Discussion in 'General Wine Making Forum' started by joeswine, Jun 16, 2011.
this year my marshmallow port took first place in Hammonton I wanted to show you my plan,,,PHASE!
PHASE 2>..........stay the course....
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.
save the best for last
Here you can find informations about "Does wine go bad"
Are you for real?
I am hoping he just misunderstood the title of this topic.
Sorry, if my post was off the topic. Yes cmason - I misunderstood the title of this topic.
Pretty easy to misunderstand, lots of spelling errors and grammatical mistakes in this thread. I thought the response to be rather comical......
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.
LOL!! Not so much....
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.
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?
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?
Text wine making a glicerin, it's used as a thicking agent, I've used it in the passed,it does work
Here’s a link to the product:
What about adding more currants? Will that add more texture?
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.
That many currants for a 1 gallon kit?
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