Excellent advice from both of you, thanks so much ; )

Simon.


"Ray" > wrote in message
. ..
> Sounds like it is time for a wine testing party. Invite a friend (a good
> friend) over and do samples. Decide what is best. Your friend will leave
> warm and fuzzy and feeling good that you would ask him and then you can do
> what every you like. I understand some wineries do this. Invite guests
in
> and have them pick the best blend. Then, after the guests leave, they
just
> dump them in using the ratio of the amount of wine they have. Great fun
> though!
>
> Ray
>
> "Simon96Taco" > wrote in message
> news:vCcsc.571609$oR5.363093@pd7tw3no...
> > Hi there,
> >
> > I'm looking for some advice to help me blend some wines that I have
> waiting
> > to be bottled. I have 5 gallons of crabapple and 1 gallon of banana
that
> > have both been aging in their respective carboys for about 9 months.
The
> > last time I had a taste of either, neither of them were particularly
> > delicious. The crabapple seemed very acidic, and I don't know how to
> > describe the banana.
> >
> > I am by no means a wine expert, and have very little knowledge about
> > blending or achieving desired levels of body or dryness or acidity. I
am
> > wondering if anyone out there has blended these 2 particular wines, and
if
> > so what ratios did you use?
> >
> > I am contemplating just mixing them 5:1 crabapple:banana as that's what
I
> > have available, and figure it will help add body to the crabapple wine
> > without altering its flavor too much. I would probably sweeten it
> somewhat
> > if it is still as acidic as the last time I tasted it.
> >
> > Any advice or info on blending these 2 would be much appreciated.
> >
> > TIA
> >
> > Simon.
> >
> >
>
>