Landwaster
Member
- Joined
- Feb 18, 2014
- Messages
- 45
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- 7
This is my 3rd year making rosé. The first year, I pulled 5g of juice from freshly crushed Barbera at 26 Brix and fermented with 71B. I put the bucket inside a larger bucket in my basement utility sink and filled the outer bucket with cold water, and added ice a few times a day to keep the temps around 70F. It came out nice and light with a little fruitiness.
Last year I did the same thing, but with Zin at 28 Brix, RC212, 3.7 PH, and 7 TA. It ended up with a pretty strong, almost chemical taste. Eventually I added a half dose of bentonite to see if it would get absorbed. It seemed to help, but the taste is still there.
This year I did zin at 26 Brix, 6.4 TA, 3.65 PH & barbera at 26 Brix, 4.8 PH TA, and 3.54 PH which I blended. Fermented with 71B. And it came out again with this slight chemical taste, but it's enough to turn me off to the wine.
I should add that I always try to keep my sulfite levels around 50 PPM, and that the reds made with the same grapes have come out fine. Anyone have any ideas of what this chemical taste could be?
Last year I did the same thing, but with Zin at 28 Brix, RC212, 3.7 PH, and 7 TA. It ended up with a pretty strong, almost chemical taste. Eventually I added a half dose of bentonite to see if it would get absorbed. It seemed to help, but the taste is still there.
This year I did zin at 26 Brix, 6.4 TA, 3.65 PH & barbera at 26 Brix, 4.8 PH TA, and 3.54 PH which I blended. Fermented with 71B. And it came out again with this slight chemical taste, but it's enough to turn me off to the wine.
I should add that I always try to keep my sulfite levels around 50 PPM, and that the reds made with the same grapes have come out fine. Anyone have any ideas of what this chemical taste could be?