The Great Bottle Opener Giveaway

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Which White Wine?

Reply
 
LinkBack Thread Tools
Old 07-13-2009, 10:18 AM   #1
thataintchicken
The good ideas will survive.
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
thataintchicken's Avatar
Recipes 
 
Join Date: Sep 2008
Location: Lewiston, ID
Posts: 7,799
Liked 1259 Times on 1251 Posts
Likes Given: 6

Default Which White Wine?

On odd numbered years I do a white wine, even a red.
2009 beckons... and I cannot decide.
2008 was a Syrah ( best ever... )

Thinking a Big Fat Buttery Chardonnay for 2009...

Suggestions?

__________________
Subtle is too confusing. Subtle only has it's place for aroma, flavor, and insult. Anyplace else, you lose. -GilaMinumBeer

Ginger, how long should I boil these crab legs for? I want them to fall off the bone just like Texas pork ribs. - Ace Club

I'm a meat hunter. - AZ_IPA

Their new commercial sounds lime the crazy fiat music.- Zuljin
thataintchicken is offline
 
Reply With Quote Quick reply to this message
Old 07-13-2009, 11:23 AM   #2
summersolstice
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Central Nebraska, USA
Posts: 1,515
Liked 22 Times on 16 Posts

Default

Quote:
Originally Posted by thataintchicken View Post
Thinking a Big Fat Buttery Chardonnay for 2009...

Suggestions?

Wine Expert's Luna Bianca and sur lie aging with battonage. It's as fat and buttery as you can get in a kit. Mine took best of show at the Nebraska State Fair last year.
__________________
summersolstice is offline
 
Reply With Quote Quick reply to this message
Old 07-13-2009, 01:31 PM   #3
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,044
Liked 4202 Times on 3059 Posts
Likes Given: 779

Default

Quote:
Originally Posted by summersolstice View Post
Wine Expert's Luna Bianca and sur lie aging with battonage. It's as fat and buttery as you can get in a kit. Mine took best of show at the Nebraska State Fair last year.
That sounds awesome! How long did you age sur lie and how often did you do the battonage? I've never made a white, but this could definitely tempt me!
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 07-13-2009, 02:14 PM   #4
summersolstice
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Central Nebraska, USA
Posts: 1,515
Liked 22 Times on 16 Posts

Default

Quote:
Originally Posted by YooperBrew View Post
That sounds awesome! How long did you age sur lie and how often did you do the battonage? I've never made a white, but this could definitely tempt me!
I'm at work and I don't have my notes and it's been two years since I made it but I believe my process was pretty much as recommended by WE's Tim Vandergrift:


* Make the kit as normal, and rack to the secondary carboy on day 5-7 as directed.
* After ten days, ignore the instructions about fining and stabilizing. Instead, add one-quarter teaspoon of metabisulphite powder to the wine, and gently stir it up with a sanitized spoon.
* Get all of the yeast sediment in to suspension, make sure it’s nice and cloudy, but don’t splash or agitate.
* Top up with some decent Chardonnay wine (this is better than using water for this technique). At three or four day intervals, go back and stir the yeast up again.
* Repeat every three or four days for a month.
* Let the wine settle for two weeks, rack it into a clean, sanitised carboy, and follow all the remaining instructions on schedule, omitting no detail however slight.

By stirring the yeast into suspension repeatedly you get the benefits of the amino acids they carry, along with a host of compounds—principally mannoproteins, which give the creamy aroma and mouth feel.
__________________
summersolstice is offline
 
Reply With Quote Quick reply to this message
Old 07-14-2009, 06:31 AM   #5
thataintchicken
The good ideas will survive.
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
thataintchicken's Avatar
Recipes 
 
Join Date: Sep 2008
Location: Lewiston, ID
Posts: 7,799
Liked 1259 Times on 1251 Posts
Likes Given: 6

Default

awesome advice.
Thank you good sir.

I will investigate the availability and pricing after payday

__________________
Subtle is too confusing. Subtle only has it's place for aroma, flavor, and insult. Anyplace else, you lose. -GilaMinumBeer

Ginger, how long should I boil these crab legs for? I want them to fall off the bone just like Texas pork ribs. - Ace Club

I'm a meat hunter. - AZ_IPA

Their new commercial sounds lime the crazy fiat music.- Zuljin
thataintchicken is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Plum Wine: Ring of white growth in carboy above wine etisdale Wine Making Forum 6 10-03-2009 06:20 PM
best white or rose wine kit? sasha Wine Making Forum 2 09-19-2009 01:30 PM
What's Your Favorite White Wine Kit? SueMac Wine Making Forum 2 09-29-2008 11:14 AM
White wine kit opinions FatDuc Wine Making Forum 2 12-08-2007 02:16 PM
Why won't my white wine ferment? woog11 Wine Making Forum 4 09-04-2007 02:24 PM