Yep. Pine and black. It's a dark grape, with clusters like a pine cone.
WineXpert Eclipse Stags Leap Merlot
- Thread starter jgmann67
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What do you think about the concern over lost tartaric acid expressed by Craig?
You mean the one where his wine gets flabby like him?
It would take an awful lot of wine diamonds dropping out to get flabby like me. It has taken years to perfect this flabbiness.
LOL, you crack me up! Anyway, I don't worry about the pH fallout, if it's going to happen at 55F, I'd rather it in my carboy, and haven't noted any significant change, hopefully because there's just not that much excess tartaric.
I'm terrible... I know. I tasted the SLD Merlot while I was down racking the Amarone. Tasted the Fourtitude, too. But, with just two weeks on the oak cubes, the Merlot is an oaky monster.
It's time like these that I wish I had money falling out of my butt. I wish I could make these two kits at a time.
It's time like these that I wish I had money falling out of my butt. I wish I could make these two kits at a time.
AZMDTed
Just a guy
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So how was the Fourtitude?
It's been on 58g of oak for a few weeks. So, unsettled... The oak dominates the wine right now, masking the red fruit (or at least pushing it to the background). But, I think it will mellow over time and deliver a classic Bordeaux styled wine. That's what I'm hoping, anyway.
Rack it off the cubes (save them for grilling). You know the oak will die back in the bottle. And you know you like the oak (monster). It will just make you wait 12 months after bottling to try one of those 375's you'll bottle up.
Noooooo.... I'm okay waiting the 12 months. I want this as close to the last one I did. I think this will be better.
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What a good idea!
@Boatboy24 gave me that suggestion a while back. I don't know if they are any better than normal oak, but they sure smell good while I'm grilling.
Boatboy24
No longer a newbie, but still clueless.
I think they are WAY better. But maybe its just that smell. To me, its a 'richer' tasting smoke flavor.
I just racked mine off oak and put it away in glass for another 3 months. This is probably the heaviest oaked kit I've done to date (without adding extra oak). Smells divine!
I have a fair amount of used oak cubes stashed now...I see a smoked pulled pork night coming soon...
I have a fair amount of used oak cubes stashed now...I see a smoked pulled pork night coming soon...
I'm bottling mine this weekend. 11 months since I pitched the yeast and really excited about this one. Made it by the book and agree that the oak levels are heavy. Will let it sit for a month after bottling then will showcase this wine to persuade more people to make their own wine!
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