2 wines with promiseHello ng: Last fall was my 2nd season making wine. Racked everything yesterday for the last time before long term...
Jon Gilliam wrote "If you're cold stabilizing to reduce acidity, note that cold stabilization isn't really very effective for that (0.05 TA reduction is about all)."
Crazily sweet maple mustA friend gave me some half-boiled sap to start some maple wine. Ok, Let's start at the beginning. Finished maple syrup is about 67% sugar. I use a 1:1 ratio with water giving me...
I disagree and I guess it depends on what type grapes you are working with. I grow vinifera and hybrids here in the Kansas City area. The red hybrids are high enough in acid that if you don't take steps to reduce TA you won't end up with a pleasant tasting wine. A couple of examples from this fall's grapes.
Baco Noir-Chambourcin blend. Time zero acid 0.94%. After ML 0.77%. After two weeks cold stabilization at 32F, 0.68 plus 1%TA. Cold stabilization reduced acid by 10.4% from the post ML acid level ...well worth the effort.
Baco Noir-NY73 blend. Time zero acid 0.92%. After ML 0.78%. After two weeks cold stabilization at 32F, 0.71%. Cold stabilization reduced acid by 9.0% from the post ML acid level.
Both of these wines, properly oaked and aged will be very nice tasting red wines but without both of the acid reducing steps they would be far too acidic.
"I've never worked up the courage to try a chromotography kit ... my impression from sources I'd read was that using the kits required some skill and practice."
ML kits are very easy to use and take the guess work out of ML fermentations. PIWINE has an easy-to-use kit with clear directions.
Bill Frazier Olathe, Kansas USA
