Thread View: rec.crafts.winemaking
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Started by Brian Graham
Thu, 06 Jan 2000 00:00
Fortifying wine with spirit.
Author: Brian Graham
Date: Thu, 06 Jan 2000 00:00
Date: Thu, 06 Jan 2000 00:00
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Hello all, I have a batch (20 litre) of Peach wine (12% by Vol) that is very flavoursum, and quite over-powering for a wine. I bulk bottled it in June 99 into 2 and 3 litre bottles. I would like to fortify it to about 17 - 20 % using clear spirit I have distilled. I am hoping this will tone down (mellow) the flavour a bit, and give me a nice desert wine/apertif. I will test several different strengths to try find the right combination. Maybe I can make something like a peach port ? Has anybody tried this type of thing before ? What type of results did you get ? regards Brian Graham
Re: Fortifying wine with spirit.
Author: jackkeller
Date: Fri, 07 Jan 2000 00:00
Date: Fri, 07 Jan 2000 00:00
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Brian, spiking with spirits will produce an alcohol harshness that can only be overcome by sweetening. If that is what you want (you mentioned port, but that is a lot of port), then fine. If the problem is too strong a peach flavor, I'd personally blend it with a white grape wine until the flavor was right. Of course, you might try blending some and fortifying some. (Jack Keller, The Winemaking Home Page, http://www.geocities.com/NapaValley/1172/) Sent via Deja.com http://www.deja.com/ Before you buy.
Re: Fortifying wine with spirit.
Author: brian6762
Date: Fri, 07 Jan 2000 00:00
Date: Fri, 07 Jan 2000 00:00
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brian ,if you give me the alc./vol of the spirit you intend to fortify with i will write a total formula ==brian in tassieIn article <38740078.F0E72DEF@neca.nec.com.au>, Brian Graham <brian_graham@neca.nec.com.au> wrote: > Hello all, > > I have a batch (20 litre) of Peach wine (12% by Vol) that is very flavoursum, > and quite over-powering for a wine. > I bulk bottled it in June 99 into 2 and 3 litre bottles. > > I would like to fortify it to about 17 - 20 % using clear spirit I have > distilled. > I am hoping this will tone down (mellow) the flavour a bit, and give me a nice > desert wine/apertif. I will test several different strengths to try find the > right > combination. > > Maybe I can make something like a peach port ? > > Has anybody tried this type of thing before ? > What type of results did you get ? > > regards > Brian Graham > > Sent via Deja.com http://www.deja.com/ Before you buy.
Re: Fortifying wine with spirit.
Author: brian6762
Date: Tue, 11 Jan 2000 00:00
Date: Tue, 11 Jan 2000 00:00
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no worries brian i thought you wanted info on things like amount of sugar acid balance etc. etc. you probably know this but sugar in an ethanol solution only takes up 0.670 of "room" so go a bit on the high side with your cutting spirit to arrive at what you want 25% w/v is just moderate between sweet and oversweet and will certainly in conjunction with cutting spirit [fortifying] tone down the overpowering flavour profile you mentioned===are you aware of Distillers@onelist.com and distillation@webcom.com.au the other two very active news groups==regards brian In article <3879148D.64F71B73@neca.nec.com.au>, Brian Graham <brian_graham@neca.nec.com.au> wrote: > <!doctype html public "-//w3c//dtd html 4.0 transitional//en"> > <html> > Thanks brian, > <p>I have the formular engraved inside my caculators memory..... > <br>as I am frequently cutting, my 84% and 70% spirit down to 38% > <br>for rum and tequilla. > <p>regards > <br>Brian Graham > <p>brian6762@my-deja.com wrote: > <blockquote TYPE=CITE>brian ,if you give me the alc./vol of the spirit > you intend to fortify > <br>with i will write a total formula ==brian in tassieIn article > <br><38740078.F0E72DEF@neca.nec.com.au>, > <br> Brian Graham <brian_graham@neca.nec.com.au> wrote: > <br>> Hello all, > <br>> > <br>> I have a batch (20 litre) of Peach wine (12% by Vol) that is > very > <br>flavoursum, > <br>> and quite over-powering for a wine. > <br>> I bulk bottled it in June 99 into 2 and 3 litre bottles. > <br>> > <br>> I would like to fortify it to about 17 - 20 % using clear spirit > I > <br>have > <br>> distilled. > <br>> I am hoping this will tone down (mellow) the flavour a bit, and give > <br>me a nice > <br>> desert wine/apertif. I will test several different strengths to try > <br>find the > <br>> right > <br>> combination. > <br>> > <br>> Maybe I can make something like a peach port ? > <br>> > <br>> Has anybody tried this type of thing before ? > <br>> What type of results did you get ? > <br>> > <br>> regards > <br>> Brian Graham > <br>> > <br>> > <p>Sent via Deja.com <a href="http://www.deja.com/">http://www.deja.com/</a> > <br>Before you buy.</blockquote> > </html> > > Sent via Deja.com http://www.deja.com/ Before you buy.
Re: Fortifying wine with spirit.
Author: pahio
Date: Tue, 11 Jan 2000 00:00
Date: Tue, 11 Jan 2000 00:00
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In article <38790FA4.9DF3E4EC@neca.nec.com.au>, Brian Graham <brian_graham@neca.nec.com.au> wrote: > <!doctype html public "-//w3c//dtd html 4.0 transitional//en"> > <html> > Thanks for your input, > <p>I tried sweetening with sugar, with quite good results. > <br>I will experiment more, just sweetening. > <br>I don't have any white grape wine I can blend with, (I will not buy > any). > <p>I can't get an accurate alchohol/volume reading from my peach wine using > <br>my bubble in the flask method.... it sits on 0, but I know from my > fermentation > <br>calculations it should be over 12%. > <p>Is there an (inexpensive) insrument I can use to accurately get the > <br>alchohol / volume % in a variety of liquids? > <p>regards > <br>Brian graham. > <p>jackkeller wrote: > <blockquote TYPE=CITE>Brian, spiking with spirits will produce an alcohol > harshness that can > <br>only be overcome by sweetening. If that is what you want (you > <br>mentioned port, but that is a lot of port), then fine. If the > problem > <br>is too strong a peach flavor, I'd personally blend it with a white > grape > <br>wine until the flavor was right. Of course, you might try blending > some > <br>and fortifying some. > <p>(Jack Keller, The Winemaking Home Page, > <br><a href="http://www.geocities.com/NapaValley/1172/">http://www.geocities.co m/NapaValley/1172/</a>) > <p>Sent via Deja.com <a href="http://www.deja.com/">http://www.deja.com/</a> > <br>Before you buy.</blockquote> > </html> Brian: You asked about inexpensive ways to check alcohol content of finished wines. In the book, "The Art of Making Wine," by Stanley Anderson and Raymond Hull (paperback, about $10.00) there is explained a method of measuring alcohol. It involves a relationship between specific gravity and alcohol. A 1 pint sample of the wine is measured for S. G. Then it is boiled down to 1/2 its original volume. Next distilled water is added to bring it back to 1 pint, then the S. G. is taken again. The difference is compared to a scale (in the book, developed by the authors), and the alcohol content of the original batch is determined. The method is not as precise as using an ebullioscope (expensive and hard to spell), but close enough for home winemakers. If you decide to try this and want the figures from the book, I'd be happy to give them to you. The scale is rather lengthy to list in this message. Jack Eitelgeorge Sent via Deja.com http://www.deja.com/ Before you buy.
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