2014 California Grapes

[Treeman]

I hear a lot of folks are adding acidulated water to lower brix. My preference is to bleed off some high brix juice for a rose, and then add back acidulated water to keep the volume of juice to skins approximately constant and lower the brix to ~24. In theory this should keep the flavors up on the primary, and it gives some high brix sangee that can be acidulated to ~18 brix to make a nice low alcohol rose.


Cheers!

 

[Boatboy24]

I hear a lot of folks are adding acidulated water to lower brix. My preference is to bleed off some high brix juice for a rose, and then add back acidulated water to keep the volume of juice to skins approximately constant and lower the brix to ~24. In theory this should keep the flavors up on the primary, and it gives some high brix sangee that can be acidulated to ~18 brix to make a nice low alcohol rose.


Cheers!

I've been wondering about the impact of diluting, despite the addition of the acid. Would the addition of tannin help in that situation?

 

[ibglowin]

Its such a small amount really volume wise and especially when you think about the ratio of skins to the volume of must. I have never been able to see or taste any difference and I sure don't want a 16.5% ABV wine except if making a Port. I always use a fermentation tannin (Tannin FT Rouge) as well in all my red wines.

 

[Treeman]

I've been wondering about the impact of diluting, despite the addition of the acid. Would the addition of tannin help in that situation?

I don't have enough experience with zin to know. I guess it depends upon the style of wine you want to make. I typically add a 1/2 dose each of booster rouge and optired to all of my red ferments because I've read that it helps with color stabilization. If you want to make a bigger extracted wine, then I would suggest adding the tannins and getting the fermentation temps up towards 90.


Cheers!

 

[Boatboy24]

I just finished pressing a little while ago. SG was 1.006. I do add Opti Red and Llalzyme EX prior to pitching, so that should help. It is tasting pretty good. Maybe a bit hot, but it'll mellow out. This should finish around 15%. Almost in the Amarone class. Perhaps I'll call it the Zinarone.

 

[Treeman]

Glad to hear that it went well. I crushed my Wa Syrah and pinot today and I'm letting them cold soak in a large fridge while I go camping this weekend. Hope the numbers are reasonable on Mon.


Cheers!