when good wines gone bad

Discussion in 'Equipment & Sanitation' started by joeswine, Jul 23, 2011.

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how many have used or tried using ZESTING

  1. how many will try

    78.3%
  2. how many not

    21.7%
Multiple votes are allowed.
  1. Aug 1, 2018 #821

    joeswine

    joeswine

    joeswine

    joeswine

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    ROUND 3....REMEMBER THE DIFFERENCE BETWEEN ADDING THE FRUIT IN THE PRIMARY OR S
    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.






    ECONDARY?
     
  2. Sep 5, 2018 #822

    joeswine

    joeswine

    joeswine

    joeswine

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    SOMETHING DIFFERENT IN THE AIR FOR THE FALL TO COME A TOASTED MASHMELLO PORT WITH A COFFEE TWIST.
     

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  3. Sep 5, 2018 #823

    joeswine

    joeswine

    joeswine

    joeswine

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    PHASE#2................................NOW IHAVE LET THIS DREW SIT FOR A WHILE SO IT'STIME TO TASTE AGAIN THIS IS A WINNER..
     

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  4. Sep 5, 2018 #824

    joeswine

    joeswine

    joeswine

    joeswine

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    PHASE #3...............................REALLY NEED KIT
     

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  5. Oct 16, 2018 #825

    joeswine

    joeswine

    joeswine

    joeswine

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    White wines to me are simple to do you don't have to over think them just nudge them along, this wine is a blended white ,call White Pacific Quartet. Add a little zest and kick up the ABV> if you want and make wine follow the flow.
     

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  6. Oct 16, 2018 #826

    joeswine

    joeswine

    joeswine

    joeswine

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    Phase #2... keep it simple drink it young
     

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    Bprinc likes this.
  7. Oct 16, 2018 #827

    joeswine

    joeswine

    joeswine

    joeswine

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    What's IMG_20141121_152202910.jpg IMG_20141121_151331890.jpg IMG_20141121_152159361.jpg left/
     
  8. Nov 8, 2018 at 2:24 PM #828

    geek

    geek

    geek

    Still lost.....

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    How's the Pacific Quartet? Taste and aroma and how sweet did it end after f-pack addition after fermentation??
     

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