I have a small vineyard (chardonnay)
I usually use natural fermentation, because I am surrounded by vineyards, and the results are pretty reliable.
Result: a dry wine about 11.5 %
If you are drinking it every day, this is boring.
For a pleasant, sunny day, drink I probably need to back-sweeten a bit.
Please do not suggest stabilizing and adding sugar ... that just tastes like dry wine with added sugar.
Adding concentrated grape juice is a non-starter because you cannot buy it out here.
Usually, I blend. But that means buying in other varieties.
I had thought of stopping fermentation early. But at what level? ...
To get a decent alcohol level, my grapes would be mouldy before reaching a high enough Brix !
Any suggestions, please?
Thanks
I usually use natural fermentation, because I am surrounded by vineyards, and the results are pretty reliable.
Result: a dry wine about 11.5 %
If you are drinking it every day, this is boring.
For a pleasant, sunny day, drink I probably need to back-sweeten a bit.
Please do not suggest stabilizing and adding sugar ... that just tastes like dry wine with added sugar.
Adding concentrated grape juice is a non-starter because you cannot buy it out here.
Usually, I blend. But that means buying in other varieties.
I had thought of stopping fermentation early. But at what level? ...
To get a decent alcohol level, my grapes would be mouldy before reaching a high enough Brix !
Any suggestions, please?
Thanks