Spikedlemon
Junior Member
- Joined
- Feb 8, 2016
- Messages
- 290
- Reaction score
- 57
I picked up my first from grapes direct from the vineyard. I'm stoked.
The baco was a bucket of must.
Tasty tasty must (I found a couple un-crushed grapes that I had to taste).
They recommended 71B-1122 yeast.
The Sauv was, effectively, juice.
The Sauv needed to be adjusted for acidity (2g/L) while the Baco was it's typical acid self.
They gave recommended a R-HST yeast for this one.
I re-hydrated the yeast and, within an hour or so, the must was bubbling along nicely.
But, flying a little blind, but does anyone have recommendations for either Sauv Blanc or Baco Noir for modifiers?
I was thinking to oak the Baco. Should I leave the Sauv Blanc alone?
I do really like an acidic tasting wine: what are the normal ranges for acid in wine?
Their recommendations is also to adjust acid before starting the fermentation but can this be done later (after fermentation)?
The baco was a bucket of must.
Tasty tasty must (I found a couple un-crushed grapes that I had to taste).
They recommended 71B-1122 yeast.
The Sauv was, effectively, juice.
The Sauv needed to be adjusted for acidity (2g/L) while the Baco was it's typical acid self.
They gave recommended a R-HST yeast for this one.
I re-hydrated the yeast and, within an hour or so, the must was bubbling along nicely.
But, flying a little blind, but does anyone have recommendations for either Sauv Blanc or Baco Noir for modifiers?
I was thinking to oak the Baco. Should I leave the Sauv Blanc alone?
I do really like an acidic tasting wine: what are the normal ranges for acid in wine?
Their recommendations is also to adjust acid before starting the fermentation but can this be done later (after fermentation)?