VWC Competition

[lockwood1956]

Had a quick scan of the article Steve, great link , cheers....

I'm a little too tired tonight for tech stuff, but will revisit later......


but It seems on first (scanned) reading they are advocating 200mg/l (ppm) sulphite, is that right? or a more careful monitoring of ascorbic acid levels? (or both)

that is above the detection threshold no?


or am I more tired than I think?

[Omniata]

Oh well, happy drinking

Please be kind

[solly]

Got the labels today thanks Bob

Can I please ask (just so I dont cock up even before entering the competition) if I wanted to enter a Rice & Banana into the competition that is classed as a white dry then it should be entered into the first class but if it was a white medium (again Rice & Banana) then it should be entered into the Open Class?

And if I wanted to enter a Dry Blackcherry then it would be the open class again and Bobs No2 recipe Medium Red would also be the open class?

Whilst I wont be at the show in person Good luck to everyone who going to enter the comptition and Thanks to Bob and the other Mods for making all this possible in the first place

[Zebedee]

what about cover up labels ?

the space on the label for the wine type is under the cover up line.
not a problem in the dry class, but how can you order the mixed class dry to sweet for tasting ?

[lockwood1956]

The wines will be numbered before cover up labels are put on, or I will write on the label dry med sweet etc

not sure yet

[wurzel]

Got my bottles today....thank you very much Bob

Stupid question probably but, do you put yer proper name or yer user on the label

[Duffbeer]

Real name on the label, but let Bob know who you are on the forum, maybe stuff a piece of paper in with the bottles with 'wurzel' written on. or if there's enough room on the label to include both then do both

[wurzel]

or if there's enough room on the label....

Have you seen the size of the lables? lol

Cheers Karl

[NorthernWiner]

Had a quick scan of the article Steve, great link , cheers....

I'm a little too tired tonight for tech stuff, but will revisit later......


but It seems on first (scanned) reading they are advocating 200mg/l (ppm) sulphite, is that right? or a more careful monitoring of ascorbic acid levels? (or both)

that is above the detection threshold no?


or am I more tired than I think?

The way I understand it, ascorbic acid should not be used at all. It initially acts as an anti-oxidant, but once those properties are depleted, it then becomes a pro-oxidant, causing the wine to rapidly brown.

It's a very technical article and, unfortunately, I'm not of a technical mind and had to read through it about 3 or 4 times myself to get the gist. But I remember stumbling over a similar article that explained it more in layman's terms. I'll see if I can track that one down.

[Duffbeer]

Have you seen the size of the lables? lol

Cheers Karl

Ah, see what ya mean, anywhere below the cover up line should be fine, but if in doubt just ensure Bob knows who is who.
I know who is who, but I can't say, privacy act etc.

[lockwood1956]

I have everyones "real" name except Wurzel and Tuco


perhaps you guys could PM me your names please?

[wurzel]

Done!

[Omniata]

Wines posted Bob, have fun

[lockwood1956]

Wines posted Bob, have fun

whoo hoo!

[Omniata]

Don't get excited yet, you may find them a little "odd"...

One of them especially, it looks a little "off"

I dosed the raspberry/blackcurrant creation I made recently with a little extra sulphite to combat the Vitamin C oxidisation. Fingers crossed...
Unfortunately being that it's just finished I couldn't submit it as it's way too "hot" and not quite clear