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. May 4, 2019 #1401

    joeswine

    joeswine

    joeswine

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    You need to use your judgement 1/2 cup the wines in front of you.
    There's only so much you can do with this volume of wine.
     
  2. May 5, 2019 #1402

    Lwrightjs

    Lwrightjs

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    Yeah that makes sense. I'll try and see. I'll add a little currant and some glycerin and let you know how it goes. Thanks!
     
  3. May 5, 2019 #1403

    joeswine

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    Thinking outside the box is the only way to make wine all wine makers do it ,so can a home wine maker.
    But sometimes limited are limits and less is more.
    Please keep us posted.
     
  4. May 6, 2019 #1404

    jgmann67

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    Trying a little experiment with my moderately cloudy rose... filled and corked a 750 ml bottle and placed it in the fridge. Will leave it for a week or so and see whether a little cold crash is what the doctor ordered. If there’s no change, I’m going to rack the carboy and drop in some pectic enzyme.
     
  5. Aug 12, 2019 at 9:57 PM #1405

    joeswine

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    you could always try cold fermentation , if you have room in a frig, place the wine in the bottom and let it sit for a couple of weeks ,that does really help.
     

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  6. Aug 13, 2019 at 12:50 AM #1406

    geek

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    I assume you meant cold stabilization.
     
  7. Aug 13, 2019 at 1:02 PM #1407

    joeswine

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    Yes thanks, sometimes I think faster than my thumbc type or brain can handle ( old people).
     
  8. Aug 15, 2019 at 1:20 AM #1408

    Lwrightjs

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    But then where do you put all of your uneaten leftovers?
     
  9. Aug 15, 2019 at 12:40 PM #1409

    joeswine

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    Rack down, to 3gallon carboys
     

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