when good wines gone bad

Winemaking Talk - Winemaking Forum

Help Support Winemaking Talk - Winemaking Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Always remember a good plan is the only way to go no matter what the cost of the kit.Stay the course and always THINK OUTSIDE THE BOX
 
Last edited:
Hi Joe, I picked up a leftover WE LE15 Gewürztraminer Verdelho Muscat from my local shop highly discounted. I'm thinking about adding some golden raisins but not sure if I should or just make the kit by the book. Also any other suggestions for the kit.
 
make sure the chemo aren't to old,if so replace the yeast with a champagne style one much better,1/2 cup golden raisins,you want you abv. To be at 12%,once that's completely do you test for pH .
 
thinking outside the box

that one could turn out sweet is that what your aiming for ?:HB
 
I'm thinking I will add half the f pack up front. Id like it to finish slightly off dry. 1.000 to 1.002. You have any thought about that? I will be starting it this weekend.
 
With this taste profile I would use the fpac as instructed however it is your kit .
 
I'm thinking I will add half the f pack up front. Id like it to finish slightly off dry. 1.000 to 1.002. You have any thought about that? I will be starting it this weekend.

I made 2 of that kit. The 2nd one I added 1/2 the f-pack up front and 1/2 to back sweeten, it ended at ~1.000 after adding the remainder of the f-pack.
 
Geek,
How sweet was the one you followed the directions on? Which one turned out better in your opinion?
 
Geek,
How sweet was the one you followed the directions on? Which one turned out better in your opinion?

The first one ended at SG ~1.003 but my notes do not tell me if I added some of the f-pack up-front; however I usually add a little bit up-front.

I haven't tasted these wines in a while.
 
Neibiolo a cousin to sangiovese

this one has been sitting and maturing follow the flow.

1.jpg

2.jpg

3.jpg

4.jpg

5.jpg

6.jpg

7.jpg

8.jpg

9.jpg

10.jpg

11.jpg

12.jpg

12a.jpg

14.jpg

14a.jpg

14b (2).jpg

14c.jpg

17.jpg

IMG_20151126_110618339.jpg

IMG_20160212_172055003_HDR.jpg
 
We did a WE Nebbiolo using your tweaks...I have no idea how well it ages, but it was pretty good early on and now it's gone.
 
Torrents the making of the kit

from the judges prospective at the end,. This was actually the Spanish ROJO Blanco

1.jpg

2.jpg

3.jpg

4.jpg

5.jpg

6.jpg

7.jpg

8.jpg

9.jpg

10.jpg

11 kate fixed.jpg

11.jpg

11a.jpg

12.jpg

13 (2).jpg

13.jpg

14.jpg

17.jpg

20.jpg

IMG_20160205_140619405.jpg
 
Last edited:
judges report almost made it? Once the judges no matter who they are or what they know put it in ink that's it you live with it .

IMG_20170118_184336217.jpg

IMG_20170118_181915727.jpg
 
Last edited:
Sangiovese the prince of italian reds

that time again and the prince is on the floor, follow:HB the flow...

1 Our Kit.jpg

2 Preparation.jpg

4 Add half gal  of hot water.jpg

5 bentonite.jpg

6 stirring bentonite.jpg

7 Open juice.jpg

9 add half gal to bag.jpg

10 Top up with another gal spring water to 6 gal.jpg

11 stir up.jpg

12 added 2 bags french oak.jpg

13 take SG reading.jpg

14 write SG on  tag.jpg

16 Raisins.jpg

17 Powdered Oak.jpg

20 good stir (480x640).jpg

22 SG reading.jpg

23 Nitrogen.jpg

dip in boiling water.jpg

Ferrari Bottle filler.jpg

labeled (3).jpg
 
Hey @joeswine is your simple syrup a 1 to 1 or 2 to 1 ratio? (2 cups sugar to 1 cup water)

I've been using 1 to 1 as I hear the 2 to 1 is rather thick and harder to get mixed in, but the 1 to 1 adds more volume to the wine in essence diluting it.
 

Latest posts

Back
Top