I've had a zin/merlot mix bulk aging in demi's and carboys (glass) for
four
years and got around to bottling some this weekend. What I discovered
is that it seems to have lost it's body and flavor. It's very
drinkable but just blah, are there any suggestions on how to improve
this, I've got another 60 gallons left.

TIA

On Jan 20, 2:23 pm, Saycoda > wrote:
> I've had a zin/merlot mix bulk aging in demi's and carboys (glass) for
> four
> years and got around to bottling some this weekend. What I discovered
> is that it seems to have lost it's body and flavor. It's very
> drinkable but just blah, are there any suggestions on how to improve
> this, I've got another 60 gallons left.
>
> TIA

Maybe experiment with adding tannin. Check the pH and perhaps add a
little acid if it is pretty high. Four years is a long time for bulk
aging. Wine has to have certain chemistry (high alcohol, tannin and
acid) to benefit from long aging.

Sweetening it might also make it better (in a different way). Use
sorbate to stabilize if you do that.

On Jan 23, 10:07*pm, shbailey > wrote:
> On Jan 20, 2:23 pm, Saycoda > wrote:
>
> > I've had a zin/merlot mix bulk aging in demi's and carboys (glass) for
> > four
> > years and got around to bottling some this weekend. What I discovered
> > is that it seems to have lost it's body and flavor. It's very
> > drinkable but just blah, are there any suggestions on how to improve
> > this, I've got another 60 gallons left.
>
> > TIA
>
> Maybe experiment with adding tannin. *Check the pH and perhaps add a
> little acid if it is pretty high. *Four years is a long time for bulk
> aging. *Wine has to have certain chemistry (high alcohol, tannin and
> acid) to benefit from long aging.
>
> Sweetening it might also make it better (in a different way). *Use
> sorbate to stabilize if you do that.

Acid and oak can make a big improvemnt.


Joe

Joe Sallustio wrote:

> On Jan 23, 10:07Â*pm, shbailey > wrote:
>> On Jan 20, 2:23 pm, Saycoda > wrote:
>>
>> > I've had a zin/merlot mix bulk aging in demi's and carboys (glass) for
>> > four
>> > years and got around to bottling some this weekend. What I discovered
>> > is that it seems to have lost it's body and flavor. It's very
>> > drinkable but just blah, are there any suggestions on how to improve
>> > this, I've got another 60 gallons left.
>>
>> > TIA
>>
>> Maybe experiment with adding tannin. Â*Check the pH and perhaps add a
>> little acid if it is pretty high. Â*Four years is a long time for bulk
>> aging. Â*Wine has to have certain chemistry (high alcohol, tannin and
>> acid) to benefit from long aging.
>>
>> Sweetening it might also make it better (in a different way). Â*Use
>> sorbate to stabilize if you do that.
>
> Acid and oak can make a big improvemnt.
>
>
> Joe

Have you ever tried Gum arabic? I have not but it was mentioned in the
latest issue of "Wine Maker" magazine.

Paul E. Lehmann wrote:
> Joe Sallustio wrote:
>
>> On Jan 23, 10:07 pm, shbailey > wrote:
>>> On Jan 20, 2:23 pm, Saycoda > wrote:
>>>
>>>> I've had a zin/merlot mix bulk aging in demi's and carboys (glass) for
>>>> four
>>>> years and got around to bottling some this weekend. What I discovered
>>>> is that it seems to have lost it's body and flavor. It's very
>>>> drinkable but just blah, are there any suggestions on how to improve
>>>> this, I've got another 60 gallons left.
>>>> TIA
>>> Maybe experiment with adding tannin. Check the pH and perhaps add a
>>> little acid if it is pretty high. Four years is a long time for bulk
>>> aging. Wine has to have certain chemistry (high alcohol, tannin and
>>> acid) to benefit from long aging.
>>>
>>> Sweetening it might also make it better (in a different way). Use
>>> sorbate to stabilize if you do that.
>> Acid and oak can make a big improvemnt.
>>
>>
>> Joe
>
> Have you ever tried Gum arabic? I have not but it was mentioned in the
> latest issue of "Wine Maker" magazine.

You might find it other another name, arabinol. Same stuff. It does
add some body, and is commonly used in commercial winemaking. Best to
go light, as it isn't an ideal replacement for natural body in the wine.



Gene

On Jan 24, 11:39*pm, gene > wrote:
> Paul E. Lehmann wrote:
> > Joe Sallustio wrote:
>
> >> On Jan 23, 10:07 pm, shbailey > wrote:
> >>> On Jan 20, 2:23 pm, Saycoda > wrote:
>
> >>>> I've had a zin/merlot mix bulk aging in demi's and carboys (glass) for
> >>>> four
> >>>> years and got around to bottling some this weekend. What I discovered
> >>>> is that it seems to have lost it's body and flavor. It's very
> >>>> drinkable but just blah, are there any suggestions on how to improve
> >>>> this, I've got another 60 gallons left.
> >>>> TIA
> >>> Maybe experiment with adding tannin. *Check the pH and perhaps add a
> >>> little acid if it is pretty high. *Four years is a long time for bulk
> >>> aging. *Wine has to have certain chemistry (high alcohol, tannin and
> >>> acid) to benefit from long aging.
>
> >>> Sweetening it might also make it better (in a different way). *Use
> >>> sorbate to stabilize if you do that.
> >> Acid and oak can make a big improvemnt.
>
> >> Joe
>
> > Have you ever tried Gum arabic? *I have not but it was mentioned in the
> > latest issue of "Wine Maker" magazine.
>
> You might find it other another name, arabinol. *Same stuff. *It does
> add some body, and is commonly used in commercial winemaking. *Best to
> go light, as it isn't an ideal replacement for natural body in the wine.
>
> Gene- Hide quoted text -
>
> - Show quoted text -

Glycerin might help too.

Joe