Other White wine too dry

[terrymck]

This is my first thread after being a long time lurker. I am working on my first batch of white (Grand Cru Liebfraumilch) and I think I have fermented to a too dry state. I took it off PF after 6 days when SG reached .998 (started 1.082) This was 8 days earlier than instructions as I am trying to follow some of Tim V's tips. At this racking it was degassed and finings put in. We are now at 30 days total and I just racked again as it has been clearing nicely. I put the carboy on our covered porch to cold stabilize (So .Carolina)The sample I tasted seems too dry for a German style wine. Did I go too far with PF or will it be necessary to backsweeten?

Terry

 

[Julie]

when you say PF are you saying primary fermentation? And by the way, welcome to winemakingtalk. I know a lot of people think that there is a primary fermentation and a secondary fermentation. This is not so, the only time you should have a "secondary fermentation" is when you are putting your wine thru an MLF.

Sorry, don't mean to get on a soapbox. If the wine is tasting too dry for you by all means backsweeten, make sure you add sorbate and k-meta first.

 

[terrymck]

Yes, I meant primary fermentation. I just tasted the sample after refrigeration and it tasted a little better. I can discern the fruitiness now. Let's see what happens with some more time at colder temps.

Terry

 

[GaDawg]

I know a lot of people think that there is a .

Julie, I don't think folks believe in a primary fermentation and a secondary fermentation. It's just semantics

 

[Julie]

Julie, I don't think folks believe in a primary fermentation and a secondary fermentation. It's just semantics

Lol, I know but I just need to make sure everyone knows it is primary vessels and secondary vessels!!!!! I can't help myself!

 

[byathread]

So this kit doesn't come with an f-pack? Personally, I would give it 3 months in bulk aging, then taste and decide, as it surely won't be drinking its best for at least 6 months from pitching. You could also bottle some dry, then backsweeten the rest and decide which you prefer as it ages in the bottle?

 

[jumby]

Give it some time to age. That taste will change with time.

 

[sour_grapes]

Terry, what has not yet been clearly stated is that you have essentially no choice but to go "all the way" in primary (alcoholic) fermentation. There is not a way to go "too far" in this stage -- you pretty much have to ferment to dry, as there is not really a feasible way for a homewinemaker to stop the fermentation. If you desire some residual sugar, you ferment to dry, then add sugar and potassium sorbate (and K-meta).

 

[heatherd]

Terry, you did the right thing, fermenting to dry. I would give the wine a few months to age, and drink it chilled, to see how it tastes.

If after all that you decide to back-sweeten, be sure the wine has received k-meta and sorbate.

Heather

 

[terrymck]

OK, thanks folks, for reinforcing what I should have known.

Terry