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Problem I see is oak chips will work counter to the introduction of extraction enyzmes. The oak chips usually are added for our fermenetation 24 hours after AF to introduce Gallic acid along with fermentation tannins. Michael Winemaker - amigoni urban winery

forget the bentonite, forget the sorbate, forget the kieselsol, and chitosan and when dry, (no sugar left) add oak chips and bentonite, top and add SO2 at 40ppm. add more SO2 in about a month.

ph 3.7 is great no adjustments crank up the yeast

Probably not

thanks. We are busy getting our new tasting/event space open by May 1

missouri vineyard 2,000 Cab Franc 500 Mourvedre 250 Petit Verdot 1000 Chardonnay 200 Cab Sauv. Putting in Tannat and Teroldego this year. Amigoni Urban Winery

Anyone growing Teroldego? I have vines on order and will plant 1/2 acre for our commerical winery.

Where are you located and what are you planting? Merlot or Cab F?

From a winemaking standpoint, especially folks just getting used to making wine, the high TA situation with Norton is difficult. Not only do you have higher acid, but also high PH. You have to employ a couple of different strategies, 1) Blend with lower TA wine 2) employ de-acid treatments...

I don't want to debate the difference between Cab Franc and Norton, it would be silly. It would be like debating the difference between the NBA and college hoops. I do find it interesting that there is such a big glut of Norton on the market around here. Especially I saw some of the bigger...

Norton Glut There are 60 tons of Norton on the open market for sale in and around Missouri. There are 0 tons of Cab Franc on the market for sale. If Norton was so good of wine, then there would not be a glut. Go figure.

You might want to consider Cab Franc. In the worst year it is better than Norton in its best year.