The Right Way To Make A White Zinfandel?
Posted 14 November 2008 - 07:49 PM
I have a friend that gave me 1 gallon of his 2007 Chardonnay. I have 5 gallons of 2007 Red Zinfandel. I have another friend that likes White Zinfandel and has asked me to make him some.
What is the mix ratio to make a White Zinfandel? Also, if I remember correctly, White Zinfandels are a very slightly sweet to an off sweet wine. Am I correct?
Both my Red Zinfandel, and the Chardonnay are SG .990 dry. They both have been sulfited. If I need to sweeten the White Zinfandel, I will need to add Potassium sorbate.
My question is. I plan to add the gallon of chardonnay to a 6 gallon bucket, mix in the Red Zinfandel as needed, then add the Potassium sorbate, and sugar as needed. Then bottle right from the buckel. Is this an ok process, or does the potassium sorbate need to sit before adding sugar and bottling?
As always, thanks in advance.
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Posted 14 November 2008 - 07:57 PM
Posted 15 November 2008 - 05:54 AM
Posted 15 November 2008 - 06:47 AM
Blending your two wines will not make White Zinfandel.
It will be something similar to what we call in this area Dago Red. Dago Red is made with a blend of red Zinfandel and Muscato. Although Muscato could be substituted with another white wine. The usual blending ratio is two parts Zinfandel to one part Muscato. I made several different batches over the years and I like a 50/50 ratio the best, using Old Lodi Vine Zinfandel instead of regular Zinfandel.
I will ferment the two 6-gallons of each separately. Then, several months before bottling, I blend 3-gallons of each to make a 6-gallon batch of Dago Red. I then bottle the remaining Zinfandel and Mascato separately. This gives me three different styles of wine.
6-gal Old Vine Zinfandel, 6-gal Amorone, 6-gal Muscato, 5-gal Cherry, 5-gal American Nut Brown Ale, 3-gal Hard Lemonade, 3-gal Concord
Posted 15 November 2008 - 07:22 AM
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