Southern Crush Day!

Discussion in 'Wine Making from Grapes' started by Johnd, Oct 28, 2016.

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  1. Apr 25, 2018 #81

    sour_grapes

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    When I have made blends like this (from commercial wines, in my case), I have called mine my "Pan-American Meritage Blend."
     
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  2. Apr 26, 2018 #82

    JohnT

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    ... but be careful! You do not know where the meritage police are!

    (made the mistake of calling one of my blends a meritage, and caught all kinds of heck for it).
     
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  3. Apr 26, 2018 #83

    cmason1957

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    The meritage police can suck eggs. We home winemakers can call a blend of chardonnay and Chambourcin a meritage, if we so choose. None of those commercial rules apply to what we do. Now it certainly might confuse folks, but that's a different story.
     
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  4. Apr 26, 2018 #84

    JohnT

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    I agree with you, but I made the mistake of telling a professional (who registered and apparently paid the fee) that I make a meritage. He then proceeded to rip me a new one.
     
  5. Apr 29, 2018 #85

    Johnd

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    Put an end to this chapter of winemaking today, wines were sulfited when they were racked out of the barrels, so they moved into their permanent digs. With the Koch Cab, Merlot, and Petite Sirah already bottled, the Clone 169 was the last of the 16 wines from Lanza, one batch straight Cab, one blended with 40% Chilean Malbec. I continue to be pleased with these wines, which continue to improve, and feel that I’ve gotten very good value for the money invested. 3043E52D-3359-44EF-A7D8-F40609C3F3CC.jpeg
     
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  6. Apr 30, 2018 #86

    geek

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    Nice looking bottles John, good job..
     
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  7. Apr 30, 2018 #87

    JohnT

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    Very professional!
     
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  8. Apr 30, 2018 #88

    Boatboy24

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    I'm digging those labels, John.
     
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  9. Jul 20, 2019 #89

    jsbeckton

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    So, did the Bravado ever undergo MLF? I would like to reuse skins from MLF batch in kits but have been hesitant to do so. Would be interested to know how it turned out.
     
  10. Jul 20, 2019 #90

    Johnd

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    No, it never did, at least not that I could determine from chromotography testing. The skins it was fermented with certainly had active MLB in them, but the Bravado wine always showed the presence of malic acid even after the other wines were finished. It was bottled that way and was just fine.
     
  11. Jul 20, 2019 #91

    cmason1957

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    If you do decide to reuse skins, be certain not to put potassium sorbate in that kit. It should ferment dry and not be needed and I never add it, anyway. But just a warning.
     
  12. Jul 23, 2019 #92

    jsbeckton

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    Thanks for the heads up. I have never used sorbate and likely never will since I strongly prefer dry wines.

    Right now I’m trying to determine the best way to reuse the skins. Have had good success adding them to a juice bucket but was wondering if adding them to a premium kit would be even better.
     

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