roger80465
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- Joined
- Feb 18, 2011
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I began a BC Meritage about a month ago. I am trying to follow the Joeswineprocess with this wine. It came with dried grape skins which I added to the primary and elderberries which I added to secondary. I didn't get much (if any) secondary fermentation from this judging from a lack of bubbling in the fermentation lock. The SG is .994 before and after secondary.
This issue is that the wine is VERY tart. While I understand this is a very young wine and some of that will age out, this is, by far, the most tart I have ever had at any stage.
What do you think? My current plan is to simply be patient and see what it is like in a month or so. Maybe add some oak and bulk age a few months.
I look forward to your input and ideas.
This issue is that the wine is VERY tart. While I understand this is a very young wine and some of that will age out, this is, by far, the most tart I have ever had at any stage.
What do you think? My current plan is to simply be patient and see what it is like in a month or so. Maybe add some oak and bulk age a few months.
I look forward to your input and ideas.
