FLDG Dishwasher
32897
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
Jenise wrote: Second pour, after addition of about two tablespoons of cold water
FLDG Dishwasher
32897
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
Oliver McCrum wrote:Jenise,
Is it possible this bottle was slightly oxidized?
FLDG Dishwasher
32897
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
Patchen Markell wrote:Jenise wrote: Second pour, after addition of about two tablespoons of cold water
Out of curiosity, do you mean that you added 2T. cold water to your second pour, or that you added 2T. cold water to the remaining wine in the bottle and then poured your second pour?
Added water only to the second pour (a large pour at that). We were watching the game Sunday, snacking and otherwise distracted so it took me awhile to conclude that I wouldn't drink a second glass without remedy.
FLDG Dishwasher
32897
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
Victorwine wrote:Hi Jenise
I totally understand the “water addition” diluting the wine part. I’m a little confused about you using the term “reduced”. From the rest of your post I believe your definition of reduce is as in cooking, to reduce or thicken something by boiling or simmering. Are we to think aging a wine in oak cask for two to three years “reduces” the wine (makes it “heavy and thick”)? Usually the term “concentrate” is used when referring to aging in oak cask. I could think of several other techniques that would make a wine “heavy and thick”.
Salute
David M. Bueker wrote:Adding water at fermentation is a very different beast.
FLDG Dishwasher
32897
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
Victorwine wrote:I guess I can’t grasp the idea of comparing bulk aging (a table wine) in oak cask for two to three years as being the same as “cooking reduction”.
Victorwine wrote:At fermentation the goal of adding water (just the “right” amount) is to adjust the Brix (to a more “desirable” level) of your must or juice (hopefully not diluting all the goodness the juice or must has to offer). Besides no one really adds just “plain” water but acidified water.
Salute
Victorwine wrote:At fermentation the goal of adding water (just the “right” amount) is to adjust the Brix (to a more “desirable” level)
Victorwine wrote:Adding water prior to fermentation the water becomes part of the medium the yeast and bacteria turns into wine. Whereas adding water later all you are doing is adding water to wine.
He put the 'bar' in 'barrister'
6175
Tue Mar 21, 2006 8:31 pm
Vancouver BC
He put the 'bar' in 'barrister'
6175
Tue Mar 21, 2006 8:31 pm
Vancouver BC
David M. Bueker wrote:Bill,
I never add more than a few drops.
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