My new favorite thread.....
I like reds a lot. I mostly stick to cabernet sauvignon or merlot but at the moment I am sipping on some good italian riesling.....
My new favorite thread.....
I like reds a lot. I mostly stick to cabernet sauvignon or merlot but at the moment I am sipping on some good italian riesling.....
'15 CLA250 4Matic / AMG Sport
No doubt! :)Originally Posted by fordmanforever
Keep us posted
I can deal with a riesling when I'm in the mood, but I'm like you and lean toward the cab/merlot reds. I think next batch is going to be an inexpensive merlot and by the time that one is done the weather should break and I'll get a high end cab going.
Let me know when thats done and I'll give you my address so you can send me a bottle. ;)
'15 CLA250 4Matic / AMG Sport
LOL i'll do my best, but Customs as well as PA liquor laws may have issues with me sending in bottles. I'll figure something out ;)
I tried some home made peach wine the other night....it was different for sure but had a good taste to it. I should have taken a picture of it, oh well. I don't tend to llike home made wine, so I was surprisedto say the least lol. Good lluck with yours!
03 Cobra=slow show car...
13 F-150 Limited
Thanks! I'll be updating after the weekend with a sample to see how much its clarified in the first 7 days of clarification.
Home made wine is created the same way commercial wine is: fermenting grape juice. There are many reasons why things differ causing you have the "poor quality" experience with the homemade stuff. The ferment could be contaminated, you have wild temperature swings in the fermentation process, or (in the case of a red wine) oxygen is allowed to hit the wine causing it to oxidize leading to poor taste. You could even be using the wrong type of yeast or have a wild yeast contamination that can give an off flavor.
Here's an experiment you can try if you're so inclined: Mix up a gallon of grape juice (it can be from frozen concentrate if you like, but make sure in any case there are NO PRESERVATIVES WHATSOEVER) and put it in a thoroughly washed clean container with a narrow opening. Let it come to room temperature and add a packet of yeast used in making bread. Cover the opening of the jar with a balloon that has a single hole poked in it using a needle. Wait 1 week. What will come out will taste horrible BUT it will indeed be wine technically speaking. Yeasts make alcohol and CO2 as byproducts of eating sugar. However, bread yeast also has other byproducts that make your wine taste bad.
(DISCLAIMER: The above experiment is only for those 19 [21 in the USA] and older. I am not responsible for you doing this and giving us cause to create another rt 88 thread)
Now buy a wine making kit, some vinyard grape juice concentrate, and wine yeast. The process will be very similar, but because you use the right ingredients and techniques the results will be much, MUCH better.
Update:
I borrowed the filter and the corking machine that the wine store offers to everyone who buys a kit from them and finished bottling my wine today. Everything settled out nicely and I had about an inch or so of sediment on the bottom after the clarification process.
The wine has a nice flavour to it with a touch more acidity than I expected on first try. I'll let it breathe for a little bit and see if it opens a little like it did on my sneak tasting.
Overall, I am very happy with how it came out and I'm going to go with a high end cab next time. They're running a sale on Chilean juice that comes with grape skins for natural tannins. Yum! :)
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