Today marks the 1 year anniversary of my 3 juice juice bucket wines. I had planned to start MLF, but got some feedback that it caused more headaches than benefits, and I don't have any equipment to measure any starting of finishing points, so I never got to it.
The 3 varietals are Carmenere, Petit Verdot, and Pinotage. All are very tart. VERY tart. I did ferment 2 on the skins, but they are still light in color and body in comparison to many wines. They are not bad wines, but they are not finished in my opinion. Back sweetening is obviously a good place to start. As they are all tart a blend is not out of the question, but would be determined after back sweetening. I have 4 kits that I need to start, a couple that would be good blend options.Patience a tried and true option.
I just thought I would ask those more seasoned than myself, what would be your starting point and go to tricks?
I just got an Apera pH meter. I will post the pH and ABV, and anything noteworthy from my notes shortly.
The 3 varietals are Carmenere, Petit Verdot, and Pinotage. All are very tart. VERY tart. I did ferment 2 on the skins, but they are still light in color and body in comparison to many wines. They are not bad wines, but they are not finished in my opinion. Back sweetening is obviously a good place to start. As they are all tart a blend is not out of the question, but would be determined after back sweetening. I have 4 kits that I need to start, a couple that would be good blend options.Patience a tried and true option.
I just thought I would ask those more seasoned than myself, what would be your starting point and go to tricks?
I just got an Apera pH meter. I will post the pH and ABV, and anything noteworthy from my notes shortly.