bovinewines
Senior Member
- Joined
- Sep 9, 2007
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I took a blending and finshing class yesterday through the Texas Enology Outreach program and all I can say is WOW!
I was amazed at what you can do to 750mL of wine in bench top trials. For instance we doctored an off the shelf 1.5L bottle of a Cabernet.We ended up adding just a little bit of tannin (from Scotts Lab), some sugar, citric acid, and oak.
We then used a nifty filter (also known as a coffee filter)
to filter out the oak. Within that 10 to 15 minute period we had succesfully changed the character of the wine from something undrinkable to something decent and respectable that I'd have with an italian dinner!
So..with my new found skills, I raced home to see what I could do with a bottle of my Riesling. I added about 30g/L sugar (which for 750mL would be 22.5g of Sugar) and wow...it softened it right up!
All of this helps in making small changes on the bench and then increasing it to affect your larger batch.
Maybe if I get pretty good at this we can do a blending/finishing class at the next WineStock.
I'm off to play some more!!!!!
I was amazed at what you can do to 750mL of wine in bench top trials. For instance we doctored an off the shelf 1.5L bottle of a Cabernet.We ended up adding just a little bit of tannin (from Scotts Lab), some sugar, citric acid, and oak.
We then used a nifty filter (also known as a coffee filter)
So..with my new found skills, I raced home to see what I could do with a bottle of my Riesling. I added about 30g/L sugar (which for 750mL would be 22.5g of Sugar) and wow...it softened it right up!
All of this helps in making small changes on the bench and then increasing it to affect your larger batch.
Maybe if I get pretty good at this we can do a blending/finishing class at the next WineStock.
I'm off to play some more!!!!!