I have always kept good notes in regards to my wine making. From the very first batch. ( the only paperwork I can manage to keep straight!) I make wine from odd amounts of fresh fruit. Notes are very handy when it comes time to reproduce a tasty blend.
However, they don't do much good when I don't refure to them before adding stuff to my wine! Some ingreadiants are simply not ment to be doubled!!
My last opps involes a cranberry wine and WAY too much tannin! The wine has been bulk aging for almost six months now. It was a very slow to ferment batch, as in months. So each time I sampled it I just stole a small bit and did not notice anything magerly off. I had a whole glass last night, and it was not as expected. Cranberry is tart, and mine is always very dry, but this one also dried out my mouth. So I went over my notes, and found I had added tannin, twice, in quantities far higher then I ever had before. Not sure why I added it twice, but at least I wrote it down
I always add 1/8-1/4 tsp powdered grape tannin at the start of fermentain. I ran out of tannin and bought a new bottle online. It came as a chestnut tannin. (I only used it in a few batches before I put it away and bought my old type of tannin). For some reason I added 1/2 tsp twice to a 5 gal batch.
I am glad I took notes, but refuring to them before adding tannin for the second time would have been even better!
Guess I have a nice blending wine, or top off wine. With sweetner it is drinkable as it. Hopefully lesson learned!
Sent from my iPod touch using Wine Making
However, they don't do much good when I don't refure to them before adding stuff to my wine! Some ingreadiants are simply not ment to be doubled!!
My last opps involes a cranberry wine and WAY too much tannin! The wine has been bulk aging for almost six months now. It was a very slow to ferment batch, as in months. So each time I sampled it I just stole a small bit and did not notice anything magerly off. I had a whole glass last night, and it was not as expected. Cranberry is tart, and mine is always very dry, but this one also dried out my mouth. So I went over my notes, and found I had added tannin, twice, in quantities far higher then I ever had before. Not sure why I added it twice, but at least I wrote it down
I always add 1/8-1/4 tsp powdered grape tannin at the start of fermentain. I ran out of tannin and bought a new bottle online. It came as a chestnut tannin. (I only used it in a few batches before I put it away and bought my old type of tannin). For some reason I added 1/2 tsp twice to a 5 gal batch.
I am glad I took notes, but refuring to them before adding tannin for the second time would have been even better!
Guess I have a nice blending wine, or top off wine. With sweetner it is drinkable as it. Hopefully lesson learned!
Sent from my iPod touch using Wine Making