A moment of silence, please…

[crushday]

While you take time to recover, let me tell you why I dumped five Mosti Mondaile kits. These kits spent 6 months in a barrel and the last 2.5 months back in a carboy hoping they’d clear. The wine never cleared. All attempts to clear the wine proved futile. As a final attempt, I could have tried filtering but decided against the trouble since the wine tasted funny.

During the fermentation process, I discovered my Inkbird malfunctioned and left the heater on wide open. I’m not sure how long it was that way because the primary was done and I didn’t check it for a while since I was doing extended maceration with the grape packs.

Here are my notes from each of the five kits…

MM Petit Verdot, Started 6/22/2020, TBS tannin Riche, pitched Avante Yeast, cleared on July 19, 2020. Bulk aged 8/9/2020 with 1 TSP of Tannin Estate. Heat sensor in ferment room was stuck wide open and temperature was over 100 degrees. No idea how long. I hope the flavor isn’t affected.
MM Rojo Grande, Started 6/22/2020, pitched VRB Yeast, TBS tannin Riche, cleared 7/19/2020, Bulk aged 8/9/2020 with 1 TSP of Tannin Estate. Heat sensor in ferment room was stuck wide open and temperature was over 100 degrees. No idea how long. I hope the flavor isn’t affected.
MM Sicilian Primitivo, Started 6/22/2020, pitched Avante Yeast, TBS tannin Riche, nutrients added, cleared 7/19/2020, Bulk aged 8/9/2020 with 1 TSP of Tannin Estate. Heat sensor in ferment room was stuck wide open and temperature was over 100 degrees. No idea how long. I hope the flavor isn’t affected.
MM South African Pinotage, Started 6/22/2020, pitched Avante Yeast, TBS tannin Riche, nutrients added, cleared 7/19,2020, Bulk aged 8/9/2020 with 1 TSP of Tannin Estate. Heat sensor in ferment room was stuck wide open and temperature was over 100 degrees. No idea how long. I hope the flavor isn’t affected.
MM Amorosso, Started 6/22/2020, pitched Avante Yeast, cleared 7/19/2020, Bulk aged 8/9/2020 with 1 TSP of Tannin Estate. Heat sensor in ferment room was stuck wide open and temperature was over 100 degrees. No idea how long. I hope the flavor isn’t affected.

The wine stayed cloudy throughout and all five were drinkable but tasted “off” and were individually indistinguishable as to the variety or style. In other words, they all tasted the exact same. So, back to the ground…

 

[toadie]

Wow, wow, wow. My deepest condolences!

 

[sour_grapes]

Sorry to hear that!

But, life is too short to drink bad wine....

Better luck next time!

 

[mainshipfred]

Such a shame, I would have done the same.

 

[BernardSmith]

That must be very close to what putting a loved pet down feels like. My condolences to you,

 

[Bmd2k1]

RIP!

 

[wood1954]

So sad, can’t imagine how upset I’d be.

 

[Doug’s wines]

Omg!!!! I know we can’t discuss this much here but as a thought, maybe it would have made a good Brandy….. lots of good ETH in those barrels…. Lots hope there is NOT a next time, but just in case maybe find and make friends with a local distiller who can run it for you. Use the Brandy for ports (or other things)

 

[jswordy]

But the earthworms thank you VERY MUCH!

 

[ibglowin]

Wow those were all Meglioli kits!

Could you have made sangria at least out of them?

 

[heatherd]

Wow, that's understandable but must be a bit painful.

 

[Johnd]

You really had no choice, the wines were all cooked, and probably weren't even behaving like wine any longer. Probably why they wouldn't clear. Good riddance, make room for your next endeavor!!

 

[crushday]

Wow those were all Meglioli kits!

Could you have made sangria at least out of them?

Sangria? Maybe. It was cloudy in the glass and didn’t taste good - at least not as expected.

I’m bummed as I was really going to enjoy that wine.

It’s part of the journey!

 

[Kraffty]

You're being an awful good sport about it, I'd be like &^$&%@#$@#$%^%$#@#@$$^$&*(%#@R%E!

 

[CDrew]

I think you did the right thing. If it's bad, it's bad. Don't spend another second working on it. I've done the same with some suspect mourvedre, and while it hurts, you have to be ruthless. Otherwise you'll spend another year racking and messing with it, but you'll never drink it.