I'm experimenting with a cab sauv from a higher end 6 week juice/concentrate
kit. Starting SG was 1.082, which will give me just over 11% alc.

I decided to do a no-no and push the envelope. I chaptalized with 15 oz of
sugar to bring the SG to 1.090 which, if successful, will ferment to a
potential alcohol of 12.2%

Even so, this has been tried a million times before by others and many
(most) experience a stuck fermentation (but I'm hoping it's only because
they dump and run). Of course, I know the real reason why. You're not
supposed to mess with balanced kits, etc. I know, I know. But I need to see
it fail with my own eyes. (I'm ready to take a minor financial hit if the
kit crashes).

I've added 5 g of DAP at yeast innoculation. Maybe that will see it through.
Maybe it's overkill. Maybe it really doesn't matter. I don't know.

Has anyone tried this, successfully? I've heard some have pulled it off, but
I don't know the details.

Kit manufacturers discourage it...for marketing and promotional reasons.
AND, why fix what isn't broken?

I just want to see if I can push the kit to 12% alc.

Feedback?

Jeff

I don't think the issue is getting a stuck fermentation - although I haven't
tried what you're doing. The issue is that the acids, tannins, etc. are
balanced with the alcohol level that the kit is produced to yield. I think
it's also nice to have some lower alcohol wines available as commercial
wines creap up to 15% ABV.

Ed

"J.C." > wrote in message
...
> I'm experimenting with a cab sauv from a higher end 6 week
> juice/concentrate
> kit. Starting SG was 1.082, which will give me just over 11% alc.
>
> I decided to do a no-no and push the envelope. I chaptalized with 15 oz of
> sugar to bring the SG to 1.090 which, if successful, will ferment to a
> potential alcohol of 12.2%
>
> Even so, this has been tried a million times before by others and many
> (most) experience a stuck fermentation (but I'm hoping it's only because
> they dump and run). Of course, I know the real reason why. You're not
> supposed to mess with balanced kits, etc. I know, I know. But I need to
> see
> it fail with my own eyes. (I'm ready to take a minor financial hit if the
> kit crashes).
>
> I've added 5 g of DAP at yeast innoculation. Maybe that will see it
> through.
> Maybe it's overkill. Maybe it really doesn't matter. I don't know.
>
> Has anyone tried this, successfully? I've heard some have pulled it off,
> but
> I don't know the details.
>
> Kit manufacturers discourage it...for marketing and promotional reasons.
> AND, why fix what isn't broken?
>
> I just want to see if I can push the kit to 12% alc.
>
> Feedback?
>
> Jeff
>
>

I don't think the issue is getting a stuck fermentation - although I haven't
tried what you're doing. The issue is that the acids, tannins, etc. are
balanced with the alcohol level that the kit is produced to yield. I think
it's also nice to have some lower alcohol wines available as commercial
wines creap up to 15% ABV.

Ed

"J.C." > wrote in message
...
> I'm experimenting with a cab sauv from a higher end 6 week
> juice/concentrate
> kit. Starting SG was 1.082, which will give me just over 11% alc.
>
> I decided to do a no-no and push the envelope. I chaptalized with 15 oz of
> sugar to bring the SG to 1.090 which, if successful, will ferment to a
> potential alcohol of 12.2%
>
> Even so, this has been tried a million times before by others and many
> (most) experience a stuck fermentation (but I'm hoping it's only because
> they dump and run). Of course, I know the real reason why. You're not
> supposed to mess with balanced kits, etc. I know, I know. But I need to
> see
> it fail with my own eyes. (I'm ready to take a minor financial hit if the
> kit crashes).
>
> I've added 5 g of DAP at yeast innoculation. Maybe that will see it
> through.
> Maybe it's overkill. Maybe it really doesn't matter. I don't know.
>
> Has anyone tried this, successfully? I've heard some have pulled it off,
> but
> I don't know the details.
>
> Kit manufacturers discourage it...for marketing and promotional reasons.
> AND, why fix what isn't broken?
>
> I just want to see if I can push the kit to 12% alc.
>
> Feedback?
>
> Jeff
>
>

"J.C." > wrote in message >...
> I'm experimenting with a cab sauv from a higher end 6 week juice/concentrate
> kit. Starting SG was 1.082, which will give me just over 11% alc.
>
> I decided to do a no-no and push the envelope. I chaptalized with 15 oz of
> sugar to bring the SG to 1.090 which, if successful, will ferment to a
> potential alcohol of 12.2%
>
> Even so, this has been tried a million times before by others and many
> (most) experience a stuck fermentation (but I'm hoping it's only because
> they dump and run). Of course, I know the real reason why. You're not
> supposed to mess with balanced kits, etc. I know, I know. But I need to see
> it fail with my own eyes. (I'm ready to take a minor financial hit if the
> kit crashes).
>
> I've added 5 g of DAP at yeast innoculation. Maybe that will see it through.
> Maybe it's overkill. Maybe it really doesn't matter. I don't know.
>
> Has anyone tried this, successfully? I've heard some have pulled it off, but
> I don't know the details.
>
> Kit manufacturers discourage it...for marketing and promotional reasons.
> AND, why fix what isn't broken?
>
> I just want to see if I can push the kit to 12% alc.
>
> Feedback?
>
> Jeff

At these levels of sugar, there is no danger of sticking if you follow
standard procedures. The sg seems low for a high-end Cab kit, so add
away.

Wine kits have all the nutrients added in as far as I know, so I
wouldn't add anything. I've one this once by mistake in a Viognier kit
and the wine ended up tasting yeasty and salty - I blame the added
nutrient.

Pp

"J.C." > wrote in message >...
> I'm experimenting with a cab sauv from a higher end 6 week juice/concentrate
> kit. Starting SG was 1.082, which will give me just over 11% alc.
>
> I decided to do a no-no and push the envelope. I chaptalized with 15 oz of
> sugar to bring the SG to 1.090 which, if successful, will ferment to a
> potential alcohol of 12.2%
>
> Even so, this has been tried a million times before by others and many
> (most) experience a stuck fermentation (but I'm hoping it's only because
> they dump and run). Of course, I know the real reason why. You're not
> supposed to mess with balanced kits, etc. I know, I know. But I need to see
> it fail with my own eyes. (I'm ready to take a minor financial hit if the
> kit crashes).
>
> I've added 5 g of DAP at yeast innoculation. Maybe that will see it through.
> Maybe it's overkill. Maybe it really doesn't matter. I don't know.
>
> Has anyone tried this, successfully? I've heard some have pulled it off, but
> I don't know the details.
>
> Kit manufacturers discourage it...for marketing and promotional reasons.
> AND, why fix what isn't broken?
>
> I just want to see if I can push the kit to 12% alc.
>
> Feedback?
>
> Jeff

At these levels of sugar, there is no danger of sticking if you follow
standard procedures. The sg seems low for a high-end Cab kit, so add
away.

Wine kits have all the nutrients added in as far as I know, so I
wouldn't add anything. I've one this once by mistake in a Viognier kit
and the wine ended up tasting yeasty and salty - I blame the added
nutrient.

Pp

"Ed Marks" > wrote in message
...
> I don't think the issue is getting a stuck fermentation - although I
haven't
> tried what you're doing. The issue is that the acids, tannins, etc. are
> balanced with the alcohol level that the kit is produced to yield. I
think
> it's also nice to have some lower alcohol wines available as commercial
> wines creap up to 15% ABV.

Where do =you= live? I've never seen a commercial wine, unfortified,
over about 13.25%!
>
> Ed
>
> "J.C." > wrote in message
> ...
> > I'm experimenting with a cab sauv from a higher end 6 week
> > juice/concentrate
> > kit. Starting SG was 1.082, which will give me just over 11% alc.
> >
> > I decided to do a no-no and push the envelope. I chaptalized with 15 oz
of
> > sugar to bring the SG to 1.090 which, if successful, will ferment to a
> > potential alcohol of 12.2%
> >
> > Even so, this has been tried a million times before by others and many
> > (most) experience a stuck fermentation (but I'm hoping it's only because
> > they dump and run). Of course, I know the real reason why. You're not
> > supposed to mess with balanced kits, etc. I know, I know. But I need to
> > see
> > it fail with my own eyes. (I'm ready to take a minor financial hit if
the
> > kit crashes).
> >
> > I've added 5 g of DAP at yeast innoculation. Maybe that will see it
> > through.
> > Maybe it's overkill. Maybe it really doesn't matter. I don't know.
> >
> > Has anyone tried this, successfully? I've heard some have pulled it off,
> > but
> > I don't know the details.
> >
> > Kit manufacturers discourage it...for marketing and promotional reasons.
> > AND, why fix what isn't broken?
> >
> > I just want to see if I can push the kit to 12% alc.
> >
> > Feedback?
> >
> > Jeff
> >
> >
>
>

"Ed Marks" > wrote in message
...
> I don't think the issue is getting a stuck fermentation - although I
haven't
> tried what you're doing. The issue is that the acids, tannins, etc. are
> balanced with the alcohol level that the kit is produced to yield. I
think
> it's also nice to have some lower alcohol wines available as commercial
> wines creap up to 15% ABV.

Where do =you= live? I've never seen a commercial wine, unfortified,
over about 13.25%!
>
> Ed
>
> "J.C." > wrote in message
> ...
> > I'm experimenting with a cab sauv from a higher end 6 week
> > juice/concentrate
> > kit. Starting SG was 1.082, which will give me just over 11% alc.
> >
> > I decided to do a no-no and push the envelope. I chaptalized with 15 oz
of
> > sugar to bring the SG to 1.090 which, if successful, will ferment to a
> > potential alcohol of 12.2%
> >
> > Even so, this has been tried a million times before by others and many
> > (most) experience a stuck fermentation (but I'm hoping it's only because
> > they dump and run). Of course, I know the real reason why. You're not
> > supposed to mess with balanced kits, etc. I know, I know. But I need to
> > see
> > it fail with my own eyes. (I'm ready to take a minor financial hit if
the
> > kit crashes).
> >
> > I've added 5 g of DAP at yeast innoculation. Maybe that will see it
> > through.
> > Maybe it's overkill. Maybe it really doesn't matter. I don't know.
> >
> > Has anyone tried this, successfully? I've heard some have pulled it off,
> > but
> > I don't know the details.
> >
> > Kit manufacturers discourage it...for marketing and promotional reasons.
> > AND, why fix what isn't broken?
> >
> > I just want to see if I can push the kit to 12% alc.
> >
> > Feedback?
> >
> > Jeff
> >
> >
>
>

"Bob" > wrote in message
...
>
>
> Where do =you= live? I've never seen a commercial wine, unfortified,
> over about 13.25%!
>>

Time to get out of the $5-10 aisles, I think. ;-)

Brian

"Bob" > wrote in message
...
>
>
> Where do =you= live? I've never seen a commercial wine, unfortified,
> over about 13.25%!
>>

Time to get out of the $5-10 aisles, I think. ;-)

Brian

Oh oh. I added the 5 g DAP. The primary is into day 2 now and seems to be
going nicely. But the yeasty salty comment has me nervous. Nothing to do now
but follow through and wait and see.

The kit is a Kendall Ridge 6 week french cab sauv. I've worked with Kendall
Ridge often and I like them. I did a wedding wine with several Kendall
Ridges and everyone raved. But most kits, even the high end ones seem to
come out light. I've never seen a kit sg higher than 1.085; even a high-end
kit. From what I understand, it's a deliberate design feature to ensure
early drinking and soft edges. That's what I've read.

Jeff

"pp" > wrote in message
om...
> "J.C." > wrote in message
>...
> > I'm experimenting with a cab sauv from a higher end 6 week
juice/concentrate
> > kit. Starting SG was 1.082, which will give me just over 11% alc.
> >
> > I decided to do a no-no and push the envelope. I chaptalized with 15 oz
of
> > sugar to bring the SG to 1.090 which, if successful, will ferment to a
> > potential alcohol of 12.2%
> >
> > Even so, this has been tried a million times before by others and many
> > (most) experience a stuck fermentation (but I'm hoping it's only because
> > they dump and run). Of course, I know the real reason why. You're not
> > supposed to mess with balanced kits, etc. I know, I know. But I need to
see
> > it fail with my own eyes. (I'm ready to take a minor financial hit if
the
> > kit crashes).
> >
> > I've added 5 g of DAP at yeast innoculation. Maybe that will see it
through.
> > Maybe it's overkill. Maybe it really doesn't matter. I don't know.
> >
> > Has anyone tried this, successfully? I've heard some have pulled it off,
but
> > I don't know the details.
> >
> > Kit manufacturers discourage it...for marketing and promotional reasons.
> > AND, why fix what isn't broken?
> >
> > I just want to see if I can push the kit to 12% alc.
> >
> > Feedback?
> >
> > Jeff
>
> At these levels of sugar, there is no danger of sticking if you follow
> standard procedures. The sg seems low for a high-end Cab kit, so add
> away.
>
> Wine kits have all the nutrients added in as far as I know, so I
> wouldn't add anything. I've one this once by mistake in a Viognier kit
> and the wine ended up tasting yeasty and salty - I blame the added
> nutrient.
>
> Pp

Oh oh. I added the 5 g DAP. The primary is into day 2 now and seems to be
going nicely. But the yeasty salty comment has me nervous. Nothing to do now
but follow through and wait and see.

The kit is a Kendall Ridge 6 week french cab sauv. I've worked with Kendall
Ridge often and I like them. I did a wedding wine with several Kendall
Ridges and everyone raved. But most kits, even the high end ones seem to
come out light. I've never seen a kit sg higher than 1.085; even a high-end
kit. From what I understand, it's a deliberate design feature to ensure
early drinking and soft edges. That's what I've read.

Jeff

"pp" > wrote in message
om...
> "J.C." > wrote in message
>...
> > I'm experimenting with a cab sauv from a higher end 6 week
juice/concentrate
> > kit. Starting SG was 1.082, which will give me just over 11% alc.
> >
> > I decided to do a no-no and push the envelope. I chaptalized with 15 oz
of
> > sugar to bring the SG to 1.090 which, if successful, will ferment to a
> > potential alcohol of 12.2%
> >
> > Even so, this has been tried a million times before by others and many
> > (most) experience a stuck fermentation (but I'm hoping it's only because
> > they dump and run). Of course, I know the real reason why. You're not
> > supposed to mess with balanced kits, etc. I know, I know. But I need to
see
> > it fail with my own eyes. (I'm ready to take a minor financial hit if
the
> > kit crashes).
> >
> > I've added 5 g of DAP at yeast innoculation. Maybe that will see it
through.
> > Maybe it's overkill. Maybe it really doesn't matter. I don't know.
> >
> > Has anyone tried this, successfully? I've heard some have pulled it off,
but
> > I don't know the details.
> >
> > Kit manufacturers discourage it...for marketing and promotional reasons.
> > AND, why fix what isn't broken?
> >
> > I just want to see if I can push the kit to 12% alc.
> >
> > Feedback?
> >
> > Jeff
>
> At these levels of sugar, there is no danger of sticking if you follow
> standard procedures. The sg seems low for a high-end Cab kit, so add
> away.
>
> Wine kits have all the nutrients added in as far as I know, so I
> wouldn't add anything. I've one this once by mistake in a Viognier kit
> and the wine ended up tasting yeasty and salty - I blame the added
> nutrient.
>
> Pp

Oh oh. I added the 5 g DAP. The primary is into day 2 now and seems to be
going nicely. But the yeasty salty comment has me nervous. Nothing to do now
but follow through and wait and see.

The kit is a Kendall Ridge 6 week french cab sauv. I've worked with Kendall
Ridge often and I like them. I did a wedding wine with several Kendall
Ridges and everyone raved. But most kits, even the high end ones seem to
come out light. I've never seen a kit sg higher than 1.085; even a high-end
kit. From what I understand, it's a deliberate design feature to ensure
early drinking and soft edges. That's what I've read.

Jeff

"pp" > wrote in message
om...
> "J.C." > wrote in message
>...
> > I'm experimenting with a cab sauv from a higher end 6 week
juice/concentrate
> > kit. Starting SG was 1.082, which will give me just over 11% alc.
> >
> > I decided to do a no-no and push the envelope. I chaptalized with 15 oz
of
> > sugar to bring the SG to 1.090 which, if successful, will ferment to a
> > potential alcohol of 12.2%
> >
> > Even so, this has been tried a million times before by others and many
> > (most) experience a stuck fermentation (but I'm hoping it's only because
> > they dump and run). Of course, I know the real reason why. You're not
> > supposed to mess with balanced kits, etc. I know, I know. But I need to
see
> > it fail with my own eyes. (I'm ready to take a minor financial hit if
the
> > kit crashes).
> >
> > I've added 5 g of DAP at yeast innoculation. Maybe that will see it
through.
> > Maybe it's overkill. Maybe it really doesn't matter. I don't know.
> >
> > Has anyone tried this, successfully? I've heard some have pulled it off,
but
> > I don't know the details.
> >
> > Kit manufacturers discourage it...for marketing and promotional reasons.
> > AND, why fix what isn't broken?
> >
> > I just want to see if I can push the kit to 12% alc.
> >
> > Feedback?
> >
> > Jeff
>
> At these levels of sugar, there is no danger of sticking if you follow
> standard procedures. The sg seems low for a high-end Cab kit, so add
> away.
>
> Wine kits have all the nutrients added in as far as I know, so I
> wouldn't add anything. I've one this once by mistake in a Viognier kit
> and the wine ended up tasting yeasty and salty - I blame the added
> nutrient.
>
> Pp

"Brian Lundeen" > wrote in message
...
>
> "Bob" > wrote in message
> ...
> >
> >
> > Where do =you= live? I've never seen a commercial wine, unfortified,
> > over about 13.25%!
> >>
>
> Time to get out of the $5-10 aisles, I think. ;-)
>
I live on a small island in a resort area. There is only one store on
the island of any size at all, Food-A-Rama (motto: You can't beat our meat!)
and their selection is pretty good for such a small store. I must confess it
has been some time since I have actually purchased good wine. I tend to
drink my own almost exclusively.
--
"I can't stand water because of the things fish do in it.
Once, whilst traversing the Himalayas, we lost our corkscrew,
and were compelled to live on food and water... for several days."
-W C Fields-

"Brian Lundeen" > wrote in message
...
>
> "Bob" > wrote in message
> ...
> >
> >
> > Where do =you= live? I've never seen a commercial wine, unfortified,
> > over about 13.25%!
> >>
>
> Time to get out of the $5-10 aisles, I think. ;-)
>
I live on a small island in a resort area. There is only one store on
the island of any size at all, Food-A-Rama (motto: You can't beat our meat!)
and their selection is pretty good for such a small store. I must confess it
has been some time since I have actually purchased good wine. I tend to
drink my own almost exclusively.
--
"I can't stand water because of the things fish do in it.
Once, whilst traversing the Himalayas, we lost our corkscrew,
and were compelled to live on food and water... for several days."
-W C Fields-

"J.C." > wrote in message >...
>
> The kit is a Kendall Ridge 6 week french cab sauv. I've worked with Kendall
> Ridge often and I like them. I did a wedding wine with several Kendall
> Ridges and everyone raved. But most kits, even the high end ones seem to
> come out light. I've never seen a kit sg higher than 1.085; even a high-end
> kit. From what I understand, it's a deliberate design feature to ensure
> early drinking and soft edges. That's what I've read.
>
> Jeff
>

This must depend on the brand. I started 2 high-end Chardonnays from
Spagnol's in the spring - one was at 1.097 and the other 1.095. I
would think there must be red kits out there that are starting around
1.100.

Pp

"J.C." > wrote in message >...
>
> The kit is a Kendall Ridge 6 week french cab sauv. I've worked with Kendall
> Ridge often and I like them. I did a wedding wine with several Kendall
> Ridges and everyone raved. But most kits, even the high end ones seem to
> come out light. I've never seen a kit sg higher than 1.085; even a high-end
> kit. From what I understand, it's a deliberate design feature to ensure
> early drinking and soft edges. That's what I've read.
>
> Jeff
>

This must depend on the brand. I started 2 high-end Chardonnays from
Spagnol's in the spring - one was at 1.097 and the other 1.095. I
would think there must be red kits out there that are starting around
1.100.

Pp

There are a lot out there above 13.5% now, since the winemakers have
been pushing for more and more ripe fruit. They work the fruity-ness
of the flavors to balance out the heat of the alcohol. Nonetheless,
I've had a bottle of wine with dinner at 15.5% alcohol; good taste,
except for the whole spitting blue alcohol flames thing. Too much for
me. Give me 10-12% any time, unless its a port.

Rob


"Bob" > wrote in message >...
> "Brian Lundeen" > wrote in message
> ...
> >
> > "Bob" > wrote in message
> > ...
> > >
> > >
> > > Where do =you= live? I've never seen a commercial wine, unfortified,
> > > over about 13.25%!
> > >>
> >
> > Time to get out of the $5-10 aisles, I think. ;-)
> >
> I live on a small island in a resort area. There is only one store on
> the island of any size at all, Food-A-Rama (motto: You can't beat our meat!)
> and their selection is pretty good for such a small store. I must confess it
> has been some time since I have actually purchased good wine. I tend to
> drink my own almost exclusively.

There are a lot out there above 13.5% now, since the winemakers have
been pushing for more and more ripe fruit. They work the fruity-ness
of the flavors to balance out the heat of the alcohol. Nonetheless,
I've had a bottle of wine with dinner at 15.5% alcohol; good taste,
except for the whole spitting blue alcohol flames thing. Too much for
me. Give me 10-12% any time, unless its a port.

Rob


"Bob" > wrote in message >...
> "Brian Lundeen" > wrote in message
> ...
> >
> > "Bob" > wrote in message
> > ...
> > >
> > >
> > > Where do =you= live? I've never seen a commercial wine, unfortified,
> > > over about 13.25%!
> > >>
> >
> > Time to get out of the $5-10 aisles, I think. ;-)
> >
> I live on a small island in a resort area. There is only one store on
> the island of any size at all, Food-A-Rama (motto: You can't beat our meat!)
> and their selection is pretty good for such a small store. I must confess it
> has been some time since I have actually purchased good wine. I tend to
> drink my own almost exclusively.

"Rob" > wrote in message
om...
> There are a lot out there above 13.5% now, since the winemakers have
> been pushing for more and more ripe fruit. They work the fruity-ness
> of the flavors to balance out the heat of the alcohol. Nonetheless,
> I've had a bottle of wine with dinner at 15.5% alcohol; good taste,
> except for the whole spitting blue alcohol flames thing. Too much for
> me. Give me 10-12% any time, unless its a port.
>
> Rob

I did look carefully at the wines yesterday when I went shopping, and I
was very pleasantly surprized to find them as high as 14.75%. I thought I
was the only one who liked wine that strong! <eg>
>
>
> "Bob" > wrote in message
>...
> > "Brian Lundeen" > wrote in message
> > ...
> > >
> > > "Bob" > wrote in message
> > > ...
> > > >
> > > >
> > > > Where do =you= live? I've never seen a commercial wine,
unfortified,
> > > > over about 13.25%!
> > > >>
> > >
> > > Time to get out of the $5-10 aisles, I think. ;-)
> > >
> > I live on a small island in a resort area. There is only one store
on
> > the island of any size at all, Food-A-Rama (motto: You can't beat our
meat!)
> > and their selection is pretty good for such a small store. I must
confess it
> > has been some time since I have actually purchased good wine. I tend to
> > drink my own almost exclusively.

"Rob" > wrote in message
om...
> There are a lot out there above 13.5% now, since the winemakers have
> been pushing for more and more ripe fruit. They work the fruity-ness
> of the flavors to balance out the heat of the alcohol. Nonetheless,
> I've had a bottle of wine with dinner at 15.5% alcohol; good taste,
> except for the whole spitting blue alcohol flames thing. Too much for
> me. Give me 10-12% any time, unless its a port.
>
> Rob

I did look carefully at the wines yesterday when I went shopping, and I
was very pleasantly surprized to find them as high as 14.75%. I thought I
was the only one who liked wine that strong! <eg>
>
>
> "Bob" > wrote in message
>...
> > "Brian Lundeen" > wrote in message
> > ...
> > >
> > > "Bob" > wrote in message
> > > ...
> > > >
> > > >
> > > > Where do =you= live? I've never seen a commercial wine,
unfortified,
> > > > over about 13.25%!
> > > >>
> > >
> > > Time to get out of the $5-10 aisles, I think. ;-)
> > >
> > I live on a small island in a resort area. There is only one store
on
> > the island of any size at all, Food-A-Rama (motto: You can't beat our
meat!)
> > and their selection is pretty good for such a small store. I must
confess it
> > has been some time since I have actually purchased good wine. I tend to
> > drink my own almost exclusively.

In message >, Bob >
writes
>> There are a lot out there above 13.5% now, since the winemakers have
>> been pushing for more and more ripe fruit. They work the fruity-ness
>> of the flavors to balance out the heat of the alcohol. Nonetheless,
>> I've had a bottle of wine with dinner at 15.5% alcohol; good taste,
>> except for the whole spitting blue alcohol flames thing. Too much for
>> me. Give me 10-12% any time, unless its a port.
>>
>> Rob
>
> I did look carefully at the wines yesterday when I went shopping,
>and I was very pleasantly surprized to find them as high as 14.75%. I
>thought I was the only one who liked wine that strong! <eg>

) Certainly not! In bought wine, I like a good full-bodied red that
can support a strong alcohol content, and tend to think of anything
under 13% as a bit wussy and lightweight (1)(2). Most of my home-made
wines are sloe, wild plum, damson or blackberry, again very full-bodied,
and I'll aim for 14, 15, even 16%. Mmmm.

That said, this year, I've made a few batches of grape and elderflower
that are a lot lighter; hopefully they'll come out OK. Last year I took
one batch of light-bodied wine - greengage and plum, I think, to a high
alcohol content. It was a gorgeous salmon-pink colour, but it tasted
grim...

cheers,
robin
(1) Yes, I know...
(2) But I did recently try a bottle of french Syrah which was done in a
very New World style, with lots of body. If only I could remember its
name. It was 'only' 12%, but it was very nicely balanced, and seemed to
lack nothing. Apart from being in a bigger bottle .
--
www.newforestartgallery.co.uk
www.badminston.demon.co.uk www.robinsomes.co.uk
www.amazonian-fish.co.uk www.pisces-conservation.com
www.irchouse.demon.co.uk www.blackwell-science.com/southwood
Trust me, I'm a webmaster...

In message >, Bob >
writes
>> There are a lot out there above 13.5% now, since the winemakers have
>> been pushing for more and more ripe fruit. They work the fruity-ness
>> of the flavors to balance out the heat of the alcohol. Nonetheless,
>> I've had a bottle of wine with dinner at 15.5% alcohol; good taste,
>> except for the whole spitting blue alcohol flames thing. Too much for
>> me. Give me 10-12% any time, unless its a port.
>>
>> Rob
>
> I did look carefully at the wines yesterday when I went shopping,
>and I was very pleasantly surprized to find them as high as 14.75%. I
>thought I was the only one who liked wine that strong! <eg>

) Certainly not! In bought wine, I like a good full-bodied red that
can support a strong alcohol content, and tend to think of anything
under 13% as a bit wussy and lightweight (1)(2). Most of my home-made
wines are sloe, wild plum, damson or blackberry, again very full-bodied,
and I'll aim for 14, 15, even 16%. Mmmm.

That said, this year, I've made a few batches of grape and elderflower
that are a lot lighter; hopefully they'll come out OK. Last year I took
one batch of light-bodied wine - greengage and plum, I think, to a high
alcohol content. It was a gorgeous salmon-pink colour, but it tasted
grim...

cheers,
robin
(1) Yes, I know...
(2) But I did recently try a bottle of french Syrah which was done in a
very New World style, with lots of body. If only I could remember its
name. It was 'only' 12%, but it was very nicely balanced, and seemed to
lack nothing. Apart from being in a bigger bottle .
--
www.newforestartgallery.co.uk
www.badminston.demon.co.uk www.robinsomes.co.uk
www.amazonian-fish.co.uk www.pisces-conservation.com
www.irchouse.demon.co.uk www.blackwell-science.com/southwood
Trust me, I'm a webmaster...

"Robin Somes" > wrote in message
...
> In message >, Bob >
> writes
> >> There are a lot out there above 13.5% now, since the winemakers have
> >> been pushing for more and more ripe fruit. They work the fruity-ness
> >> of the flavors to balance out the heat of the alcohol. Nonetheless,
> >> I've had a bottle of wine with dinner at 15.5% alcohol; good taste,
> >> except for the whole spitting blue alcohol flames thing. Too much for
> >> me. Give me 10-12% any time, unless its a port.
> >>
> >> Rob
> >
> > I did look carefully at the wines yesterday when I went shopping,
> >and I was very pleasantly surprized to find them as high as 14.75%. I
> >thought I was the only one who liked wine that strong! <eg>
>
> ) Certainly not! In bought wine, I like a good full-bodied red that
> can support a strong alcohol content, and tend to think of anything
> under 13% as a bit wussy and lightweight (1)(2). Most of my home-made
> wines are sloe, wild plum, damson or blackberry, again very full-bodied,
> and I'll aim for 14, 15, even 16%. Mmmm.

<hic!> I made mead once that was 16.6% and I swear it was as delicious
as anything ever was, not even a hint of spurting flames out of your mouth,
or its possible uses as paint thinner.....
>
> That said, this year, I've made a few batches of grape and elderflower
> that are a lot lighter; hopefully they'll come out OK. Last year I took
> one batch of light-bodied wine - greengage and plum, I think, to a high
> alcohol content. It was a gorgeous salmon-pink colour, but it tasted
> grim...
>
> cheers,
> robin
> (1) Yes, I know...
> (2) But I did recently try a bottle of french Syrah which was done in a
> very New World style, with lots of body. If only I could remember its
> name. It was 'only' 12%, but it was very nicely balanced, and seemed to
> lack nothing. Apart from being in a bigger bottle .

I had some crazy idea that 12% was what all good winemakers =always=
shot for. I live on a little island in the middle of nowhere and there are
no other winemakers here, and the nearest shop is on the mainland and in the
next state. I've been the Lone Ranger of wines here for 17 years.

> --
> www.newforestartgallery.co.uk
> www.badminston.demon.co.uk www.robinsomes.co.uk
> www.amazonian-fish.co.uk www.pisces-conservation.com
> www.irchouse.demon.co.uk www.blackwell-science.com/southwood
> Trust me, I'm a webmaster...

"Robin Somes" > wrote in message
...
> In message >, Bob >
> writes
> >> There are a lot out there above 13.5% now, since the winemakers have
> >> been pushing for more and more ripe fruit. They work the fruity-ness
> >> of the flavors to balance out the heat of the alcohol. Nonetheless,
> >> I've had a bottle of wine with dinner at 15.5% alcohol; good taste,
> >> except for the whole spitting blue alcohol flames thing. Too much for
> >> me. Give me 10-12% any time, unless its a port.
> >>
> >> Rob
> >
> > I did look carefully at the wines yesterday when I went shopping,
> >and I was very pleasantly surprized to find them as high as 14.75%. I
> >thought I was the only one who liked wine that strong! <eg>
>
> ) Certainly not! In bought wine, I like a good full-bodied red that
> can support a strong alcohol content, and tend to think of anything
> under 13% as a bit wussy and lightweight (1)(2). Most of my home-made
> wines are sloe, wild plum, damson or blackberry, again very full-bodied,
> and I'll aim for 14, 15, even 16%. Mmmm.

<hic!> I made mead once that was 16.6% and I swear it was as delicious
as anything ever was, not even a hint of spurting flames out of your mouth,
or its possible uses as paint thinner.....
>
> That said, this year, I've made a few batches of grape and elderflower
> that are a lot lighter; hopefully they'll come out OK. Last year I took
> one batch of light-bodied wine - greengage and plum, I think, to a high
> alcohol content. It was a gorgeous salmon-pink colour, but it tasted
> grim...
>
> cheers,
> robin
> (1) Yes, I know...
> (2) But I did recently try a bottle of french Syrah which was done in a
> very New World style, with lots of body. If only I could remember its
> name. It was 'only' 12%, but it was very nicely balanced, and seemed to
> lack nothing. Apart from being in a bigger bottle .

I had some crazy idea that 12% was what all good winemakers =always=
shot for. I live on a little island in the middle of nowhere and there are
no other winemakers here, and the nearest shop is on the mainland and in the
next state. I've been the Lone Ranger of wines here for 17 years.

> --
> www.newforestartgallery.co.uk
> www.badminston.demon.co.uk www.robinsomes.co.uk
> www.amazonian-fish.co.uk www.pisces-conservation.com
> www.irchouse.demon.co.uk www.blackwell-science.com/southwood
> Trust me, I'm a webmaster...