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A little more background: These wines have a relatively high alcohol content for white wines - 13% - 14% abv (based on calculators, not lab tests). I let the grapes hang and got 23 - 25 brix grapes at harvest. I also cold soak them for 12 - 24 hours at about 35 °F, which I find gives them more varietal flavor, complexity and a deeper golden color. That also does bring in some tannins from the skins & seeds, so the longer bulk aging is done with the idea that it will soften the tannins before bottling. So far this process seems to have worked for me.I generally prefer dry wines, but with the high alcohol conent they will taste a bit "hot" if left completely dry. I find that a little residual sugar -- typically about 1% w/v, helps to balance them better for the average palate. My wife agrees, and she does get a vote. So off-dry it is, at least for the high-alcohol whites.The lysozyme was an insurance policy against the geranium effect, though I've never experienced that yet even when I didn't use lysozyme but did use sorbate. Sounds like it's probably overkill, but from all I've read it won't hurt anything to use it.I'm in Central Maryland. Got the Petit Manseng vines about 5 years ago from a nursery in Upstate New York -- Amberg Grapevines. The winegrape specialist Extension Agent here in Maryland was encouraging Maryland growers to try it. So far it has worked out well in my vineyard.
A little more background: These wines have a relatively high alcohol content for white wines - 13% - 14% abv (based on calculators, not lab tests). I let the grapes hang and got 23 - 25 brix grapes at harvest. I also cold soak them for 12 - 24 hours at about 35 °F, which I find gives them more varietal flavor, complexity and a deeper golden color. That also does bring in some tannins from the skins & seeds, so the longer bulk aging is done with the idea that it will soften the tannins before bottling. So far this process seems to have worked for me.
I generally prefer dry wines, but with the high alcohol conent they will taste a bit "hot" if left completely dry. I find that a little residual sugar -- typically about 1% w/v, helps to balance them better for the average palate. My wife agrees, and she does get a vote. So off-dry it is, at least for the high-alcohol whites.
The lysozyme was an insurance policy against the geranium effect, though I've never experienced that yet even when I didn't use lysozyme but did use sorbate. Sounds like it's probably overkill, but from all I've read it won't hurt anything to use it.
I'm in Central Maryland. Got the Petit Manseng vines about 5 years ago from a nursery in Upstate New York -- Amberg Grapevines. The winegrape specialist Extension Agent here in Maryland was encouraging Maryland growers to try it. So far it has worked out well in my vineyard.
