Chardonel and Seyval wines

[winemaker_3352]

I racked both wines today and sampled - they were very good.

The chardonel was very dry - very fruity aromas coming out.
The seyval was not as dry - it also had a lot of fruity aromas coming out.

Overall i am very pleased so far.

Both had very high acid levels - need to figure out a way to deacidify them.

From what i have read - these seem to be the best techniques for post fermentation wines:

1. Calcium tartrate seeding to tartrate
stabilize and reduce acidity.
2. Adjust pH with potassium
carbonate/bicarbonate to offset acid
imbalance.
3. Blend high and low acid wines to
create desired flavor preferences.

Does cold stabilization go with #2 - or is that totally a separate technique?

 

[grapeman]

Jon what were your numbers again for these grapes. If I recall the acid was pretty much where it should be for these grapes. If you lower an already desireable wine just to play with it, it may become flat and out of balance. Remember that a wine when young still needs to round out. Okay too much with it now and it is more likely to get messed up.

At most a simple cold treatment will lower it all that is needed. Just wait for cold weather and put it out in an unheated garage so it can get to about 32 for a week, rack off the crystals left and you are done. No big mystery. Yes the CS does go with 2.

 

[winemaker_3352]

The chardonel was at .9.
They seyval was at 1.00.

Both were a bit high - although the taste was very good. I might get some new test solution - as the solution i have now is very old now.

 

[Fuegofan]

I'm curious, what are the TA and the pH at?

 

[winemaker_3352]

I'm curious, what are the TA and the pH at?

I haven't done a ph reading yet - but the TA was listed in the above post.