TurdFurguson
Junior
- Joined
- Sep 19, 2012
- Messages
- 8
- Reaction score
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This is my second year making wine with the in-laws. They make their wine the old school way. Basically, we purchase crates of grapes from a vendor (California grapes), run them through a crusher and keep the crushed fruit in sanitized barrels for a week. The following week we press the fruit into carboys and allow it to sit and ferment and settle for another 6 weeks or so before racking and possibly drinking some. I think I racked 3-4 times before bottling. No sulfites, natural yeast on the grapes, no adjustments.
I really enjoyed the wine I made, but I have heard stories of wine coming out awful or turning too quick. I had a gallon turn to vinegar on me after about a year. Any suggestions on something I could do to improve my final product?
Should I toss in a Camden tablet after crushing and then pitch a specific yeast in the juice when we press the following week? I won't have access to the grapes during the week. I've read about people adding more acid and tannins after the press or adding more sugar. Any advice on something to try based on the schedule? I don't want to buck the system too much and be ridiculed if my changes don't turn out well. Once the grapes are pressed, I will have the juice in my basement.
I made Barbera last year and I'm thinking about Merot this year.
Thanks.
I really enjoyed the wine I made, but I have heard stories of wine coming out awful or turning too quick. I had a gallon turn to vinegar on me after about a year. Any suggestions on something I could do to improve my final product?
Should I toss in a Camden tablet after crushing and then pitch a specific yeast in the juice when we press the following week? I won't have access to the grapes during the week. I've read about people adding more acid and tannins after the press or adding more sugar. Any advice on something to try based on the schedule? I don't want to buck the system too much and be ridiculed if my changes don't turn out well. Once the grapes are pressed, I will have the juice in my basement.
I made Barbera last year and I'm thinking about Merot this year.
Thanks.