Blenders

Discussion in 'General Wine Making Forum' started by Julie, Aug 11, 2013.

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  1. Oct 18, 2013 #21

    Floandgary

    Floandgary

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    Bottle at a time

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    Once a bottle is opened, you must do something (including drinking) with it rather than recorking!! :i
     
  2. Oct 19, 2013 #22

    Noontime

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    We only have 3 buckets, so that's the most we've had fermenting at one time; the most we've had bulk aging at one time is 9 carboys.

    Blending from the bottle isn't a bad idea...my wife and I have done that on occasion. I definitely wouldn't recork anything opened, but blending bottled wine in a glass can be a lot of fun.
     
  3. Jan 22, 2014 #23

    Julie

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    I just did a 50/50 blend of concord and red raspberry, very good. The concord comes thru nicely and finishes with a nice raspberry flavor.

    Mike and I were in Bloomington, IN over the weekend and went to a wine bar there. Tried a blend that I need to make, lol, not saying what it is until I get it the way I want. Looks like a trip to Walkers cuz that is the only place that has the juice that I am looking for.
     
  4. Feb 9, 2014 #24

    tmmii

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    I have a gallon jug that I rotate god knows what reds into. Half a bottle of wine left over? Dump it in. A little left in a Carboy from bottling? Add it in. If it's too dry I'll add a sweeter wine next time, you get thine idea. Only down side is I could never reproduce it.

    Does this count as blending? Haha.


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  5. Feb 9, 2014 #25

    Noontime

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    As a "concoction" kind of guy, I love that idea. There's something wonderful about fleeting, one of a kind creations; like freestyle poetry slam, or the artists who create beautiful works from colored sand, only to blow it all away when complete.
     
  6. Feb 9, 2014 #26

    Julie

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    LOL, yes it counts as blending!

    I do the same thing, I have a melbac, zin, sauv blanc, elderberry and I think reisling blend bottled, I have no idea on the ratios, just whatever I have after my final racking goes into the jug. I call it Party Wine
     
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  7. Feb 12, 2014 #27

    tmmii

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    Party wine, I like that, consider it stolen terminology!


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  8. Mar 31, 2014 #28

    MothJuic

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    Last edited: Aug 26, 2014
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  9. Apr 6, 2014 #29

    ShawnDTurner

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    40% blueberry and blackberry with 30% elderberry
     
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  10. Apr 6, 2014 #30

    ShawnDTurner

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    Sorry 20% elder berry
     
  11. Apr 6, 2014 #31

    Julie

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    blueberry, blackberry and elderberry, now that sounds like a good blend.
     
  12. Apr 6, 2014 #32

    ShawnDTurner

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    Use bm 4x4, mlf, med Hungarian toast oak and final ph 3.4 (dry). Quite lovely indeed cheers!
     
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  13. Jun 18, 2014 #33

    springmom

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    I did a Tempranillo/Sangiovese blend and call it Med Red. My husband's favorite.
     
  14. Jun 19, 2014 #34

    ffemt128

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    I did a blueberry-elderberry blend. It was very good..
     
  15. Jun 20, 2014 #35

    Floandgary

    Floandgary

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    Bottle at a time

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    50% Chardonnay, 25% Pinot Grigio, 25% Brianna,,,, sweeten to @.998,,,, chill. All likes thus far:dg
     
  16. Jun 20, 2014 #36

    GreginND

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    Ditto. Did a 50:50 elderberry blueberry dry with a little oak. One of the best fruit wines I've ever made. I called it "Old Blue".


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  17. Sep 2, 2014 #37

    gartj

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    So when your back sweetening what are you doing it with? Is this only done with fruit wines? I can't see me making a Chianti blend and "sweetening" it?
     
  18. Sep 3, 2014 #38

    Noontime

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    Usually we use simple syrup (sugar and water) since it integrates and distributes easily, but we've also used plain cane sugar, honey, and fruit concentrate. It's not always to make your wine "sweet", but also to balance a wine. Some of our wines we do want a little sweet like muscat or Riesling, but we've added a bit of sugar to other wines also, well below what I'd call sweet. It's kind of like adding sugar to spaghetti sauce to reduce the acid... sometimes adding a smidge of sugar will balance the wine's acid or bring out the fruit flavor, etc.
     
  19. Oct 12, 2014 #39

    Julie

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    Ok, here is a blender for you Muscadine wine makers. 2 parts Carlos, 3 parts Noble. Holy crap did this turn out great. You get that Carlos taste with a nice noble finish.
     
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  20. Oct 24, 2014 #40

    4score

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    My 2013 blend is 80% Cab Franc and 20% Petite Syrah. The PS really "rounds" it out! Love it!
     
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