What's going on in your winery today..

[lockwood1956]

Yikes no....

this had waaaaaaaaaaaaaaaaaaaay too much acid, (hence earmarking foor sparkling wine production, and 2 gals juice frozen in my freezer to turn into icewine, the extrra acidity coping with the super sweetness of the icewine) the only possible benefits ogf the high acidity could be a little extra fruitiness due to reduced pH during fermentation, and the cover on the sediment, however, if one racks carefully it isn't necessary, and adding acid to take a wine to this level leads to trouble (see my Merlot acid additions thread from 2006)

there wasn't much choice in this matter as the grapes were grown so far north they naturally contain a lot of acid.

[ms67]

lol, don't fret, i'm not thinking of anything like adding a tonne of TA to wine to ease the racking process. more like thinking hey, kinda neat science, first a sediment slowly drops, next crystals form on top of the sediment. now the stuff on top of the crystals can be easily removed and the sediment is isolated. what applications can such simple events be used for. I haven't put any thought into it at all yet, just your observation is neat. who knows with a teak here and an adjustment there it could be used for coating surfaces and then protecting them or whatever. dont get hung up on the detail, there's a problem out there for which this could be a solution.

[NorthernWiner]

Racked 10 gallons of Seyval

I have never seen a wine throw so much acid during fermentation

Bob, I've noticed that hybrid grapes have this tendency. They start out very acidic, but give up the acid quite easily. Whereas with vinifera varieties you might get just a light dusting of crystals on the bottom and sides of the carboys during cold stabilizing, hybrids more often leave a thick layer of the stuff.

[goldseal]

that sounds good! have you made this before?

No.

It is OK, but still tastes unfinished and a bit harsh. I won't be touching it for another 6 months at least.

I made this one the traditional way - fermenting on the pulp (but you don't get much pulp with rhubarb, so maybe it ought to be 'fermenting on the lumps').

It has taken 14 months to become vaguely drinkable. I made another batch using Colin Tweed's freeze-thaw method, from the same batch of rhubarb, and not only was it immediately drinkable, but it was pronounced 'the best white I have ever tried' by a friend (mind you, he is from Middlesborough ).

IMHO Colin Tweed's method is the way to go with rhubarb. Search this Forum for more details (or let me know if you can't find them).

[ms67]

No.

IMHO Colin Tweed's method is the way to go with rhubarb. Search this Forum for more details (or let me know if you can't find them).

thanks muchly, i'll check that out.

[lockwood1956]

search on youtube type in winesathome and you will get access to all the video tutorials

[ms67]

search on youtube type in winesathome and you will get access to all the video tutorials

cheers, will do.

[spritzer]

I am just about to rack my second run red fruit wine...
Dont ya just love insomnia ??

[wisp]

waiting, as patiently as I can, for the black cherry to clear

[goldseal]

I have just moved a dozen DJs out of the dining room and front room into a spare bedroom, so Mrs. G can put the decorations up this evening.

Bah, humbug

[wisp]

You could have had tinsel clad DJs

[goldseal]

I did suggest that. I got The Look

[wisp]

Not 'the look'?!

[goldseal]

Yes ..... THE Look

[lockwood1956]

is that the "cold icy stare" whilst forming a hens bottom with the lips, and a sharp intake of air through the nose?



dont recognise that at all