menenge a trois is a house of three. Most wine experts will talk about the spider chart/wheel where the brewmaster talks about balancing the over dozen sensations. However in my experience a great recipe with a balance of:
- Alcohol content
- Mouthfeel/residual gravity
Does 80% of the job. That why for amateur brewers and winemakers we stock the equipment and ingredients to tweak them.
How to do:
- Use your hydrometer to calculate the alcohol content. Use Wine stabilizer (sorbate or Campden) to prevent it from going too high.
- Back-sweeten wines. In beer we use unfermentable sugars (lactose, crystal etc.) to get the right mouth feel.
- Use pH meter to measure. Calcium carbonate to increase pH and acid blend to reduce.