I recently posted on a Cab Sauv - Syrah blend (80% Cab) that I made last year (autumn 2015). I did not perform a MLF. The flavour is "off" - hard to describe.. could be the presence of high levels of malice acid? Anyhow my Vinmetirca readigs indicate that this wine is off - PH is 4.05 and the TA is 7.5 - odd that both are high as I figured that the PH would be low with a high TA but I am venturing to guess that the presence of malic acid is causing this odd reading and the off flavors
I added oak staves to it on Dec 1 hoping that the oak would mellow the wine.
What about other techniques at this late stage? Given that it is a finished wine for all intents and purposes, what else can I do to improves this wine? I made 27 gallons of the stuff sitting in demis! Hoping to save it!
What about "cold storage"? Ive read that this can bring acids in line? Is this accurate? I don't want to add tartaric acid at this point since the TA is big already at 7.5
The silver lining is that my 2016 wine is MUCH better as I did an MLF and I have made ajustmetns over the past several weeks.. plus I and the advantage of finally using a Vinmetrica.
Any help would be most appreciated!!
I added oak staves to it on Dec 1 hoping that the oak would mellow the wine.
What about other techniques at this late stage? Given that it is a finished wine for all intents and purposes, what else can I do to improves this wine? I made 27 gallons of the stuff sitting in demis! Hoping to save it!
What about "cold storage"? Ive read that this can bring acids in line? Is this accurate? I don't want to add tartaric acid at this point since the TA is big already at 7.5
The silver lining is that my 2016 wine is MUCH better as I did an MLF and I have made ajustmetns over the past several weeks.. plus I and the advantage of finally using a Vinmetrica.
Any help would be most appreciated!!
Last edited: