SO...
When I did my second rack on my Vineco Pinot Grigio kit, I vacuum transferred. I turned off the pump and while it was still under pressure it started to pull back into the original carboy. My reaction was slow and I ended up with a litre of wine all mixed up with the yeast. Because I had made a Skeeter Pee, I saved it for the slurry. Well, now it's a litre of wine with about a 1/4 litre of yeast at the bottom and it's been in the wine fridge for 3+ months..
Last night I needed a splash of wine, nothing was open and I wasn't drinking. I had a taste before I added it to the pan.. Of course, you don't want to taint anything.
Well.. It had a really nice, tart and full flavour. Good balance and I thought WOW, that's really good.
This inspired me to try the batch in bulk. It has also come along, but it isn't where this one is.
This morning I decide to do a side by side comparison. First the bulk, which is coming together, but still lacks a little acidity, then the accident. There is a nutty, almost perceivably yeasty quality, but the ratio of yeast to wine is... extreme. There seems to be a brightness that is missing from the bulk, also a sense of balance. I can't explain it, the accident is just more... full, pleasant, rounded! Maybe rounded is the word. I am also tasting chilled and room temperature, so I suspect there is a lift there as well, but there is definitely a positive difference.
I am learning that with time and patience one can completely lose grasp on a plan. I was going to split the bulk in two and test tartaric vs acid blend to up the acidity a touch, then a blend of the two at bottling. I just racked a Grillo Pinot Grigio and it has a very upfront unripe tart green apple/grape acidity to it. It is obviously very young, but I have no idea where it will blend to. It is not subtle. More like a punch in the face, too much for me. I am thinking it might do well with a blend of the original PG so I do not want to raise the acidity, yet.
I am thinking I will split the batch as planned and let 3 gallons sit until the Grillo PG is farther along and I can make a decision on where the acid is.
That leaves me 3 gallons to adjust and I am thinking I will increase the acid and bottle 2 gallons and add the accident to a gallon jug and top up with the adjusted PG.
I bought a magnetic stirrer so I can make a stir plate (Way more fun than buying one!) which I can't for the life of me find, so I just ordered another.
My wine making area is not big enough to lose things, yet. I was thinking of trying Tim V's constant battonage sur lie experiment once it arrives..
I am mostly sharing because it was an unintentional and interesting surprise, but I'd like to hear any thoughts. Except the ones about organization... I'll find it!

When I did my second rack on my Vineco Pinot Grigio kit, I vacuum transferred. I turned off the pump and while it was still under pressure it started to pull back into the original carboy. My reaction was slow and I ended up with a litre of wine all mixed up with the yeast. Because I had made a Skeeter Pee, I saved it for the slurry. Well, now it's a litre of wine with about a 1/4 litre of yeast at the bottom and it's been in the wine fridge for 3+ months..
Last night I needed a splash of wine, nothing was open and I wasn't drinking. I had a taste before I added it to the pan.. Of course, you don't want to taint anything.
Well.. It had a really nice, tart and full flavour. Good balance and I thought WOW, that's really good.
This inspired me to try the batch in bulk. It has also come along, but it isn't where this one is.
This morning I decide to do a side by side comparison. First the bulk, which is coming together, but still lacks a little acidity, then the accident. There is a nutty, almost perceivably yeasty quality, but the ratio of yeast to wine is... extreme. There seems to be a brightness that is missing from the bulk, also a sense of balance. I can't explain it, the accident is just more... full, pleasant, rounded! Maybe rounded is the word. I am also tasting chilled and room temperature, so I suspect there is a lift there as well, but there is definitely a positive difference.
I am learning that with time and patience one can completely lose grasp on a plan. I was going to split the bulk in two and test tartaric vs acid blend to up the acidity a touch, then a blend of the two at bottling. I just racked a Grillo Pinot Grigio and it has a very upfront unripe tart green apple/grape acidity to it. It is obviously very young, but I have no idea where it will blend to. It is not subtle. More like a punch in the face, too much for me. I am thinking it might do well with a blend of the original PG so I do not want to raise the acidity, yet.
I am thinking I will split the batch as planned and let 3 gallons sit until the Grillo PG is farther along and I can make a decision on where the acid is.
That leaves me 3 gallons to adjust and I am thinking I will increase the acid and bottle 2 gallons and add the accident to a gallon jug and top up with the adjusted PG.
I bought a magnetic stirrer so I can make a stir plate (Way more fun than buying one!) which I can't for the life of me find, so I just ordered another.
I am mostly sharing because it was an unintentional and interesting surprise, but I'd like to hear any thoughts. Except the ones about organization... I'll find it!


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