Thinking outside the box

joeswine · Aug 1, 2015

Basic wine chemistry

BASIC WINE CHEMISTRY 101

Basic Wine Chemistry

Chaptalization is the process of adding sugar to unfermented grape developed by the French chemist Jean-Antoine-Claude Chaptal, for whom it was named. Contrary to popular belief, this process does not make the wine sweeter but only artificially inflates the alcohol content. Additionally, the sugar in chaptalized wine cannot be tasted.

Potassium Metabisulfite is a common wine or must additive, where it forms sulfur dioxide gas (SO2). This both prevents most wild microorganisms from growing, and it acts as potent antioxidant, protecting both the color, and delicate flavors of wine.

Typical dosage is ¼ tsp potassium metabisulfite, per 6 gallon bucket of must (yielding roughly 75ppm of SO2) prior to fermentation, and ½ tsp per 6 gallon bucket (150 ppm of SO2) at bottling.
Winemaking equipment is sanitized by spraying with a 1% SO2 (2 tsp potassium metabisulfite per L) solution.

Potassium Sorbate is used to inhibit molds, and yeasts in wine. Also known affectionately as “wine stabilizer”, potassium sorbate produces sorbic acid when added to wine. It serves two purposes. When active fermentation has ceased and the wine is racked for the final time after clearing, potassium sorbate will continue fermenting any residual sugar into CO2 and alcohol, but when they die no new yeast will be present to cause future

fermentation. When a wine is sweetened before bottling, potassium sorbate is used to prevent refermentation when used in conjunction with potassium metabisulfite. It is primarily used with sweet wines, sparkling wines and some hard cider but may be added to table wines which exhibits difficulty in maintaining clarity after fining.

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joeswine · Aug 16, 2015

Kate's cheap chardonnay

THIS is a perfect example of thinking outside the box. KATE has been doing cheaper wine kits and together we've made a couple of good everyday wines and one that was just to sweet(using mfg. guidelines).YOU REALLY NEED TO TAKE CONTROL OF THESE KITS FOR THEM TO FINISH OUT DECENT.
moving down from a 6 gallon kit to a 5 gallon starting point is were it's at, boosting up the ABV.is the correct way at least that's what we found, follow the process so far see what you think, TOM and I have made two of these check out my other thread" BEHIND THE SCENES," for the cab and merlot kits. Now follow the CHARDENAY flow.......... :hug

joeswine · Aug 16, 2015

KATE'S CHEAP CHARDONNAY continued

follow stage two......... :hug

Katie’s Chardonnay Kit

It’s been a while since I’ve created a post of my own; I’ve been primarily helping Joeswine with the upkeep of his posts. I wanted to share this kit with everyone because I’ve tried it before and know that it turns out pretty awesome.
This is a Fontana Wine kit I recently purchased off-line. This traditionally is a 6-gallon kit but I are not making it like so. I am making this a 5-gallon kit as to keep the flavor and better balance between alcohol and wine with the contribution of the one cup of oak (which is traditional to a Chardonnay).
Ingredients:
These are all the basic ingredients that came with the kit. Please see the pictures attached.

What additional changes I’ve made:
-Changing the end volume of the wine from 6 gallons to 5 gallons
-adding the cup of oak
-At the end, by reducing the volume of concentrate, we increased the ABV without even trying.
-Personal preference: I will be adding zest of 1 grapefruit before racking. This will pick up the PH and give it a clean, crisp finish.
See the pictures for the process. J
ENTERING STAGE TWO:...............................................................................................................................
WERE NEARING THE FINISH WE LEFT OUR WINE IN THE COLD SINK FOR 14 DAYS AND IT CLEARED QUIT NICELY, WE KNEW RACKING BACK TO A ONE MIX CONTAINER WOULD CAUSE US TO HAVE TO RE CLEAR ONE MORE TIME; THE WORK IS NOT A BIG DEAL WHAT IS, IS THE FINISH TASTE.

BEFORE I RACKED I TASTED THIS WINE AND LIKE I THOUGHT, THE WHITES SHOULD GO INTO A 5 GALLONS PROCESS ALSO.JUST LIKE THE REDS, THE WHITES EVEN WITH ALL THE SOLIDS WOULD HAVE NOT (IMOP) HAVE HAD MUCH TASTE, BRINGING THEM DOWN TO 5 GALLONS GIVES THESE KITS LIFE AND WITH THE SMALL AMOUNT OF TWEAKS THAT WE DID, WAS JUSTIFIED .SO WHAT WAS THE RESULTS?? :tz

SMOOTH UP FRONT WITH DECENT FRUIT NOT OVER WHELMING BUT STILL THERE, CRISP ACIDITY WITH A CLEAN FINISH :try

, WILL LET YOU KNOW WHAT OUR YIELD WAS WHEN WE BOTTLE AND OUR COST PER BOTTLE. :sm

joeswine · Sep 7, 2015

KATE'S CHEAP CHARDONNAY continued

WERE GOING TO TAKE IT FROM THE TOP TO THE BOTTLING SO FOLLOW THE FLOW :spm

joeswine · Sep 7, 2015

Kate's chardonnay continued

Katie’s Chardonnay Kit

It’s been a while since I’ve created a post of my own; I’ve been primarily helping Joeswine with the upkeep of his posts. I wanted to share this kit with everyone because I’ve tried it before and know that it turns out pretty awesome.
This is a Fontana Wine kit I recently purchased off-line. This traditionally is a 6-gallon kit but I are not making it like so. I am making this a 5-gallon kit as to keep the flavor and better balance between alcohol and wine with the contribution of the one cup of oak (which is traditional to a Chardonnay).
Ingredients:
These are all the basic ingredients that came with the kit. Please see the pictures attached.

What additional changes I’ve made:
-Changing the end volume of the wine from 6 gallons to 5 gallons
-adding the cup of oak
-At the end, by reducing the volume of concentrate, we increased the ABV without even trying.
-Personal preference: I will be adding zest of 1 grapefruit before racking. This will pick up the PH and give it a clean, crisp finish.
See the pictures for the process. J
WERE NEARRING THE FINIS WE LEFT OUR WINE IN THE COLD SINK FOR 14 DAYS AND IT CLEARED QUIT NICELY, WE KNEW RACKING BACK TO A ONE MIX CONTAINER WOULD CAUSE US TO HAVE TO RECLEAR ONE MORE TIME; THE WORK IS NOT A BIG DEAL WHAT IS, THE FINISH.

BEFORE I RACKED I TASTED THIS WINE AND LIKE I THOUGHT, THE WHITES SHOULD GO INTO A 5 GALLONS PROCESS ALSO.JUST LIKE THE REDS, THE WHITES EVEN WITH ALL THE SOLIDS WOULD HAVE NOT (IMOP) HAVE HAD MUCH TASTE, BRINGING THEM DOWN TO 5 GALLONS GAVES THESE KITS LIFE AND WITH THE SMALL AMOUNT OF TWEAKS THAT WE DID, WAS JUSTFIDE .SO WHAT WAS THE RESULTS??
SMOOTH UP FRONT WITH DECIENT FRUIT NOT OVER WHELMING BUT STILL THERE, CRISP ACIDITY WITH A CLEAN FINISH, WILL LET YOU KNOW WHAT OUR YIELD WAS WHEN WE BOTTLE AND OUR COST PER BOTTLE.

Katie’s Chardonnay Kit

It’s been a while since I’ve created a post of my own; I’ve been primarily helping Joeswine with the upkeep of his posts. I wanted to share this kit with everyone because I’ve tried it before and know that it turns out pretty awesome.
This is a Fontana Wine kit I recently purchased off-line. This traditionally is a 6-gallon kit but I are not making it like so. I am making this a 5-gallon kit as to keep the flavor and better balance between alcohol and wine with the contribution of the one cup of oak (which is traditional to a Chardonnay).
Ingredients:
These are all the basic ingredients that came with the kit. Please see the pictures attached.

What additional changes I’ve made:
-Changing the end volume of the wine from 6 gallons to 5 gallons
-adding the cup of oak
-At the end, by reducing the volume of concentrate, we increased the ABV without even trying.
-Personal preference: I will be adding zest of 1 grapefruit before racking. This will pick up the PH and give it a clean, crisp finish.
See the pictures for the process. J
WERE NEARRING THE FINIS WE LEFT OUR WINE IN THE COLD SINK FOR 14 DAYS AND IT CLEARED QUIT NICELY, WE KNEW RACKING BACK TO A ONE MIX CONTAINER WOULD CAUSE US TO HAVE TO RECLEAR ONE MORE TIME; THE WORK IS NOT A BIG DEAL WHAT IS, THE FINISH.

BEFORE I RACKED I TASTED THIS WINE AND LIKE I THOUGHT, THE WHITES SHOULD GO INTO A 5 GALLONS PROCESS ALSO.JUST LIKE THE REDS, THE WHITES EVEN WITH ALL THE SOLIDS WOULD HAVE NOT (IMOP) HAVE HAD MUCH TASTE, BRINGING THEM DOWN TO 5 GALLONS GAVES THESE KITS LIFE AND WITH THE SMALL AMOUNT OF TWEAKS THAT WE DID, WAS JUSTFIDE .SO WHAT WAS THE RESULTS??
SMOOTH UP FRONT WITH DECIENT FRUIT NOT OVER WHELMING BUT STILL THERE, CRISP ACIDITY WITH A CLEAN FINISH, WILL LET YOU KNOW WHAT OUR YIELD WAS WHEN WE BOTTLE AND OUR COST PER BOTTLE.

Katie’s Chardonnay Kit

It’s been a while since I’ve created a post of my own; I’ve been primarily helping Joeswine with the upkeep of his posts. I wanted to share this kit with everyone because I’ve tried it before and know that it turns out pretty awesome.
This is a Fontana Wine kit I recently purchased off-line. This traditionally is a 6-gallon kit but I are not making it like so. I am making this a 5-gallon kit as to keep the flavor and better balance between alcohol and wine with the contribution of the one cup of oak (which is traditional to a Chardonnay).
Ingredients:
These are all the basic ingredients that came with the kit. Please see the pictures attached.

What additional changes I’ve made:
-Changing the end volume of the wine from 6 gallons to 5 gallons
-adding the cup of oak
-At the end, by reducing the volume of concentrate, we increased the ABV without even trying.
-Personal preference: I will be adding zest of 1 grapefruit before racking. This will pick up the PH and give it a clean, crisp finish.
See the pictures for the process. J
WERE NEARRING THE FINIS WE LEFT OUR WINE IN THE COLD SINK FOR 14 DAYS AND IT CLEARED QUIT NICELY, WE KNEW RACKING BACK TO A ONE MIX CONTAINER WOULD CAUSE US TO HAVE TO RECLEAR ONE MORE TIME; THE WORK IS NOT A BIG DEAL WHAT IS, THE FINISH.

BEFORE I RACKED I TASTED THIS WINE AND LIKE I THOUGHT, THE WHITES SHOULD GO INTO A 5 GALLONS PROCESS ALSO.JUST LIKE THE REDS, THE WHITES EVEN WITH ALL THE SOLIDS WOULD HAVE NOT (IMOP) HAVE HAD MUCH TASTE, BRINGING THEM DOWN TO 5 GALLONS GAVES THESE KITS LIFE AND WITH THE SMALL AMOUNT OF TWEAKS THAT WE DID, WAS JUSTFIDE .SO WHAT WAS THE RESULTS??
SMOOTH UP FRONT WITH DECIENT FRUIT NOT OVER WHELMING BUT STILL THERE, CRISP ACIDITY WITH A CLEAN FINISH, WILL LET YOU KNOW WHAT OUR YIELD WAS WHEN WE BOTTLE AND OUR COST PER BOTTLE.
Final value /cost per bottle $2.02, yield 22 bottles. Remember we reduced this kit from a 6 gallon to a 5 gallon kit then we started and I’m glad we did. Read the tweaks they make all the difference.

joeswine · Sep 7, 2015

KATE'S CHEAP CHARDONNAY continued

LAST PHASE......... :dg

joeswine · Sep 11, 2015

Black current desert wine

this is play time for me so watch as i GIVE this already great berry a run for its juice.follow the flow this should prove to very interesting as well as delouses.

joeswine · Sep 11, 2015

Black current wine continued

FOLLOW THE FLOW.... :spm

joeswine · Sep 11, 2015

Black current wine continued final

BLACK CURRENT PORT: I ONCE MADE A BLACK CURRENT WINE WHICH I BOUGHT FROM WALKERS AND IT TURNED OUT BEYOND OUTSTANDING THAT WAS IN 2007 AND HAVE NOT BEEN ABLE TO PURCHASE IT SINCE .WHEN I SAW THIS KIT I JUST HAD TO HAVE IT.BLACKCURRENT IS DEEP, DARK AND BERRY RICH, MADE PROPERLY IN ANY VENUE, THE STEPS AREN’T COMPLICATED, BUT NOT THAT STRAIGHT FORWARD EITHER WILL ADDITION OF , 2 PACKAGES OF CE1118,1 BOTTLE OF FERMENTATION JUICE (CONCENTRATED BLK.CURRENT),AND MEDIUM OAK IN THE PRIMARY ,ALSO 1’M GOING TO ADD CAPITALIZATION IN THE RPEIMARY = to 1 quart of simple syrup RAISING THE TOTAL ABV. TO 1.15
THIS IS A CELLAR CRAFT KIT
6 WEEK AT 3.7 US GALS.

LET’S PLAY WITH OUR DRINK…AND

"THINK OUTSIDE THE BOX "

Boatboy24 · Sep 12, 2015

Looks really good, Joe. I'm anxious to follow this one. But don't light a match near that stuff!

joeswine · Sep 13, 2015

Black current wine continued

8 hrs. later a good cap ,aroma and fermentation as present, when finished it will have great flavor and good balance with oak and fruit plus alcohol and NOT HOT!

pokerinvite · Sep 13, 2015

Joe, great thread! Ever try splitting a batch to try a more varietal specific yeast? 71b, d47, etc.. 1118 will destroy character IMHO

joeswine · Sep 14, 2015

Black current desert wine

1 day after cap was formed fermentation took control, see the difference, that's why the 2 packages of yeast Strong enough to withstand the work .this is what the mfg. wanted it should effect the finish at this point however I'm not done with the tweaks. :hug

joeswine · Sep 18, 2015

Diablo rojo

this is a excellent kit to have and great to taste..follow the flow watch the tweaks..

joeswine · Sep 18, 2015

Diablo rojo cont.

follow the process...

joeswine · Oct 13, 2015

Black berry pino noir

LUSCIOUS BY ANY OTHER NAME,A BLACKBERRY AND PINO NOIR COMBINATION AND A LITTLE TIME ,WHAT CAN I SAY BUT MMMMMMMMMMMM.

joeswine · Oct 13, 2015

Black berry pino nior

LETS CONTINUE THE FLOW.

Blackberry Pinot Noir

We purchased a medium grade kit (~$80-$90) Pinot Noir Winexpert Kit. We wanted Blackberry Pinot Noir so we purchased 1.5 lbs. of blackberries to go with this.

The Winexpert box includes the following:
· Large bag of juice
· 1 Pack of Redstar Champagne Yeast
· 2 Chaptalisation Packs (bags of sugar)
· Package #2 (bentonite)
· Package #3 (Metabisulphite)
· Package #4 (Sorbate)
· Package #5 (Chitosan-(Fining Agent)
· Mesh Straining Bag
· 1 package of oak chips
Just for reference, I’m sure everyone knows by now if they have been following the posts, that you will need certain equipment to make this kit. For the newbies, I’m going to put it below so you know what you need:
· Primary Fermenter (minimum 30 Litres/7.9 US gallons capacity)
· Long stirring spoon (Plastic or stainless steel)
· Measuring cup
· Hydrometer and test jar
· Thermometer
· Siphon rod and hose
· Carboy (6 US gallon capacity)
· Bung and Air lock
· Solid Bung (if you are bulk aging)
· Unscented winemaking detergent for cleaning (we recommend Onestep or any other oxygenating cleaner, including Kmet....JUST NOT BLEACH!)
· Metabisulphite Powder for sanitizing
· 30 wine bottles, thirty corks , thirty seals
· Corking machine (there are various types, we use an Italian floor corker.)
The Process:
· As always, sanitize anything that comes in contact with the wine. Including yourself. J
· Add half gallon of warm water to the primary fermenting bucket with the bentonite packet and stir until dissolved.
· Add the large juice package. (Be careful, it’s heavy!) Rinse out the bag with a little bit of spring water to make sure you get it all.
· Top up your bucket until you reach a 6 gallons. (I marked my primary before hand so I know where 6 gallons are.)
· Now, we took our SG reading and it was 1.08. We added simple syrup to bring the SG up to 1.10. Our logic is: We wanted at least 12% alc. At the finish because we know the blackberries are going to pick up the flavor at the bottom end. (The blackberries will overpower the flavor if we didn’t have a higher alch. Content. It would just be juice with not much alch.. This is how we do it, I’m sure others have their own opinion.)
· Next, we added ½ tsp of oak tannin.
· Then we added the oak chips and prinkled yeast on top of that. Don’t stir, just let it sit.
· Then here comes the blackberry. We created a homemade F-pak out of blackberries. (We are going to write up a separate tutorial for this.) Note: an F-pack doesn’t always have to go at the end of the wine, you can add them to the beginning. An F-pack in the beginning will blend well with the wine but will not usually over-power the taste of the wine. If you add it at the end, the predominant taste of your wine will be the F-pak.
· We added the the F-pak to a mesh bag and tied it in a knot then added it to the primary.
· We added bellie-bands because it’s chilly in the winter. It’s about 64 degrees in here. After that, I hung my tag on the side, put a towel on top. And we wait. J

(REWRITE WHAT IS BELOW TO MAKE IT GO W/ THIS WINE.)
Secondary Fermentation:
Now that we fermented dry (SG reading is 1.010), now it’s time to rack it.
Notice the grape skins on top? This is the cap that formed from the grape skin packet that was provided in the Wineexpert Amarone Kit, along with the addition of California Raisins (that I added to add more body).
We racked this down to a carboy but it is pretty gassy. I’m going to let this settle out for a few days and degas some on its own. Over the weekend, I will force-gas it (If I have to) by giving it a good old-fashioned stir. Once I feel that it’s de-gassed enough, I will stabilize it with the potassium sorbate packet, K-Met Packet, and packet of Chitosan (clearing agent).

UPDATE:

We finished bottling our super-awesome, Winexpert Selection International Amarone Kit. We are quite happy with the results. Our end result is a dark, inky-color, rich, full bodied, wine. It has a spicy-earthy, sour cherry aroma, dried fruit, bitter almond, from the huge volume of tannins.

For a kit wine that started just 2 1/2 months ago, the results are quite impressive. (We started this kit on August 22, 2013. We bottled tonight, 10/24/2013. After doing this kit, we would def. recommend this one for any true Italian red-wine drinker.

We would like to thank Winexpert for giving us the opportunity to present one of their finest wine kits they have available. We would definitely recommend this kit to the novice and experienced winemakers alike as it truly is exceptional.

We are looking forward to our next tutorial now that this one is complete. Please give us feedback and recommendations of what type of wine you would like to learn how to make.
........ :dg