Hi,
This forum is such a great powerhouse of information. Ever since I joined ( just over a month back) I've been regularly coming and digesting the loads of info and experience shared by the veteran vintners here
I have been making wine with fresh black grapes for 4 years now, and running variations on my basic recipe (from Jack Keller). All in all, the wine each time turns out to be good, fruity, and a little sweet. However, I want to try out a dry batch.
Has anybody tried a batch without adding sugar or water? I'm tempted to try it out, but want to cover a few bases before I put it in process.
- Without sugar and water, how do I ensure the yeast has enough natural sweetness to act upon ?
- Will the acidity, tannin be too strong in this case? If so, how to overcome it?
- Do I need to use a different yeast in this case? I've been using Lalvin RC-212 all these years.
thanks,
him
This forum is such a great powerhouse of information. Ever since I joined ( just over a month back) I've been regularly coming and digesting the loads of info and experience shared by the veteran vintners here
I have been making wine with fresh black grapes for 4 years now, and running variations on my basic recipe (from Jack Keller). All in all, the wine each time turns out to be good, fruity, and a little sweet. However, I want to try out a dry batch.
Has anybody tried a batch without adding sugar or water? I'm tempted to try it out, but want to cover a few bases before I put it in process.
- Without sugar and water, how do I ensure the yeast has enough natural sweetness to act upon ?
- Will the acidity, tannin be too strong in this case? If so, how to overcome it?
- Do I need to use a different yeast in this case? I've been using Lalvin RC-212 all these years.
thanks,
him