As an after thought in april this year, I took 8.5 ltrs of 50%
cabernet and 50% shiraz must, most of the way thru fermentation, and
added 1.5ltrs of not so good brandy. A few days ago I was talking to
an old Italian chap, and he said I should take 5 ltrs out and boil it
down to 2.5 ltrs, and put back, topping demijon back up with 2.5ltrs
of good brandy. Has anybody got ideas on this reducing the wine to
give character. Should I do this or not. Is there anthing elese i
should do. We have made 400ltrs of good fruity red wine, and port
should be ok.
regards
Bryan
Melbourne

"Bryan Glover" > wrote in message
om...
> As an after thought in april this year, I took 8.5 ltrs of 50%
> cabernet and 50% shiraz must, most of the way thru fermentation, and
> added 1.5ltrs of not so good brandy. A few days ago I was talking to
> an old Italian chap, and he said I should take 5 ltrs out and boil it
> down to 2.5 ltrs, and put back, topping demijon back up with 2.5ltrs
> of good brandy.

That will give your wine a cooked flavor. I wouldn't do it.

Has anybody got ideas on this reducing the wine to
> give character.

You could try freeze concentrating it. Get the wine cold enough to turn
into a slush, which will freeze the water out of it. Pour it through a
strainer. The liquid that comes through will be much higher in alcohol.
The rest will be mostly water. That'll definitely give your wine some kick!

Tom S

"Tom S" > wrote in message
...
>
> "Bryan Glover" > wrote in message
> om...
> > As an after thought in april this year, I took 8.5 ltrs of 50%
> > cabernet and 50% shiraz must, most of the way thru fermentation, and
> > added 1.5ltrs of not so good brandy. A few days ago I was talking to
> > an old Italian chap, and he said I should take 5 ltrs out and boil it
> > down to 2.5 ltrs, and put back, topping demijon back up with 2.5ltrs
> > of good brandy.
>
> That will give your wine a cooked flavor. I wouldn't do it.
>
> Has anybody got ideas on this reducing the wine to
> > give character.
>
> You could try freeze concentrating it. Get the wine cold enough to turn
> into a slush, which will freeze the water out of it. Pour it through a
> strainer. The liquid that comes through will be much higher in alcohol.
> The rest will be mostly water. That'll definitely give your wine some
kick!
>
> Tom S
>
>
That would not only give it a cooked flavor but it would drive off all the
alcohol.

Ray

"Tom S" > wrote in message
...
>
> "Bryan Glover" > wrote in message
> om...
> > As an after thought in april this year, I took 8.5 ltrs of 50%
> > cabernet and 50% shiraz must, most of the way thru fermentation, and
> > added 1.5ltrs of not so good brandy. A few days ago I was talking to
> > an old Italian chap, and he said I should take 5 ltrs out and boil it
> > down to 2.5 ltrs, and put back, topping demijon back up with 2.5ltrs
> > of good brandy.
>
> That will give your wine a cooked flavor. I wouldn't do it.
>
> Has anybody got ideas on this reducing the wine to
> > give character.
>
> You could try freeze concentrating it. Get the wine cold enough to turn
> into a slush, which will freeze the water out of it. Pour it through a
> strainer. The liquid that comes through will be much higher in alcohol.
> The rest will be mostly water. That'll definitely give your wine some
kick!
>
> Tom S
>
>
That would not only give it a cooked flavor but it would drive off all the
alcohol.

Ray

"Ray" > wrote in message
m...
>
> "Tom S" > wrote in message
> ...
> >
> > "Bryan Glover" > wrote in message
> > om...
> > > As an after thought in april this year, I took 8.5 ltrs of 50%
> > > cabernet and 50% shiraz must, most of the way thru fermentation, and
> > > added 1.5ltrs of not so good brandy. A few days ago I was talking to
> > > an old Italian chap, and he said I should take 5 ltrs out and boil it
> > > down to 2.5 ltrs, and put back, topping demijon back up with 2.5ltrs
> > > of good brandy.
> >
> > That will give your wine a cooked flavor. I wouldn't do it.
> >
> > Has anybody got ideas on this reducing the wine to
> > > give character.
> >
> > You could try freeze concentrating it. Get the wine cold enough to turn
> > into a slush, which will freeze the water out of it. Pour it through a
> > strainer. The liquid that comes through will be much higher in alcohol.
> > The rest will be mostly water. That'll definitely give your wine some
> kick!
> >
> > Tom S
> >
> >
> That would not only give it a cooked flavor but it would drive off all the
> alcohol.

Huh? What are you talking about? How could freezing wine give it a cooked
flavor?

You should try the freeze concentration process for yourself. You'll
understand it then.

Tom S

He was talking about the original post

" said I should take 5 ltrs out and boil it down to 2.5 ltrs, and put back,"

which would definitely remove all traces of alcohol

--
Trevor A Panther
In South Yorkshire, England
Remove "PSANTISPAM" from my address line to reply.
All outgoing mail is scanned by Norton
Anti Virus for your protection too!

<snip><snip>
> Huh? What are you talking about? How could freezing wine give it a
cooked
> flavor?
>
> You should try the freeze concentration process for yourself. You'll
> understand it then.
>
> Tom S
>
>

He was talking about the original post

" said I should take 5 ltrs out and boil it down to 2.5 ltrs, and put back,"

which would definitely remove all traces of alcohol

--
Trevor A Panther
In South Yorkshire, England
Remove "PSANTISPAM" from my address line to reply.
All outgoing mail is scanned by Norton
Anti Virus for your protection too!

<snip><snip>
> Huh? What are you talking about? How could freezing wine give it a
cooked
> flavor?
>
> You should try the freeze concentration process for yourself. You'll
> understand it then.
>
> Tom S
>
>

"Pinky" > wrote in message >...
> He was talking about the original post
>
> " said I should take 5 ltrs out and boil it down to 2.5 ltrs, and put back,"
>
> which would definitely remove all traces of alcohol
>
> --
> Trevor A Panther
> In South Yorkshire, England
> Remove "PSANTISPAM" from my address line to reply.
> All outgoing mail is scanned by Norton
> Anti Virus for your protection too!
>
> <snip><snip>
> > Huh? What are you talking about? How could freezing wine give it a
> cooked
> > flavor?
>
> > You should try the freeze concentration process for yourself. You'll
> > understand it then.
> >
> > Tom S
> >
> >

Thanks for ideas, I accept that boiling/reducing the 5ltrs to 2.5 wld
get us sniffing the air, but are you sure it would give the port a
cooked flavour, maybe its a trick to speed up ageing, maybe i could be
sipping now, rather than in 3 years or more. no body out there boiled
their wine lately. If it fails i could add mince steak and origano.
regards
bryan

"Pinky" > wrote in message >...
> He was talking about the original post
>
> " said I should take 5 ltrs out and boil it down to 2.5 ltrs, and put back,"
>
> which would definitely remove all traces of alcohol
>
> --
> Trevor A Panther
> In South Yorkshire, England
> Remove "PSANTISPAM" from my address line to reply.
> All outgoing mail is scanned by Norton
> Anti Virus for your protection too!
>
> <snip><snip>
> > Huh? What are you talking about? How could freezing wine give it a
> cooked
> > flavor?
>
> > You should try the freeze concentration process for yourself. You'll
> > understand it then.
> >
> > Tom S
> >
> >

Thanks for ideas, I accept that boiling/reducing the 5ltrs to 2.5 wld
get us sniffing the air, but are you sure it would give the port a
cooked flavour, maybe its a trick to speed up ageing, maybe i could be
sipping now, rather than in 3 years or more. no body out there boiled
their wine lately. If it fails i could add mince steak and origano.
regards
bryan

"Tom S" > wrote in message
...
>
> "Bryan Glover" > wrote in message
> om...
> > As an after thought in april this year, I took 8.5 ltrs of 50%
> > cabernet and 50% shiraz must, most of the way thru fermentation, and
> > added 1.5ltrs of not so good brandy. A few days ago I was talking to
> > an old Italian chap, and he said I should take 5 ltrs out and boil it
> > down to 2.5 ltrs, and put back, topping demijon back up with 2.5ltrs
> > of good brandy.
>
> That will give your wine a cooked flavor. I wouldn't do it.
>
> Has anybody got ideas on this reducing the wine to
> > give character.
>
> You could try freeze concentrating it. Get the wine cold enough to turn
> into a slush, which will freeze the water out of it. Pour it through a
> strainer. The liquid that comes through will be much higher in alcohol.
> The rest will be mostly water. That'll definitely give your wine some
kick!
>
> Tom S
>
>
Sorry Tom, My post was placed in an ambiguous manner. I was talking about
the original post where he would boil the wine and of course the alcohol
would boil off first. I know freeze concentrating should work though it is
illegal here in the US so I have never tried it.

Ray

"Tom S" > wrote in message
...
>
> "Bryan Glover" > wrote in message
> om...
> > As an after thought in april this year, I took 8.5 ltrs of 50%
> > cabernet and 50% shiraz must, most of the way thru fermentation, and
> > added 1.5ltrs of not so good brandy. A few days ago I was talking to
> > an old Italian chap, and he said I should take 5 ltrs out and boil it
> > down to 2.5 ltrs, and put back, topping demijon back up with 2.5ltrs
> > of good brandy.
>
> That will give your wine a cooked flavor. I wouldn't do it.
>
> Has anybody got ideas on this reducing the wine to
> > give character.
>
> You could try freeze concentrating it. Get the wine cold enough to turn
> into a slush, which will freeze the water out of it. Pour it through a
> strainer. The liquid that comes through will be much higher in alcohol.
> The rest will be mostly water. That'll definitely give your wine some
kick!
>
> Tom S
>
>
Sorry Tom, My post was placed in an ambiguous manner. I was talking about
the original post where he would boil the wine and of course the alcohol
would boil off first. I know freeze concentrating should work though it is
illegal here in the US so I have never tried it.

Ray

Bryan, You are missing the main point.... If you boil your wine the alcohol
will boil off and you wont have any alcohol in the port. Remember that
alcohol boils at a much lower temperature than water as an example- water
being a primary ingredient in most wines. HTH
John Dixon
"Bryan Glover" > wrote in message
om...
> "Pinky" > wrote in message
>...
> > He was talking about the original post
> >
> > " said I should take 5 ltrs out and boil it down to 2.5 ltrs, and put
back,"
> >
> > which would definitely remove all traces of alcohol
> >
> > --
> > Trevor A Panther
> > In South Yorkshire, England
> > Remove "PSANTISPAM" from my address line to reply.
> > All outgoing mail is scanned by Norton
> > Anti Virus for your protection too!
> >
> > <snip><snip>
> > > Huh? What are you talking about? How could freezing wine give it a
> > cooked
> > > flavor?
> >
> > > You should try the freeze concentration process for yourself. You'll
> > > understand it then.
> > >
> > > Tom S
> > >
> > >
>
> Thanks for ideas, I accept that boiling/reducing the 5ltrs to 2.5 wld
> get us sniffing the air, but are you sure it would give the port a
> cooked flavour, maybe its a trick to speed up ageing, maybe i could be
> sipping now, rather than in 3 years or more. no body out there boiled
> their wine lately. If it fails i could add mince steak and origano.
> regards
> bryan

"Ray" > wrote in message . com>...
> "Tom S" > wrote in message
> ...


> > You could try freeze concentrating it. Get the wine cold enough to turn
> > into a slush, which will freeze the water out of it. Pour it through a
> > strainer. The liquid that comes through will be much higher in alcohol.
> > The rest will be mostly water. That'll definitely give your wine some
> kick!
> >
> > Tom S
> >
> >
> Sorry Tom, My post was placed in an ambiguous manner. I was talking about
> the original post where he would boil the wine and of course the alcohol
> would boil off first. I know freeze concentrating should work though it is
> illegal here in the US so I have never tried it.


freeze concentrating is illegal in the US?

you've gotta be kidding. i thought it was only the actual still and the
process used in the still that was illegal.

can you point me in a direction of how to freeze concentrate, a web
page or something?



Saul Sabia

Saul_Sabia typed:
> "Ray" <> wrote in message...
>> "Tom S" <> wrote in message...
>
>>> You could try freeze concentrating it. Get the wine cold
>>> enough to turn into a slush, which will freeze the water out
>>> of it. Pour it through a strainer. The liquid that comes
>>> through will be much higher in alcohol. The rest will be
>>> mostly water. That'll definitely give your wine some kick!
>>>
>>> Tom S
>>>
>> Sorry Tom, My post was placed in an ambiguous manner. I was
>> talking about the original post where he would boil the wine
>> and of course the alcohol would boil off first. I know
>> freeze concentrating should work though it is illegal here in
>> the US so I have never tried it.
>
> freeze concentrating is illegal in the US?
>
> you've gotta be kidding. i thought it was only the actual
> still and the process used in the still that was illegal.
>
> can you point me in a direction of how to freeze concentrate,
> a web page or something?
>

Try this URL for an explanation:
http://www.homedistiller.org/notstill.htm#freeze

Saul_Sabia typed:
> "Ray" <> wrote in message...
>> "Tom S" <> wrote in message...
>
>>> You could try freeze concentrating it. Get the wine cold
>>> enough to turn into a slush, which will freeze the water out
>>> of it. Pour it through a strainer. The liquid that comes
>>> through will be much higher in alcohol. The rest will be
>>> mostly water. That'll definitely give your wine some kick!
>>>
>>> Tom S
>>>
>> Sorry Tom, My post was placed in an ambiguous manner. I was
>> talking about the original post where he would boil the wine
>> and of course the alcohol would boil off first. I know
>> freeze concentrating should work though it is illegal here in
>> the US so I have never tried it.
>
> freeze concentrating is illegal in the US?
>
> you've gotta be kidding. i thought it was only the actual
> still and the process used in the still that was illegal.
>
> can you point me in a direction of how to freeze concentrate,
> a web page or something?
>

Try this URL for an explanation:
http://www.homedistiller.org/notstill.htm#freeze

"PJ" > wrote in message >...
> Saul_Sabia typed:
> > "Ray" <> wrote in message...
> >> "Tom S" <> wrote in message...
>
> >>> You could try freeze concentrating it. Get the wine cold
> >>> enough to turn into a slush, which will freeze the water out
> >>> of it. Pour it through a strainer. The liquid that comes
> >>> through will be much higher in alcohol. The rest will be
> >>> mostly water. That'll definitely give your wine some kick!
> >>>
> >>> Tom S
> >>>
> >> Sorry Tom, My post was placed in an ambiguous manner. I was
> >> talking about the original post where he would boil the wine
> >> and of course the alcohol would boil off first. I know
> >> freeze concentrating should work though it is illegal here in
> >> the US so I have never tried it.
> >
> > freeze concentrating is illegal in the US?
> >
> > you've gotta be kidding. i thought it was only the actual
> > still and the process used in the still that was illegal.
> >
> > can you point me in a direction of how to freeze concentrate,
> > a web page or something?
> >
>
> Try this URL for an explanation:
> http://www.homedistiller.org/notstill.htm#freeze


O.K you have convinced me that freeze concentrating is worth a try, I
have my vines growing outside Melbourne at 1400ft, and very low
rainfall. We are racking the wine this weekend. Will let you know how
opperation zero goes with port.
regards
Bryan