Posts Tagged ‘Wine Making’

I know of a few fly anglers that also make their own wine. Jack Keller is one, and so is Ernie Kalwa, the Captain of the Fly Fishing team (The Osprey’s) that I used to be a member of. Not sure which one of us ties the better flies, but I know it’s not me! Although I do enjoy doing that. Today and yesterday, I had two good days to combine my two hobbies. And one advantage a home winemaker has if they’ve brought a fish back to eat for dinner is that wine selection is not difficult. Whatever is there! For me, the bottle of Liebfraumilch was a good pairing with the baked trout and rice I made. And on top of that, the fly that I caught the trout on yesterday was made with hair from my Maltese dog named Rudy. You can read about the afternoon fly fishing here.

Winemaking activities included racking and degassing. The maple wine I started on May 5 is expelling lots of co2 gas still, even though the fermentation is complete. The specific gravity was at 0.996 yesterday when I racked it – it’s cleared nicely on it’s own since the last racking on May 28th. It has a very interesting taste – I just had very teeny sip of it, and could taste maple candy – but without the sweetness. I’m looking forward to seeing how this will age a few more months.

I started three wine kits two weeks ago – a Chamblaise and two Vieux De Roi. All are four week kits – I generally use 8 week kits for red wines but I wanted some Vieux De Roi and it was only available at the time in the more economical priced version. I noted that these two kits in the instructions called for 14 days in the primary fermenter. Anyhow, these three kit wines were racked and degassing is on going in all of them before I add the fining agents.

Then there is that potato wine! I’ve had a few interesting questions and comments about that. Like, “what does it taste like?” Yesterday, I racked and checked the specific gravity which was 1.002. It does taste a bit sweet – I’ll have to check my records on that one, but otherwise it is pleasant. I am reluctant to describe its taste just yet as it was only a very small amount and not quite what I expected or can really identify. The demerara sugar certainly has left it’s mark though.

The other day, I was snooping around some “stuff” I had and discovered two more wine kits I had forgotten about! They were purchased about September of 2007, just before I headed off to Grande Prairie, Alberta for the Canadian Fly Fishing Championships. I guess I had meant to start them upon my return, but totally forgot I had them. Both are Cru Select RQ’s: a Montepulciano Cab Merlot, the other Unoaked Chardonnay. I’m hoping and believing the juice will be fine but I will use fresh yeast when I start them, probably in about two weeks from now.

So there’s another connection between fly fishing and winemaking. One can get in the way of the other at times! Actually, it wasn’t the fly fishing that distracted me from these two kits back in 2007…

When making wine at home, the usual expression that is used to describe this is “home winemaking.” When making beer, folks will often refer to “home brewing.” In actual fact, “brewing” technically speaking refers to steeping something with heat. Think of “brewing a cup of tea.” Recently, I’ve seen some websites refer to making wine as “wine brewing.”

When folks make beer at home using a simple beer kit containing malt extract and yeast, and no heating is required, it’s not really a “home brew.” The brewing has already been done and all the home beer maker needs to do is add water to the malt extract. When a home beer maker purchases all the necessary ingredients, whether it is a kit form or not, and is required to heat any of the ingredients like the hops and barley, then technically that person is “brewing” beer.

Winemaking is often referred to as “vinting.” Therefore, a home winemaker is a home vintner.

Not that I’m fussy about technical labels, but it does seem weird to me to see making wine referred to as “wine brewing.”

There are a few things about making my own wine I don’t like: Cleaning and sanitizing bottles, trying to figure out where I’m going to store carboys not in use along with wines I’ve just bottled, and being disappointed about something.

Today, I’m disappointed. Very very disappointed. Hey, when you’re a home winemaker, it can happen. You put a lot of time and effort into trying something – wait two or three years, and with much anticipation – you sniff the aromas and put the liquid to your mouth. Will it be as good as you hoped? Was the patience of waiting worth it?

How about this one? “I didn’t make enough!”

Back in 2006, I went to the grocery store and bought a bunch of Kiwi fruit. About nine pounds. Then I followed this recipe. Except, I stopped racking after a year and just let it age in the carboy for another 2 years and 4 months. I bottled it the other day into 375 ml bottles. Last evening, I put a few of those bottles into the fridge to chill. Then I opened one. I smelled. I tasted. I drank. Then another bottle was opened. I tasted. I drank. Then another…

You get the picture.

Heck, even the hangover tastes good. Now, where’s my Milk Thistle?

Oh, I am so disappointed that I only made three gallons. And a few of these bottles are marked already as gifts which leaves me with even less to enjoy over the summer. Kiwi Melomel is something you can enjoy with anything you’d eat that would call for a white wine – but I can also see myself sipping this on a hot day while sitting out in the sun.

I’m off to buy about 40 pounds of kiwi fruit (thankfully, there are three grocery stores in my town. Not sure what they would think of me at Zehr’s buying up ever last Kiwi they have in stock). I’ve got enough honey to do make two five gallon batches. If you enjoy home winemaking, and are thinking about trying some meads – seriously give Kiwi melomel lots of consideration. Tell your friends when you offer it to them that I told you to try it. Your friends will thank me.

Several years ago when I visited Scotch Block Winery, I had a chat with their Winemaker Fred Bulbeck. Based on some things we talked about, I came up with this recipe for Blackcurrant Wine. If you look at the recipe, it calls for two different yeast strains, EC1118 AND D254.

That blackcurrant wine turned out absolutely incredible. I wrote about it here. I regretted that I had made only 3 gallons of it.

I mentioned to some that I had co-inoculated the juice with two different strains of yeast and there were some funny looks. I’m no expert on yeasts, but it turns out that there is evidence to show that using two different strains of yeast when making wine can produce benefits that aren’t available when using only a single strain of yeast.

The Australian Wine Research Institute conducted a study on the use of co-inoculation on a Sauvignon blanc variety. Their conclusion:

“Co-inoculations, using both VIN7/QA23 and the Anchor Alchemy yeast combinations, have enhanced chemical and sensorial aroma profiles when compared to single yeast strain fermented wines and blends of the latter single yeast strain fermentation wines. This phenomenon is most likely due to metabolic interactions between wine yeasts (Howell et al., 2006). At the moment very little information is available about the metabolic interaction of various wine yeasts during fermentation. Researchers at the AWRI are currently involved in generating more information about possible yeast-yeast interactions during wine fermentation.”

The study was published in WineLand Magazine and reproduced for the Internet here.