I soon have the time to start a batch of wine fermenting and I have been browsing the Brehm inventory of frozen must. Lucky me their main freezer is just a car drive away. There are a couple of Pinot Noir available and I would like your advice on them.
2013 Mahoney, Sonoma County, Carneros AVA
Brix TA pH YAN
24.5 0.69 3.26 195 mg/L
2013 White Salmon Vineyard, Columbia Gorge AVA
Brix TA pH YAN
23.1 0.53 3.32 61 mg/L
I am leaning towards the Mahoney.
In other news, my first wine Wisner Vineyard, Livermore Cab from September is going very well. I think it is time for a chromatography test. It is clearing nicely and I will give it a third racking in Feb. I joke it is Frankenwine considering the tweaks I did with tartaric, DAP and oak powder but it tastes good. I could drink it now and enjoy it. I have definitely caught the wine bug.
2013 Mahoney, Sonoma County, Carneros AVA
Brix TA pH YAN
24.5 0.69 3.26 195 mg/L
2013 White Salmon Vineyard, Columbia Gorge AVA
Brix TA pH YAN
23.1 0.53 3.32 61 mg/L
I am leaning towards the Mahoney.
In other news, my first wine Wisner Vineyard, Livermore Cab from September is going very well. I think it is time for a chromatography test. It is clearing nicely and I will give it a third racking in Feb. I joke it is Frankenwine considering the tweaks I did with tartaric, DAP and oak powder but it tastes good. I could drink it now and enjoy it. I have definitely caught the wine bug.
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