So the devil on your shoulder sound like my wife too?It's just fighting that devil on your shoulder telling you to DRINK IT! DRINK IT ALL! DRINK IT NOW!
So the devil on your shoulder sound like my wife too?It's just fighting that devil on your shoulder telling you to DRINK IT! DRINK IT ALL! DRINK IT NOW!
And to add a bit of a digression... experiencing those weird phases and then having a wonderful beverage 1 or sometimes 3 years later really taught me to NEVER dump anything unless it's infected. If you have brett or vinegar or band-aid, or any other clearly identifiable spoilage it might make sense to dump it. But if it just tastes weird or off or even bad, let it age and see if it turns a corner.
You may not be able to taste how your reds are going to turn out, but you MAY be able to taste if things are going wonky!I like to taste as often as I can justify, from initial must to bottling. It's educational, it's fun and and it means that if I pick up a flaw I can address it before it gets out of hand. Typically I will pull a 50mL sample for SO2 testing and taste whatever remains after I run the test (20 or 25mL sample size). I keep tasting notes in the same spreadsheet as the fermentation record, SO2 testing and additions, etc.
That being said... I find it hard to judge how reds are going to turn out until at least 6-7 months after the end of primary fermentation. Even then, lots can happen between the 6-month mark and bottling. Whites seem a bit easier to gauge early on, though still change over the months.
Pinot Noir is an aptly named variety in my opinion. It tastes rich and dark to me. I like most reds unless I bump the ABV too much , oops!Today was interesting and thought of this thread.
I started a FWK Tavola Syrah that had been in my refrigerator for a couple months. My only dry wines which are only reds include a Tavola and Forte Pinot Noir. I tasted the Syrah juice bag and YIKES it was good. I did not care for the Forte Pinot Noir juice currently bulk aging but the Syrah was very nice. I'll pitch yeast in the morning and in 14 days we will try the Syrah again but fermented.
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