Cellar Craft Austrian Grüner Veltliner
- Thread starter K&GB
- Start date
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Thanks Dean and Car-boy. Looks like this will be a good one. Haven't heard much about this varietal, but we've tried both a dry and off-dry version of this wine and really enjoyed both of them. According to Wikipedia, it's primarily grown in Austria.
Started the kit this morning. It came with a flavor reserve labled Reisling. It also came with an extra pouch of kieselsol with instructions to use only if the wine doesn't clear completely with the initial kieselsol/chitosan addition.
Started the kit this morning. It came with a flavor reserve labled Reisling. It also came with an extra pouch of kieselsol with instructions to use only if the wine doesn't clear completely with the initial kieselsol/chitosan addition.
Day-6 Transferred the Gu-Vee to secondary. SG down to just over 1.
It had formed a cap of yellow stuff on top. Stirred it up yesterday after taking my readings. There were still clumps on top today and some have made it through the transfer apparently. Haven't seen this before with a white wine. Hope it's nothing to worry about. They look like the cereal "Pops".
It had formed a cap of yellow stuff on top. Stirred it up yesterday after taking my readings. There were still clumps on top today and some have made it through the transfer apparently. Haven't seen this before with a white wine. Hope it's nothing to worry about. They look like the cereal "Pops".
Racked and stabilized the Gru-Vee yesterday. It had already started to clear.
Wow, even at this stage (before degassing) it was starting to taste good. Much like a reisling. I think this is going to be a really nice, crisp wine. We'll see what the flavor reserve does to it. Unfortunately, I didn't have another 5-gal carboy, so I had no choice but t top up with almost two full bottles of chardonay. Here it is with flavor reserve and clarifiers added. I had to put it and the Amarone in my kitchen pantry because I ran out of room in the front bedroom where all the other wines are bulk aging...lol
Wow, even at this stage (before degassing) it was starting to taste good. Much like a reisling. I think this is going to be a really nice, crisp wine. We'll see what the flavor reserve does to it. Unfortunately, I didn't have another 5-gal carboy, so I had no choice but t top up with almost two full bottles of chardonay. Here it is with flavor reserve and clarifiers added. I had to put it and the Amarone in my kitchen pantry because I ran out of room in the front bedroom where all the other wines are bulk aging...lol
