Register Now!

Wine Making & Grape Growing Forum > Wine Making > Equipment & Sanitation > when good wines gone bad


View Poll Results: how many have used or tried using ZESTING
how many will try 79 78.22%
how many not 22 21.78%
Multiple Choice Poll. Voters: 101. You may not vote on this poll

Reply
 
Thread Tools Search this Thread
Old 03-18-2017, 11:33 AM   #771
joeswine
joeswine
 
joeswine's Avatar
 
Nov 2007
Posts: 5,458
Liked 765 Times on 587 Posts
Likes Given: 8


let's review and then move forward..
1.jpg   2.jpg   2A.jpg   3.jpg   4.jpg  

5.jpg   6.jpg   7.jpg   8.jpg   9.jpg  

9A.jpg   10 (2).jpg   10.jpg   10A.jpg   11.jpg  

12.jpg   13.jpg   14.jpg   15.jpg   16.jpg  


 
Reply With Quote
Old 03-18-2017, 11:38 AM   #772
joeswine
joeswine
 
joeswine's Avatar
 
Nov 2007
Posts: 5,458
Liked 765 Times on 587 Posts
Likes Given: 8


STAY WITH ME A LITTLE MORE TO GO.....I believe this kit was $55.00
17.jpg   18.jpg   20.jpg   21.jpg   22.jpg  

22A.jpg   22B.jpg   23.jpg   24.jpg   25.jpg  



 
Reply With Quote
Old 03-24-2017, 01:38 PM   #773
joeswine
joeswine
 
joeswine's Avatar
 
Nov 2007
Posts: 5,458
Liked 765 Times on 587 Posts
Likes Given: 8


update ,little over a month out still a little cloudy ,but going to be a good summer wine with the hint of strawberries and raspberry quite nice. I ALSO PLACED ABOUT A GALLON IN THE REFRIGERATOR TO COLD SOAK AND HELP DROP OUT THE SOLIDS WILL SEE IF THERE'S A DIFFERENCE.


 
Reply With Quote
Old 03-26-2017, 09:22 AM   #774
joeswine
joeswine
 
joeswine's Avatar
 
Nov 2007
Posts: 5,458
Liked 765 Times on 587 Posts
Likes Given: 8


This is going to be a very tasty wine so far in competition so good,follow the flow...
1.jpg   1a.jpg   2.jpg   2a.jpg   4.jpg  

4a.jpg   4b.jpg   4c.jpg   4e.jpg   5.jpg  

6.jpg   6A.jpg   6B.jpg   6C.jpg   8.jpg  

9.jpg   10.jpg   11.jpg   12.jpg   IMG_20161115_163251098.jpg  


 
Reply With Quote
Old 04-03-2017, 02:40 PM   #775
joeswine
joeswine
 
joeswine's Avatar
 
Nov 2007
Posts: 5,458
Liked 765 Times on 587 Posts
Likes Given: 8


always a great time close to 300 people paid attendants and 150 wines,lost of competition ,this is a big juice ,grape area and that's what your up against,heavy into reds and fruits.heres how i fared,my big reds where spot on,judging was sponsored by the department of agriculture and all 13 judges where for real and that makes it all the more fun. THE PEOPLES CHOICE AWARD IS WHAT THE PAID ATTENDEES THOUGHT OF THE WINES THEY GOT TO VOTE.
1.jpg   2.jpg   3.jpg   4.jpg   6.jpg  



2
People Like This 
Reply With Quote
Old 04-13-2017, 01:41 PM   #776
joeswine
joeswine
 
joeswine's Avatar
 
Nov 2007
Posts: 5,458
Liked 765 Times on 587 Posts
Likes Given: 8


Blackberry Pinot Noir
We purchased a medium grade kit (~$80-$90) Pinot Noir Winexpert Kit. We wanted Blackberry Pinot Noir so we purchased 1.5 lbs. of blackberries to go with this.

The Winexperts box includes the following:
Large bag of juice
1 Pack of Redstar Champagne Yeast
2 Chaptalization Packs (bags of sugar)
Package #2 (bentonite)
Package #3 (Metabisulphate)
Package #4 (Sorbate)
Package #5 (Chitosan-(Fining Agent)
Mesh Straining Bag
1 package of oak chips
Just for reference, Iím sure everyone knows by now if they have been following the posts, that you will need certain equipment to make this kit. For the newbies, Iím going to put it below so you know what you need:
Primary Fermenter (minimum 30 Liters/7.9 US gallons capacity)
Long stirring spoon (Plastic or stainless steel)
Measuring cup
Hydrometer and test jar
Thermometer
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!)
Metabisulphate Powder for sanitizing
30 wine bottles, thirty corks , thirty seals
Corking machine (there are various types, we use an Italian floor corker.)
The Process:
As always, sanitize anything that comes in contact with the wine. Including yourself. J
Add half gallon of warm water to the primary fermenting bucket with the bentonite packet and stir until dissolved.
Add the large juice package. (Be careful, itís heavy!) Rinse out the bag with a little bit of spring water to make sure you get it all.
Top up your bucket until you reach a 6 gallons. (I marked my primary before hand so I know where 6 gallons are.)
Now, we took our SG reading and it was 1.08. We added simple syrup to bring the SG up to 1.10. Our logic is: We wanted at least 12% alc. At the finish because we know the blackberries are going to pick up the flavor at the bottom end. (The blackberries will overpower the flavor if we didnít have a higher alch. Content. It would just be juice with not much alch.. This is how we do it, Iím sure others have their own opinion.)
Next, we added Ĺ tsp of oak tannin.
Then we added the oak chips and sprinkled yeast on top of that. Donít stir, just let it sit.
Then here comes the blackberry. We created a homemade F-pak out of blackberries. (We are going to write up a separate tutorial for this.) Note: an F-pack doesnít always have to go at the end of the wine, you can add them to the beginning. An F-pack in the beginning will blend well with the wine but will not usually over-power the taste of the wine. If you add it at the end, the predominant taste of your wine will be the F-pac.
We added the F-pak to a mesh bag and tied it in a knot then added it to the primary.
We added belie-bands because itís chilly in the winter. Itís about 64 degrees in here. After that, I hung my tag on the side, put a towel on top. And we wait. J

(REWRITE WHAT IS BELOW TO MAKE IT GO W/ THIS WINE.)
Secondary Fermentation:
Now that we fermented dry (SG reading is 1.010), now itís time to rack it.
Notice the grape skins on top? This is the cap that formed from the grape skin packet that was provided in the Winexperts Amarone Kit, along with the addition of California Raisins (that I added to add more body).
We racked this down to a carboy but it is pretty gassy. Iím going to let this settle out for a few days and degas some on its own. Over the weekend, I will force-gas it (If I have to) by giving it a good old-fashioned stir. Once I feel that itís de-gassed enough, I will stabilize it with the potassium sorbate packet, K-Met Packet, and packet of Chitosan (clearing agent).

1.jpg   2 bentonite.jpg   3 add juice.jpg   3 rinse bag.jpg   4 makes 6 gals.jpg  

5 Oak.jpg   6 yeast.jpg   7 Add Fpack.jpg   10 yeast on top.jpg   IMG_20141219_170520556.jpg  

11b.jpg   11c.jpg   12.jpg   13.jpg  

 
Reply With Quote
Old 04-20-2017, 06:05 PM   #777
joeswine
joeswine
 
joeswine's Avatar
 
Nov 2007
Posts: 5,458
Liked 765 Times on 587 Posts
Likes Given: 8


very nice wine to have in your cellar took a professionals judges award this year with this one at the Hammonton wine festival. Follow the flow
2.jpg   1.jpg   3.jpg   4.jpg   5.jpg  

6.jpg   7.jpg   8.jpg   8a.jpg   9.jpg  

10.jpg   11.jpg   12.jpg   12a.jpg   13.jpg  

14.jpg   14c.jpg   17.jpg   18.jpg   IMG_20160212_172058685_HDR.jpg  


 
Reply With Quote
Old 05-14-2017, 09:06 AM   #778
joeswine
joeswine
 
joeswine's Avatar
 
Nov 2007
Posts: 5,458
Liked 765 Times on 587 Posts
Likes Given: 8


I use theses grade kits to fill in my stock when it gets low with out lifting my wallet, with a little planning you can make a decent wine every time. Short flow you've have seen it before.Remember how to make the fpac????
1.jpg   2.jpg   3.jpg   4.jpg   5.jpg  

6.jpg   7.jpg   8.jpg   9.jpg   IMG_20170311_132733109.jpg  


 
Reply With Quote
Old 05-28-2017, 01:53 PM   #779
joeswine
joeswine
 
joeswine's Avatar
 
Nov 2007
Posts: 5,458
Liked 765 Times on 587 Posts
Likes Given: 8


NOTHING LIKE THE TASTE OF PEACHES WE'LL MAKE THIS ONE SPECIAL....NEXT ON THE MENU
IMG_20170528_153125095.jpg  

 
Reply With Quote
Old 06-10-2017, 01:48 PM   #780
joeswine
joeswine
 
joeswine's Avatar
 
Nov 2007
Posts: 5,458
Liked 765 Times on 587 Posts
Likes Given: 8


The king of italian wines to some this wine can be a mouthfull of deep robust flavors and if left to age can be outstanding follow the flow.::
1.jpg   1A.jpg   2.jpg   3.jpg   4.jpg  

6.jpg   7.jpg   8.jpg   8a.jpg   8a1.jpg  

8b.jpg   8c.jpg   9.jpg   9a.jpg   10.jpg  

10a.jpg   11.jpg   12.jpg   12a.jpg   13.jpg  


 
Reply With Quote
Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search


Similar Threads
Thread Thread Starter Wine Making Forum Replies Last Post
when good wines gone bad joeswine General Wine Making Forum 1298 08-04-2017 12:05 PM
what are some good wine kits and wines chrisber General Wine Making Forum 6 05-28-2014 01:31 PM
What are some good apple varieties for making a good fruity apple wine? wzazdzez Country Fruit Winemaking 11 08-05-2012 08:26 PM
Are Fruit Wines Healthier than Grape Wines? timber General Wine Making Forum 6 01-23-2012 09:22 AM
what are some good wine kits and wines chrisber Beginners Wine Making Forum 6 12-22-2008 09:44 PM


Forum Jump