Blenders

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

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  1. Apr 29, 2015 #61

    Julie

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    Over the weekend, I blended 3 gallon of elderberry with 6 gallon of Fredonia. I think this is going to be a keeper!
     
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  2. May 21, 2015 #62

    Pargettk

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    My 25% elderberry/75% chambourcin blend is like your Julie - and it's delicious and still too young. I credit the success to the elderberry cutting the high acidity while adding fruitiness and body. Good stuff.
     
  3. Jun 19, 2016 #63

    Julie

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    So when we are bottling two different wines I like to blend a glassful to see how it taste. We bottled an Edelweiss and a Noble today. Well this was pretty tasty, it was a 50/50 blend. I'm thinking we will be doing a batch of this come fall.
     
  4. Jun 19, 2016 #64

    Julie

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    Have you tasted this lately?
     
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  5. Jul 6, 2016 #65

    yanks4carolyn

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    Any suggestions on a Cherry Lime? Would I use frozen sweetened limeade?
     
  6. Feb 24, 2019 #66

    wineview

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    Do any of you blend after fermentation is complete? In other words blending at bottling time.
     
  7. Feb 24, 2019 #67

    dralarms

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    I do quite often.
     
  8. Feb 24, 2019 #68

    Julie

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    All my blends our done after fermentation.
     
  9. Feb 24, 2019 #69

    mainshipfred

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    Not that my taste is the best but I think I prefer after the wines have aged. This way you know more about what qualities the individual wines have and how one would benefit the other(s).
     
  10. Feb 24, 2019 #70

    buzi

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    I blend right before bottling. That way I have the best idea of what I will get. There is still some changing in the bottle but my taster is not refined enough to allow me to blend pre-fermentation. And those folks that do field blends!?! Gutsy!
     
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