Going to make a batch of red wine so it is ready to drink on opening day. It will be cabernet. Looking for some ideas / names to put on the label.
Mason NEEDS this, Pistons, after all you've put him through
"Stadium and Main"
You and your friends will feel invincible.
Beat me to it.
Marcus Ray Game Day Cabernet
Then get one of our resident MSPaint specialists to design you a nice label of Marcus Ray dropping David Boston like a sack of potatoes.
"Greatly Exaggerated if not Flatly Incorrect"
Have you made cabs or other heavy reds before? Is any oak (like chips) involved? How are they after such a short period after fermentation?
I've had a few barrel samples (pinot gris, savy, pinot noir, chard and syrah) and, for the most part, they were pretty tough.
A buddy of mine makes it and offered to walk me thru it.
Even the lightest of cabs selling out there are a couple of years after the vintage/fermentation to help even/mellow them out. You may want to keep a few bottles and try them periodically over a year or so.
Have fun with it.
I think "spookyjuice" would be a spectacular name for a wine (especially a red). I wish I could say it was my own creation, but alas, it was someone's handle @ edsbs before Orson went to sb nation...
"Yes, Columbus, that rhymes"
With a picture of a shirtless muscular grape.
last year on a different board in regards to a mead I was brewing. It was going to have blueberries and black rasberries in addition to the honey, so it ended up turning out red. Also, I used a strain of yeast that was going to allow for the EtOH level to get up to 19%.
The response I liked the best was "The Barwis Aftermath." I don't remember who suggested it, as I was drinking too many of my homebrews at that time.
Unfortunately, I screwed up the batch and didn't rerack it soon enough. Ales/meads are top fermenting and with so much fruit on the top, I don't think I gave the yeast a chance to work to it's fullest potential. Result was a nice tasting brew without nearly the alcohol content I was looking for. I feel like I did the name "The Barwis Aftermath" shame, and certainly don't deserve it. I was forced to rename it "Jeremy LeSueur's Facemask Penalty vs FYS, Fuck You Spartan Bob."
With this picture on the bottle:
says it all
The best thing is saving about 12 bottles for Christmas presents. Everyone loves it, and it ends up saving you a bunch of cashola... Here are some ideas -
2. Smash n Dash Cabernet
3. Dred Red
4. O let Do it (only if he makes it this year)
5. Fck Sht Up Cab
Change it up a bit. A little more mod, maybe: "Wolver(w)ine."
Are you planning on using a cork (real or synthetic) or screw cap? I read an interesting article in Wine Spectator recently regarding bottle closures. They cited a study that showed screw caps preserved wine much longer than cork, and prevented most spoilage.
I hadn't really ever considered a screw cap a "positive" find on a wine bottle. I'd usually discount (if not outright overlook) any wine that had one, equating it to wine in a box. How wrong I was, apparently.
The screw cap, also known as the Stelvin closure, is the best for a number of reasons.
If you buy a wine and it tastes corked or oxidized, you can take it back to the merchant you bought it from and either get another bottle or your money back. However, if its an aged wine (over, say, 3 or 4 years old), usually you don't have any recourse.
I have had several bottles of very good red wine, aged in my cellar, that when opened, were so corked that I just poured them down the drain. The Stelvin closure will eliminate most of the waste.
And to me, its all about the wine, not the romanticism regarding the "pop" when the cork is pulled. That lasts a second, the wine, hopefully, a little longer in the glass.
Not that I'm suggesting that you call your wine this, but this thread made me remember the awesomeness that is: