wine maker1
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- Dec 30, 2006
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I am in the process of making red wine from a mixture of Sangiovese grapes and Alicante grapes (80/20 split). The primary fermentation stage lasted about 7 days. When we reached a SG of 1.0 we immediately pressed the grapes and went to Secondary fermentation. It is in the secondary fermentation stage now for about 2 months. We have racked it twice so far. The specific Gravity is at 0.996. I have a few questions.
1. Is it acceptable to mix the grapes in the primary fermentation stage or should have I made two seperate wines then mixed them prior to bottleing?
2. The color is a light red. Should I have left it in the primary fermentor with the grape skins longer to get a dark red color?
3. Should I be checking the Acid level at the secondary stage and make adjustments?
4. Should I be checking the sugar level at the secondary stage and making adjustments?
Thanks
Wine Maker
1. Is it acceptable to mix the grapes in the primary fermentation stage or should have I made two seperate wines then mixed them prior to bottleing?
2. The color is a light red. Should I have left it in the primary fermentor with the grape skins longer to get a dark red color?
3. Should I be checking the Acid level at the secondary stage and make adjustments?
4. Should I be checking the sugar level at the secondary stage and making adjustments?
Thanks
Wine Maker