body and flavor to Cab & Merlot

body and flavor to Cab & Merlot

Post by Anthony B. Valenzan » Mon, 15 Jun 1998 04:00:00



Does anyone have any ideas or recomendations to put some body and some spice
to
5 gallon batches of Merlot and Cabernet.  They were made from kits but they
need something else before they
can be bottled.  Any ideas?

 
 
 

body and flavor to Cab & Merlot

Post by geor » Fri, 19 Jun 1998 04:00:00


Quote:

> Hello Anthony:

> Will start a Selection French Merlot in a couple of days, and was provided with
> about a cup of what looks like *powdered* toasted French Oak chips, and while I'm
> never one to completely follow conventions, wonder whether I should boil the
> powder/chips and add the liqueur (as recommended), or use half in the primary and
> half in the secondary, straight, no boiling.

If you use the powder at all, I suggest doing it the way the kit
recommends. If you would like to use additional oak, or alternative
oak, toss in some toasted oak chips in the secondary for a week or
three.

Quote:
> By the way, you mentioned the flavor was greatly enhanced, how's that?

Gosh, how in the world can you explain it better? Oak + wine has more
flavor than just wine. There's more there for your tongue to pay
attention to, and it makes it taste better to me. Your tongue may
vary. :)

-georg
non ani sunt permittendi

 
 
 

body and flavor to Cab & Merlot

Post by Baccu » Mon, 13 Jul 1998 04:00:00


Trialing different additions of oak and/or tannin additions is highly
recomended. You may also find with such additions to and otherwise sound
wine that the wine 's life is extended and becomes more complex as the
tannin chains polymerise and fall out of the wine. Oveer oaking is often a
bad and too frequent fault in some wines. take care

Baccus

Quote:
>Does anyone have any ideas or recomendations to put some body and some
spice
>to
>5 gallon batches of Merlot and Cabernet.  They were made from kits but they
>need something else before they
>can be bottled.  Any ideas?

 
 
 

body and flavor to Cab & Merlot

Post by Rohan Simo » Mon, 13 Jul 1998 04:00:00


I once made 23 liters( 5 imp gallons) of Cab Sav(kit, un oaked) that was
really quite awful, more like ***ic grape cordial than wine.  I added:

1/2 liter of 60% ethyl ***
a handful of dried elderberries boiled in 1/2 liter water, then strained
25 milliliters of oak extract

The result was a a darker wine with much better body.  It was one of my
favourites, but there is only one bottle left now.  The additives did
sweeten the wine somewhat, but not enough to make it unpleasant.

Quote:

>Trialing different additions of oak and/or tannin additions is highly
>recomended. You may also find with such additions to and otherwise sound
>wine that the wine 's life is extended and becomes more complex as the
>tannin chains polymerise and fall out of the wine. Oveer oaking is often a
>bad and too frequent fault in some wines. take care

>Baccus


>>Does anyone have any ideas or recomendations to put some body and some
>spice
>>to
>>5 gallon batches of Merlot and Cabernet.  They were made from kits but
they
>>need something else before they
>>can be bottled.  Any ideas?