danielpego
Junior
- Joined
- Sep 19, 2010
- Messages
- 14
- Reaction score
- 0
hey guys, tomorrow i'm making about 15 gallons of sangiovese. this is the second time that i'm making it. my father and i made it last year for the first time. we usually make a lot of other wines, so i wanted to try something different.
so last year i used 5 cases of a regular sangiovese grape and let it ferment in the vat for about 7 days. before pressing. we filled up the glass demijohn and had about 3 gallons left of to use during rackings. i also did not use any oak chips or any extras like sugar, sulfites, or yeast.
the wine came out with just a slightly bitter after taste. i did my research and found out that generally a sangiovese wine is blended with about 10-15% of a Cabernet Sauvignon grape. also, primary fermentation is sometime extended to 3-4 weeks instead of the usual 7-10 days.
so i ask, how can i improve my wine?? we make the wine in a non-temperature controlled above ground garage, , primary fermentation is done in a large plastic vat, and my wine is going to be kept in a glass demijohn. those are the factors i can not change.
so last year i used 5 cases of a regular sangiovese grape and let it ferment in the vat for about 7 days. before pressing. we filled up the glass demijohn and had about 3 gallons left of to use during rackings. i also did not use any oak chips or any extras like sugar, sulfites, or yeast.
the wine came out with just a slightly bitter after taste. i did my research and found out that generally a sangiovese wine is blended with about 10-15% of a Cabernet Sauvignon grape. also, primary fermentation is sometime extended to 3-4 weeks instead of the usual 7-10 days.
so i ask, how can i improve my wine?? we make the wine in a non-temperature controlled above ground garage, , primary fermentation is done in a large plastic vat, and my wine is going to be kept in a glass demijohn. those are the factors i can not change.