- Joined
- Nov 12, 2005
- Messages
- 15,188
- Reaction score
- 1,211
Smurfe's post that follow a bit made me start thinking. I bet we have all made a nasty disgusting wine before. So that newbies understand even though a lot of us have advanced our winemaking, we have pretty much all created a truly nasty wine before. First Smurfe's post
<TABLE style="TABLE-LAYOUT: fixed" cellSpacing=1 cellPadding=3 align=center ="tableBorder"><T>
<T>
<TR>
<TD vAlign=top rowSpan=4 ="msgableSide"><A name=99065></A>smurfe
Moderator Group
Forum Moderator
Joined: 20 June 2005
Location: United States
Online Status: Online
Posts: 1976
</TD>
<TD vAlign=top ="msgableRow"> Posted: Today at 9:19am</TD></TR>
<TR ="msgableRow">
<TD vAlign=top height=150 ="msgLineDevider">
<DIV style="OVERFLOW: auto" ="msg">The Curvee will ferment to dry. From what I see you are pretty well on the money and should have no issue. I will throw another thing into the yeast discussion. Many will want a wine to finish with some residual sweetness and will use for example the Cote des Blancs yeast believing it's low alcohol tolerance will wither out. I will say that I have used this strain a few times and it fermented to dry every time. I used it in a batch of raspberry last that I misread my hydrometer (read 1.089 when it was really 1.189)and had a much higher SG than I though. I found out my mistake after fermentation started and I checked the SG with another hydrometer and the reading was higher than when I started. I then realized my mistake and didn't want to dilute. The wine ended up around 20% alcohol and is indeed rocket fuel. They yeast fermented down to 0.090 Even with a ton of back sweetening this wine was nasty. </TD></TR>
<TR ="msgableRow">
<TD style="BORDER-TOP-WIDTH: 0px" ="msgLineDevider">
<DIV style="OVERFLOW: auto" ="msgSignature">Brewing on the Bayou in Gonzales Louisiana
Civella Wines and SwampWater Beers
Meet Me At MySpace </TD></TR>
<TR ="msgableRow">
<TD noWrap>
IP: 66.186.236.2
</TD></TR></T></T></TABLE>
Now let's share some of our worst wines with others so that the new winemakers out there can see we all make mistakes and we can learn from each other.
Did I ever make a wine I would only serve to my enemies? Sure!
When I first began making wine years ago, someone gave me some raspberries. Well naturally I made a gallon of wine from it and it turned out great! I still had some raspberries left, so in the freezer they went. Well I didn't get enough more for a full batch. What else could I use to stretch it? I had quite a few strawberries and a couple 3 pound bags of frozen peaches. Hmmmmmm. That sounds good. A nice fruit punch wine. So I mixed up the raspberries, strawberries and peaches. It fermented vigorously and had a ton of sludge in the bottom. I hadn't put the fruit in a bag. Fermentation lasted a few weeks and I didn't rack off the crap at the bottom, figuring I wanted to extract all that nice flavor. Finally bubbling subsided so I decided to rack................ WWWWHHHHOOOOOAHHHH Nellie. What a disgusting smell greeted me. Sort of a combination of rotten egg, and rotted manure! YYYYUUUUCKKKKK.
Well I racked it off and tried a bit of the wine by holding my nose. OH MY GOD! That was disgusting. I just couldn't bring myself to dumping it so I racked it off into a clean carboy added k-meta and topped up. I let it age and racked a few times. It never improved in taste and to this day still tastes as disgusting as ever. Anybody want some truly disgusting wine? Try a batch of that stuff!
This has been a true story and if you are brave enough- share yours with the rest of us!
<TABLE style="TABLE-LAYOUT: fixed" cellSpacing=1 cellPadding=3 align=center ="tableBorder"><T>
<T>
<TR>
<TD vAlign=top rowSpan=4 ="msgableSide"><A name=99065></A>smurfe
Moderator Group
Forum Moderator
Joined: 20 June 2005
Location: United States
Online Status: Online
Posts: 1976
</TD>
<TD vAlign=top ="msgableRow"> Posted: Today at 9:19am</TD></TR>
<TR ="msgableRow">
<TD vAlign=top height=150 ="msgLineDevider">
<DIV style="OVERFLOW: auto" ="msg">The Curvee will ferment to dry. From what I see you are pretty well on the money and should have no issue. I will throw another thing into the yeast discussion. Many will want a wine to finish with some residual sweetness and will use for example the Cote des Blancs yeast believing it's low alcohol tolerance will wither out. I will say that I have used this strain a few times and it fermented to dry every time. I used it in a batch of raspberry last that I misread my hydrometer (read 1.089 when it was really 1.189)and had a much higher SG than I though. I found out my mistake after fermentation started and I checked the SG with another hydrometer and the reading was higher than when I started. I then realized my mistake and didn't want to dilute. The wine ended up around 20% alcohol and is indeed rocket fuel. They yeast fermented down to 0.090 Even with a ton of back sweetening this wine was nasty. </TD></TR>
<TR ="msgableRow">
<TD style="BORDER-TOP-WIDTH: 0px" ="msgLineDevider">
<DIV style="OVERFLOW: auto" ="msgSignature">Brewing on the Bayou in Gonzales Louisiana
Civella Wines and SwampWater Beers
Meet Me At MySpace </TD></TR>
<TR ="msgableRow">
<TD noWrap>
Now let's share some of our worst wines with others so that the new winemakers out there can see we all make mistakes and we can learn from each other.
Did I ever make a wine I would only serve to my enemies? Sure!
When I first began making wine years ago, someone gave me some raspberries. Well naturally I made a gallon of wine from it and it turned out great! I still had some raspberries left, so in the freezer they went. Well I didn't get enough more for a full batch. What else could I use to stretch it? I had quite a few strawberries and a couple 3 pound bags of frozen peaches. Hmmmmmm. That sounds good. A nice fruit punch wine. So I mixed up the raspberries, strawberries and peaches. It fermented vigorously and had a ton of sludge in the bottom. I hadn't put the fruit in a bag. Fermentation lasted a few weeks and I didn't rack off the crap at the bottom, figuring I wanted to extract all that nice flavor. Finally bubbling subsided so I decided to rack................ WWWWHHHHOOOOOAHHHH Nellie. What a disgusting smell greeted me. Sort of a combination of rotten egg, and rotted manure! YYYYUUUUCKKKKK.
Well I racked it off and tried a bit of the wine by holding my nose. OH MY GOD! That was disgusting. I just couldn't bring myself to dumping it so I racked it off into a clean carboy added k-meta and topped up. I let it age and racked a few times. It never improved in taste and to this day still tastes as disgusting as ever. Anybody want some truly disgusting wine? Try a batch of that stuff!
This has been a true story and if you are brave enough- share yours with the rest of us!