Today was a racking my wine day, I racked the Blackberry I started on 1/23/16 and the Tea wine I started on 2/14/16, and I realized I haven’t talked much about blending wines. you would be missing out on some awesome wines if you did not give this a try.
When I made my Blackberry wine I reused my blackberry mash to make a lighter gallon of wine, to use for topping off when racking, do to volume loss (dead lees and sediment on bottom of carboy), this lighter version when tasted at racking was REALLY good and sweeter then the 3 gallons of my full bodied blackberry. I made the decision to rack all 4 gallons plus the extra growler I had into a bucket to blend and then rack into my carboys, my outcome should be a more balanced wine.
I will caution you however to measure each wine in small amounts in a glass and taste and adjust ratios to your liking before blending.
If you ever have a wine that lacks complexity consider blending, I made my Tea wine for the single purpose of doing this, I felt the extra tannin would help a wine that lacked that. Now I have another problem! the batch I made and racked today turned out so good on it’s own I fear when it clears and goes to bottle we are going to just want to drink it! Now what started as an experiment wine for blending just might end up on my regular rotation. I’m adding the recipe I used if you want to give it a try, I feel it will be a fun one to experiment a bit with, I’m going to make another small batch and add some Jasmine Tea as well.
For one gallon of wine
- 12 Tea bags
- 2 lb sugar
- 1/2 cup Brown sugar
- 1/4 cup maple syrup
- 1/2 lb raisins
- 1 tsp Acid blend
- 1/2 pkt Champagne yeast
Steep Tea for 30 min in one gallon of water, remove tea bags and add sugar, syrup, and raisins, bring back to boil and simmer 30 min. Cool and add acid blend and stir. pitch yeast. Pour mixture into carboy and place airlock. Rack at 90 days, and rack again every 30 to 60 days until clear. When clear rack and bottle.
I’m really excited about Tea wine, at first racking I got a little taste and It was like nothing I have ever had. If I had to describe it (at it’s young age) it was like a sweet white with the back note of caramel and tea so it did not stay to sweet on the tongue and quite completed for such a young wine. I’m loving the way it taste now, so I will bottle as soon as mine clears. I can’t wait to explore this recipe more and try a variety of teas!
UPDATE: I have made so much of this Tea Wine! It has become our house wine, and I think it might be my husbands favorite he won’t share it with anyone but me, and anytime I ask him what he wants to drink….his answer is always Tea Wine. I did a lavender infused that was lovely but we love the basic original recipe and I always have a few gallons going.