The Bottling of the Lemoncello

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Limoncello

Limoncello (Photo credit: Dave77459)

I BLOGged previously on making lemoncello. We found great lemoncello bottles online and bottled it last week. Of course we had to taste some. It was great. It was sweet and overly alcoholic. The color was a dark yellow. I would have prefered a bright yellow. Next time I would use more lemon zest during the second stage.

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It’s Spring, it must be time to bottle the Californians & Italians

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English: Three bottles of Pinot Gris taken Apr...

English: Three bottles of Pinot Gris taken April 2nd, 2007 Bottle 1.) Italian Pinot Grigio Mezzacorona 2005 Bottle 2.) Alsatian Pinot Gris Trimbach Reserve 2002 Bottle 3.) Oregon Pinot Gris Eyrie Vineyards 2005 (Photo credit: Wikipedia)

yesterday I bottled my Californians & Italian wines. I had (2) 6 gallon carboys of each yielding 120 bottles of great wine. The (2) whites were a Californian Chardonnay and an Italian Pinot Grigio. The (2) reds were a Californian Pinot Noir and an Italian Chianti. They all tasted young but great. I bottled them and they are sitting upright in the box to allow corks to dry. Next week I will cap each bottle and flip them upside down for cold storage. I have been producing much more than we drink or give away so that we can build up the wine cellar. This allows us to drink 3-5 year old wines. Yum

The (2) whites were racked several times and are so clear you can easily see through them. A beautiful gold color.

All racked Up & No Place to Go

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limoncello

limoncello (Photo credit: Shamballah)

I racked my (2) Californians and (2) Italians one last time before bottling in end of April. The (2) whites were so clear I could see through them clearly. They all tasted great. I will bottle in April and then into cold storage for aging. The Lemoncello was so yellow! I added sugar water and rest of vodka and it is now a little cloudy. It needs to sit until end of April. It should get a good yellow color by then. Then I will strain out lemon peels and bottle it. Lemoncello must be drunk iced in freezer for months. It won’t freeze but it will get syrupy and take the harsh edge off the vodka. Enjoy. Let me know what you are making.

Winter and Racking Time

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Pinot noir grapes have a much darker hue than ...

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Usually I don’t mind racking in the winter. Afterall there isn’t much else to do when it’s cold outside. This year delivered one of the warmest winters in history to the northeast. With that said, I racked my Californian & Italian juices this week as well as two kits (Rioja). As I rack each wine, I try a small sample to see how it’s progressing. The Californian Cabernet Sauvignon and Pinot Noir were both great but still young. The Italian Barolo was great and could be drunk now. The Italian Brunello and Chianti were also great but still young. Brunellos typically take 4 to 5 years to reach a great mature flavor. The Rioja kits were magnificent and ready to drink. None of these will be drunk yet. I will bottle them in April, freeing up carboys and demijohns for this years Chilean wines. They will sit in cold storage for 2 to 3 years minimum and then be enjoyed. Hears to the great taste of wine!

It’s Cold Storage For My Wines

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Gąsior

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The Italian juices have finished fermintation (specific gravity is .996 or below). I racked them and cleaned the carboys to get rid of sledge and racked wine back into carboys. The juice is technically a wine now. It tastes like wine and has an alcohol content. They may be young still and their taste will develop with time. After racking I added 1/4 tsp of sulphite to protect the wine for long term storage. Most will be drunk in 2-3 years but some may last for 6-7 yaers in the bottle. I moved the carboys to a temperature controlled room (cold storage) where I store all my bottles. They will sit here until I need the carboys to start the cycle over again. Then I will bottle the wines and store them in cold storage.

Spring Wine Making

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A 6.5-gallon (24.7 l) glass carboy acting as a...

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Spring is a time that I bottle my fall Italian & Californian wines, freeing up my carboys and demijohns for the Spring Chileans. I ordered 6 – 6 gallon bucks of Chilean juice this year. It has completed primary fermentation in the plastic buckets with the yeast and has been siphoned into carboys and demijohns for secondary fermentation. Tomorrow I will check Specific Gravity readings and if ready will add some sulphites to stop fermentation, rack to clean off raw sediment and move them into cold storage for aging. At this point they are technically wines but not very good yet. They are way to young to drink. As they slowly age they will mature and get much better tasting. Then I will bottle them and let them age for 2 years in the bottles. At that time they will be ripe for drinking and enjoying. Here is to enjoying an ancient drink we call wine!

Bottle Shock

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Bottle Shock

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In 2008 there was a hilarious movie called bottle shock where a winery owner throws away all his bottles of Chardonnay because they were brown in color. His son finds out that the condition is temporary and they clear up. The son saves the day! Bottle shock is a real condition that most if all home wine makers experience. This condition happens after you bottle your wines. I have tasted my wine at bottling time and it was great. After bottling, if you open a bottle too soon, it can be musky in smell and taste. DO NOT THROW THEM AWAY! after a few weeks the condition disappears and the wine tastes great again. Now I never open a bottle until it is in the bottle at least 1 month.

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