Comments on: Bailout Blanc: White wine for hard times http://www.washingtonwinemaker.com/blog/2009/01/19/bailout-blanc-white-wine-for-hard-times/ Growing grapes and making wine in Bellevue Sat, 27 Feb 2010 22:59:53 -0500 http://wordpress.org/?v=2.8.5 hourly 1 By: Erroll http://www.washingtonwinemaker.com/blog/2009/01/19/bailout-blanc-white-wine-for-hard-times/comment-page-1/#comment-36977 Erroll Sat, 20 Feb 2010 07:25:42 +0000 http://www.washingtonwinemaker.com/blog/2009/01/19/bailout-blanc-white-wine-for-hard-times/#comment-36977 Hi Dave, You can use more cans of concentrate instead of adding sugar. I tried it and didn't like it because the wine ended up tasting a bit like Welch's grape juice. It's your wine, though, so it doesn't matter if I like it or not - give it a try and see. It's possible to make a nice dry white wine, and the recipe I posted will get you there. I just don't think any amount of tinkering with Welch's concentrates will get you something with the weight of a full bodied red wine. Have you thought about a red wine kit? Erroll Hi Dave,

You can use more cans of concentrate instead of adding sugar. I tried it and didn’t like it because the wine ended up tasting a bit like Welch’s grape juice. It’s your wine, though, so it doesn’t matter if I like it or not – give it a try and see.

It’s possible to make a nice dry white wine, and the recipe I posted will get you there. I just don’t think any amount of tinkering with Welch’s concentrates will get you something with the weight of a full bodied red wine. Have you thought about a red wine kit?

Erroll

]]> By: dave http://www.washingtonwinemaker.com/blog/2009/01/19/bailout-blanc-white-wine-for-hard-times/comment-page-1/#comment-36974 dave Sat, 20 Feb 2010 05:54:12 +0000 http://www.washingtonwinemaker.com/blog/2009/01/19/bailout-blanc-white-wine-for-hard-times/#comment-36974 Hi, Great article! I am experimenting with 2 liter batches of wine. So far they all taste good but a bit thin for my tastes (i like cabs!) Anyway, besides all the additives - i use one can of concentrate and 1-1/2 cup sugar. that does about 13-15% abv using star cuvee yeast, but again...it is a bit thin tasting with an alcohol burn like port wine. Could i substitute the sugar by simply using an extra can of concentrate? If so would the abv be about the same? I like my wines in the 12-14% range. Do i really have to add extra sugar if I use two cans? Thanks! Dave Hi,
Great article!
I am experimenting with 2 liter batches of wine. So far they all taste good but a bit thin for my tastes (i like cabs!) Anyway, besides all the additives – i use one can of concentrate and 1-1/2 cup sugar. that does about 13-15% abv using star cuvee yeast, but again…it is a bit thin tasting with an alcohol burn like port wine.

Could i substitute the sugar by simply using an extra can of concentrate? If so would the abv be about the same? I like my wines in the 12-14% range. Do i really have to add extra sugar if I use two cans?

Thanks!
Dave

]]> By: Erroll http://www.washingtonwinemaker.com/blog/2009/01/19/bailout-blanc-white-wine-for-hard-times/comment-page-1/#comment-36146 Erroll Fri, 15 Jan 2010 02:28:35 +0000 http://www.washingtonwinemaker.com/blog/2009/01/19/bailout-blanc-white-wine-for-hard-times/#comment-36146 Hello Alfonso, White wines are normally fermented cool. I'd recommend between 55 and 65 degrees Fahrenheit in most cases. Erroll Hello Alfonso,

White wines are normally fermented cool. I’d recommend between 55 and 65 degrees Fahrenheit in most cases.

Erroll

]]> By: Alfonso http://www.washingtonwinemaker.com/blog/2009/01/19/bailout-blanc-white-wine-for-hard-times/comment-page-1/#comment-36073 Alfonso Tue, 12 Jan 2010 21:35:15 +0000 http://www.washingtonwinemaker.com/blog/2009/01/19/bailout-blanc-white-wine-for-hard-times/#comment-36073 Hi, What temperature should I keep the primary at? Hi, What temperature should I keep the primary at?

]]> By: Erroll http://www.washingtonwinemaker.com/blog/2009/01/19/bailout-blanc-white-wine-for-hard-times/comment-page-1/#comment-33558 Erroll Thu, 22 Oct 2009 19:00:22 +0000 http://www.washingtonwinemaker.com/blog/2009/01/19/bailout-blanc-white-wine-for-hard-times/#comment-33558 Hi Mike, There are lots of nutrients available, and if you use them according to the directions they should work fine. So I think you're good to go in the nutrient department. Similarly, acid blend can be used as a direct substitute for tartaric acid. Erroll Hi Mike,

There are lots of nutrients available, and if you use them according to the directions they should work fine. So I think you’re good to go in the nutrient department. Similarly, acid blend can be used as a direct substitute for tartaric acid.

Erroll

]]> By: michael http://www.washingtonwinemaker.com/blog/2009/01/19/bailout-blanc-white-wine-for-hard-times/comment-page-1/#comment-33541 michael Thu, 22 Oct 2009 02:38:13 +0000 http://www.washingtonwinemaker.com/blog/2009/01/19/bailout-blanc-white-wine-for-hard-times/#comment-33541 can you use a acid blend, or should you use straight tartaric acid. and i have yeat nutrient that is amonium phosohate instead of diamonium phosphate. wasn;t sure on the differences. I am kinda new to wine making, have been making kit wine. and am startign to make my own wines. very interesting site. and very helpful. thanks mike can you use a acid blend, or should you use straight tartaric acid. and i have yeat nutrient that is amonium phosohate instead of diamonium phosphate. wasn;t sure on the differences. I am kinda new to wine making, have been making kit wine. and am startign to make my own wines. very interesting site. and very helpful.
thanks
mike

]]> By: Erroll http://www.washingtonwinemaker.com/blog/2009/01/19/bailout-blanc-white-wine-for-hard-times/comment-page-1/#comment-25704 Erroll Wed, 25 Mar 2009 15:15:53 +0000 http://www.washingtonwinemaker.com/blog/2009/01/19/bailout-blanc-white-wine-for-hard-times/#comment-25704 Hi Mike, Acidity is important to how a wine will taste, and my experience is that there isn't enough acid in the juice when you use two cans of concentrate per gallon. The best way to do it is to measure the acid and then add exactly the amount you need. If you'd rather not measure, then following this recipe is the next best thing. I've done that (followed this recipe) many times, and the acidity has always been about right. Tartaric acid is easy to get, cheap, not difficult to use, and not harmful at all - so I would suggest adding the acid. I've made this recipe before, and I like it after a year. Other people like it sooner. If you want to bottle more quickly, you can. If you do, I suggest <a href="http://www.washingtonwinemaker.com/blog/2007/05/27/a-simple-mead-recipe-fining-with-bentonite/" rel="nofollow">fining with bentonite</a>. Good luck with the wine, and I hope you let me know how it turns out. Erroll Hi Mike,

Acidity is important to how a wine will taste, and my experience is that there isn’t enough acid in the juice when you use two cans of concentrate per gallon. The best way to do it is to measure the acid and then add exactly the amount you need. If you’d rather not measure, then following this recipe is the next best thing. I’ve done that (followed this recipe) many times, and the acidity has always been about right. Tartaric acid is easy to get, cheap, not difficult to use, and not harmful at all – so I would suggest adding the acid.

I’ve made this recipe before, and I like it after a year. Other people like it sooner. If you want to bottle more quickly, you can. If you do, I suggest fining with bentonite.

Good luck with the wine, and I hope you let me know how it turns out.

Erroll

]]> By: Mike http://www.washingtonwinemaker.com/blog/2009/01/19/bailout-blanc-white-wine-for-hard-times/comment-page-1/#comment-25696 Mike Wed, 25 Mar 2009 11:36:27 +0000 http://www.washingtonwinemaker.com/blog/2009/01/19/bailout-blanc-white-wine-for-hard-times/#comment-25696 I am new to wine making . I have 2 questions about this recipe. #1 Is tartaric acid really needed? #2 You bottle 6 months to a year after pitching the yeas? I was told a white wine is only good for 6 months to a year? Thanks Mike I am new to wine making . I have 2 questions about this recipe. #1 Is tartaric acid really needed? #2 You bottle 6 months to a year after pitching the yeas? I was told a white wine is only good for 6 months to a year? Thanks Mike

]]> By: Erroll http://www.washingtonwinemaker.com/blog/2009/01/19/bailout-blanc-white-wine-for-hard-times/comment-page-1/#comment-22645 Erroll Tue, 27 Jan 2009 02:59:53 +0000 http://www.washingtonwinemaker.com/blog/2009/01/19/bailout-blanc-white-wine-for-hard-times/#comment-22645 Hi Scott, Every so often I wonder how different it would be if I used honey. Next time I ought to make two smaller batches, one with sugar and one with honey. Now that you've reminded me, I'm kicking myself for not doing it this time! Erroll Hi Scott,

Every so often I wonder how different it would be if I used honey. Next time I ought to make two smaller batches, one with sugar and one with honey. Now that you’ve reminded me, I’m kicking myself for not doing it this time!

Erroll

]]> By: ScottP http://www.washingtonwinemaker.com/blog/2009/01/19/bailout-blanc-white-wine-for-hard-times/comment-page-1/#comment-22642 ScottP Tue, 27 Jan 2009 01:59:24 +0000 http://www.washingtonwinemaker.com/blog/2009/01/19/bailout-blanc-white-wine-for-hard-times/#comment-22642 I've used it 3 times in a pyment (grape mead) with fantastic results. It's true the honey might have helped, but it's interesting to hear someone's tried it standalone. Good post. I’ve used it 3 times in a pyment (grape mead) with fantastic results. It’s true the honey might have helped, but it’s interesting to hear someone’s tried it standalone. Good post.

]]>