2012 batch

[tnelson]

Made a batch of 2012 cab-syrah-mouvedre. Almost 2 years in the barrel. Wine still seems to have an "edge" to the taste. Not as smooth as I would have liked. May be time for a new barrel? The barrel has about 6 uses. Didn't use malolactic culture. I'm told that most wines go through this naturally anyway....true? I live in NJ, is there a place where a sample can be sent and analyzed?
Tom

 

[JohnT]

seems to me the smoothness you are looking for is the result of malo-lactic fermentation (MLF). you make no mention of this. in this process, malict acid (rather sharp) is converted to lactic acid (rather soft).

do you know how much k-meta you have added to your wine? the ppm of free SO2 would be even better....

 

[seth8530]

You can do a MLF chromotography test to verify if MLF has happened. If it has not, you can get yourself a culture and some ml nutrient and get her on her way.

 

[Boatboy24]

Agree with John and Seth. If you're going to initiate a malolactic fermentation though, your ppm of SO2 needs to be low (I think that's why John was asking if you know it).

 

[tnelson]

Ill check the so2....haven't added it since the orig racking in 2012. What if I add the culture and it doesn't go? Right now I have my wine in 5 gal carboys. Maybe I can benchmark one with the culture?

 

[syncnite]

Side note - I think 2 years is a long time to go between SO2 testing / adding. You probably have zero free SO2. I test about quarterly.


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