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jema Downsizer Moderator
Joined: 28 Oct 2004 Posts: 28236 Location: escaped from Swindon
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cab
Joined: 01 Nov 2004 Posts: 32429
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Treacodactyl Downsizer Moderator
Joined: 28 Oct 2004 Posts: 25795 Location: Jumping on the bandwagon of opportunism
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jema Downsizer Moderator
Joined: 28 Oct 2004 Posts: 28236 Location: escaped from Swindon
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Posted: Tue Dec 14, 04 9:40 pm Post subject: |
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Cab wrote: |
Thirty nine bottles? Thats, what, just over 29 litres? Err, just shy of six and a half gallons? Or are numbers getting away from me...
Either way, that's a LOT of wine!
You're a fan of big batches. You seem to prefer lots of a few sorts of things rather than lots of different things. Why? |
Fermenter says 25 litres approx 5.5 gallons, yet I got 39 bottles + .5 bottles of dregs.
That is just one of three such batches of Elderberry
Yes I do prefer the big batches. It is down to time and space, big batches take less of both, and involve less keeping track of.
This is a weakness of mine really. I am an obsessive. Not to the degree you see on TV shows, I don;t think I'm quite clinically obsessive, though the OH might disagree, but when I get into something I do it single mindedly. So for example this site involved a few "all nighers" at the start Having lots of different tasks to also have to get to grips with like a dozen 1 gallon demijons is not a good option, they might get lost in the need to do the current obsessive task.
jema |
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jema Downsizer Moderator
Joined: 28 Oct 2004 Posts: 28236 Location: escaped from Swindon
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cab
Joined: 01 Nov 2004 Posts: 32429
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cab
Joined: 01 Nov 2004 Posts: 32429
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jema Downsizer Moderator
Joined: 28 Oct 2004 Posts: 28236 Location: escaped from Swindon
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cab
Joined: 01 Nov 2004 Posts: 32429
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jema Downsizer Moderator
Joined: 28 Oct 2004 Posts: 28236 Location: escaped from Swindon
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jema Downsizer Moderator
Joined: 28 Oct 2004 Posts: 28236 Location: escaped from Swindon
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cab
Joined: 01 Nov 2004 Posts: 32429
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Posted: Wed Dec 15, 04 8:42 am Post subject: |
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jema wrote: |
Just another thought on this, wine making is such a long process, subject to so many unpredictable variations, that I wonder how sure you can be of such a statement? It may make sense, but we all know about how that in of itself can influence the perceptions of the results.
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You get a taste for it. I started off letting my reds oxidise slightly when I made a batch of blackberry and elderberry that was too big. Either the fruit was extra juicy or I got my sums wrong, either way I had a gallon and a half to put into demijons. Too much for one, way too little to pad out in two. So I fermented it as a gallon batch and a half gallon batch in a gallon bottle.
The difference between the two was slight, but noticeable. In the end I blended them together and made the best red I ever have. Now I look for that ever so slightly oxidised twang before I bottle.
I guess that's one of the reasons why I still make gallon batches (or at most two or three gallons, each in their own gallon bottles). It allows me to play games and experiment. Sometimes that works (Japanese knotweed wine was a revelation), sometimes it doesn't (next time, I'm going to only use meadowsweet flowers and not the herb, because that wine mings).
What I'm doing with my reds now is either going to turn out to be a work of complete genius or I'm an idiot. Time will tell. I've got a gallon of damson, a gallon of blackberry, a gallon of elderberry with a few blackberries in, and a gallon of 'mixed black fruit' with blackberries, elderberries and black currants. Each one, as it was put on, had a wee bit too much juice, and that went into the 'overspill' demijon. That one is about half full. I aim to blend a tiny bit of that into each of the reds except the damson (which is a dessert wine, and doesn't need it) for balancing the flavour out. |
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jema Downsizer Moderator
Joined: 28 Oct 2004 Posts: 28236 Location: escaped from Swindon
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cab
Joined: 01 Nov 2004 Posts: 32429
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Sarah D
Joined: 28 Oct 2004 Posts: 2584
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