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**RCGoodin** · 07-02-2012, 03:41 AM

UPDATE: I stabilized and cleared the gallon of Chardonnay that I added Almond extract too. The tasting of the wine was good and it had the aroma of Almond and the taste of Almond. I felt the taste was at the max, so next time I would try 2 tablespoons of the extract instead of three. I bought a 12 pack of 1 oz extract from Amazon so I added a tablespoon of the orange extract to see if it would make the Almond taste a little less. So, it's going through secondary fermentation and I'll give another update in a couple of weeks.

Any thoughts on this from anyone?

**joeswine** · 07-02-2012, 01:12 PM

ADDING and subtracting ,experimenting and trying that's what, it's all about,, then you'll fine a common ground for your taste and still have the wine flavor your going after in the end.

not something else,I don't think the orange extract will cut the almond ,if anything it will add its own enhancement to the mix,,ask yourself this,IS THE ALMOND TO STRONGE ,IF SO THE ANSWER WOULD BE TO CUT IT WITH MORE WINE,

MY BE BY JUST A BOTTLE OR TWO AND THE BALANCE WILL WORK ITSELF OUT.....THATS WHAT I WOULD DO NOT TO LOSE THE WINE I WANTED TO CREATE IN THE END.

**RCGoodin** · 07-03-2012, 02:44 PM

Quote:

Originally Posted by joeswine

ADDING and subtracting ,experimenting and trying that's what, it's all about,, then you'll fine a common ground for your taste and still have the wine flavor your going after in the end.

not something else,I don't think the orange extract will cut the almond ,if anything it will add its own enhancement to the mix,,ask yourself this,IS THE ALMOND TO STRONGE ,IF SO THE ANSWER WOULD BE TO CUT IT WITH MORE WINE,

MY BE BY JUST A BOTTLE OR TWO AND THE BALANCE WILL WORK ITSELF OUT.....THATS WHAT I WOULD DO NOT TO LOSE THE WINE I WANTED TO CREATE IN THE END.

Hi Joe,

The almond flavor was at it's max, therefore I wanted to soften it a little. Well if the orange adds a new flavor that would be great. I have another week before it's ready to bottle so I'll do a taste test then and if I have to thin it, I'll add some of the standard Chardonnay to it.

I have an apple/cranberry going from cans of concentrate. It didn't taste like much so I added a tablespoon of coconut extract to that. The smell is great.

I like the new extracts. The kit of twelve came with a coffee one that I'm going to use for expresso in the recipe you gave me. I have to go back through these threads to get an idea of what all goes in it. I'll let you know the various amounts of each ingredient before I proceed.

Overall I'm doing ok as a new vintner and I want to thank you for all your assistance and encouragement.

Happy 4th of July to ya....

**RCGoodin** · 07-06-2012, 03:26 PM

Bottled the Chardonnay, the Orange Almond Chardonnay and the Coconut Cranberry Rose.

The Chardonnay's were excellent. The Almond was great and at its maximum with a slight hint of orange. I'm assuming the orange could come out a little more with aging. The standard Chardonnay was a big hit with the wife. I thought it was very smooth with a great finish.

The Cranberry was the first from frozen concentrates and was ok for me but my wife liked it. Go figure.

I ordered a Gewurtztraminer and a Australian Semillon. They should be here this week. This week I'm stabalizing the Milk Chocolate Strawberry Port and the Barbaresco.

I'll quit whining for now and get going on the next batch. I found that I cannot have something fermenting at all times. What an interesting addiction.

**joeswine** · 07-09-2012, 10:37 AM

GLAD TO HEAR THAT IT WAS WHAT YOU EXPECTED ,OR AT LEAST CLOSE,DO YOU THINK IT WAS WORTH THE EFFORT? I WOULD HOPE SO,AND YES ITS ALWAYS NICE TO HAVE SOMETHINNG GOING ON,I LABELED BOTH MY PIESPORTER(THIS IS ONE YOU SHOULD TRY)AND TRO BLANCO(SMOOTH AND SEMI-DRY)GOOD FINISHING WINE,RACKED AND PUT A SECOND FINING AGENT IT THE BANANA VIOGNIER AND THE TROPICAL RED FROM AMAZON,.............NEVER A DULL MONENT IS THEIR WHEN THERE'S WINE IN THE LOOP.

**RCGoodin** · 07-09-2012, 03:23 PM

Quote:

Originally Posted by joeswine

,DO YOU THINK IT WAS WORTH THE EFFORT?

Hi Joe,

Yes, I do think it was worth it. I wish I had added more orange extract to the almond chardonnay. Since I took the almond to the max, I thought I better back off a little. Maybe it will come out during aging.

I look forward to using the other extracts in different ways.

I'm splitting out 3 gallons of my Barbaresco this weekend to experiment with adding some simple syrup to make the other 3 gallons less dry. I'm getting some good advice from Julie and others on a different thread.

Join us, I think the title is "Adding sweetener to a dry wine". Would love your comments there.

**joeswine** · 07-09-2012, 07:08 PM

making it your own

that's what thinking outside the box is all about,as your progress on you rown you'll fined a whole new thought process on wine making....not to different from the early winemakers of europe and i mean early.....keep it moving and a hobbie will become a craft.

**RCGoodin** · 07-12-2012, 01:42 AM

Quote:

Originally Posted by joeswine

making it your own

that's what thinking outside the box is all about,as your progress on you rown you'll fined a whole new thought process on wine making....not to different from the early winemakers of europe and i mean early.....keep it moving and a hobbie will become a craft.

Joe,

I found a recipe to make Armaretto. It has always had an almond taste. There isn't any almonds in the recipe. I'm going to tweak it to be more like wine fermentation and then add some of my almond extraxt to it. I'll let you know how it turns out...

**joeswine** · 07-12-2012, 10:29 AM

Like the taste of that where did you the recipe from?.

**RCGoodin** · 07-12-2012, 03:13 PM

Joe,

Tha Amaretto recipe,

http://www.shutterbean.com/2011/homemade-amaretto/

I think I'll convert the 3 cups to a gallon, add EC-1118 and let her go. What do you think?