I decided to taste my CC Showcase Red Mountain Cab (to make sure I don't overoak it). It seems quite a bit sweeter than I was expecting. I'm soliciting comments and suggestions.
The starting SG measured 1.098 at its peak. (Could have been a bit higher due to slow release of sugars from grape pack.) I used RC-212 yeast, with proper nutrition, and the fermentation proceeded well. Yeast was pitched on 10/29/2013; moved to secondary on 11/5/2013 at SG=1.001. Let it chug there at about 70 F for 22 days (i.e., until 11/26), at which point the SG was 0.995. At this time, I racked, degassed, cleared, and added k-meta and oak cubes (but not sorbate). I racked again (off the cleared sediment) on 12/14/2013 for continued bulk aging.
Sooo, I am wondering if I should be concerned, or if there is something I can do. I would describe the wine as dry, but edging towards medium dry. I realize 0.995 is not super low (my other wines have finished 0.990 to 0.993), but didn't expect to perceive sweetness at this level.
Clearly, the wine is only a month or so into aging, so I won't do anything for the time being. But do I have any options? One idea is to bench-test some acid additions. (Can you do that to a kit?) Alternately, I could add some tannins. (I have Tannin Complex and Tannin Riche; the latter is said to impart a perception of sweetness, so I guess that is not a good choice!)
The starting SG measured 1.098 at its peak. (Could have been a bit higher due to slow release of sugars from grape pack.) I used RC-212 yeast, with proper nutrition, and the fermentation proceeded well. Yeast was pitched on 10/29/2013; moved to secondary on 11/5/2013 at SG=1.001. Let it chug there at about 70 F for 22 days (i.e., until 11/26), at which point the SG was 0.995. At this time, I racked, degassed, cleared, and added k-meta and oak cubes (but not sorbate). I racked again (off the cleared sediment) on 12/14/2013 for continued bulk aging.
Sooo, I am wondering if I should be concerned, or if there is something I can do. I would describe the wine as dry, but edging towards medium dry. I realize 0.995 is not super low (my other wines have finished 0.990 to 0.993), but didn't expect to perceive sweetness at this level.
Clearly, the wine is only a month or so into aging, so I won't do anything for the time being. But do I have any options? One idea is to bench-test some acid additions. (Can you do that to a kit?) Alternately, I could add some tannins. (I have Tannin Complex and Tannin Riche; the latter is said to impart a perception of sweetness, so I guess that is not a good choice!)