Other bitter Gran Cru merlot

[olusteebus]

I bottled 6 gallons of Gran Cru Internation Merlot yesterday. IT was started January before last and bulk aged until yesterday. I have been putting in 1/4 teaspoon of Kmeta every three months.

The taste has some bitterness and I assume it is because I just added some kmeta a few days before bottling.

Do you think that could be?

If it is, how long before it goes away.

Thanks

 

[TonyR]

Can you explain what you mean by bitter, Sour, astringent,acidity. Just to get a better feel of what you mean. Like biting into a whole lemon skin? Or grape stems?

 

[olusteebus]

I would have to say astringent more than acidic.
Before I pitched the yeast, I checked the acid and it was good.

 

[TonyR]

Did you add tanin or oak? Dont know much about kits. All my experience is from fresh juice and grapes. I dont think its from the 1/4 tsp of kmeta you added. So its more of a mouth pucker. Like from a very dry heavy oaked Cabernet Sauvignon

 

[NorCal]

Lay it down for a year, it will work itself out.

 

[olusteebus]

Lay it down for a year, it will work itself out.

I laid it down for a year and three months. Hell, I'm almost 72!!

Thanks to all.

 

[salcoco]

the bitter taste is tannin. gelatin will remove the tannin. otherwise age will have to do the rick.

 

[Tnuscan]

I bottled 6 gallons of Gran Cru Internation Merlot yesterday. IT was started January before last and bulk aged until yesterday. I have been putting in 1/4 teaspoon of Kmeta every three months.

The taste has some bitterness and I assume it is because I just added some kmeta a few days before bottling.

Do you think that could be?

If it is, how long before it goes away.

Thanks

Hello @olusteebus,
There have been times I've wondered the same thing. My thinking is most people rack every 3 months, then add the k-meta for 3 more. So I'm thinking somewhere around this time frame.
I know this might sound strange, take 2 glasses, open a bottle and pour some of the wine into the first glass. Then place your thumb, or the cork, over the opening of the bottle, shake it like crazy for a minute, slowly release the pressure. Do this several times, like 3 to 5 times, then pour the 2nd glass. Compare the two glasses and see if there is a difference between the two. Then, while open, let the bottle sit for 15 or 20 minutes, repeat this again.
Please let me know the outcome, I would like to know if you figure this out. Thanks!

 

[Dhaynes]

Did you rack it every three months or just add the Kmeta? Racking exposes the wine to more oxygen so I can see the need for more Kmeta but if it is just sitting undisturbed in a carboy it probably doesn't need that much Kmeta. I'm always nervous about SO2 levels. Next item on my wish list is a Vinometric tester.

I just bottled an Eclipse Merlot kit that was a year old and it too was still very astringent. I'm hoping another year in the bottle will smooth it out. I definitely get the part about not having than many years left to wait on wine to mature. The way I look at it is that it will give my kids something to remember me by. Pretty sure they won't toss the wine like they probably will blue ribbon I won playing badminton in the 8th grade

 

[olusteebus]

the bitter taste is tannin. gelatin will remove the tannin. otherwise age will have to do the rick.

I will have to check my notes. I very likely added tannin riche after fermentation.

Hello @olusteebus,
There have been times I've wondered the same thing. My thinking is most people rack every 3 months, then add the k-meta for 3 more. So I'm thinking somewhere around this time frame.
I know this might sound strange, take 2 glasses, open a bottle and pour some of the wine into the first glass. Then place your thumb, or the cork, over the opening of the bottle, shake it like crazy for a minute, slowly release the pressure. Do this several times, like 3 to 5 times, then pour the 2nd glass. Compare the two glasses and see if there is a difference between the two. Then, while open, let the bottle sit for 15 or 20 minutes, repeat this again.
Please let me know the outcome, I would like to know if you figure this out. Thanks!

It shouldn't be gas if that is what you mean. I will try that and report back

Did you rack it every three months or just add the Kmeta? Racking exposes the wine to more oxygen so I can see the need for more Kmeta but if it is just sitting undisturbed in a carboy it probably doesn't need that much Kmeta. I'm always nervous about SO2 levels. Next item on my wish list is a Vinometric tester.

Good point. I think I racked it most of the times I added kmeta.

I just bottled an Eclipse Merlot kit that was a year old and it too was still very astringent. I'm hoping another year in the bottle will smooth it out. I definitely get the part about not having than many years left to wait on wine to mature. The way I look at it is that it will give my kids something to remember me by. Pretty sure they won't toss the wine like they probably will blue ribbon I won playing badminton in the 8th grade

I will test it again. I just tasted it when bottling. Surely bottle shock would not have that bad of a impact on the wine.

Thanks to all.