OK, update on my wine of the month. Margarita Mania batch 2
After a full 2 weeks in primary fermentation I was finally able to rack in to secondary. SG was 1.020 at racking. I don't know if it was the yeast being slower than others (QA23), the abnormally high SG I started with (1.125) the cooler temps, or a combo of all 3, but this was the longest ferment I've ever had.
As for the first batch of this stuff I made a couple months back I learned a few other important things. I had always read that it's important to add antioxidant to prevent color change when the wine is finished, so I added the prescribed 1/2 tsp per gallon. Remember, I like tart stuff and the original wine already tart by my standards After the antioxidant I freely admit it removed a skin layer from the inside of my mouth. No one could drink it, so I had to do something. I added Welches White grape with peach concentrate and some water til the PH was 3.11. Tasted great, so set it aside. A couple weeks later I tried it again and the wine had mellowed into something that actually tasted a lot more like wine. I actually like it better. I realize I cut the ABV by these additions, so I'm glad my batch 2 had been made with a high SG. That way when I eventually add the white grape concentrate the ABV will still be appropriate. I'm hoping down the road to finetune this recipe for easy remakes as this stuff if very tasty to me. I love Itialien Pinot Grigio, and this stuff is close enuf to make me one happy girl.
Pam in cinti
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