Brown Sauvignon Blanc

[Wade E]

Big Ike, it power that engine.
Brewgirl. I use the normal amount of k-meta(sulfite) pre fermentation along with ascorbic acid and wait till fermentation is complete and then add both sorbate and k-meta but yes you could add a little more ascorbic acid but dont go carzy as the k-meta does a better job anyway. The only reason I use the ascorbic acid up front is that the small amount of k-meta we add isnt always sufficient to hold off oxidation as its just there to stun wild yeast.

 

[Brewgrrrl]

Thanks, Wade! I picked up my pinot grigio today and I've added the ascorbic acide and k-meta. The yeast is waiting in the wings for tomorrow and it's nice to know this wine is getting off to a good start!

 

[Wade E]

Very Cool, you should have no problems.

 

[Goodfella]

No, the taste isn't bad.

My thoughts are....


Would this wine blend well with anything else that has a little darker color?


You could start a fruit batch and blend it.... So it doesn't go to waste, and might come up with something that tastes good.

 

[Wade E]

Yes it could.

 

[grapeman]

Check for off flavors before blending. If it oxidized enough, it could have developed off flavors you don't want to introduce to a good wine.

 

[markg]

I brought a sample to a local shop. Of coarse when you rack to a small water bottle, it lightens dramatically. They tested and PH was a little low (I don't know what value). I was instructed to add Acid Blend @ 1/2 tsp / 5 gal, and added "Super Clear". You're all right though, I think I am going to have to blend. I now have to figure what would blend well with sauv. blanc. Any suggestions?

 

[Wade E]

Adding acid will only lower the PH more!

 

[markg]

Ooops... It was high.

 

[Wade E]

Okay, that makes sense then.