- Oct 27, 2017
- Reaction score
I have my first vintage of wine in a carboy...Marquette grapes. All was going pretty well. I fermented with D254, ran MLF, cold stabilization. The numbers were: 7.0 TA, 3.6 pH when finished. It tasted like it had a lot of potential, just still a little harsh, then I added French oak spirals, medium toast. I pull them at the 3 weeks mark because upon tasting, the wine had suddenly become very tart again, almost like before MLF. That was 3 weeks ago. It seems to immediately smooth a bit at the 1st week off oak, now back to being quite bracing. I can't tell if this is tannic acid from the spirals, or something bad happening to the wine as a coincidence of timing with the oak....any help appreciated! If it's the oak, will it mellow much? (I don't get an overriding "oak" taste) Thanks for any help. It was coming along so wonderfully, I'm very concerned.