Can I use cheap wine to top off?

[feffer]

I have 3 carboys of plum wine that will be racked in a couple of weeks. This is the first racking and the lees are fairly thick -- over an inch. I don't have any similar fruit wine to top off with. The AVB is from 13-14.5% so I wouldn't mind adding water from that perspective. However, I didn't use a ton of fruit to begin with, so I'm worried about diluting the flavor if I use water.

I'm thinking of using an inexpensive grape wine, like Carlo Rossi Paisano in the 4 L bottle. Is there any problem with this? I've heard that fruit wines sometimes undergo a natural, but very slow, MLF. Would the preservatives in a commercial wine inhibit this? Any other reason NOT to use the Paisano for topping?

thx,
feffer

 

[DoctorCAD]

Make sure that the wine you use is similar in taste and texture to the topped off one.

I wouldn't use Paisano for something like a Pinot Noir or any light wines.

 

[feffer]

Well, the problem is, I don't have anything similar in taste to a plum wine.

 

[brazedowl]

You can get glass beads at a craft shop and put them in the bottom of the carboy you're racking into. Works really well and totally reusable.

 

[sandcrazy97]

I have 3 carboys of plum wine that will be racked in a couple of weeks. This is the first racking and the lees are fairly thick -- over an inch. I don't have any similar fruit wine to top off with. The AVB is from 13-14.5% so I wouldn't mind adding water from that perspective. However, I didn't use a ton of fruit to begin with, so I'm worried about diluting the flavor if I use water.

I'm thinking of using an inexpensive grape wine, like Carlo Rossi Paisano in the 4 L bottle. Is there any problem with this? I've heard that fruit wines sometimes undergo a natural, but very slow, MLF. Would the preservatives in a commercial wine inhibit this? Any other reason NOT to use the Paisano for topping?

thx,
feffer

No the only preservative in commercial wine is Sulphur Dioxide, if you want you wine to undergo a MLF you could buy some ML bacteria. Use whathever wine you like, or you could buy a couple different wines and do a blending trial to see which one goes best with your wine.

 

[RobWalker]

Out of interest, do you really need to? I know if I made a fantastic wine I wouldn't want to touch it with a cheap bottle of plonk

 

[feffer]

Out of interest, do you really need to? I know if I made a fantastic wine I wouldn't want to touch it with a cheap bottle of plonk

Well, you're right. I don't want to damage my wine. I'm hoping in time it will be fantastic. On the other hand, the amount of Carlo Rossi I need to top off probably won't dilute/change the overall character of my plum wine that much. At least that's what I'm thinking/hoping.

My wife has some clear marbles for flower vases. In at least one batch, I may sterilize and use these. Maybe, I'll restrict the Carlo Rossi experiment to just one batch, and see how it works.

 

[Yooper]

My plum wine from last year is a light fruity rose' wine. You could probably top up with a sauvignon blanc or pinot grigio, and not notice the difference, if your plums are like mine.

(and yes, topping up is crucial, unless you're making vinegar).

 

[ACbrewer]

With 3 carboys, can you scale down and mix as you go? I mean can you put them in 2 large carboys and a much smaller one? ora 1 gallon jug? - although a topoff is preobably easiest if you don't have the glass

 

[shelly_belly]

Yes, top off with Carlo Rossi. In the future, make an extra 4 litres in your new 4 litre fermentation vessel just for topping off.