blending wines
 

Hi all.
Happy New Year to each of you. Thanks for a fellowship around wine making.

I finished a Vino del Vida Shiraz wine kit. I follow directions for a 6
gallon kit, and after bottling and waiting 6 months... it's a little
light. Not bad, but kinda light in nose and taste. So I was thinking
about blending.... but I've never done that.

I have 30 bottles. I have done the recommended blending test (several
glasses, then mix different proportions until I find what I like.)

I find an Australian Cab Sauv/Shiraz commercial wine - mixed to 40% to
the kit 60% is a good taste.

Do I:
1. empty 29 bottles (took a bottle to figure this out) into a carboy and
mix as above.
2. open each bottle and remove 40% and recap.

I'm thinking (oh, that is dangerous!) if I empty all the wine into a
carboy, I'm adding exposure to air, I could damage the wine.

I guess a third option in my head - is to decanter each bottle as I go
and add 40% of the commercial wine. Of course this makes giving bottles
away impossible. (don't drink this as is, add this other bottle to a
proportion of ... no no no).


Suggestions?

DAve

p.s. Not sure I'll do another VdV kit, my wine store mentioned many make
it to a 5 gallon carboy. So many think this is a weak kit? just asking.

blending wines
 

Don't worry about oxydation. As has been pointed out in other
threads, wine provides an environment that is toxic to most things. A
brief exposure to air isn't going to damage it.

Regarding how much to pull -- This is up to you and your needs. For
your own needs blending each time you pull a cork will work, but for
giving away you need to blend-n-bottle. And for the long term it will
work out better to do the blending once and have the bottles ready to
go.

So I'd pull all 29 corks and get it done with.

I've currently got a Vino del Vida Pinot Noir ready to bottle. I
appears to be coming along nicely. I diluted it to 5-1/2 gallons,
which results in one full carboy (5-1/4 gallons after sediment loss).
This eliminates topping up the carboy -- initially I had more than
would fit in the carboy so I kept it in a spare wine bottle under
airlock.

Other threads have commented on the fact that diluting to anything
other than 6 gallons changes the balance of the wine, but given that
the vendor recommends topping up with water I won't believe that it
makes than much difference. :-)

Bryan




On Wed, 27 Dec 2006 18:23:53 -0500, Dave Allison
> wrote:

>Hi all.
>Happy New Year to each of you. Thanks for a fellowship around wine making.
>
>I finished a Vino del Vida Shiraz wine kit. I follow directions for a 6
>gallon kit, and after bottling and waiting 6 months... it's a little
>light. Not bad, but kinda light in nose and taste. So I was thinking
>about blending.... but I've never done that.
>
>I have 30 bottles. I have done the recommended blending test (several
>glasses, then mix different proportions until I find what I like.)
>
>I find an Australian Cab Sauv/Shiraz commercial wine - mixed to 40% to
>the kit 60% is a good taste.
>
>Do I:
>1. empty 29 bottles (took a bottle to figure this out) into a carboy and
>mix as above.
>2. open each bottle and remove 40% and recap.
>
>I'm thinking (oh, that is dangerous!) if I empty all the wine into a
>carboy, I'm adding exposure to air, I could damage the wine.
>
>I guess a third option in my head - is to decanter each bottle as I go
>and add 40% of the commercial wine. Of course this makes giving bottles
>away impossible. (don't drink this as is, add this other bottle to a
>proportion of ... no no no).
>
>
>Suggestions?
>
>DAve
>
>p.s. Not sure I'll do another VdV kit, my wine store mentioned many make
>it to a 5 gallon carboy. So many think this is a weak kit? just asking.

blending wines
 

Blending can give some unpredictable results.
The blended wine may produce a haze after a while.

The best way to go would be blending in a carboy, waiting for a month or
so and then botlle.

Luc

> On Wed, 27 Dec 2006 18:23:53 -0500, Dave Allison
> > wrote:
>
>>Hi all.
>>Happy New Year to each of you. Thanks for a fellowship around wine making.
>>
>>I finished a Vino del Vida Shiraz wine kit. I follow directions for a 6
>>gallon kit, and after bottling and waiting 6 months... it's a little
>>light. Not bad, but kinda light in nose and taste. So I was thinking
>>about blending.... but I've never done that.
>>
>>I have 30 bottles. I have done the recommended blending test (several
>>glasses, then mix different proportions until I find what I like.)
>>
>>I find an Australian Cab Sauv/Shiraz commercial wine - mixed to 40% to
>>the kit 60% is a good taste.
>>
>>Do I:
>>1. empty 29 bottles (took a bottle to figure this out) into a carboy and
>>mix as above.
>>2. open each bottle and remove 40% and recap.
>>
>>I'm thinking (oh, that is dangerous!) if I empty all the wine into a
>>carboy, I'm adding exposure to air, I could damage the wine.
>>
>>I guess a third option in my head - is to decanter each bottle as I go
>>and add 40% of the commercial wine. Of course this makes giving bottles
>>away impossible. (don't drink this as is, add this other bottle to a
>>proportion of ... no no no).
>>
>>
>>Suggestions?
>>
>>DAve
>>
>>p.s. Not sure I'll do another VdV kit, my wine store mentioned many make
>>it to a 5 gallon carboy. So many think this is a weak kit? just asking.

blending wines
 

> >>p.s. Not sure I'll do another VdV kit, my wine store mentioned many make
> >>it to a 5 gallon carboy. So many think this is a weak kit? just asking.

I'm making my first kit Chardonnay right now from Spagnols, this is a
Grand Cru Kit. I don't think much of this so far. Time will tell. I
added some acid because I tested it and just knew it would be flabby to
me. (The pH was low, TA very low.) Anyway I obviously decided to
'semi' follow the instructions... I did not make this at 6 gallons, I
added water to 1.090 SG; that was roughly 5.5 gallons. I think it's
very dark for a young wine but lets see where it ends up. I did add
the bentonite at first like they state, I assumed that was partially
for the color issue I might have.

To answer your real question, I blend Syrah and Cab almost every year.
My source is Regina Juice for the most part so it might be slightly
higher in quality than yours but I think they would compare well; they
are both average quality at best. I'm bottling last years (2005) now,
literally. I usually taste them all, blend a few, test the acids, mess
around a bit more. I seem to like reds at a TA of 5 -5.5.

I just bottled one batch at; 5 gallons 2005 cab from juice, 5 gallons
2005 Syrah from grapes and 2 gallons 2004 'mostly cab' from juice.
What I doing now is 10 gallons 2005 Syrah from juice with 5 gallons Cab
from juice.

You may want to consider buying a Cab box wine, adding some oak and
making a few bottles blended at different ratios from it. You could
get your proportions where you want them that way. Most California box
wines are not that well oaked; the NZ or Auswines are better at that.
You could also try the 'oak tea' idea to get some oak into it quickly
too.

Joe

blending wines
 

thanks all for the advice. I'm pulling the cork on 29 bottles and
putting in a carboy, doing the blending, waiting to see if it hazes and
then rebottling when clear.

What a great group of experience. thanks. DAve

Joe Sallustio wrote:
>>>> p.s. Not sure I'll do another VdV kit, my wine store mentioned many make
>>>> it to a 5 gallon carboy. So many think this is a weak kit? just asking.
>
> I'm making my first kit Chardonnay right now from Spagnols, this is a
> Grand Cru Kit. I don't think much of this so far. Time will tell. I
> added some acid because I tested it and just knew it would be flabby to
> me. (The pH was low, TA very low.) Anyway I obviously decided to
> 'semi' follow the instructions... I did not make this at 6 gallons, I
> added water to 1.090 SG; that was roughly 5.5 gallons. I think it's
> very dark for a young wine but lets see where it ends up. I did add
> the bentonite at first like they state, I assumed that was partially
> for the color issue I might have.
>
> To answer your real question, I blend Syrah and Cab almost every year.
> My source is Regina Juice for the most part so it might be slightly
> higher in quality than yours but I think they would compare well; they
> are both average quality at best. I'm bottling last years (2005) now,
> literally. I usually taste them all, blend a few, test the acids, mess
> around a bit more. I seem to like reds at a TA of 5 -5.5.
>
> I just bottled one batch at; 5 gallons 2005 cab from juice, 5 gallons
> 2005 Syrah from grapes and 2 gallons 2004 'mostly cab' from juice.
> What I doing now is 10 gallons 2005 Syrah from juice with 5 gallons Cab
> from juice.
>
> You may want to consider buying a Cab box wine, adding some oak and
> making a few bottles blended at different ratios from it. You could
> get your proportions where you want them that way. Most California box
> wines are not that well oaked; the NZ or Auswines are better at that.
> You could also try the 'oak tea' idea to get some oak into it quickly
> too.
>
> Joe
>

blending wines
 

I've never had a clear wine form a haze after blending. Any idea what
would cause that? How do you clear it?

Bryan


On Thu, 28 Dec 2006 08:24:23 +0100, Luc Volders >
wrote:

>Blending can give some unpredictable results.
>The blended wine may produce a haze after a while.
>
>The best way to go would be blending in a carboy, waiting for a month or
>so and then botlle.
>
>Luc
>
>> On Wed, 27 Dec 2006 18:23:53 -0500, Dave Allison
>> > wrote:
>>
>>>Hi all.
>>>Happy New Year to each of you. Thanks for a fellowship around wine making.
>>>
>>>I finished a Vino del Vida Shiraz wine kit. I follow directions for a 6
>>>gallon kit, and after bottling and waiting 6 months... it's a little
>>>light. Not bad, but kinda light in nose and taste. So I was thinking
>>>about blending.... but I've never done that.
>>>
>>>I have 30 bottles. I have done the recommended blending test (several
>>>glasses, then mix different proportions until I find what I like.)
>>>
>>>I find an Australian Cab Sauv/Shiraz commercial wine - mixed to 40% to
>>>the kit 60% is a good taste.
>>>
>>>Do I:
>>>1. empty 29 bottles (took a bottle to figure this out) into a carboy and
>>>mix as above.
>>>2. open each bottle and remove 40% and recap.
>>>
>>>I'm thinking (oh, that is dangerous!) if I empty all the wine into a
>>>carboy, I'm adding exposure to air, I could damage the wine.
>>>
>>>I guess a third option in my head - is to decanter each bottle as I go
>>>and add 40% of the commercial wine. Of course this makes giving bottles
>>>away impossible. (don't drink this as is, add this other bottle to a
>>>proportion of ... no no no).
>>>
>>>
>>>Suggestions?
>>>
>>>DAve
>>>
>>>p.s. Not sure I'll do another VdV kit, my wine store mentioned many make
>>>it to a 5 gallon carboy. So many think this is a weak kit? just asking.

blending wines
 

I pulled the 28 corks. Blended and sure enough it had a haze. No idea
why, but Luc was correct on my blending, it hazed. So I have a 6 gallon
carboy and a 1 gallon topped and sitting. I hope it doesn't take a
month. I'll try a laser pointer into it - to see when it clears.

BTW, the blending has made the wine taste much better. woohoo. Now if I
can get it clear. :*)

thanks, all.
DAve
p.s. I assume I should add nothing to make the clearing happen quicker.




Jake Speed wrote:
> I've never had a clear wine form a haze after blending. Any idea what
> would cause that? How do you clear it?
>
> Bryan
>
>
> On Thu, 28 Dec 2006 08:24:23 +0100, Luc Volders >
> wrote:
>
>> Blending can give some unpredictable results.
>> The blended wine may produce a haze after a while.
>>
>> The best way to go would be blending in a carboy, waiting for a month or
>> so and then botlle.
>>
>> Luc
>>
>>> On Wed, 27 Dec 2006 18:23:53 -0500, Dave Allison
>>> > wrote:
>>>
>>>> Hi all.
>>>> Happy New Year to each of you. Thanks for a fellowship around wine making.
>>>>
>>>> I finished a Vino del Vida Shiraz wine kit. I follow directions for a 6
>>>> gallon kit, and after bottling and waiting 6 months... it's a little
>>>> light. Not bad, but kinda light in nose and taste. So I was thinking
>>>> about blending.... but I've never done that.
>>>>
>>>> I have 30 bottles. I have done the recommended blending test (several
>>>> glasses, then mix different proportions until I find what I like.)
>>>>
>>>> I find an Australian Cab Sauv/Shiraz commercial wine - mixed to 40% to
>>>> the kit 60% is a good taste.
>>>>
>>>> Do I:
>>>> 1. empty 29 bottles (took a bottle to figure this out) into a carboy and
>>>> mix as above.
>>>> 2. open each bottle and remove 40% and recap.
>>>>
>>>> I'm thinking (oh, that is dangerous!) if I empty all the wine into a
>>>> carboy, I'm adding exposure to air, I could damage the wine.
>>>>
>>>> I guess a third option in my head - is to decanter each bottle as I go
>>>> and add 40% of the commercial wine. Of course this makes giving bottles
>>>> away impossible. (don't drink this as is, add this other bottle to a
>>>> proportion of ... no no no).
>>>>
>>>>
>>>> Suggestions?
>>>>
>>>> DAve
>>>>
>>>> p.s. Not sure I'll do another VdV kit, my wine store mentioned many make
>>>> it to a 5 gallon carboy. So many think this is a weak kit? just asking.

blending wines
 

Dave,

You may need to add a fining agent, but I'd wait on that until Luc has
a chance to reply. If this is needed he may have specific
recommendations based upon the cause of the haze.

Bryan


On Mon, 01 Jan 2007 01:54:56 -0500, Dave Allison
> wrote:

>I pulled the 28 corks. Blended and sure enough it had a haze. No idea
>why, but Luc was correct on my blending, it hazed. So I have a 6 gallon
>carboy and a 1 gallon topped and sitting. I hope it doesn't take a
>month. I'll try a laser pointer into it - to see when it clears.
>
>BTW, the blending has made the wine taste much better. woohoo. Now if I
>can get it clear. :*)
>
>thanks, all.
>DAve
>p.s. I assume I should add nothing to make the clearing happen quicker.
>
>
>
>
>Jake Speed wrote:
>> I've never had a clear wine form a haze after blending. Any idea what
>> would cause that? How do you clear it?
>>
>> Bryan
>>
>>
>> On Thu, 28 Dec 2006 08:24:23 +0100, Luc Volders >
>> wrote:
>>
>>> Blending can give some unpredictable results.
>>> The blended wine may produce a haze after a while.
>>>
>>> The best way to go would be blending in a carboy, waiting for a month or
>>> so and then botlle.
>>>
>>> Luc
>>>
>>>> On Wed, 27 Dec 2006 18:23:53 -0500, Dave Allison
>>>> > wrote:
>>>>
>>>>> Hi all.
>>>>> Happy New Year to each of you. Thanks for a fellowship around wine making.
>>>>>
>>>>> I finished a Vino del Vida Shiraz wine kit. I follow directions for a 6
>>>>> gallon kit, and after bottling and waiting 6 months... it's a little
>>>>> light. Not bad, but kinda light in nose and taste. So I was thinking
>>>>> about blending.... but I've never done that.
>>>>>
>>>>> I have 30 bottles. I have done the recommended blending test (several
>>>>> glasses, then mix different proportions until I find what I like.)
>>>>>
>>>>> I find an Australian Cab Sauv/Shiraz commercial wine - mixed to 40% to
>>>>> the kit 60% is a good taste.
>>>>>
>>>>> Do I:
>>>>> 1. empty 29 bottles (took a bottle to figure this out) into a carboy and
>>>>> mix as above.
>>>>> 2. open each bottle and remove 40% and recap.
>>>>>
>>>>> I'm thinking (oh, that is dangerous!) if I empty all the wine into a
>>>>> carboy, I'm adding exposure to air, I could damage the wine.
>>>>>
>>>>> I guess a third option in my head - is to decanter each bottle as I go
>>>>> and add 40% of the commercial wine. Of course this makes giving bottles
>>>>> away impossible. (don't drink this as is, add this other bottle to a
>>>>> proportion of ... no no no).
>>>>>
>>>>>
>>>>> Suggestions?
>>>>>
>>>>> DAve
>>>>>
>>>>> p.s. Not sure I'll do another VdV kit, my wine store mentioned many make
>>>>> it to a 5 gallon carboy. So many think this is a weak kit? just asking.

blending wines
 

On Dec 28 2006, 5:24 am, "Joe Sallustio" >
wrote:
> I'm making my first kit Chardonnay right now from Spagnols, this is a
> Grand Cru Kit. I don't think much of this so far. Time will tell. I
> added some acid because I tested it and just knew it would be flabby to
> me. (The pH was low, TA very low.) Anyway I obviously decided to\

Joe, the pH and TA measurements on kits before they are finished
fermenting will not give you the right value - apparently, this is
because the concentration process binds some acid so that it's not
"visible" to the measurement. So you might end up with too much acid,
especially since you did not fully dilute the must. I went through this
once, also with a Charodnnay kit and ended up with TA over 9g/L in the
end - way too sour.

> 'semi' follow the instructions... I did not make this at 6 gallons, I
> added water to 1.090 SG; that was roughly 5.5 gallons. I think it's
> very dark for a young wine but lets see where it ends up. I did add
> the bentonite at first like they state, I assumed that was partially
> for the color issue I might have.
>

I'd second the colour observation - I did 3 or 4 white kits from
Spagnol's about 3 years ago, and they all started with a colour that
I'd associate with several years of aging. I checked the production
dates just to make sure - all fresh. The wines came out okay, pretty
good actually, but they certainly don't taste like what they look like.
I wonder if this is the company "house style'?

Pp

blending wines
 

> Joe, the pH and TA measurements on kits before they are finished
> fermenting will not give you the right value - apparently, this is
> because the concentration process binds some acid so that it's not
> "visible" to the measurement. So you might end up with too much acid,
> especially since you did not fully dilute the must. I went through this
> once, also with a Charodnnay kit and ended up with TA over 9g/L in the
> end - way too sour.

Well, the good news is I used tartaric so I can probably cold stabilize
it back out... :)

I had no idea what was going on, the pH was low too. i wonders if they
did some sort of ion exchange or something like that. Thanks for the
heads up. It's going nice and slow, was at 1.06 this morning.

Joe

blending wines
 

pp wrote:


>
>>'semi' follow the instructions... I did not make this at 6 gallons, I
>>added water to 1.090 SG; that was roughly 5.5 gallons. I think it's
>>very dark for a young wine but lets see where it ends up. I did add
>>the bentonite at first like they state, I assumed that was partially
>>for the color issue I might have.
>>
>
>
> I'd second the colour observation - I did 3 or 4 white kits from
> Spagnol's about 3 years ago, and they all started with a colour that
> I'd associate with several years of aging. I checked the production
> dates just to make sure - all fresh. The wines came out okay, pretty
> good actually, but they certainly don't taste like what they look like.
> I wonder if this is the company "house style'?
>
> Pp
>
The darker color might be associated with juice that was allowed
extended air contact to get the desired flavor profile. In the process,
they may have gotten some enzymatic browning of the juice.

Gene

blending wines
 

Well, it appears to be clearing a little already, from reading above,
I'm setting outside in 40-60 degree weather for colder storage. Maybe
that will help. Unfortunately, here in Raleigh we are not getting as
cold as a good cold snap would help with clearing.

I'll check on it in a week and update ya all.
DAve



Dave Allison wrote:
> I pulled the 28 corks. Blended and sure enough it had a haze. No idea
> why, but Luc was correct on my blending, it hazed. So I have a 6 gallon
> carboy and a 1 gallon topped and sitting. I hope it doesn't take a
> month. I'll try a laser pointer into it - to see when it clears.
>
> BTW, the blending has made the wine taste much better. woohoo. Now if I
> can get it clear. :*)
>
> thanks, all.
> DAve
> p.s. I assume I should add nothing to make the clearing happen quicker.
>
>
>
>
> Jake Speed wrote:
>> I've never had a clear wine form a haze after blending. Any idea what
>> would cause that? How do you clear it?
>>
>> Bryan
>>
>>
>> On Thu, 28 Dec 2006 08:24:23 +0100, Luc Volders >
>> wrote:
>>
>>> Blending can give some unpredictable results.
>>> The blended wine may produce a haze after a while.
>>>
>>> The best way to go would be blending in a carboy, waiting for a month or
>>> so and then botlle.
>>>
>>> Luc
>>>
>>>> On Wed, 27 Dec 2006 18:23:53 -0500, Dave Allison
>>>> > wrote:
>>>>
>>>>> Hi all.
>>>>> Happy New Year to each of you. Thanks for a fellowship around wine
>>>>> making.
>>>>>
>>>>> I finished a Vino del Vida Shiraz wine kit. I follow directions for
>>>>> a 6 gallon kit, and after bottling and waiting 6 months... it's a
>>>>> little light. Not bad, but kinda light in nose and taste. So I was
>>>>> thinking about blending.... but I've never done that.
>>>>>
>>>>> I have 30 bottles. I have done the recommended blending test
>>>>> (several glasses, then mix different proportions until I find what
>>>>> I like.)
>>>>>
>>>>> I find an Australian Cab Sauv/Shiraz commercial wine - mixed to 40%
>>>>> to the kit 60% is a good taste.
>>>>>
>>>>> Do I:
>>>>> 1. empty 29 bottles (took a bottle to figure this out) into a
>>>>> carboy and mix as above.
>>>>> 2. open each bottle and remove 40% and recap.
>>>>>
>>>>> I'm thinking (oh, that is dangerous!) if I empty all the wine into
>>>>> a carboy, I'm adding exposure to air, I could damage the wine.
>>>>>
>>>>> I guess a third option in my head - is to decanter each bottle as I
>>>>> go and add 40% of the commercial wine. Of course this makes giving
>>>>> bottles away impossible. (don't drink this as is, add this other
>>>>> bottle to a proportion of ... no no no).
>>>>>
>>>>>
>>>>> Suggestions?
>>>>>
>>>>> DAve
>>>>>
>>>>> p.s. Not sure I'll do another VdV kit, my wine store mentioned many
>>>>> make it to a 5 gallon carboy. So many think this is a weak kit?
>>>>> just asking.

blending wines
 

Today I bottled the blend. Thanks for your inputs, this is a good wine,
now.

The original problem was: After making a Vino-del-Vida kit, bottling and
aging, it tasted really "weak". So I blended.

78% Shiraz and 22% Cab. Sauv. from Trader Joe's $4.99 list. :*) Though
input for Box wines, and other low end wines, I decided to go all the
way up to a $4.99 Cab. :*)

It clouded when blended and I left it set for a while, including sitting
in the garage for coldness (30-50, not that cold, but hey, it's global
warming!), and now it's clear and tastes great.

woo-hoo, thanks
DAve

Dave Allison wrote:
> Well, it appears to be clearing a little already, from reading above,
> I'm setting outside in 40-60 degree weather for colder storage. Maybe
> that will help. Unfortunately, here in Raleigh we are not getting as
> cold as a good cold snap would help with clearing.
>
> I'll check on it in a week and update ya all.
> DAve
>
>
>
> Dave Allison wrote:
>> I pulled the 28 corks. Blended and sure enough it had a haze. No idea
>> why, but Luc was correct on my blending, it hazed. So I have a 6
>> gallon carboy and a 1 gallon topped and sitting. I hope it doesn't
>> take a month. I'll try a laser pointer into it - to see when it clears.
>>
>> BTW, the blending has made the wine taste much better. woohoo. Now if
>> I can get it clear. :*)
>>
>> thanks, all.
>> DAve
>> p.s. I assume I should add nothing to make the clearing happen quicker.
>>
>>
>>
>>
>> Jake Speed wrote:
>>> I've never had a clear wine form a haze after blending. Any idea what
>>> would cause that? How do you clear it?
>>>
>>> Bryan
>>>
>>>
>>> On Thu, 28 Dec 2006 08:24:23 +0100, Luc Volders >
>>> wrote:
>>>
>>>> Blending can give some unpredictable results.
>>>> The blended wine may produce a haze after a while.
>>>>
>>>> The best way to go would be blending in a carboy, waiting for a
>>>> month or
>>>> so and then botlle.
>>>>
>>>> Luc
>>>>
>>>>> On Wed, 27 Dec 2006 18:23:53 -0500, Dave Allison
>>>>> > wrote:
>>>>>
>>>>>> Hi all.
>>>>>> Happy New Year to each of you. Thanks for a fellowship around wine
>>>>>> making.
>>>>>>
>>>>>> I finished a Vino del Vida Shiraz wine kit. I follow directions
>>>>>> for a 6 gallon kit, and after bottling and waiting 6 months...
>>>>>> it's a little light. Not bad, but kinda light in nose and taste.
>>>>>> So I was thinking about blending.... but I've never done that.
>>>>>>
>>>>>> I have 30 bottles. I have done the recommended blending test
>>>>>> (several glasses, then mix different proportions until I find what
>>>>>> I like.)
>>>>>>
>>>>>> I find an Australian Cab Sauv/Shiraz commercial wine - mixed to
>>>>>> 40% to the kit 60% is a good taste.
>>>>>>
>>>>>> Do I:
>>>>>> 1. empty 29 bottles (took a bottle to figure this out) into a
>>>>>> carboy and mix as above.
>>>>>> 2. open each bottle and remove 40% and recap.
>>>>>>
>>>>>> I'm thinking (oh, that is dangerous!) if I empty all the wine into
>>>>>> a carboy, I'm adding exposure to air, I could damage the wine.
>>>>>>
>>>>>> I guess a third option in my head - is to decanter each bottle as
>>>>>> I go and add 40% of the commercial wine. Of course this makes
>>>>>> giving bottles away impossible. (don't drink this as is, add this
>>>>>> other bottle to a proportion of ... no no no).
>>>>>>
>>>>>>
>>>>>> Suggestions?
>>>>>>
>>>>>> DAve
>>>>>>
>>>>>> p.s. Not sure I'll do another VdV kit, my wine store mentioned
>>>>>> many make it to a 5 gallon carboy. So many think this is a weak
>>>>>> kit? just asking.