All,

I hear the term "HOT" used quite frequently when talking about acid,
PH, and fermentation completeness of hi brix must.

what is truly meant by "HOT"?

is it taste, acid, or both?

Or am I misled completely

Thanks in advance,
Greg, Erie, PA

"Hoss" > wrote in message
news
> All,
>
> I hear the term "HOT" used quite frequently when talking about acid,
> PH, and fermentation completeness of hi brix must.
>
> what is truly meant by "HOT"?
>
> is it taste, acid, or both?

A "hot" wine is one that has alcohol so high that it is not in balance with
the rest of the components.

It is possible for a high alcohol wine to be balanced, but it takes
tremendous fruit, and perhaps some residual sugar, to achieve that. Vintage
Port is a good example.

Tom S

I made a Welch's wine once that was so high in alcohol that tasted awful.
It was about 18 percent and I guess there was not enough body to wine to
cover the taste of the high alcohol. I used the Welch's Cocktail and not
the concord that was called for. I think the concord would have turned out
much better as it to begin with has a much bolder taste. I ended up giving
the entire 5 gallon batch to a friend. He was throwing a birthday party and
we made about 7 or 8 gallons of really strong sangria. I was happy not to
have wasted it. I saved one bottle to open next year. Honestly this wine
was so awful I didn't want to waste my bottles on it. It was very acidic
too, heart burn central. It sure would warm your chest though.

David



"Tom S" > wrote in message
. com...
>
> "Hoss" > wrote in message
> news
> > All,
> >
> > I hear the term "HOT" used quite frequently when talking about acid,
> > PH, and fermentation completeness of hi brix must.
> >
> > what is truly meant by "HOT"?
> >
> > is it taste, acid, or both?
>
> A "hot" wine is one that has alcohol so high that it is not in balance
with
> the rest of the components.
>
> It is possible for a high alcohol wine to be balanced, but it takes
> tremendous fruit, and perhaps some residual sugar, to achieve that.
Vintage
> Port is a good example.
>
> Tom S
>
>

"news-server.triad.rr.com" > wrote in message om>...
> I made a Welch's wine once that was so high in alcohol that tasted awful.
> It was about 18 percent and I guess there was not enough body to wine to
> cover the taste of the high alcohol. I used the Welch's Cocktail and not
> the concord that was called for. I think the concord would have turned out
> much better as it to begin with has a much bolder taste. I ended up giving
> the entire 5 gallon batch to a friend. He was throwing a birthday party and
> we made about 7 or 8 gallons of really strong sangria. I was happy not to
> have wasted it. I saved one bottle to open next year. Honestly this wine
> was so awful I didn't want to waste my bottles on it. It was very acidic
> too, heart burn central. It sure would warm your chest though.
>
> David
>
>
>


Acid and alcohol will slowly reduce with aging. They combine to for
esters with give the wine more depth and complexity.

Of course i woulnd't expect it to drop down from 18% too much.

"news-server.triad.rr.com" > wrote in message
m...
> I made a Welch's wine once that was so high in alcohol that tasted awful.
> It was about 18 percent and I guess there was not enough body to wine to
> cover the taste of the high alcohol. I used the Welch's Cocktail and not
> the concord that was called for. I think the concord would have turned
out
> much better as it to begin with has a much bolder taste. I ended up
giving
> the entire 5 gallon batch to a friend. He was throwing a birthday party
and
> we made about 7 or 8 gallons of really strong sangria. I was happy not to
> have wasted it. I saved one bottle to open next year. Honestly this wine
> was so awful I didn't want to waste my bottles on it. It was very acidic
> too, heart burn central. It sure would warm your chest though.
>
> David
>
I made a batch of Niagra like that once; I gave a bottle to a co-worker
and he came in the next day and called it "Death By Grape"!!! LOL!!!
>
> "Tom S" > wrote in message
> . com...
> >
> > "Hoss" > wrote in message
> > news
> > > All,
> > >
> > > I hear the term "HOT" used quite frequently when talking about acid,
> > > PH, and fermentation completeness of hi brix must.
> > >
> > > what is truly meant by "HOT"?
> > >
> > > is it taste, acid, or both?
> >
> > A "hot" wine is one that has alcohol so high that it is not in balance
> with
> > the rest of the components.
> >
> > It is possible for a high alcohol wine to be balanced, but it takes
> > tremendous fruit, and perhaps some residual sugar, to achieve that.
> Vintage
> > Port is a good example.
> >
> > Tom S
> >
> >
>
>

"news-server.triad.rr.com" > wrote in message
m...
> I made a Welch's wine once that was so high in alcohol that tasted awful.
> It was about 18 percent and I guess there was not enough body to wine to
> cover the taste of the high alcohol. I used the Welch's Cocktail and not
> the concord that was called for. I think the concord would have turned
out
> much better as it to begin with has a much bolder taste. I ended up
giving
> the entire 5 gallon batch to a friend. He was throwing a birthday party
and
> we made about 7 or 8 gallons of really strong sangria. I was happy not to
> have wasted it. I saved one bottle to open next year. Honestly this wine
> was so awful I didn't want to waste my bottles on it. It was very acidic
> too, heart burn central. It sure would warm your chest though.
>
> David
>
I made a batch of Niagra like that once; I gave a bottle to a co-worker
and he came in the next day and called it "Death By Grape"!!! LOL!!!
>
> "Tom S" > wrote in message
> . com...
> >
> > "Hoss" > wrote in message
> > news
> > > All,
> > >
> > > I hear the term "HOT" used quite frequently when talking about acid,
> > > PH, and fermentation completeness of hi brix must.
> > >
> > > what is truly meant by "HOT"?
> > >
> > > is it taste, acid, or both?
> >
> > A "hot" wine is one that has alcohol so high that it is not in balance
> with
> > the rest of the components.
> >
> > It is possible for a high alcohol wine to be balanced, but it takes
> > tremendous fruit, and perhaps some residual sugar, to achieve that.
> Vintage
> > Port is a good example.
> >
> > Tom S
> >
> >
>
>

"news-server.triad.rr.com" > wrote in message
m...
> I made a Welch's wine once that was so high in alcohol that tasted awful.
> It was about 18 percent and I guess there was not enough body to wine to
> cover the taste of the high alcohol. I used the Welch's Cocktail and not
> the concord that was called for. I think the concord would have turned
out
> much better as it to begin with has a much bolder taste. I ended up
giving
> the entire 5 gallon batch to a friend. He was throwing a birthday party
and
> we made about 7 or 8 gallons of really strong sangria. I was happy not to
> have wasted it. I saved one bottle to open next year. Honestly this wine
> was so awful I didn't want to waste my bottles on it. It was very acidic
> too, heart burn central. It sure would warm your chest though.
>
> David
>
I made a batch of Niagra like that once; I gave a bottle to a co-worker
and he came in the next day and called it "Death By Grape"!!! LOL!!!
>
> "Tom S" > wrote in message
> . com...
> >
> > "Hoss" > wrote in message
> > news
> > > All,
> > >
> > > I hear the term "HOT" used quite frequently when talking about acid,
> > > PH, and fermentation completeness of hi brix must.
> > >
> > > what is truly meant by "HOT"?
> > >
> > > is it taste, acid, or both?
> >
> > A "hot" wine is one that has alcohol so high that it is not in balance
> with
> > the rest of the components.
> >
> > It is possible for a high alcohol wine to be balanced, but it takes
> > tremendous fruit, and perhaps some residual sugar, to achieve that.
> Vintage
> > Port is a good example.
> >
> > Tom S
> >
> >
>
>

I made a Welch's wine once that was so high in alcohol that tasted awful.
It was about 18 percent and I guess there was not enough body to wine to
cover the taste of the high alcohol. I used the Welch's Cocktail and not
the concord that was called for. I think the concord would have turned out
much better as it to begin with has a much bolder taste. I ended up giving
the entire 5 gallon batch to a friend. He was throwing a birthday party and
we made about 7 or 8 gallons of really strong sangria. I was happy not to
have wasted it. I saved one bottle to open next year. Honestly this wine
was so awful I didn't want to waste my bottles on it. It was very acidic
too, heart burn central. It sure would warm your chest though.

David



"Tom S" > wrote in message
. com...
>
> "Hoss" > wrote in message
> news
> > All,
> >
> > I hear the term "HOT" used quite frequently when talking about acid,
> > PH, and fermentation completeness of hi brix must.
> >
> > what is truly meant by "HOT"?
> >
> > is it taste, acid, or both?
>
> A "hot" wine is one that has alcohol so high that it is not in balance
with
> the rest of the components.
>
> It is possible for a high alcohol wine to be balanced, but it takes
> tremendous fruit, and perhaps some residual sugar, to achieve that.
Vintage
> Port is a good example.
>
> Tom S
>
>

"Hoss" > wrote in message
news
> All,
>
> I hear the term "HOT" used quite frequently when talking about acid,
> PH, and fermentation completeness of hi brix must.
>
> what is truly meant by "HOT"?
>
> is it taste, acid, or both?

A "hot" wine is one that has alcohol so high that it is not in balance with
the rest of the components.

It is possible for a high alcohol wine to be balanced, but it takes
tremendous fruit, and perhaps some residual sugar, to achieve that. Vintage
Port is a good example.

Tom S