Quantcast

Fresh Chilean juice just arrived, on a U-Haul and banged up...

Wine Making Talk

Help Support Wine Making Talk:

Jal5

Senior Member
Joined
Dec 27, 2017
Messages
452
Reaction score
215
My chilean sangiovese cleared up nicely and doesn’t taste bad for a young wine. Give it time.

Patience!
Joe
 

Ajmassa

just a guy
Joined
Oct 25, 2016
Messages
4,037
Reaction score
4,026
Location
S. Jersey/Philadelphia area
Your right, grape wines have a much different maturation timeline then kits. Lots more going on in grape wines. I’m not able to tell the difference MLF makes w/o a direct side by side comparison. I just trust the process.
My spring Chilean is at the same exact point as yours. You used pretty strong yeast and Malo bacteria. Not sure when malo was added to frozen must- but I know the juice pail likely finished quickly. Id bet they are all finished tho. No way to know for sure without testing.
Can’t go by taste because it’s hard to decipher what’s what right now. At least for me. But if you were to rack it off the sediment, introducing some O2 in the process that will blow off some of the roughness. Add so2 and put to bed. After 3 months you’ll see what the fuss is about for grape wines. And everything will start falling into place.
 

TemperanceOwl

Member
Joined
Oct 30, 2014
Messages
209
Reaction score
72
It's probably still going through MLF and it hasn't had time to degass from AF. Like CK55 said, give it some more time. Check in another 30 days.
Thanks for the response, pgentile. I'll give it more time.
 

TemperanceOwl

Member
Joined
Oct 30, 2014
Messages
209
Reaction score
72
Your right, grape wines have a much different maturation timeline then kits. Lots more going on in grape wines. I’m not able to tell the difference MLF makes w/o a direct side by side comparison. I just trust the process.
My spring Chilean is at the same exact point as yours. You used pretty strong yeast and Malo bacteria. Not sure when malo was added to frozen must- but I know the juice pail likely finished quickly. Id bet they are all finished tho. No way to know for sure without testing.
Can’t go by taste because it’s hard to decipher what’s what right now. At least for me. But if you were to rack it off the sediment, introducing some O2 in the process that will blow off some of the roughness. Add so2 and put to bed. After 3 months you’ll see what the fuss is about for grape wines. And everything will start falling into place.
I really hope that in a few months I start to see what the fuss is about for grape wines! I've had lots of positive feedback from the high end kits I've done, and hope that the extra work for fresh grapes turns out at least as good.
 
Top