ShawnDTurner
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Good morning ladies and gents
I will be starting my megioli Amarone next week. I want to check with those that have made this kit. What are your thoughts taste, body etc? Was the body thin or did you tweak with additional raisins or bananas?
I will be starting my megioli Amarone next week. I want to check with those that have made this kit. What are your thoughts taste, body etc? Was the body thin or did you tweak with additional raisins or bananas?
JUST MY OPPION MIND YOU,BUT THIS STYLE WINE MADE IN VALOPOLICELLA IS MADE WITH SUN DRIED GRAPES(RAISINS),TONY'S WINE IS VERY GOOD i'VE HAD IT IN BOTH OF HIS FORMATS(I CAN UNDERSTAND HIM WINNING),WHEN i MAKE IT, IT IS USUALLY FROM FRESH JUICE ALTHOUGH A MADE A KIT VERSION AND LAYERED OAK AND IN THE SECONDARY ADDED THE RAISINS,THIS THEN ALLOWS A SECONDARY FERMENTATION WITH THE RAISINS TO HAPPEN AND EXTRACTS THE FLAVOR FROM THEM,THE KEY TO GOOD AMARONE IS GOOD OAKING AND MASERRATION BETWEEN THE WINE BASE AND THE RAISINS, REHYDRATED GRAPE PACKS MIGHT GIVE UP MORE SOLIDS TO THE WINE BUT( IMO)DON,T ADD MUCH MORE,WERE THE RAISINS GIVE BOTH THE FLAVOR ADDITIVE AND MORE MOUTH FEEL,TIME IN A BOTTLE IS THE BEST FRIEND TO ANY AMARONE,IT CAN HAVE AT LEAST 4TO 5 YEARS AND THEN IT REALLY CAN STAND ON ITS OWN.i DID A KIT VERSION ONCE AND WROTE ABOUT IT AS IT WAS BEING PROCESS IT WAS A (WE KIT) AND i ADJUSTED IT BY FIRST LAYERING WITH OAK CHIPS IN THE PRIMARY THEN POWDERED OAK(FOR TEXTURE)IN THE SECONDARY ALONG WITH,SUN MAID RAISINS(1LB. BOX) TO DO A SECONDARY EXTRACTION,THEN TIME,TIME ,TIME,WON A SECOND PLACE LAST YEAR IN HAMMONTON,3.5YEARS IN THE BOTTLE.
Because the wine already has a base the secondary is were I install the raisins,this then gives the base wine a time to ferment out and add more structure to the base ,by adding the raisins in the secondary this allows the best extraction of flavor and also adds to the body of the wine,and the abv is better balance with the acidity of the tannins,at least in theroy and practice ,but that's just my way,sometimes the long way around ,but thats just me.
ONCE YOU GO FROM PRIMARY T O SECONDARY THERE IS ALWAYS A LITTLE FERMENTATION STILL AVAILABLE TO HAPPEN . THE ALCOHOL THAT IS NOW PRESENT WILL START TO REACT TO THE PRESENTS OF THE RAISINS AND START TO EXTRACT THE ESSENCE AND INTER- START TO DE SOLVE THE RAISIN AND WITH THE SUGARS AGAIN PRESENT STARTS A FERMENTATION OF THERE OWN LOW FOAMING BUT QUITE THERE,THIS FERMENTATION IS WHAT GIVES THE WINE ITS DEEP FLAVOR AND THE ABV. THAT IS EXPECTED FROM THE FINISH AMARONE.
Usually, once I see the fermentation start and that will come in the form of very small bubbles I let it go for at least two weeks . By then it should settle out if it takes a little longer , then let it but it will stop . racket again and let it settle out, what I do is allowed , it too settle out for at least two months at the end of that. I racket again . Then wait for another month, I remember I am doing this with fresh juice if you are using a kit . The same technique would apply because the raisins were dealing with at this point . I do not know about you but I allow my kits to sit at least a year,. With both the fresh juice and the kits I would apply the usual suspects and bottle. You should do a little tasting along the way why you are doing this and see the difference ,as far as putting glycerin , there are grades just for our purposes , a little goes a long way 10 ounces to 6 gallons . However do not use it. If you do not have to time is our ally always keep it on your side . 
