Bordeaux Style 130One other think I would like to add. The only way you are going to make a "Bordeaux" is...
alien The technique I'm using is one based on 'Making Sparkling Wine' Restall & Hobbs published here in UK. I diluted some concentrated wine juice to 2 gals & adjusted SG to 1.070 with sugar. Acidity adjusted to 5ppm H2SO4 using tartaric-malic acid mixture & whole lot fermented out to dryness using a champagne yeast. Cleared using combination of time & finings - result was a very clear, dry white white SG 0.996. SG then adjusted to 1.001 by adding 60gm sugar & whole lot put in a stainless steel cornelius pressure keg for the secondary fermentation. Pressure built up to about 2.7bar over the next couple of weeks until fermentation completed. Keg allowed to stand at room temp & this clearing. What I'm trying to do now is get the wine in the keg into bottles, hence my question to the news group. The whole reason for using this technique was to avoid having to disgorge and what I eventually got into my trial bottles was very, very clear but having read Joe's comments about disgorgement maybe it's not as difficult as it sounds ! Sitting here reading your comments & thinking it struck me that if I'm dispensing some thing like a beer then I shouldn't be suprised if I get something looking like a beer !!! Think I'll drop the keg temperature a low as I can in the fridge, open up the keg and use an old fashioned siphon tube. Thanks for your thoughts.
