As you may know from my previous batches, I have been using 1118 yeast which is more of a high alcohol champagne yeast. This time I decided to branch out and try a few things different.
Basically I started with pretty much the same base bringing the specific graivity up to 1.096 ish and separated it out into 2 batches of 8 Litres each. I am trying 2 yeasts, K1116 and 71B 1122 Both by Lalvin.
I started the batches at the same temperature at the same time. Both were innoculated at 9:45 PM on June 25th, 2008. We shall see how this experiment goes. I will keep you updated
CONSUMER INFORMATION
Make CENT$ of it all
Wednesday, June 25, 2008
Saturday, June 21, 2008
Lilac Wine
Here is a couple of recipe's I mooched of Jack Keller. I already picked a bunch of lilac and separated the flowers... What a pain. The trick is to make sure there is no green in the flowers while keeping the sweet Stigmata. You can keep the flowers in the freezer if you need to drag the cultivating process over a few weeks.
LILAC WINE (1)
3-1/2 quarts lilac flowers
2-1/2 lb granulated sugar
2 lemons or 12 grams 80% lactic acid
7-1/2 pts water
1 tsp yeast nutrient
Champagne yeast
Put water on to boil while culling through and rinsing flowers. Put flowers in primary and when water boils pour over flowers. Cover primary tightly and set aside for 48 hours. Strain flowers through nylon straining bag and squeeze to extract all flavor, then discard pulp. Stir sugar, yeast nutrient, juice of lemon or lactic acid into primary and stir until completely dissolved. Sprinkle dry yeast on top without stirring or add activated yeast culture to primary. Recover primary and ferment 7 days. Transfer liquid to secondary and fit airlock. Ferment 30 days and rack, top up and refit airlock. Rack again every 30 days until wine is clear and no longer dropping sediment. Rack into bottles and allow to age 3-6 months. [Adapted from George Leonard Herter's How to Make the Finest Wines at Home]
LILAC WINE (2)
3-1/2 quarts lilac flowers
1-1/2 lb granulated sugar
10.5 oz can of Welch's 100% white grape juice frozen concentrate
1-1/2 tsp citric acid
1/8 tsp tannin powder
7-1/4 pts water
1 tsp yeast nutrient
Champagne yeast
Put water on to boil while culling through and rinsing flowers. Put flowers in primary and when water boils pour over flowers. Cover primary tightly and set aside for 48 hours. Strain flowers through nylon straining bag and squeeze to extract all flavor, then discard pulp. Bring 2 cups of must to boil and add sugar, stirring constantly until dissolved. Stir in frozen grape concentrate and immediately pour into primary. Stir in remaining ingredients except yeast. When must returns to lukewarm, sprinkle dry yeast on top without stirring or add activated yeast. Cover primary and ferment 5 days. Transfer liquid to secondary and fit airlock. Ferment 30 days and rack, top up and refit airlock. Rack again every 30 days until wine is clear and no longer dropping sediment. Rack into bottles and allow to age 3-6 months.
LILAC WINE (1)
3-1/2 quarts lilac flowers
2-1/2 lb granulated sugar
2 lemons or 12 grams 80% lactic acid
7-1/2 pts water
1 tsp yeast nutrient
Champagne yeast
Put water on to boil while culling through and rinsing flowers. Put flowers in primary and when water boils pour over flowers. Cover primary tightly and set aside for 48 hours. Strain flowers through nylon straining bag and squeeze to extract all flavor, then discard pulp. Stir sugar, yeast nutrient, juice of lemon or lactic acid into primary and stir until completely dissolved. Sprinkle dry yeast on top without stirring or add activated yeast culture to primary. Recover primary and ferment 7 days. Transfer liquid to secondary and fit airlock. Ferment 30 days and rack, top up and refit airlock. Rack again every 30 days until wine is clear and no longer dropping sediment. Rack into bottles and allow to age 3-6 months. [Adapted from George Leonard Herter's How to Make the Finest Wines at Home]
LILAC WINE (2)
3-1/2 quarts lilac flowers
1-1/2 lb granulated sugar
10.5 oz can of Welch's 100% white grape juice frozen concentrate
1-1/2 tsp citric acid
1/8 tsp tannin powder
7-1/4 pts water
1 tsp yeast nutrient
Champagne yeast
Put water on to boil while culling through and rinsing flowers. Put flowers in primary and when water boils pour over flowers. Cover primary tightly and set aside for 48 hours. Strain flowers through nylon straining bag and squeeze to extract all flavor, then discard pulp. Bring 2 cups of must to boil and add sugar, stirring constantly until dissolved. Stir in frozen grape concentrate and immediately pour into primary. Stir in remaining ingredients except yeast. When must returns to lukewarm, sprinkle dry yeast on top without stirring or add activated yeast. Cover primary and ferment 5 days. Transfer liquid to secondary and fit airlock. Ferment 30 days and rack, top up and refit airlock. Rack again every 30 days until wine is clear and no longer dropping sediment. Rack into bottles and allow to age 3-6 months.
Thursday, June 19, 2008
Calorie Wise wine, what the )(*()*????
Here is a little article I found on reducing alochol content in wine for a healthier wine with less calories. Hmmm, I never knew calories were a concern when drinking wine.
We all are well aware that the great world of wine dates back about as far as anyone can imagine. But the fact is, even though we all appreciate its history and tradition, it is a new day. In this new day, the influence of the wise consumer seems to be taking effect in a new direction, perhaps establishing the new standard of tradition.
Some wineries today are experimenting with producing wines that are lower in alcohol content due to the inspiration of the health conscious buyer. With improved wine making and growing techniques, it is now possible to lower certain types of grapes' alcohol content down to a ten percent range from the average fourteen. Less alcohol content means fewer calories, making the wine healthier to drink. Criticism in the past however, has put off these healthier wines, by argument of poor quality and lack of taste. But with advanced technology, a new type of wine is being created which is not only healthier, but maintains its great qualities and taste. This raises the next question, do we really want our wines to have less alcohol in them? Sure, it's healthier, but there are a million other ways to be health conscious. To some, drinking wine is an experience, a romantic setting perhaps, a way to break the ice, or just relaxation from a long day, then maybe that warm tipsy feeling is what we're looking for. Will these new and improved wines still leave us in the same mood? We'll just have to try it for ourselves. None the less, the creation of these "good-for-you" wines, along with the screw cap and canned packaging - wine sure has changed since the beginning. Who knows, our wine lovers in the next generation may only be used to these features, because to them, this is tradition.
We all are well aware that the great world of wine dates back about as far as anyone can imagine. But the fact is, even though we all appreciate its history and tradition, it is a new day. In this new day, the influence of the wise consumer seems to be taking effect in a new direction, perhaps establishing the new standard of tradition.
Some wineries today are experimenting with producing wines that are lower in alcohol content due to the inspiration of the health conscious buyer. With improved wine making and growing techniques, it is now possible to lower certain types of grapes' alcohol content down to a ten percent range from the average fourteen. Less alcohol content means fewer calories, making the wine healthier to drink. Criticism in the past however, has put off these healthier wines, by argument of poor quality and lack of taste. But with advanced technology, a new type of wine is being created which is not only healthier, but maintains its great qualities and taste. This raises the next question, do we really want our wines to have less alcohol in them? Sure, it's healthier, but there are a million other ways to be health conscious. To some, drinking wine is an experience, a romantic setting perhaps, a way to break the ice, or just relaxation from a long day, then maybe that warm tipsy feeling is what we're looking for. Will these new and improved wines still leave us in the same mood? We'll just have to try it for ourselves. None the less, the creation of these "good-for-you" wines, along with the screw cap and canned packaging - wine sure has changed since the beginning. Who knows, our wine lovers in the next generation may only be used to these features, because to them, this is tradition.
Thursday, June 12, 2008
Just a little something on Red Wine
Well, the first thing that comes to us about red wines is, the deep rich red colored wine! Red wines are made all over the world, and are generally the most popular type of wine among both connoisseurs and novices.
These wines are made from one or more varieties of the European species Vitis vinifera. The top main varieties of grapes from which red wine is made are, Cabernet Sauvignon, Pinot Noir, Merlot, Syrah/Shiraz, Sangiovese and Nebbiolo. Other red wine grape varieties are Grenache, Zinfandel, Cabernet Franc, Mourvèdre, Tempranillo, Gamay, Pinotage and Malbec.
When red wine is made, the grapes are crushed whole and the skins are fermented along with the juice and body of the grapes. On the other hand, white wine is made from pale or green grapes or grapes which are skinned prior to the fermentation process and therefore unlike red wine, the color of white wine is pale in color rather than dark. Thus, in making red wine, the grape skins are the ones that give the wine it’s rich deep and distinct color spectrum. Red wine’s color runs the gamut from deep red to deep pink to ruby red to garnet to almost black to dark violet to maroon, sometimes even blue and the list goes on. The color is determined by the vast variety of grapes that have been used in its production, which can be dark purple, black, black-blue grapes and red grapes. It’s also determined by the wine-making techniques that have been employed by the winemaker. Depending on the type of wine being made and the amount of tannin required, the stalks may or may not be discarded. Tannins are the chemical compounds that cause the sensation of astringency in the mouth. They also make it possible for some red wines to age and develop. Over time, the qualities of the tannin will mellow and blend harmoniously with the other characteristics of the wine. This is one of the main reasons that red wines usually age better than whites.
The grapes, once crushed, are moved from the crusher into fermentation vats with skins. Fermentation can take upto 4 weeks or longer to complete. The higher the temperature, the more colour and tannin is extracted. Carbon dioxide trapped in the vat forces the grapes to ferment faster under pressure and this process can take as little as 5 days. Soft red wines are made by fermenting whole grapes in sealed vats.
The weight of the mass of grapes is sufficient to squeeze the fermented juice out of grapes. This juice is allowed to run into casks as free-run wine. The rest of the bulk goes into a press and is crushed to produce wines with high tannins. The wine from both vat and press are mixed and transferred to barrels or tanks. Here, the second fermentation of wine occurs.
Fine wine almost always spends at least a year in large or small barrels. Here egg-white is used, which drags suspended yeast and other solids in the wine downwards before being racked, filtered and bottled.
Finally, time spent in the bottle is vital. However, not every wine needs bottle ageing. A fine wine which may be an expensive bottle of red wine will almost certainly benefit from bottle ageing. Even white wine with high acidity and body will benefit from bottle ageing. Where as on the other hand, simple wines that are intended to be enjoyed young and meant for prompt drinking, will lose colour and freshness if left for too long.
These wines are made from one or more varieties of the European species Vitis vinifera. The top main varieties of grapes from which red wine is made are, Cabernet Sauvignon, Pinot Noir, Merlot, Syrah/Shiraz, Sangiovese and Nebbiolo. Other red wine grape varieties are Grenache, Zinfandel, Cabernet Franc, Mourvèdre, Tempranillo, Gamay, Pinotage and Malbec.
When red wine is made, the grapes are crushed whole and the skins are fermented along with the juice and body of the grapes. On the other hand, white wine is made from pale or green grapes or grapes which are skinned prior to the fermentation process and therefore unlike red wine, the color of white wine is pale in color rather than dark. Thus, in making red wine, the grape skins are the ones that give the wine it’s rich deep and distinct color spectrum. Red wine’s color runs the gamut from deep red to deep pink to ruby red to garnet to almost black to dark violet to maroon, sometimes even blue and the list goes on. The color is determined by the vast variety of grapes that have been used in its production, which can be dark purple, black, black-blue grapes and red grapes. It’s also determined by the wine-making techniques that have been employed by the winemaker. Depending on the type of wine being made and the amount of tannin required, the stalks may or may not be discarded. Tannins are the chemical compounds that cause the sensation of astringency in the mouth. They also make it possible for some red wines to age and develop. Over time, the qualities of the tannin will mellow and blend harmoniously with the other characteristics of the wine. This is one of the main reasons that red wines usually age better than whites.
The grapes, once crushed, are moved from the crusher into fermentation vats with skins. Fermentation can take upto 4 weeks or longer to complete. The higher the temperature, the more colour and tannin is extracted. Carbon dioxide trapped in the vat forces the grapes to ferment faster under pressure and this process can take as little as 5 days. Soft red wines are made by fermenting whole grapes in sealed vats.
The weight of the mass of grapes is sufficient to squeeze the fermented juice out of grapes. This juice is allowed to run into casks as free-run wine. The rest of the bulk goes into a press and is crushed to produce wines with high tannins. The wine from both vat and press are mixed and transferred to barrels or tanks. Here, the second fermentation of wine occurs.
Fine wine almost always spends at least a year in large or small barrels. Here egg-white is used, which drags suspended yeast and other solids in the wine downwards before being racked, filtered and bottled.
Finally, time spent in the bottle is vital. However, not every wine needs bottle ageing. A fine wine which may be an expensive bottle of red wine will almost certainly benefit from bottle ageing. Even white wine with high acidity and body will benefit from bottle ageing. Where as on the other hand, simple wines that are intended to be enjoyed young and meant for prompt drinking, will lose colour and freshness if left for too long.
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