Made some Pinot Grigio from Chili last spring. After a year of aging it tastes hot (after taste). Thought it would go away after aging. What causes this and is there anything I can do to fix. Most is already bottled but the other half is still aging.
So if my triple scale hydrometer reads 1.09 and the % potential reads (i think) about 12% potential alcohol does that mean it would be 12% if fermented to 1.0 SG or a .990 SG......not a big deal to me just want to know what is right
newb question...my hydrometer has the % alchohol listed next tot he specific gravity reading.....1.0 SG matches up with 0% alchohol...i understand how that works but if you ferment to below 1.0 sg say .990 does that add additional alcohol content?
i more question on the same subject here. Does the malolactic fermentation start right after primary fermentation or concurrently? The reason I ask is that the wine has never stopped bubbling only after i racked it there was no action for a day or two and then the bubbling started up again...
thanks for the advice, unfortunetley 54 liters is too heavy to take up stairs...ill think if of something, i wrapped it with some insulation and blankets Ill see if i can get a heat source on it
yes i did not use any sulfites. it has been doing this for quite some time. How long would it last if it is malolactic fermentation. I dont really see anything escaping from the air lock. It is in my basement, not sure hwat the temp is at this point but its probably around 65 maybe a little...
First time making wine, I have a 54 liter demijohn that i started fermenting in early october. MY SG is under 1, i dont really ever see any air bubbles coming up though my airlock (maybe i jsut dont watch it long enough) but when looking at the wine there are tiny bubble that come up to the...