when good wines gone bad

Discussion in 'General Wine Making Forum' started by joeswine, Jun 16, 2011.

Wine Making Forum

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  1. Apr 20, 2019 #1381

    joeswine

    joeswine

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    this year my marshmallow port took first place in Hammonton I wanted to show you my plan,,,PHASE!
     

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  2. Apr 20, 2019 #1382

    joeswine

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    PHASE 2>..........stay the course....
     

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  3. Apr 20, 2019 #1383

    joeswine

    joeswine

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    PHASE 3.............................. this has now taken the place of my coffee port of which I've took 5 best of shows, this is the first for this one. And it's warm and tasty.
     

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  4. Apr 23, 2019 #1384

    joeswine

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    save the best for last
     

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  5. Apr 24, 2019 #1385

    sour_grapes

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    Congrats, Joe!
     
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  6. Apr 25, 2019 #1386

    WineenthusiastLover

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  7. Apr 25, 2019 #1387

    joeswine

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    Are you for real?
     
  8. Apr 25, 2019 #1388

    cmason1957

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    I am hoping he just misunderstood the title of this topic.
     
  9. Apr 25, 2019 #1389

    WineenthusiastLover

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    Sorry, if my post was off the topic. Yes cmason - I misunderstood the title of this topic.
     
  10. Apr 26, 2019 #1390

    Johnd

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    Pretty easy to misunderstand, lots of spelling errors and grammatical mistakes in this thread. I thought the response to be rather comical......
     
    Last edited: Apr 27, 2019
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  11. Apr 27, 2019 #1391

    joeswine

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    I take it you read it no matter how I'll composed it is.
    Maybe the others who have also read this thread have gotten a little more out of it than youself. Just maybe.
     
  12. Apr 27, 2019 #1392

    Johnd

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    LOL!! Not so much....
     
  13. May 4, 2019 #1393

    Lwrightjs

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    So I've got 2 one gallon kits that I'd like to fix. I tweaked them in the beginning according to the "tweaking cheap kits" thread, but because they were 1 gallon, I didn't reduce the volume and they seem to be lacking texture and a little body. They've been in secondary for a few weeks now. OG was 1.090 (but the currants in primary probably bumped up the ABV, which is fine).
    The kits were Cabernet and Merlot. Is there anything I can do now to help increase the body and texture? I added a quarter cup of med toast french oak chips to each last night.
    They have both have a nice fruity taste, but a little thin and not very complex.

    Oh, and my original tweak was a quarter cup of currants in each (during primary) , with 6 Oz of Blackberries in the merlot.
     
  14. May 4, 2019 #1394

    joeswine

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    The base is what it is, I've made 2 kits straight up and then blended them with different bases.
    What you can work with is a good Grady glycerin .
    What was your plan for the kits?
     
  15. May 4, 2019 #1395

    Lwrightjs

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    My plan was to create a decent table wine while the good stuff ages.
    I just like wine to taste good.

    I have thought about blending these but I wanted to see if I could salvage them separately first.

    What do you mean by glycerin?
     
  16. May 4, 2019 #1396

    joeswine

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    Text wine making a glicerin, it's used as a thicking agent, I've used it in the passed,it does work
     
  17. May 4, 2019 #1397

    Johnd

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  18. May 4, 2019 #1398

    Lwrightjs

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    What about adding more currants? Will that add more texture?
     
  19. May 4, 2019 #1399

    joeswine

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    Some, it's all the base wine, try simmering currents in wine to start with.that will add structure.1cup of current 2 cups of wine.
     
  20. May 4, 2019 #1400

    Lwrightjs

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    That many currants for a 1 gallon kit?
     

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