fwdevoe
Member
Just joined, am a new home wine maker and currently making my third batch. This hobby is a lot of fun and a lot to learn!
Hi
- Thread starter fwdevoe
- Start date
Help Support Winemaking Talk - Winemaking Forum:
You can’t stop there! Whatcha makin?
Welcome to WMT.
Welcome to WMT.
Welcome to WMT!
welcome to WMT
Welcome, fellow Jersey winemaker! What part of Jersey, pork roll or taylor ham?
Welcome to WMT!
fwdevoe
Member
Pork Roll here…lol.
My first batch came out ok….just the kit I had was listed as heavy body, but final product was very, very light bodied. Followed directions to the letter. Since then have done another and bottled it today and it tastes fantastic at only 6 months. Been learning a lot and really enjoyi the ride!
My first batch came out ok….just the kit I had was listed as heavy body, but final product was very, very light bodied. Followed directions to the letter. Since then have done another and bottled it today and it tastes fantastic at only 6 months. Been learning a lot and really enjoyi the ride!
fwdevoe
Member
Thanks for all the welcomes!!! 
fwdevoe
Member
Just bottled a 6 gallon batch of carminere. Added some vanilla and a bit of back sweetener. At 6 months it is really delicious. Super dark and very full bodied. The kit was from Midwest and was the En Premier which included the grape skins. I also added to oak spirals of American medium toasted.
BABRU
Member
- Joined
- Jun 8, 2012
- Messages
- 72
- Reaction score
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You peaked my curiosity. I make Carminere fermented to dry and not back sweetened. Makes a very good wine in my opinion so I have no reason to change but can you explain the benefit of adding vanilla and how much you add?
fwdevoe
Member
The Mrs. likes the slight taste of the vanilla in wines. I added 1 oz of extract along with 10 ounces of wine conditioner about 2 weeks prior to bottling
fwdevoe
Member
The 1 oz was for 6 gallons of wine.
