Hello all - been making wine over 10 years. always a patient/lazy approach however this year I find myself with all carboys full and looking to bottle early (6-7 months since primary) from the spring juice buckets. I sampled some early wine today and its a hot mess lol. the pH and acid is right at 3.65 and 4.0 respectively but it just tastes wild and young. I doubt any of it has gone through organic MLF and I have added so2 quarterly so probably not much chance of me adding malo bacteria.
My question is, is it ok to. bottle a few carboys to make room for fall juice? I have successfully degassed with the headspace eliminator from alll in one wine pump. thanks for your comments
My question is, is it ok to. bottle a few carboys to make room for fall juice? I have successfully degassed with the headspace eliminator from alll in one wine pump. thanks for your comments