Hi all,
(Sorry this is long!) First year in making wine. We used our own Black Spanish grapes grown in our little vineyard. Because we have so few plants, I froze the grapes immediately after harvesting. We did this for a few years and finally this year, we made the attempt to make wine!
The Brix was only 18 so I had to dilute with water and add sugar. I carefully followed the instructions in Home Winemaking Step by Step by Jon Iverson and Techniques in Home Winemaking by Daniel Pambianchi. I had my husband check my math as well. So we ended up with SG of 1.080 with Brix ~19. I added a Campden tablet and waited overnight then I added Montrachet yeast with nutrient. (I ordered a equipment kit from Midwest Supplies and that is what it came with).
Fermentation started that evening and then was very vigorous for about 3 days. I stirred it daily - the juice was very darkly colored from the frozen grapes so I did not soak on the skins. When I checked, the SG was down to -0.099. It looks like it will be a nice Rose´ - not as dark as I originally thought. I didn't smell any sulfur but when I tasted it, the wine was VERY sour! I could taste the yeast some, but the sourness was overpowering. But it doesn't really taste like vinegar. Today I checked the pH and it is about 3.7 (best I can tell with the test strip).
Thanks for reading this far! My questions are: What do I do now? Is there a way to further sweeten it? My husband would like to make some into a Port but I can't see it working well when it is so sour. Is there any way to save this wine?
On a good note, my Blanc du Bois came out fantastic and I think it will be a very good wine!
Thanks in advance for any advice!
(Sorry this is long!) First year in making wine. We used our own Black Spanish grapes grown in our little vineyard. Because we have so few plants, I froze the grapes immediately after harvesting. We did this for a few years and finally this year, we made the attempt to make wine!
The Brix was only 18 so I had to dilute with water and add sugar. I carefully followed the instructions in Home Winemaking Step by Step by Jon Iverson and Techniques in Home Winemaking by Daniel Pambianchi. I had my husband check my math as well. So we ended up with SG of 1.080 with Brix ~19. I added a Campden tablet and waited overnight then I added Montrachet yeast with nutrient. (I ordered a equipment kit from Midwest Supplies and that is what it came with).
Fermentation started that evening and then was very vigorous for about 3 days. I stirred it daily - the juice was very darkly colored from the frozen grapes so I did not soak on the skins. When I checked, the SG was down to -0.099. It looks like it will be a nice Rose´ - not as dark as I originally thought. I didn't smell any sulfur but when I tasted it, the wine was VERY sour! I could taste the yeast some, but the sourness was overpowering. But it doesn't really taste like vinegar. Today I checked the pH and it is about 3.7 (best I can tell with the test strip).
Thanks for reading this far! My questions are: What do I do now? Is there a way to further sweeten it? My husband would like to make some into a Port but I can't see it working well when it is so sour. Is there any way to save this wine?
On a good note, my Blanc du Bois came out fantastic and I think it will be a very good wine!
Thanks in advance for any advice!