when to degas 246I've had a persistent problem with my wines over the last several years, and I suspect the solution...
Thanks to all of you for your input. As always, this newsgroup is a great help.
After listening to everything, I decided to use a little bit of bicarb to raise the pH a bit. Starting with a pH of 2.89 seemed awfully low. I did this, mainly, so that I wouldn't have to worry about that part later. So, the pH is now at about 3.1. In the meantime, I reserved a bit of the juice for a late mute, figuring that the residual sugar will cut the acidity.
I also added some sugar (horrors!!), as with an original brix of about 20, I figured that it could use some extra oomph. I got the brix up to about 21.8. I plan to ferment at about 55 degrees, but here in Maryland we're limited to January and February for outside cold stabilization so I need the fermentation to be completed within the next 5 weeks or so. If necessary, I'll let it warm up at the end.
Sometimes, it's more rewarding for me to start with challenged grapes...at least then I have an excuse when things get screwed up. It's the perfect grapes that turn out bad that really bother me.
As an amateur, Dave's last comment really hit home. Too often people have an idea of what good wine should taste like, without recognizing that different grapes SHOULD have their own characteristics. This has been one of the hardest lessons for me to learn.
Thanks again,
Lee
