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Today’s harvest: Merlot

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Snafflebit

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I have been lazy and left the wine sitting on gross lees for 8 days. I rack tomorrow. I did a sensory analysis of the wines and I am fine, no rotten egg from the lees.

The merlot is very good, the cabs are tasting more acidic than I would have expected from the numbers. They are slightly carbonated so that could be why. Overall this has convinced me that less fiddling with acid additions is a good thing. Maybe make a small acid adjustment during aging if MLF raises the pH over 3.7. The cabs could use some oak, the merlot is pretty good on its own.
 

hugo1236

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Numbers are in
pH is 3.64 and the TA is 0.62%
acid is just a little low and I like the pH to be closer to 3.6
1.111 SG, or 27 Brix
this is going to be a big wine

but the grapes look great. This will be a blender wine, so I am debating if I should add any tartaric.
Numbers look great! If you want blend with grapes that have lower brix. You may have trouble fermenting due to high sugar. Maybe just water it down a tad. But those grapes look awesome! Happy wine making
 

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