Hi!
I have just been tasting a 300 L Cabernet Sauvignon I have made back in September 2006. The wine tastes too sweet (as someone said - it's a girl's wine). Never had that before, I cannot get this problem out of my head. Recalling, that I harvested this lot a few weeks too late, and at the Israeli weather, grapes may have lost some water, making the sugar concentrate too high? Thus, the yeast could not dispose of all sugar before alcohol rate went up to 12-13%?
This is all maybe, but that's the only clue I have.
I just winder if someone knows of a way around this problem (less throwing it away...)?
Many thanks for anyone who read my post!
Ran
I have just been tasting a 300 L Cabernet Sauvignon I have made back in September 2006. The wine tastes too sweet (as someone said - it's a girl's wine). Never had that before, I cannot get this problem out of my head. Recalling, that I harvested this lot a few weeks too late, and at the Israeli weather, grapes may have lost some water, making the sugar concentrate too high? Thus, the yeast could not dispose of all sugar before alcohol rate went up to 12-13%?
This is all maybe, but that's the only clue I have.
I just winder if someone knows of a way around this problem (less throwing it away...)?
Many thanks for anyone who read my post!
Ran