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Well, it's a Beaujolaisvariety. A new hybrid not well-used in Europe.
I believe it'll be good. The acid is a bit high, but I have PMed with some experts to help me out. I am very excited, and I am very scared. It's one of my first serious attempts at a grape variety.
Let me think...
Brix seems to be about 20, and the acid is about 1.05... pH is hovering around 3.30. I feel so new at this, even the word Brix is like a foreign word in my mouth.... I know it should be called "Bricks" but I call it "Bree".... I'm more of an SG kind of person, and that's at 1.085.
I'm thinking about doing MLF, but have never done it before, so I welcome all your expertise. I feel like such a greenhorn...
And I've been making wine for .... ages.... it seems.
I wish I'd have someone here to guide me... Step for step, telling me that I'm not messing it totally up.
The flavour? Hahaha, grape juice! Excellent! Of course I tasted it. I'm a 'put everything in your mouth' kind of person. It was sour, but so wonderful. I can almost taste the end-result. Just want to get it right. Used Kitzinger Beaujolais yeast...
I think I'm okay. Or what do you experts think?
Virtual Wine Circle & Competition Co-Founder Twitter: VirtualWineO
Facebook: Virtual Wine Circle
Well, I went to my homebrew shop today and got the ML bacteria. I will add it probably on Monday, as I am going to be out of town for the weekend. The SG is at 1.030 now - would that be too late? Or should I add it somewhat earlier? I am leaving tomorrow evening, so I'm a bit worried about this.
Virtual Wine Circle & Competition Co-Founder Twitter: VirtualWineO
Facebook: Virtual Wine Circle
It depends on the strain of MLF you are adding, the one I use reqyuires 1.020 or less for optimum performance, I think I woulfd just addit it as you walk out of the door to go away for the weekend.
it will begin while you are away
regards
bob
N.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer maker
Took the culture out of the refridgerator this morning. Soon I will be able to add it. Their website recommends to add it at a Brix of 5, which it is today. So, I will add it to the wine today.
Virtual Wine Circle & Competition Co-Founder Twitter: VirtualWineO
Facebook: Virtual Wine Circle
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