Woodbee
Senior Member
- Joined
- Feb 2, 2009
- Messages
- 274
- Reaction score
- 1
Howdy All. I am much more of a lurker here than a poster. But I have to chime in here about first attempt at making a Maderia. Yesterday I had my German wine Guru come out for some tasteing and critiques. Three of four of my wines were only so-so at this early stage. But I pulled out about 10 ozs. of Mulled Apple Maderia from my homemade Estufa and let it cool. We were amazed at the results. We were comparing it to a $20 dollar bottle from the store. We both believe that there wasn't fifty cents difference. It has a beautiful dark carmel color. Starbright clear. It has a great body. The smells were almost busy. And the taste was fantastic. Very complex, first time I can say that about one of my wines.
I started with a Spiced Apple wine that finished on the sweet side. I liked it but most found it too sweet. So I fortified it with Brandy to about 20%. It has been in the Estufa for eleven weeks now at 130 degrees. I am aiming for fifteen weeks total. I have a couple dozen bottles of the Apple wine bottled up that I am now considering baking. I will be wasteing corks and labels but I think it is worth it.
I kinda wish that I had made my estufa bigger and better than I did. I have it set up now to hold up to three one gallon wide mouthed jars. I think I can tweak it a bit and fit in a carboy.
I'm so thrilled.
Brad
I started with a Spiced Apple wine that finished on the sweet side. I liked it but most found it too sweet. So I fortified it with Brandy to about 20%. It has been in the Estufa for eleven weeks now at 130 degrees. I am aiming for fifteen weeks total. I have a couple dozen bottles of the Apple wine bottled up that I am now considering baking. I will be wasteing corks and labels but I think it is worth it.
I kinda wish that I had made my estufa bigger and better than I did. I have it set up now to hold up to three one gallon wide mouthed jars. I think I can tweak it a bit and fit in a carboy.
I'm so thrilled.
Brad