Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Wine from Zin juice
Reply
 
LinkBack Thread Tools
Old 09-12-2009, 02:37 AM   #1
guscampag
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Waterville (Toledo) OH
Posts: 124
Liked 2 Times on 2 Posts

Default Wine from Zin juice

I am picking up a 5 gallon bucket of Zinfandel juice next week from a local HBS. They have it shipped in every fall from California. What will I have to do with this to make a good wine -- Other than put it in a carboy with wine yeast? Will I need to add any sugar or anything? should I add sugar to bring it up to a certain SG? Any particular yeast anyone would recommend? Thanks for any input.

__________________
guscampag is offline
 
Reply With Quote Quick reply to this message
Old 09-12-2009, 04:15 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

There's a lot you need to do but adding sugar isn't one of them. I suggest searching everything you can about winemaking and malolactic fermentation.

__________________
summersolstice is offline
 
Reply With Quote Quick reply to this message
Old 09-12-2009, 12:23 PM   #3
gregbathurst
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Australia
Posts: 852
Liked 31 Times on 29 Posts
Likes Given: 1

Default

A lot of the hard work has already been done in the vineyard - growing the grapes and testing for correct sugar content/ripeness.
You get the easy part - making the wine. (this is from the POV of a vineyard worker). Except there is a lot can go wrong so you need to be very careful at every step. Just remember its a natural process which works best if you mess with it as little as possible, and be patient.

__________________
gregbathurst is offline
 
Reply With Quote Quick reply to this message
Old 09-12-2009, 04:51 PM   #4
guscampag
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Waterville (Toledo) OH
Posts: 124
Liked 2 Times on 2 Posts

Default

I have been reading up quite a bit and have made some wine, mostly from concentrate and with fruits. I checked EC Krauss section on MLF and they indicated that they would not recommend it for Zin. Do you think this is correct? I never have done a MLF.

I was wondering specifically if any additives would be needed other than the standard stabilizer when done, like acid blend or tannin or pectic enzyme or will they be sufficiently supplied by the juice itself.

Also, should I use EC-1118 or something like that for the yeast?

thanks again.

__________________

guscampag is offline
 
Reply With Quote Quick reply to this message
Old 09-12-2009, 05:38 PM   #5
summersolstice
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Central Nebraska, USA
Posts: 1,515
Liked 22 Times on 16 Posts

Default

That's the tricky part with grapes. You need a means of measuring TA, PH and sugar content of the grapes. With a kit, or even pails of fresh juice, that's already figured for you. As for MLF, it provides for a fuller bodied, more rounded mouthfeel. Check out this thread on winepress.com. You have to be a memebr to view this subforum but all it takes is registration. The thread covers numbers, MLF, and yeast recommendations for Zinfandel. Good luck.

__________________
summersolstice is offline
 
Reply With Quote Quick reply to this message
Old 09-12-2009, 05:58 PM   #6
bmckee56
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Coraopolis, PA (Near Pittsburgh)
Posts: 926
Liked 4 Times on 4 Posts

Default

I have a LODI Old Vine Zin in the carboy aging which was made from juice shipped to my area from California, last year. I found the juice was already fermenting when I received it, so getting exact numbers initially was impossible. Some people like to stop any wild fermentation activity by adding Potassium MetaBisulphite to the must 24 hours before pitching the chosen yeast for the wine.

Since the juice is just that, "JUICE". You might want to consider adding some raisins or zante currants to improve the body and mouthfeel of the wine. Oak is another addition to consider for a Zin wine. I used oak cubes initially during the fermentation and then added an oak spiral when I racked to my carboy.

My wine at this point is a good wine, but the body is a little thin. Color and aroma are nice, but I would not consider entering it into a competition.

A previous member suggested WinePress.us for information and I must agree, the forum is very good and it's members (I am one) are quite good at providing support and suggestions. You will not be dissappointed if you try them out.

Good luck with you Zin.

Salute!

__________________
On Tap #1 - East End Brew
On Tap #2 - Nada
On Tap #3 - Nuttin-Honey Ale
Fermenting - BMB's Cascading Citra Ale
bmckee56 is offline
 
Reply With Quote Quick reply to this message
Old 09-12-2009, 06:27 PM   #7
FireNightFly
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Ohio
Posts: 741
Liked 1 Times on 1 Posts

Default


__________________
Variety is the spice of life.
FireNightFly 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
Apple Juice Wine Yooper Wine 32 11-23-2014 07:06 PM
Apple Juice Wine mgayer Wine 20 06-04-2013 08:58 PM
Wine juice available (western NY) svengoat Wine Making Forum 2 04-17-2009 02:43 PM
Grenache Juice Wine pbdist Wine Making Forum 1 11-06-2008 12:52 PM
wine from juice Donna Wine Making Forum 10 10-02-2008 03:23 AM



Newest Threads

LATEST SPONSOR DEALS