Does peach wine taste peachy?
France Arruda
Good day!
I like peach favored drinks and am wondering if peach wine tastes
and smells like peaches. My rasberry wine in no way tastes like
raspberries (BLAH! Actually.) or smells like them. :(
I would love to skip the 1 gal. test batch and go straight to a
5gal batch. With you words of reply I hope to!
Thanking all who read and reply,
France.
Vinbrew Supply
Most fruit wines need more acid and more sweetness at the end.
Tom S
"France Arruda" <az...@chebucto.ns.ca> wrote in message
news:Pine.GSO.3.95.iB1.0.100...@halifax.chebucto.ns.ca..
.
> My rasberry wine in no way tastes like
> raspberries (BLAH! Actually.) or smells like them. :(
That's too bad. Good raspberry wine not only smells and tastes like
raspberries, it also has the color of them.
I'd say you had some sort of bacterial problem in the wine, and/or your pH
was not adjusted correctly.
In general, good wines capture the essence of the fruit from which they're
made. That _is_ the general goal of the winemaker.
Don't give up. Dump that stuff if it's that bad, and try again 'til you get
it right!
Tom S (who has dumped more bad wine than he can shake a stick at!)
Ocke
Tom S wrote in message ...
>
>"France Arruda" <az...@chebucto.ns.ca> wrote in message
>news:Pine.GSO.3.95.iB1.0.100...@halifax.chebucto.ns.ca.
.
>.
>> My rasberry wine in no way tastes like
>> raspberries (BLAH! Actually.) or smells like them. :(
>
I've never made Peach Wine, but I've tasted it before, and it definetly had
a strong peach aroma and taste.
>That's too bad. Good raspberry wine not only smells and tastes like
>raspberries, it also has the color of them.
>
>I'd say you had some sort of bacterial problem in the wine, and/or your pH
>was not adjusted correctly.
>
>In general, good wines capture the essence of the fruit from which they're
>made. That _is_ the general goal of the winemaker.
>
>Don't give up. Dump that stuff if it's that bad, and try again 'til you
get
>it right!
>
>Tom S (who has dumped more bad wine than he can shake a stick at!)
>
I've started making a sherry/Madeira like wine because I was tired of
dumping out bad wine. It's amazing how the baking a wine at 120F for 8
weeks and then letting oxidize to its little hearts content can change bad
wine into something that is actually decent (and occasionally even
wonderful).
Kirk
France Arruda
> I've started making a sherry/Madeira like wine because I was tired of
> dumping out bad wine. It's amazing how the baking a wine at 120F for 8
> weeks and then letting oxidize to its little hearts content can change bad
> wine into something that is actually decent (and occasionally even
> wonderful).
>
> Kirk
>
>
>
>
Kirk? Baking the wine at 120F for 8 weeks you really must
(Please!) explain this one. In an oven? This seems a little in excess to
save wine. Though I agree I am finding it hard to dump anything. I always
think maybe it just needs to age.
France.
jackkeller
oven) and I'll concentrate on the peach question.
Peach wine is very good, but peaches themselves have very little body
and a second ingredient is necessary for a healthy body. If you go
to http://www.geocities.com/NapaValley/1172/request.html and look up
peach wines, you'll find that I've provided three recipes using peaches
and another ingredient. The first uses raisins; the second uses bananas
and makes a superb golden wine; the third uses white grape juice.
Despite the mixed ingredients, if you use very good-tasting peaches, the
wine will taste just peachy. I agree with Tom that you probably had a
bacterial problem with your raspberry, as raspberry wine should taste
like raspberries. Likewise, peach wine should taste like peaches. But
I've had a lot of mail during the past two-three years complaining about
the quality of store-bought peaches and how inadequate they are for
winemaking purposes (or even eating). I don't know what has happened to
the commercial peach crop that most supermarkets carry, but they do
generally seem poor. I'd start with freshly picked peaches that taste
great.
A "Best of Show" sparkling peach wine recipe can be found on the recipe
page of the wine-making club I belong to at
http://www.geocities.com/NapaValley/1172/ourrecip.html. Good luck.
(Jack Keller, The Winemaking Home Page,
http://www.geocities.com/NapaValley/1172/)
Sent via Deja.com http://www.deja.com/
Before you buy.
Vinbrew Supply
If you ever notice the store peach will rot from the inside out. I am told
that is a sure indicator that they are picked while not ripe. I would
suppose that is why the flavor has been lacking in store bought peaches.
I tried using honey instead of sugar. I ought to bottle it and see ehh?
Been two years...
Maybe I'll do that tonight....
Darren S. A. George
>
> Good day!
>
> I like peach favored drinks and am wondering if peach wine tastes
>raspberries (BLAH! Actually.) or smells like them. :(
Perhaps you ought to have added more raspberries. I use four or five
pounds per gallon, and get a wonderfully fruitful wine out of them.
I've had very good peach wine, but it wasn't mine. The only batch of it
that I made tasted and smelled peachy the first time I tasted it, but as
it aged, the fruit flavour faded away. The last bottle showed no
indication of having been made from any kind of fruit at all- you could
taste alcohol, tannin, and sweetness, and that was about it. I didn't
use enough fruit.
The Mad Alchemist
http://members.xoom.com/madalch
Kirk Ocke
France,
this is the technique used on the island of Madeira to make Madeira wine.
Traditional Madeira is placed in large vats called pipes if I recall. I
forget how, but the pipes are heated to a temperature around 110-120F for
several months. Prior to being placed in the pipes the wine is fortified
and usually has residual sugar. Over the long slow baking period, the
wine oxidizes and the some of the sugar is carmelized. Madeira is one of
those wines that came about by the good fortunes of luck. The wines of
Madeira used to be placed on the masts/decks of ships after being fortified.
The long journeys would bake and oxidize it, resulting in what is now called
Madeira.
I simply reproduce this method using an electric heater for small batches
and my roof in the summer for larger batches. It has worked well so far,
but I'm still perfecting the technique.
Kirk
Jim Lincoln
bottle of concord rose' -- good shtufph) but, aren't those "pipes" casks
that have been hauled onto the roof of the Bodega to "bake" in the sun?
Jim L.
Kirk Ocke
Jim,
I'll go back and consult my books, but I think in Madeira they are
heated in a controlled manner. I'll take a look when I get home and
send back a reply.
I know the idea of putting barrels on the roof to bake in the sun
is commonplace when making "Cream Sherry" in the Finger Lakes.
Kirk
Lum
France Arruda <az...@chebucto.ns.ca> wrote in message
news:Pine.GSO.3.95.iB1.0.100...@halifax.chebucto.ns.ca...
>
> raspberries and not enough sugar. From all your replies I have now the
> courage to try again with a new receipt. Hope to find one at your
> Winemaking Home page, Jack!
>
> If at first you don't succeed...dump and try again.
Yes, but be sure to dump into the vinegar barrel.
France Arruda
It seems my raspberry was doomed from the start. Not enough
raspberries and not enough sugar. From all your replies I have now the
courage to try again with a new receipt. Hope to find one at your
Winemaking Home page, Jack!
If at first you don't succeed...dump and try again.
France.
David C Breeden
>Jim,
>Kirk
Hi Kirk,
Do you remember off the top of your head who makes "Cream Sherry" in
the Finger Lakes? I don't remember seeing any, and would love to try
some local stuff.
Thanks for any info!
Dave
****************************************************************************
Dave Breeden bre...@lightlink.com
Eric Storhok
so ever, so I have a couple of questions:
- what, exactly, is the procedure to make this wine?
- if you start with "damaged" wine, and "fix" it by turing it into a Maderia
wine, what was wrong with it in the first place?
- What kind of wine is Maderia? Sounds like a fortified, sweet, desert
wine. Can one use any grapes to make this?
As I grow into this great hobby, it would be nice to have a "punt" option
where I throw away less wine. Especially since I have this really great
attic that would nicely heat up anything I put up there.
Thank you for posting this info, Kirk, again, this is VERY interesting to me
(as is most new winemaking information I get)!
Eric Storhok
France Arruda
> >
> > If at first you don't succeed...dump and try again.
>
>
>
>
>
Now I'm confused...France.
Eric Storhok
make a dry fruit wine that still tastes really good?
We don't drink many sweet wines, including desert wines, but I'm interested
in making mango wine. Depending on the year, I can get quite a few mangos
from my wife's family...
Thanks.
Eric Storhok
jackkeller
distinctive, caramelized flavor. It can be fortified with brandy or
made naturally into a high alcohol wine and then "Madeiraized" with heat
over a prolonged period.
There are several ways to make Madeira-type wines, but one should not
think of it as fixing a damaged wine. If you use bad wine, you will end
up with bad Madeira. Madeiras are good wines. Kirk outlined the quick
way. Another way is illustrated in the recipe pages of my web site. Go
to http://www.geocities.com/winemaking/recipe2.html and look for the
recipe for BANANA AND APRICOT MADEIRA-TYPE WINE and BLACKBERRY AND
BANANA MADEIRA-TYPE WINE.
Vinbrew Supply
you raise the acid content of said fruit wine to about .90, you can add
sugar to bring out the fruit flavor yet still have a dry wine.
If that does not make any sense to you send me a private e-mail and I'll be
happy to go into depth.
Eric Storhok <esto...@ford.com> wrote in message
news:864q2b$t5...@eccws12.dearborn.ford.com...
Lum
France Arruda <az...@chebucto.ns.ca> wrote in message
news:Pine.GSO.3.95.iB1.0.100...@halifax.chebucto.ns.ca...
It will take a bit of time and effort, but you can make pretty good vinegar
from very bad wine. I have been doing it for years.
Regards,
lum
Kirk Ocke
>This is quite interesting and new to me... I never heard of doing this what
>so ever, so I have a couple of questions:
>- what, exactly, is the procedure to make this wine?
The procedure is really simple. Take the wine to be processed and
add fructose (I typically bring it up to around 5% RS), next add
brandy until you get to about 16% alcohol. Leave air space in the
carboy, and go out of your way to oxidize the wine (splash it around,
rack it vigorously, etc.). Now put the carboy somewhere that will
get up to at least 100F, and preferably around 120F. Leave the
carboy there for at least 2 months to bake the wine; leaving it for
4 or more months is usually best. During this time expose the wine
to oxygen when you can (once a week or so). After the 2-4 months
you should end up with something that tastes and smells like sherry.
Re-adjust the alcohol to 15-17% with brandy, and then sweeten it to
taste. I also adjust the acid to taste as well but this may be more
than you want to do.
I've recently taken to using a 10 gallon barrel on my roof during
the summer, this way I can put the old barrel to use as well. I'm
not sure how well this way is working yet; I only started doing it
this summer.
There is a great article in a book called "The Complete Handbook of
Winemaking" published by the American Wine Society that describes
the procedure much better.
>- if you start with "damaged" wine, and "fix" it by turing it into a Maderia
>wine, what was wrong with it in the first place?
Usually the wine I use for this purpose is either over the hill, or
has some other fault (like a Merlot I made that tasted like green
peppers). I never use wine that started with a bacterial infection
or is turning to vinegar (otherwise you may end up with a bacth of
sherry vinegar).
>- What kind of wine is Maderia? Sounds like a fortified, sweet, desert
>wine. Can one use any grapes to make this?
>
Madeira is a sherry like wine that has been baked as described above.
Of course true Madeira comes from the island of Madeira and is made
from grapes you probably have never heard of. It really doesn't matter
too much what grape you use, since the baking and oxidation will destroy
almost all varietal characteristics.
It is my understanding that when this technique was used in the finger
lakes region years ago, that Concord was the grape of choice.
Kirk Ocke
Dave,
the only I one I know of that still makes it is Widmer. None of
the small wineries make it to my knowledge. This was a technique
used when Taylor and other large wineries ruled the land.
The only small winery that I know of that sold Cream Sherry recently
is "Old Germania" near Hammondsport; which is now closed (bankrupt I
think). But they cheated - they bought equipment out of the old Taylor
winery, one piece of which was a stainless steel vat that contained
hundreds of gallons of Cream Sherry that had been sitting there for
25 years or more (the owner of Old Germania used to work at Taylor
and knew what was in the vat). That was some smooth stuff let me
tell you (I still have a few bottles I think).
Kirk
steve_small
Actually I guess most of us know where you're going here. But it is
interesting because I've usually seen reccomendations to target the
acid content of the fruit wine well below .90 (around .70-.75 for
something like a mango wine).
So I am interested in your calculations to target the sugar level or
additions that you may want to make to balance the acidity.
SS
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Warren Place
> In general, do frut wines need to be a little sweet, or is it possible to
> make a dry fruit wine that still tastes really good?
> Eric Storhok
I've had some dry or semi-sweet wines made from fruit and
vegetables come out very well. They include blackberry mead (dry),
pumpkin wine (semi) and apple wine (both). Sorry, but I can't imagine
what mango wine would be like.
Warren Place
Clyde and kT
>
> In article <864pjh$t5...@eccws12.dearborn.ford.com>, "Eric Storhok" <esto...@ford.com> writes:
> >This is quite interesting and new to me... I never heard of doing this what
> >so ever, so I have a couple of questions:
> >- what, exactly, is the procedure to make this wine?
>
> The procedure is really simple. Take the wine to be processed and
> add fructose (I typically bring it up to around 5% RS),
We use whole sugar; which can be found in health food stores or made
with a blend (20/80) of brown and white.
Also it helps to first deacidify to ~0.5
This style of wine is the best use I've found for Catawba!
latron
clyde
rsolomon
and they all taste peachy (some more than others). The weakest peach taste
was from a Wine Art Peach Kit and the strongest was from Vine Pro. You can
also add a couple of cans of Welch's Peach concentrate to your kits to
increase the flavour. I've never made it from fresh fruit so can't help you
there.
Bob
France Arruda <az...@chebucto.ns.ca> wrote in message
news:Pine.GSO.3.95.iB1.0.100...@halifax.chebucto.ns.ca..
.
>
> Good day!
>
> I like peach favored drinks and am wondering if peach wine tastes
> and smells like peaches. My rasberry wine in no way tastes like
> raspberries (BLAH! Actually.) or smells like them. :(
>
Kirk Ocke
I knew there must be some use for Catawba ;-)
Kirk
Kirk Ocke
>Eric, Madeira is a sweet, high-alcohol (18% or so) wine with a
>distinctive, caramelized flavor. It can be fortified with brandy or
>made naturally into a high alcohol wine and then "Madeiraized" with heat
>over a prolonged period.
>
>There are several ways to make Madeira-type wines, but one should not
>think of it as fixing a damaged wine. If you use bad wine, you will end
>up with bad Madeira. Madeiras are good wines. Kirk outlined the quick
>way. Another way is illustrated in the recipe pages of my web site. Go
>to http://www.geocities.com/winemaking/recipe2.html and look for the
>recipe for BANANA AND APRICOT MADEIRA-TYPE WINE and BLACKBERRY AND
>BANANA MADEIRA-TYPE WINE.
>
Jack,
the term "damaged" is rather subjective, so let me clarify what I
mean when I use it in this context: a fruity white wine that is over
the hill and lost many of the esters that made it nice, or a red wine
that was fermented too cool and produced green pepper aromas, etc.
These wines are perfect for Madeirization (sp?). The baking process
destroys the varietal characteristics in any case. I've even used
some old wines that started tasing very earthy with good results.
I never use wine that is turning to vinegar or is otherwise flawed
in some major way.
Kirk
jackkeller
of newbies lurking who might take one literally if the wording is not
explicit.
I've always spelled it "Madieraization," but that doesn't mean I'm
right. I think either spelling conveys the idea of caramelizing some of
the sugar, which is what Madiera is known for. BTW, the "sherry-like"
quality of the wine is a good discriptor.
jackkeller
LOVES mangoes, but doesn't really care for the wine.
I make most of my fruit wines dry and add back sugar to samples to
determine if I want to sweeten it before bottling. In any event, I
usually do make at least ONE bottle sweet just so I can enter it in
competition in both dry and sweet categories.
Ocke
Clyde and kT wrote in message <38872C...@misn.com>...
>Kirk Ocke wrote:
>>
>> In article <864pjh$t5...@eccws12.dearborn.ford.com>, "Eric Storhok"
<esto...@ford.com> writes:
>> >This is quite interesting and new to me... I never heard of doing this
what
>> >so ever, so I have a couple of questions:
>> >- what, exactly, is the procedure to make this wine?
>>
>> The procedure is really simple. Take the wine to be processed and
>> add fructose (I typically bring it up to around 5% RS),
>
>
>We use whole sugar; which can be found in health food stores or made
>with a blend (20/80) of brown and white.
>
I bet the use of brown sugar really gives it a carmelized taste.
Perhaps I'll adapt my procedure ;-)
>Also it helps to first deacidify to ~0.5
>
>This style of wine is the best use I've found for Catawba!
>
>latron
>clyde
Ocke
jackkeller wrote in message <869oq2$5e$1...@nnrp1.deja.com>...
>Right! I didn't really think you meant "bad" wine, but there are a lot
>of newbies lurking who might take one literally if the wording is not
>explicit.
>
Point well taken ;-)
>I've always spelled it "Madieraization," but that doesn't mean I'm
>right. I think either spelling conveys the idea of caramelizing some of
>the sugar, which is what Madiera is known for. BTW, the "sherry-like"
>quality of the wine is a good discriptor.
>
Darren S. A. George
>Warren, mango wine is very good, but perhaps an acquired taste. My wife
>LOVES mangoes, but doesn't really care for the wine.
Personally, I don't like mangoes, but enjoyed the wine I made from them.
Ocke
>Jim Lincoln wrote in message
<16261-38...@storefull-228.iap.bryant.webtv.net>...
> Kirk, I may be way off on this (I am on the tail end of half
>bottle of concord rose' -- good shtufph) but, aren't those "pipes" casks
>that have been hauled onto the roof of the Bodega to "bake" in the sun?
>
> Jim L.
>
After consulting my tomes of arcane and secret knowledge ("The Vintner's
Art," by Hugh Johnson and James Halliday), I've found that there are 4
methods for doing the "estufagem" (heating) of the wine (the info below is
quoted from the book):
Heating (Estufagem)
Estufagem is the slow heating process by which Madeira's sugars are
caramelized, resulting in its unique flavour.
a) By Shipping (Vinho da Roda): the origin of the practice of maturing
Madeira by shipping it around the world as ballast is lost in the mists of
time, but the benefits of such prolonged heating were well noted by the
mid-18th century, and this method was actually practised until World War I.
b) Storage under natural heat (Canteiro): the modern equivalent is storage
in south-facing lofts of winery lodges, resulting in wine being heated to
45C each summer day, cooling overnight. The wine (in pipes) can be stored
for up to 30 years (rare).
c) Pipe storage in heated sheds (Estufas): the most common method for medium
to good quality wines is storage in 'armazen de calor' - special buildings
heated by hot water ducts - the best wines being kept for 6-12 months, at
40C and over, in high pipe which rise to ceiling height.
d) Heated vats: basic generic Madeira is heated in large ceramic-lined
concrete tanks with built in heating coils - held at 50C for 3-4 months.
After this period the wine is fortified, having lost much of its alcoholic
strength during its rigorous heating.
(end of the quoted material)
Cheers
Kirk