisjw]

This kit is quite different that the RJS Winery Series Amarone. The RJS had no Chaptalisation steps and different yeast. I like the idea of the Chaptalisation because it prolongs the fermentation period and keeps the grape pack in the must much longer. Are there any other advantages to adding the additional sugar in the later stages of fermentation as opposed to up front?

I will be really surprised if this turns out really good at the 3 month stage. My RJS Amarone is going to take 18-24 months to be good, although I added Tan'Cor Grand Cru. Some people have told me that Tan'Cor requires an additional 6 mos. to a year of aging. Still, at 14+% alcohol, the wine will probably still be very 'hot' at 3 months, don't you think?

 

[joeswine]

Amarone wine kit move forward

And the kit keeps moving on...........stay tuned

 

[joeswine]

Amarone kit continued

Amarone kit continued date 8/24 SG has dropped 1.07/day 2

 

[RCGoodin]

Hi Joe, I read on page 5 of this thread that you did this kit in 2011. What was the difference in kits? You did add raisins back then so I don't think that kit came with Grape Skins.

How did you like the taste of that kit?

 

[joeswine]

The morning

That amarone kit was the basic kit came with nothing but the juice and the usual suspects I think it was just a selection of vineyards. T that
I add the raisins. I also added oak tannins,. This also turned out quite well quite earl.I was just going through the catalog ( WINEXPERT) they don't even show in amarone in the newer version of the catalog only the one with the grape skin package my how times change.

 

[joeswine]

Amarone countdown

Today is the 3RD day of fermentation in the SG's 1.03 as we approach the five-day Mark WE NEED TO boost of the alcohol that's when the simple syrup will be added on the fifth day. Y as you know in the pictorial once you've made the simple syrup this is the bottom lab work with my suggestion to you is make it to full courts this will be needed for what is to come or if you choose not to that's okay also just stay the course.

Note; ambience is At 68° during this fermentation

 

[RCGoodin]

Joe, What is your ratio of water to sugar in making simple syrup?

 

[joeswine]

rc goodin

2 to 1 sugar to water, go on Vineland wine competition thread there is the example I installed today.

 

[joeswine]

Amarone capitalization installed

This kit was still started on August 22 it is August 27 five days later we reached the capitalization point this will boost the alcohol level that will give the amarone it's high abv.characteristics ,were also going to do at this point because I'm causing a second fermentation, I'm going to add the Sun maid raisins at this point to my open bucket ,these is a a 2 pound bag but I'm only going to add half of one of the bags ,this along with the capitalization should prove to be enough to add a depth note to the sauce ,at that point we will have to watch the specific gravity really close, its going to start not only a second fermentation but rehydrate the raisins also this is the tricky part if you haven't done this before, maybe you shouldn't stay on the course as per the manufacturer, or follow me closely when this one is done if those out there thought the sangiovese was decent ,this wine will be exceptional... I assure you. At this point we bump up the SG 1.020 just enough to put us over the edge along with the raisins and their chemistry adding sugars to the wine. Starting to look good.................. stay tuned

 

[geek]

Joe, I thought you were going to stick to the kit instructions very closely but I see you're adding raisins?

 

[sdelli]

Joe, Did you add both packs of sugar or only use one of them for your addition?

 

[joeswine]

The process

Capitalization, you need to incorporate both bags and use the two to one method of making simple syrup that equates a little over one quart by volume, once I saw what the sG was I understood that they were slowly trying to build up alcohol . This kit is a little complex in the sense of the word that you have to pay attention to what doing .

 

[eblasmn9]

Hey Joe, I think it's really cool that you photo journal your winemaking process.
I can vouch for "Joe's Amarone method". I started a cellar craft amarone in April using the raisins and tannin in the secondary. It's been in the barrel for a month now. Wow is it good. It's easily as good as the RJS WS Super Tuscan.

I have been using the Winexpert Amarone for topping off the barrel. Six ounces for topping off and 19.4 ounces for me. It's going fast. The Winexpert Amarone is 13 months old and drinking really nice. I wish I would of had your tweaks when I made it. It would be even better.
By the way, I bought the WE WV Sangiovese kit you did. I will use your tweaks on it. I have quite a few kits in the que. I think I will start it on New Years day.
Drinking cabs for the last 30 years, I have been pretty narrow minded. You have me "outside of the box" now liking Italian wines a lot.