Guideline/targets available?

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rolsen99

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Looking forward to fall, I plan to be doing my first wines from grapes \ juice buckets. Is there a resource available that has optimal guidelines/targets for items such as SG/Brix, FG, pH, etc.. for different varietals and styles? Or, do most people just take the juice as it comes without much modification or adjustments? (I know most at a min MLF).

While I am no sommelier, and new to winemaking, I am having trouble wrapping my head around what truly makes a "quality" wine. Is it mostly the grape and proper aging? Or, does slight adjustments to the raw material make significant improvements to the final product? It seems there are few things that can be done (short of above mentioned items and yeast selection) to change the final product.

I ordered Techniques In Home wine making in hopes for some of the above info. Looking for your thoughts!
 
I printed it out put it in laminated sheets in a binder and read and highlighted away. Eased my concerns and worries a little bit. I am going to be doing about 198 lbs of fresh grapes for my first go around. And doing a mlf as well. I figure go big or go home. Lol.


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nayrae has good places to look, as well as asking anything with all the great knowledge here. As to what makes a quality wine, it's one that you like, stick with a basic procedure and then when comfortable start tweaking to your liking. Read read and read along with patience patience and a little more patience.

Good luck
 
The Morewinemaking manual that nayrea mentioned is a good one. The target ranges can be a little wide though. One thing that others have recommended is testing commercial wines that you like. This can give you some sense as to whether you like the high or low ends of certain accpetable ranges. Having said all that though, good grapes, sound techniques, and proper aging will probably get you 80% there.
 
Thanks for the responses. That manual will be helpful along with this site, and my new book that came today!
 
I have gone commercial and make around 600 cases per year. Every year before crush I reread the Morewine manuals as a refresher.


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