yakhunter
Member
- Joined
- May 23, 2013
- Messages
- 83
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- 13
Hi all,
I am making a super tuscan with Sangiovese, Cab, and Merlot. We crushed and pressed each separately and are planning on doing a "tasting party" to determine our blend . I have 6 gal of each and aa a 5 gal carboy full of "blend" that was just what was left over from each. DOn't know the proportions.
Anyway, the cab and Merlot finished MLF in short order, but the blend and the sangiovese are taking forever. Weirder still is that the slowest of the bunch is the blend. Seems like that should not be slower than any of it's parts, but, you know, wine....
Here is my chroma from the last two. Blend on the left, Sangio in the middle (the cab is a different one not in the blend). I have NOT added Kmeta to any of them since I thought I may have to blend them to get the MLF going. The Blend and Sangio have been in my office upstairs for about a month where it is usually above 70F.
Would you consider Sangiovese done?
For the Blend, and maybe the Sangiovese,
Should I:
1. reinoculate?
2. add Optimalo?
3. Both.
4 Just blend and hope it kicks back in when the MLB from the other wines mixes in.
5. Oak them and hope the MLB in my barrel starts it going?
Thanks in advance
I am making a super tuscan with Sangiovese, Cab, and Merlot. We crushed and pressed each separately and are planning on doing a "tasting party" to determine our blend . I have 6 gal of each and aa a 5 gal carboy full of "blend" that was just what was left over from each. DOn't know the proportions.
Anyway, the cab and Merlot finished MLF in short order, but the blend and the sangiovese are taking forever. Weirder still is that the slowest of the bunch is the blend. Seems like that should not be slower than any of it's parts, but, you know, wine....
Here is my chroma from the last two. Blend on the left, Sangio in the middle (the cab is a different one not in the blend). I have NOT added Kmeta to any of them since I thought I may have to blend them to get the MLF going. The Blend and Sangio have been in my office upstairs for about a month where it is usually above 70F.
Would you consider Sangiovese done?
For the Blend, and maybe the Sangiovese,
Should I:
1. reinoculate?
2. add Optimalo?
3. Both.
4 Just blend and hope it kicks back in when the MLB from the other wines mixes in.
5. Oak them and hope the MLB in my barrel starts it going?
Thanks in advance