BobF
Senior Member
- Joined
- Aug 13, 2009
- Messages
- 2,250
- Reaction score
- 85
UPDATE: Ferment went perfectly. Hand pressed with a straining bag yesterday. I now have just short of 4G of wonderfully rich wine from my 5G of crushed mystery grapes. Aroma is intact! Color? VERY rich and dark! Body? Heavenly!
Tannins? Moderate ...
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Scored a bunch of free reds day before yesterday. Destemmed by hand and froze 135#, started 5g of crushed last eve - should yield 3g.
Not sure of the variety. SG = 1082, TA = .56, pH ~3.8. Added tartaric to .7 TA and pitched RC212. No added sugar, I'm going for a New World Red If it ferments dry, I should have ~12%. That's plenty.
I'll add some nutrient when the ferment gets going to make sure the 212 doesn't stress on me.
Very tasty and great aroma. Taste agreed with the acid measurement.
I'm not sure yet if this one will get backsweetened or not, but I'll be keeping the sulfites up on this one just in case ;-)
Tannins? Moderate ...
=================
Scored a bunch of free reds day before yesterday. Destemmed by hand and froze 135#, started 5g of crushed last eve - should yield 3g.
Not sure of the variety. SG = 1082, TA = .56, pH ~3.8. Added tartaric to .7 TA and pitched RC212. No added sugar, I'm going for a New World Red If it ferments dry, I should have ~12%. That's plenty.
I'll add some nutrient when the ferment gets going to make sure the 212 doesn't stress on me.
Very tasty and great aroma. Taste agreed with the acid measurement.
I'm not sure yet if this one will get backsweetened or not, but I'll be keeping the sulfites up on this one just in case ;-)
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