Originally posted by Bertie
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Here are my thoughts
1. Colour extraction is not normally a problem with these varieties.
2. Green taste is typically too many stalks
3. Oak is beneficial.
4. Cold ferment MIGHT improve the nose, but I have no proof.
5. Whole berry will lower your yield. I proved this yesterday with a whole bunch and a hydraulic press. After 200 bar pressure there was still a substantial amount left in the cake. CRUSH THEM. Better would be - late fruiting - keeping some must back 10% and then add it back at the end of fermentation (just before press)
6. Think about yeasts too - these do make a big difference.
7. Deep red - you can't make silk purse etc etc. These grapes make lovely wine's but they are what they are. Sorry but Sangio is never going to make a deep red.
8. If this is your first time, make them up individually and consider blending the finished wine.
9. Winemaking is part science part art, so there is no a+b+c=nice wine everyone has different ways and we need to attain 'know why' as well as 'know how'
P.S. this is a really superb book. http://www.amazon.co.uk/Way-Make-Win...6674683&sr=8-2
Not expensive - give it a go.
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