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| Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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29-03-2008, 03:43 PM
posted to rec.crafts.winemaking
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making wine or port from raisined zinfandel
I recently started a batch of frozen zinfandel grapes that I intend to
make into a port. Unfortunately (or maybe fortunately) the grapes were heavily raisined. It's now down to about 1.040, I've pressed, and I'm about ready to dump in some brandy. But when I taste the must/ wine, it has a different taste than I'm accustomed to. It actually tastes more like raisins and less like grapes (I guess no surprise there). My question is what should I expect? Does wine made from dried out grapes have any distinctive qualities? The grapes (raisins) to begin with had good sugar (well over 28 Brix, which I diluted down), and good acidity. Thanks to all, Lee 
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30-03-2008, 09:09 PM
posted to rec.crafts.winemaking
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making wine or port from raisined zinfandel
On Mar 29, 8:43 am, Lee wrote:
My question is what should I expect? Does wine made from dried out grapes have any distinctive qualities? One of my favorite types of wine is Amarone, which is made from partially dried grapes. I suggest moving forward with the batch and not worrying about it. It will certainly be different, but maybe in a good way. Greg
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