Landwaster
Member
- Joined
- Feb 18, 2014
- Messages
- 45
- Reaction score
- 7
So I made a batch from Barbera grapes last year pretty late in the season. I believe we used either RC212 or 71B yeast. When we bottled it recently the wine has a very fruity almost sweet taste. The FG is down past 1.000 so there is no residual sugar. My best guess is that because of the late crushing, the temp in the cellar was a bit chilly - so the cool temps accentuated the fruity notes during fermentation. Does that sound correct? Anyway this season we'll be putting in a heater or using heat blankets....