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
 

Snafflebit

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Update on the 2020 wines:
The biggest surprise is MLF is still bubbling in the Merlot! I kept the wines in a storage space over winter where the temp stayed above 60F but I guess that was low enough to halt MLF. It has been a hot week and the space is over 72F. This is in the Tahoe area. So, I have not sulfite that carboy. So far no off flavors are forming. Maybe I can get this MLF done by July 4 I hope. Then another racking. One of @Rice_Guy posts has a Lallemand video on stuck MLF and it was mentioned that Chardonnay and Merlot commonly have issues. For 2021 I will do coinnoculation, that was another suggestion for problematic MLF.
 
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