WALDO"S PORT..ACT II
- Thread starter Waldo
- Start date
Help Support Winemaking Talk - Winemaking Forum:
NorthernWinos
Senior Member
- Joined
- Nov 7, 2005
- Messages
- 5,933
- Reaction score
- 8
Waldo...your wines look wonderful...
Does plum wine always seem cloudy to you???Will it clear on it's own??????...Is the cloudiness just a plum thing??????
You put so much fruit in your Port...it's going to be good no mater what you do to it.Did you put the Black Currant in a straining bag???? Or just add it to the must????
Does plum wine always seem cloudy to you???Will it clear on it's own??????...Is the cloudiness just a plum thing??????
You put so much fruit in your Port...it's going to be good no mater what you do to it.Did you put the Black Currant in a straining bag???? Or just add it to the must????
NorthernWinos
Senior Member
- Joined
- Nov 7, 2005
- Messages
- 5,933
- Reaction score
- 8
At the moment I am hesitating to order anything...it is so cold here and stuff arrives frozen....Friends sent a wreath made out of fresh Bay Leaves, some Artichokes and Avocados from California...everything was frozen stiff...
They sent it UPS 2 Day Express....but on the coldest 2 days we had...NO..it was colder yesterday...Seems too be warming up tonight and some snow on the way...
On the bright side...there is 4 to 6 inches of ice on the lakes....my honey is building a trailer for the fish house...life ain't so bad!!!!Edited by: Northern Winos
On the bright side...there is 4 to 6 inches of ice on the lakes....my honey is building a trailer for the fish house...life ain't so bad!!!!Edited by: Northern Winos
masta said:
You are correct Masta. The tolerance on the Port yeast is 14%. I will fortify with a good unflavored brandy ( any suggestions anyone on what brand)or maybe even everclear but I am leaning heavily towards Brandy.
Northern Winos said:
Thanks NW.....The plum will clear eventually but it does take a while. There is still quite a bit of pulp in suspension right now. At next racking I will strain out as much of the pulp as I can.
The black currant has no solid fruit in it at all, it is pure concentrate. You are going to have to get a can of that and give it a try. I think you will love it. Will send you a sample as soon as it gets ready to bottle.
NorthernWinos
Senior Member
- Joined
- Nov 7, 2005
- Messages
- 5,933
- Reaction score
- 8
Thanks Waldo...but...we do not drink sweet wines...no offense......
When it warms up a bit around this neck of the woods and things won't arrive frozen.. I will order a Black Currant and Blackberry....I would like to make them into a dry red wine....Perhaps add two 500 mil bottles of WinExpert Red Grape Concentrate to each batch...use RC212....do you think that would work for a dry red wine????
When it warms up a bit around this neck of the woods and things won't arrive frozen.. I will order a Black Currant and Blackberry....I would like to make them into a dry red wine....Perhaps add two 500 mil bottles of WinExpert Red Grape Concentrate to each batch...use RC212....do you think that would work for a dry red wine????
NorthernWinos
Senior Member
- Joined
- Nov 7, 2005
- Messages
- 5,933
- Reaction score
- 8
Thanks Waldo...I'll give the Red Star Yeast Pasteur Red a try.....why would it be preferred over the RC 212??? Just curious...
- Joined
- Nov 12, 2005
- Messages
- 15,188
- Reaction score
- 1,210
NW, I think the two yeast are very similar. For a little more info on the RC-212:
This strain comes from the Burgundy region of France, and is a moderately quick, low foaming yeast. Achieves full extraction in red wines. Stabilises color and tannin throughout fermentation and aging. An emphasis on ripe berry, peppery/spicy and fruit aromas is noted. This is the best strain to use in Pinot Noir or other full bodied read wines. Tolerance up to 14%. Ferments between 59 and 86 degrees.
I have 2 cans coming soon of black currant so I may try one of each and see if there is any difference. I think either would do splendidly.
This strain comes from the Burgundy region of France, and is a moderately quick, low foaming yeast. Achieves full extraction in red wines. Stabilises color and tannin throughout fermentation and aging. An emphasis on ripe berry, peppery/spicy and fruit aromas is noted. This is the best strain to use in Pinot Noir or other full bodied read wines. Tolerance up to 14%. Ferments between 59 and 86 degrees.
I have 2 cans coming soon of black currant so I may try one of each and see if there is any difference. I think either would do splendidly.
NorthernWinos
Senior Member
- Joined
- Nov 7, 2005
- Messages
- 5,933
- Reaction score
- 8
Thanks Appleman....Let us know how that works out....
I am getting ready to bottle Raspberry/Red Grape made with RC 212...anxious to get a good taste of it. It is very young, but I need the carboy to start something else.
I am getting ready to bottle Raspberry/Red Grape made with RC 212...anxious to get a good taste of it. It is very young, but I need the carboy to start something else.
Northern Winos said:
From my personal experience NW the 212 left a bit of the yeast trail in the taste of the wine where the Redwas more neutral. The red also seemed to do a quicker job of doing what is was intended to do and then getting out of the way. In other words, it was a quicker, more agressivefermenter, sucked all thegoodies out of my Muscadines quickly which allowed for a deeper, richer color and nose
Worked on a label design for my Port this evening......Not sure yet .
Also did the label for my Campbells Early Grape that I bottled this weekend. Wasn't sure where to post it as I had no thread for this wine so I just chunked it in here..
Edited by: Waldo
Also did the label for my Campbells Early Grape that I bottled this weekend. Wasn't sure where to post it as I had no thread for this wine so I just chunked it in here..
