Taste adjustments
You separate the adjustment of the wines taste in 4 different main groups.
To sweet
It isn’t often, but it can happen that a wine is a bit to sweet. Then you can add 80% milk acid ( for food shop use) or even better- mix it with a dry wine.
To dry
If a wine has gone to dry you should after sweeten it according to the recommendations in the schedule. The wine must be added a preservative, for a example potassium- sorbet or ferment stop (SO2).
The way to do:
Tap the clearing wine on a good ferment bowl without any bottom proposition follows with. 1 litre wine is heathen up to 40- 45 Celsius and the sugar is pored in under the string until it is totally solved. The syrup of sugar is pored on the wine that is shucked well. The wine is ready to be tapped on to bottles. Sugar consumption by after sweetness: 1 kilo fills dissolved
0,62 litres. 2 gram sugar per litre wine gives a decrease with 1 Oeschsle degrees. That will mean up to 25 litres wine and 50 gram sugar per Oeschsle degrees should be used. Example: one light wine that is measured to –4 and should be 0 should be raised with 4 Oeschsle degrees and 2 gram sugar= 8 gram per litre wine, 25 litres and 8 gram= 200 gram sugar totally. Example: A strong wine that is measured to 0 and should be + 30 Oeschle degrees and 2 gram sugar= 60 gram per litre wine. 25litres and 60 gram = 1500 gram (1, 5 kilo) sugar totally.
To sour (sourness)
Strong wines can be to sour without tasting to dry, then you should after sweeten them with sugar. Even better is liqueur glucose. It is sold in bottles of 1 litre. Liqueur glucose is less sweetened then sugar but gives in return more filling ness in the wine. If a strong wine is sour it almost always needs some filling ness. If you’re going to use a lot of liqueur glucose you can instead cock some invertors (50% glycols and 50% fruitiness) trough cocking up ¼ litre water and a teaspoon lemon acid: poor slowly in a kilo sugar under the stirring- continue to stir until the sugar is dissolved and let it cock under a low temperature under ½ hour. When the lair has cooled down a little poor in a litre wine under the stirring. If the invertors solution still is to fat floating you just poor in more wine until you get a light floating invertors solution, That is easy to dissolve up in a big portion wine.
Low body, to light
Lousy filling ness depends as a rule that the wine has a low remaining sweetness (se dry wines) and then you will get this adjustment. But it can also happen that a wine can be good in taste and the sweetness can anyway be missing body. You will then use chemically clean glycerol, you can add max 3- 5 gram per litre.
Stale, flat taste
The wine has a stale taste ( empty) it depends on that the wine is lacing acid witch also makes the wine less suitable for storing. You add 80% milk acid or wine acid.
To go to Oeschsle degrees where the wine tastes best PRESS HERE
Flavouring extracts
The solutions mentioned here should be used with care until one has felt his way.
Tea
A very strong tea – often slightly bitter – is mixed with equal parts alcohol 40%. Is especially suitable for red wine and Malaga.
Cherry stones
100 grams of crushed cherry stones is to draw in 25% alcohol for 8 days, than the stones are strained off. Suitable for Malaga and cherry brandy.
Rose-hip seeds
Dried rose-hip seeds are drawn in 25% alcohol for 8 days, strained off, suitable for sherry, port wine and red wine.
Allspice
Whole allspice is slightly crushed and drawn in 25% alcohol for 3-4 days, strained off. For use in port, Bourgogne and Malaga. Has a very piercing taste.
Gentian root
50 grams of gentian root is, if wanted, mixed with 10 g whole cinnamon; drawn in 25% alcohol for 14 days. Suitable for all fortified wines.
Seasoning mixture
5 grams of anise seeds, 15 grams of coriander, 2 grams of whole clove, 2 grams of whole allspice. The seasonings are to be slightly crushed. Spices that can be used in mead are e.g. rosemary, bog-myrtle, sage, wormwood, gentian.
Oak chips
There is one type of oak chips that are made from a special type of French oak cask or Canadian, which is added to the wine after fermentation to obtain a flavour as from wine matured on wood. Just adding oak sticks or normal shavings in the wine won’t help, since it will only give a sickening tin flavor. One bag of oak chips is spread on the surface of the wine (20-25 liters of wine) and is then left to draw for 10-15 days until the wine has cleared and can be redrawn. Oak chips have an especially good effect on red wine.
Procedure when flavoring
Now it comes in handy having few means of assistance. Small beakers – possibly plastic medicine cups – 1 10 ml pipette and a 100 ml measuring cylinder.
One takes away 1 liter of wine for testing and the flavoring follows the order: acid – glycerin – sugar. Of course, what is not needed is excluded.
First one adds 0.5 grams/ml acid (lactic acid); the bottle is shaken, a small sample is drawn; another 0.5 grams/ml is again added – and a small sample is drawn up to a total of 0.5 gram/ml. From the samples one decides how much is to be added. Thereafter one continues with glycerin and eventually liqueur glucose or fluid sweetening.
If one wants to try flavor correcting solutions of following flavoring extracts, than the 1 liter of wine is split into several portions. 1/2 liter of wine is used for acid – glycerin – and sugar testing. If one has the courage to try with e.g. 5 flavorings, than the rest is split in 5 bottles, where every bottle contains 100 ml gets its own flavoring extract. Out of these one can than make further test mixtures.