Thinking outside the box

[joeswine]

HERE’S MY TAKE ON BLENDING, THE FIRST ITEM OF BUSINESS IS TO ESTABLISH WHAT IT IS IN A TASTE PROFILE, YOUR TRING TO ACCOMPLISH AND WHAT TYPE OF FINISH YOU WANT YOU’RE PROFILE TO HAVE.

NOW THAT YOU HAVE ESTABLISHED THE PROFILE AND FINISH LOOK FOR BLENDS THAT REALLY GO WELL TOGETHER, THAT MAKES WINE BLENDING A WHOLE LOT EASIER.

EX: MAKING A CAB AND MERLOT BLEND IS EASY RIGHT! BUT IF YOU’RE A KIT PERSON NOT SO. A WINEMAKER WHO USES GRAPE AND OR FRESH JUICE HAS THE ADVANTAGE OVER US, WHAT TO DO? UNDERSTAND? SO WHAT DO WE NEED TO KNOW AND HOW DO WE GET THERE.

BLENDING CONSIST OF A TWO DIFFERENT WINES OR MORE HAVING SOME OF THE SAME CHARISTERICTS YET DIFFERENT ENOUGH IN THE BLEND TO STANDOUT ON ITS OWN IN RESPECT TO THE OTHERS ROLL IN THE MIX.USUALY THIS IS ALL DONE AFTER THE WINES ARE COMPLETED AND READY FOR BOTTLING.

KIT MAKERS CAN DO ALL THE SAME MOVES ONLY GOING DOWN A VERY DIFFERENT AVENUE, IF YOU THINK OF ALL THE DIFFERENT ELEMENTS WE HAVE TO WORK WITH THERE IS NO REAL DIFFERENCE. WE HAVE THE BASIC CONCENTRATES TO WORK WITH AND DEPENDING ON THE VALUE OF THE KIT A LARGER AMOUNT OF VERITAL JUICE THEN CONCENTRATE,ADDING FRESH MADE FPACS TO THE BASE OR ZEST TO THE SECONDARY ALONG WITH THE ADDED AMOUNTS OF OAK,OAK DUST AND TANNINS ADDED ALL ALONG THE WAY. OUR VOLUMNES ARE SMALL ENOUGH TO TAKE CORRECTIVE ACTION AS LONG AS WE ARE PAYING ATTENTION TO THE BASIC WINE RULES AND SANATATION THAT’S REQUIRED,WE CAN CHANGE PERTTY MUCH ON A DIME AND DO WHAT IS NECESSARY TO OUR PRODUCT.

LET SAY I WAS GOING TO MAKE A BLACKBERRY PINO NIOR,THE FIRST QUESTION I ASK IS WHATS THE PRIMARY FLAVOR AND WHATS THE SECONDARY.DEPENDING ON WHAT PROFILE I WANT THE WINE TO HAVE (TASTE) WILL LET ME KNOW WHO IS THE LEADER IN THIS DANCE, THE PINO OR THE BLACKBERRY,IF I USE THE PINO AS THE BASE AND THE BLACKBERRY FPAC IN THE PRIMARY THEN THE BLEND SHOULD BE A PARTENERSHIP OF FLAVORS,IF I USE THE PINO AS MY BASE AND THE BERRIES IN THE SECONDARY THEN THE BERRIES BECOME THE BACKGROUND.

I want to make a pinot Gris, from California and wanted to create crispness and a better bite to the wines finish, I would finish out the wine making sure I first had good abv. At the finish then either in the secondary or as a closing step a couple of weeks before bottling I would add the zest of 1 grapefruit or lemon to the wine and allow it two sit to infuse its acidity and freshness to the wine, then rack and bottle.

Making your own fpac from fresh grapes whenever and where ever you find them adds a better mouthfeel to the finish.

There are a lot of different ways kit winemakers can infuse, enhance and create our wines to have a touch of our own hand in the making but you must take the time to plan your work and work your plan, and always think outside the box.

 

[joeswine]

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, 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 re fermentation 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.

 

[joeswine]

Caramel port...........................yummy

 

[joeswine]

A GREAT ROSE"

 

[joeswine]

my space

 

[joeswine]

These are for the girls

 

[ChuckD]

HERE’S MY TAKE ON BLENDING, THE FIRST ITEM OF BUSINESS IS TO ESTABLISH WHAT IT IS IN A TASTE PROFILE, YOUR TRING TO ACCOMPLISH AND WHAT TYPE OF FINISH YOU WANT YOU’RE PROFILE TO HAVE.

NOW THAT YOU HAVE ESTABLISHED THE PROFILE AND FINISH LOOK FOR BLENDS THAT REALLY GO WELL TOGETHER, THAT MAKES WINE BLENDING A WHOLE LOT EASIER.

EX: MAKING A CAB AND MERLOT BLEND IS EASY RIGHT! BUT IF YOU’RE A KIT PERSON NOT SO. A WINEMAKER WHO USES GRAPE AND OR FRESH JUICE HAS THE ADVANTAGE OVER US, WHAT TO DO? UNDERSTAND? SO WHAT DO WE NEED TO KNOW AND HOW DO WE GET THERE.

BLENDING CONSIST OF A TWO DIFFERENT WINES OR MORE HAVING SOME OF THE SAME CHARISTERICTS YET DIFFERENT ENOUGH IN THE BLEND TO STANDOUT ON ITS OWN IN RESPECT TO THE OTHERS ROLL IN THE MIX.USUALY THIS IS ALL DONE AFTER THE WINES ARE COMPLETED AND READY FOR BOTTLING.

KIT MAKERS CAN DO ALL THE SAME MOVES ONLY GOING DOWN A VERY DIFFERENT AVENUE, IF YOU THINK OF ALL THE DIFFERENT ELEMENTS WE HAVE TO WORK WITH THERE IS NO REAL DIFFERENCE. WE HAVE THE BASIC CONCENTRATES TO WORK WITH AND DEPENDING ON THE VALUE OF THE KIT A LARGER AMOUNT OF VERITAL JUICE THEN CONCENTRATE,ADDING FRESH MADE FPACS TO THE BASE OR ZEST TO THE SECONDARY ALONG WITH THE ADDED AMOUNTS OF OAK,OAK DUST AND TANNINS ADDED ALL ALONG THE WAY. OUR VOLUMNES ARE SMALL ENOUGH TO TAKE CORRECTIVE ACTION AS LONG AS WE ARE PAYING ATTENTION TO THE BASIC WINE RULES AND SANATATION THAT’S REQUIRED,WE CAN CHANGE PERTTY MUCH ON A DIME AND DO WHAT IS NECESSARY TO OUR PRODUCT.

LET SAY I WAS GOING TO MAKE A BLACKBERRY PINO NIOR,THE FIRST QUESTION I ASK IS WHATS THE PRIMARY FLAVOR AND WHATS THE SECONDARY.DEPENDING ON WHAT PROFILE I WANT THE WINE TO HAVE (TASTE) WILL LET ME KNOW WHO IS THE LEADER IN THIS DANCE, THE PINO OR THE BLACKBERRY,IF I USE THE PINO AS THE BASE AND THE BLACKBERRY FPAC IN THE PRIMARY THEN THE BLEND SHOULD BE A PARTENERSHIP OF FLAVORS,IF I USE THE PINO AS MY BASE AND THE BERRIES IN THE SECONDARY THEN THE BERRIES BECOME THE BACKGROUND.

I want to make a pinot Gris, from California and wanted to create crispness and a better bite to the wines finish, I would finish out the wine making sure I first had good abv. At the finish then either in the secondary or as a closing step a couple of weeks before bottling I would add the zest of 1 grapefruit or lemon to the wine and allow it two sit to infuse its acidity and freshness to the wine, then rack and bottle.

Making your own fpac from fresh grapes whenever and where ever you find them adds a better mouthfeel to the finish.

There are a lot of different ways kit winemakers can infuse, enhance and create our wines to have a touch of our own hand in the making but you must take the time to plan your work and work your plan, and always think outside the box.

Why are you so angry Joe?

FYI texting/posting in all caps is the equivalent of shouting ( so say the yoots these days).

 

[joeswine]

Why are you so angry Joe?

FYI texting/posting in all caps is the equivalent of shouting ( so say the yoots these days).

Not angry just didn’t realize caps were o. Till post. There just big letters to me

 

[joeswine]

tools of the trade

 

[joeswine]

making an FPAC my way