Last year I tried making a rose from the montepulciano grape. I let it macerate for about 16 hours in my garage and during pressing the color seemed perfect. I let it ferment for about 2 weeks and then brought it in my wine room to let it settle in carboys with air locks. I racked it twice within 6 months. My problem is that it turned slightly brown. Is this from introducing too much oxygen? Any ideas why this may have happened?
Montepulciano rose
- Thread starter Ray1984
- Start date
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Boatboy24
No longer a newbie, but still clueless.
Brown usually means oxidation. Some rose can get an almost copper color to it though. How does it taste?
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