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Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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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 ![]() thanks Marc |
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On Jan 12, 10:50*am, 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. *... I've heard similar stories from a number of commercial wine makers. Sometimes 1 + 1 = 0. Blends of otherwise good wines just don't turn out like you'd expect. It seems like blending the musts instead of the finished wines would be even more prone to these anomalous results. I think additional oak at this point might help. Barrel aging should do even more than a simple oak addition, but I'm guessing that you don't have an oak barrel. If all else fails, use it for cooking. :-} Greg G. |
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On Jan 12, 5:33*pm, wrote:
> On Jan 12, 10:50*am, 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. *... > > I've heard similar stories from a number of commercial wine makers. > Sometimes 1 + 1 = 0. Blends of otherwise good wines just don't turn > out like you'd expect. It seems like blending the musts instead of the > finished wines would be even more prone to these anomalous results. > > I think additional oak at this point might help. Barrel aging should > do even more than a simple oak addition, but I'm guessing that you > don't have an oak barrel. If all else fails, use it for cooking. :-} > > Greg G. Since it seems light you might want to try freezing some of it and removing the ice as an experiment; youv can always just blend it back to get to a point you like. Why did youi add water initially? You could try a bit of tannin too but go easy there. Joe |
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On Jan 12, 6:05*pm, Joe Sallustio > wrote:
> On Jan 12, 5:33*pm, wrote: > > > > > On Jan 12, 10:50*am, 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. *... > > > I've heard similar stories from a number of commercial wine makers. > > Sometimes 1 + 1 = 0. Blends of otherwise good wines just don't turn > > out like you'd expect. It seems like blending the musts instead of the > > finished wines would be even more prone to these anomalous results. > > > I think additional oak at this point might help. Barrel aging should > > do even more than a simple oak addition, but I'm guessing that you > > don't have an oak barrel. If all else fails, use it for cooking. :-} > > > Greg G. > > Since it seems light you might want to try freezing some of it and > removing the ice as an experiment; youv can always just blend it back > to get to a point you like. *Why did youi add water initially? *You > could try a bit of tannin too but go easy there. > > Joe = i added water because brix was at something like 28-29. As for the wine itself. I just drank some and will just go about drinking it as it is not that bad, it is just more like a rose - I'm just not a fan of roses. As I said before I onl;y have 8 bottles of the stuff since I shared the batch...but it was mainly a curiosity why 1+1 did not equal at least 1.1. thanks all Marc |
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On Jan 12, 8:09*pm, wrote:
> On Jan 12, 6:05*pm, Joe Sallustio > wrote: > > > > > > > On Jan 12, 5:33*pm, wrote: > > > > On Jan 12, 10:50*am, 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. *... > > > > I've heard similar stories from a number of commercial wine makers. > > > Sometimes 1 + 1 = 0. Blends of otherwise good wines just don't turn > > > out like you'd expect. It seems like blending the musts instead of the > > > finished wines would be even more prone to these anomalous results. > > > > I think additional oak at this point might help. Barrel aging should > > > do even more than a simple oak addition, but I'm guessing that you > > > don't have an oak barrel. If all else fails, use it for cooking. :-} > > > > Greg G. > > > Since it seems light you might want to try freezing some of it and > > removing the ice as an experiment; youv can always just blend it back > > to get to a point you like. *Why did youi add water initially? *You > > could try a bit of tannin too but go easy there. > > > Joe > > = i added water because brix was at something like 28-29. *As for the > wine itself. I just drank some and will just go about drinking it as > it is not that bad, it is just more like a rose - I'm just not a fan > of roses. *As I said before I onl;y have 8 bottles of the stuff since > I shared the batch...but it was mainly a curiosity why 1+1 did not > equal at least 1.1. > thanks all > Marc- Hide quoted text - > > - Show quoted text - Ok, I remember this one now. Why don't you make some oak tea out of a a few ounces of vodka and an ounce or two of oak and see if a few drops improves a glass? Joe |
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