[joeswine]

NOTICE TO THE PLUM


SIRS,noticed you have a plum wine in your fine collection,have you made a holiday wine with it yet using extracts?

extracts.. can be very inventive and creative items in your tool box.................. you just have to think outside the box....it doesn't matter to me if its a high end kit or starter kit or fresh juice,,they can be all finished to your liking at least I believe they can you need the tools and the desire and some knowledge to try....

[joeswine]

SPOILED ROTTEN>...

what I'm trying to do here is put down all the times, I tried and failed, but most of all my desire to fined out how to correct the problem in the future or at least correct it,in this craft we chose as a hobby.after a while its not how much wine you have in carboys or barrels to me its how much is really good enough to send out across country enter in contest and send to people, like you and ask for a honest evaluation,

Hopefully you'll follow me on some adventures I've had and take with you the theory of (think outside the box)

[joeswine]

ZESTING AT ITS BEST

Went to the general store2 weeks ago,was reviewing what they had I ask the owner about a wine in kit but couldn't remember there correct tittle,he let me use his computer and I search ,what a great variety on fruited wines out there,well I found a kit with orange & tangerine voignier,I thought,what a great combo,so on the way home I stop at the shop rite and picked up the two fruits I needed to changevoignier from a good wine (of which I have a lot of) to a very tasty wine by adding the zest of 8 tangerines and 4oranges to the mix..very bright already in taste ,.only cost $45/for the juice and 6 for the fruit,and added a whole different taste to my collection..

[Sirs]

Actually I hadn't even thought of that... plum is a holiday fruit of sorts. I guess the thiing now is to think of what I can do to go outside the box with it so to speak got some research to do now.

Originally Posted by joeswine

NOTICE TO THE PLUM


SIRS,noticed you have a plum wine in your fine collection,have you made a holiday wine with it yet using extracts?

extracts.. can be very inventive and creative items in your tool box.................. you just have to think outside the box....it doesn't matter to me if its a high end kit or starter kit or fresh juice,,they can be all finished to your liking at least I believe they can you need the tools and the desire and some knowledge to try....

[joeswine]

hope to be placing pics online soon

[joeswine]

Lost a post some were,with the PLUM,extracts of cinnamon,and orange,truly holiday spirits

[Tom]

Originally Posted by joeswine

ZESTING AT ITS BEST

Went to the general store2 weeks ago,was reviewing what they had I ask the owner about a wine in kit but couldn't remember there correct tittle,he let me use his computer and I search ,what a great variety on fruited wines out there,well I found a kit with orange & tangerine voignier,I thought,what a great combo,so on the way home I stop at the shop rite and picked up the two fruits I needed to changevoignier from a good wine (of which I have a lot of) to a very tasty wine by adding the zest of 8 tangerines and 4oranges to the mix..very bright already in taste ,.only cost $45/for the juice and 6 for the fruit,and added a whole different taste to my collection..

When do you add? Primary, secondary or after stabilizing.

[joeswine]

WHEN TO ADD

ZEST is a a very good media to work with,never in the primary ,but you can layer the flavoring after that anytime,secondary to start the essence ,addition later on in the third racking to add more ,if your taste buds deam so,or the addition of other flavors after primary,there are no rules with this ,just results,and ideas..

[Lurker]

Joe, what a great thread. You reminded me of most of what I forgot from our meeting. I had planned on using zest and then put it aside. Now I have 2 carboys of Chilean Chianti from May of 2010. One is oaked the other was started with raisins. I'll put the oaked one into gal jugs and add a diff. zest to each gal. It sounds like a great experiment. See you at the next meeting.

Richard L.

[joeswine]

CHANITI AND ITALIAN FAVORITE

Good to hear from you and yes just like one of our meetings only on a larger scale,how is the one with the raisins doing so far?how long have you had them in there? how dry are you going to make them?
The raisin one by itself should be quite good as a stand alone,remember to layer a little oak into the process,and a little more kmet at the end to assure fermentation will not start again, with the addition of the raisins you need to be sure.

What type of zest are you thinking of adding if you zest? to the second half or am I going ahead of you? OR WOULD A GOOD BLACKBERRY FPAC BE BETTER?