Quantcast

F Pack

Wine Making Talk

Help Support Wine Making Talk:

wineview

Senior Member
Joined
Sep 12, 2018
Messages
277
Reaction score
29
I made a Grenache in early October and racked twice after fermentation was complete. SG 0.996. I tasted it the other day and it is a bit on the sour side. When it comes time to bottle, would an F Pack be helpful to mellow the taste?

Thanks

WV
 

salcoco

Veteran Wine Maker
WMT Supporter
Joined
Jan 1, 2007
Messages
2,863
Reaction score
1,159
Location
Kansas
I suggest bench trials with a sugar syrup. sugar syrup is two cups sugar to one cup hot water mix well in a blender. once cool, take about 4 sample of 1/4 (60ML) cup each of wine. add 1/4 tsp into first, two in second, three in third and four in fourth. do taste tests. chose one and calculate needs of final batch. add sorbate and k-meta when sugar syrup added. the syrup will not make wine sweet but will balance the acid that makes it the wnie taste sour.
 

wineview

Senior Member
Joined
Sep 12, 2018
Messages
277
Reaction score
29
I suggest bench trials with a sugar syrup. sugar syrup is two cups sugar to one cup hot water mix well in a blender. once cool, take about 4 sample of 1/4 (60ML) cup each of wine. add 1/4 tsp into first, two in second, three in third and four in fourth. do taste tests. chose one and calculate needs of final batch. add sorbate and k-meta when sugar syrup added. the syrup will not make wine sweet but will balance the acid that makes it the wnie taste sour.
Good advice thanks. One question. How much Kmeta and sorbate do you add. There are conflicting instructions. Some bottles say 1/4 tsp per five gallons others say 1/4 tsp per gallon. What is correct.
 

cmason1957

CRS Sufferer
WMT Supporter
Joined
Aug 5, 2011
Messages
4,087
Reaction score
3,320
Location
O'Fallon, MO - Just NorthWest of St. Louis, MO
Good advice thanks. One question. How much Kmeta and sorbate do you add. There are conflicting instructions. Some bottles say 1/4 tsp per five gallons others say 1/4 tsp per gallon. What is correct.
Assuming that you don't measure free SO2 and add KMeta based on PH the rule of thumb is: KMeta is added at 1/4 tsp per five (or six) gallons every 3 or 4 months. KSorbate is added at a rate of .5 to .75 grams per gallon which equates to about 1/2 tsp / gallon or 3 tsp / 6 gallons. KMeta should be added at the same time as the KSorbate. No KSorbate is required in a wine fermented to dry and left dry.
 

wineview

Senior Member
Joined
Sep 12, 2018
Messages
277
Reaction score
29
Assuming that you don't measure free SO2 and add KMeta based on PH the rule of thumb is: KMeta is added at 1/4 tsp per five (or six) gallons every 3 or 4 months. KSorbate is added at a rate of .5 to .75 grams per gallon which equates to about 1/2 tsp / gallon or 3 tsp / 6 gallons. KMeta should be added at the same time as the KSorbate. No KSorbate is required in a wine fermented to dry and left dry.
Once I determine the amount of sugar syrup needed, at what point do I add it to the carboy? Now or closer to bottling?
 

salcoco

Veteran Wine Maker
WMT Supporter
Joined
Jan 1, 2007
Messages
2,863
Reaction score
1,159
Location
Kansas
I would suggest adding it about one week before bottling to insure fermentation does not restart. k-meta and sorbate added at the same time.
 

Arne

Senior Member
Joined
Jun 15, 2010
Messages
4,933
Reaction score
975
Location
central Nebraska
No firm rule. I stabalize it with sorbate and k-meta, add the sugar and let it sit for at least a week or so to make sure it doesn't start and ferment again. After that you can bottle whenever you like. Arne.
 

wineview

Senior Member
Joined
Sep 12, 2018
Messages
277
Reaction score
29
I suggest bench trials with a sugar syrup. sugar syrup is two cups sugar to one cup hot water mix well in a blender. once cool, take about 4 sample of 1/4 (60ML) cup each of wine. add 1/4 tsp into first, two in second, three in third and four in fourth. do taste tests. chose one and calculate needs of final batch. add sorbate and k-meta when sugar syrup added. the syrup will not make wine sweet but will balance the acid that makes it the wnie taste sour.
Ok I was going to go the syrup route. Then I remembered a chianti I have that is a bit on the sweet side. It was a bit cold during primary and I couldn’t squeeze out any more points to drop it to proper SG. I was thinking of blending the Chianti instead of the syrup. Any thoughts?
 
Top