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Paul E. Lehmann[_7_]

wrote:

> So I made Cab Sauv and Sangiovese this year. I rean out of space in
> my fermenters so I also had made a blend of the 2. I think it was 40%,
> 60% respectively. Anyhow, the blend is worse than both varietals on
> their own and I can't figure out why. It is lighter, like a second
> press wine and lacks body and character. It is not sweet - FWIW. i
> reduced the alcohol content with some water and balanced the acid of
> all the musts. Brix readings were taken and temps were taken.
> Everything that happened with the blend was also true for each signle
> varietal fermenter. The only thing that was different was the volume.
> Fortunately, i only have 5 gallons of this stuff. Mind you, it is
> drinkable, it is just not something I'd bring to a friend and claim as
> my own . Any thoughts on this?
> thanks
> Marc

One way I "rescued" one of my blends (called it "Old Geezer Rescue Red" )was
to add extra oak AND the addition of about two drops per bottle equivalent
of Stevia. Stevia is a natural non fermentable sweetener and is sold in
some health food stores - or you can grow your own.

The wine did not taste "sweet", nor was there any perception of sweetness at
all but the stevia did help improve the body and brought out some
character. No one would ever guess that it was added. As for amount to
add; do some bench trials on a small amount and judge for yourself.