Cellar Craft Did I just kill my Yakima Valley syrah?

[waygorked]

So after 10 days in primary fermentation, yesterday my syrah hit 0.996. I went next door to grab my carboy, when the phone rang, I had to deal with a cooking disaster, and ultimately was sucked into the Christmas frenzy. When I returned to the fermenter after a couple of hours, I discovered that the lid was off the entire time. I proceeded to rack, add the enzyme pack, and get it under an airlock. But after all that time exposed to the air, is there even a point? I'd rather bail now and start another kit than devote any more time to an oxidized mess.

 

[ibglowin]

No, your wine is filled with so much CO2 that it will protect it just fine. Now if it had been weeks……

Relax, this is a fantastic kit but Syrah's take time to fully mature. Don't rush it.

 

[waygorked]

Great. Thanks.

FWIW, I bagged this kit on your recommendation, along with the extra tannin. I'm also thinking about throwing an extra french oak spiral for 3 months, then maybe adding about 6% viognier before bottling...

 

[seth8530]

sounds like you got this one under control cap`n! no worries.

 

[fabrictodyefor]

As one of my favorite wines is a Syrah made by Wilson Creek, CA I have been contemplating buying my first kit. I've looked at the Yakima Syrah, but have to wait for the Christmas expenses to go away! I've done quite a bit with fruits and the Dragon's Blood. In your post you mention extra tannin? and maybe adding a spiral oak for a few months...could you give me the full info on that one? Thanks