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Junior
- Joined
- Nov 18, 2008
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- 6
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I live in Central italy and make both red and white wine from our Sangiovese and trebbiano grapes. The vines are very old, and somewhat past their best! Last year, we made our wine with the local farmer, but both red and white wines stayed very sweet and did not ferment down to 0 as we all expected. We put it down to a very warm summer, and very sweet grapes when picked. This year we had exactly the same problem. We picked the grapes on 1st October, destemmed them, crushed them and put them into a huge container. we only use the wild yeasts, as the farmer has never added any yeast. We have waited and waited, but today we have been told by the farmer that we have to move the wine off the grape skins as it will only go off if we leave it any longer. however, fermentation seems to have stopped and the SG is still 2.
What are we doing wrong, and how can we do something about it? We still have 400litres of extremely sweet, undrinkable white wine in the vat from last year, and although i drank the sweet red wine, it was not to anyone elses taste! We dont want that to happen again!
What are we doing wrong, and how can we do something about it? We still have 400litres of extremely sweet, undrinkable white wine in the vat from last year, and although i drank the sweet red wine, it was not to anyone elses taste! We dont want that to happen again!