Rocky said:How did the SG get so high? It surely did not just from the bananas. More likely too much sugar. I would consider adding additional bananas along with the water so you don't thin out the wine.
Saignee has a few different purposes. The Classic is to make a Rose/blush wine. However the second is not having any interest in making Rose but instead to add structure to the main wine. CA Sangiovese and GSM blends often enjoy an improvement using this method. By bleeding off Saignee juice you are increasing the grape skin ratio to the main juice. The third use of Saignee is to reduce brix level. By bleeding off juice you are taking sugar out and returning the exact amount of water you are returning to the original juice volume with the same skin to juice ratio maintained but less the sugar content. By just adding water you are reducing brix but you are also diluting the ratio of Skins to Juice. Thereby weakening the structure.Malvina, I thought thet the purpose of Saignee was to "bleed" off the juice from the skins in order to give a lighter (e.g. Rose') type wine. It is not clear to me how this would apply in this case. Can you enlarge upon your comment, please? Thank you.
Good point and it holds true if you don't Saignee and simply add water. In both cases you are diluting acid.Just a note. If you do try Saignee, if your acid level is where it should be and you intend on adding back water, be sure to use acidulated water, so you don't lower the overall acid level.
MalvinaScordaad said:Good point and it holds true if you don't Saignee and simply add water. In both cases you are diluting acid.
Malvina
What is saigee and where can you get it?
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