Having drunk a few Gewürztraminer wines, the first been given to me by Bob, I set about making one that was a reasonable copy.
Shameless cut/paste..
The dark pink color of gewürztraminer grapes results in wines coloured from light to dark golden yellow with a copper tone, depending upon the fruit ripeness. Gewürztraminer is quite full-bodied, more so than most any other white wine type. In fact, the combination of its strong, heady, perfumey scent, exotic lychee-nut flavour and heavy-oily texture can be overwhelming and tiring to many palates.
The recipe went like this..
2x tins lychees from Tesco in LIGHT syrup
1x small tin WGC
900g Sugar (or thereabouts, 1.080 is what I aimed for)
2 tsp pectolase
1/8th tsp tannin
3tsp Tartaric acid. (measured to 4ml with a Ritchies acid test kit)
Made 1 gallon with gervin champagne yeast, as it was all I had in, I could have sworn I'd got a pack of 71b left..
Then a few weeks later I started one the same with a pack of 71b 1122.
Both lots were started with a starter with a b1 tablet and 1tsp nutrient in.
Started in bucket at 1.080 ish transfered to Demijon at 1.020, fermented to dry, Degassed, Finned, then racked twice more over 2 months to remove sediment. Didn't bother filtering it, it looked clear enough for me.
The first lot with the gervin yeast was very good, and didn't last long in the bottle! I still have 3 bottles of the second batch left, might try to hold on to 2 of them for a while longer.
BOB's REVIEW
If anyone tries this, post your feedback please!
Rich
Shameless cut/paste..
The dark pink color of gewürztraminer grapes results in wines coloured from light to dark golden yellow with a copper tone, depending upon the fruit ripeness. Gewürztraminer is quite full-bodied, more so than most any other white wine type. In fact, the combination of its strong, heady, perfumey scent, exotic lychee-nut flavour and heavy-oily texture can be overwhelming and tiring to many palates.
The recipe went like this..
2x tins lychees from Tesco in LIGHT syrup
1x small tin WGC
900g Sugar (or thereabouts, 1.080 is what I aimed for)
2 tsp pectolase
1/8th tsp tannin
3tsp Tartaric acid. (measured to 4ml with a Ritchies acid test kit)
Made 1 gallon with gervin champagne yeast, as it was all I had in, I could have sworn I'd got a pack of 71b left..
Then a few weeks later I started one the same with a pack of 71b 1122.
Both lots were started with a starter with a b1 tablet and 1tsp nutrient in.
Started in bucket at 1.080 ish transfered to Demijon at 1.020, fermented to dry, Degassed, Finned, then racked twice more over 2 months to remove sediment. Didn't bother filtering it, it looked clear enough for me.
The first lot with the gervin yeast was very good, and didn't last long in the bottle! I still have 3 bottles of the second batch left, might try to hold on to 2 of them for a while longer.
BOB's REVIEW
If anyone tries this, post your feedback please!
Rich
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