Well, we have all heard of Pinor Noir and Pinot
Gris (or Grigio). This year I decided (not
really decided) to make Pinot Pink.

This year is my first venture into making Pinot
Gris (Pink). I picked the grapes yesterday here
in North Central Maryland.

The growers numbers were pH 3.3, TA 5.5, brix 20.6

I have made Traminette in the past (last year) so
I thought that I would follow the same procedure
I used last year on the Traminette.

I harvested the grapes (170 pounds), crushed,
added pectic enzyme, about 30 ppm SO2 (the
bunches had a little rot) and let soak
overnight. No yeast was added.

I pressed off today - about 24 hours later.

Voila, the juice is not brown or light colored it
is dark pink. Who would have thought those
reddish Pinot Gris grapes would do this.
Probably everyone but me. I guess that is why
the typical thing for whites is to crush and then
immediately press.

Anyhow, my chemistries today (measured by me and
not the grower, are pH 3.45, TA 0.75. So, if the
growers initial numbers are correct, the soaking
overnight brought both the pH and TA up. (the
brix stayed the same - phew!

Anyhow has anyone had this sort of experience? How
did the wine turn out?

What I have done so far is absolutely nothing
(except adding nutrient and D-47 yeast today). I
have not added sugar as I would be quite happy
with about 11.5 or so alcohol and if the pH does
not climb during fermentation, that should be OK.
The TA sounds better now than the growers TA
number.

Any comments or experiences you want to share
would be appreciated.

Paul

On Sep 9, 1:41 pm, "Paul E. Lehmann" wrote:
Well, we have all heard of Pinor Noir and Pinot
Gris (or Grigio). This year I decided (not
really decided) to make Pinot Pink.

This year is my first venture into making Pinot
Gris (Pink). I picked the grapes yesterday here
in North Central Maryland.

The growers numbers were pH 3.3, TA 5.5, brix 20.6

I have made Traminette in the past (last year) so
I thought that I would follow the same procedure
I used last year on the Traminette.

I harvested the grapes (170 pounds), crushed,
added pectic enzyme, about 30 ppm SO2 (the
bunches had a little rot) and let soak
overnight. No yeast was added.

I pressed off today - about 24 hours later.

Voila, the juice is not brown or light colored it
is dark pink. Who would have thought those
reddish Pinot Gris grapes would do this.
Probably everyone but me. I guess that is why
the typical thing for whites is to crush and then
immediately press.

Anyhow, my chemistries today (measured by me and
not the grower, are pH 3.45, TA 0.75. So, if the
growers initial numbers are correct, the soaking
overnight brought both the pH and TA up. (the
brix stayed the same - phew!

Anyhow has anyone had this sort of experience? How
did the wine turn out?

What I have done so far is absolutely nothing
(except adding nutrient and D-47 yeast today). I
have not added sugar as I would be quite happy
with about 11.5 or so alcohol and if the pH does
not climb during fermentation, that should be OK.
The TA sounds better now than the growers TA
number.

Any comments or experiences you want to share
would be appreciated.

Paul

I'd say don't wory about it, in the worst case you'll be making a rose
instead of white. There is a highly regarded commercial winery here in
BC that makes Pinot Gris of the colour you describe. Once you get over
the surprise, it's pretty good stuff.

The pH going up makes sense, the TA increase is weird, especially that
much. Is your NaOH fresh? Although actually, giving the low sugar,
your TA number looks like the right one so maybe the grower made a
mistake there.

Have fun.

Pp

pp wrote:

On Sep 9, 1:41 pm, "Paul E. Lehmann"
wrote:
Well, we have all heard of Pinor Noir and Pinot
Gris (or Grigio). This year I decided (not
really decided) to make Pinot Pink.

This year is my first venture into making Pinot
Gris (Pink). I picked the grapes yesterday
here in North Central Maryland.

The growers numbers were pH 3.3, TA 5.5, brix
20.6

I have made Traminette in the past (last year)
so I thought that I would follow the same
procedure I used last year on the Traminette.

I harvested the grapes (170 pounds), crushed,
added pectic enzyme, about 30 ppm SO2 (the
bunches had a little rot) and let soak
overnight. No yeast was added.

I pressed off today - about 24 hours later.

Voila, the juice is not brown or light colored
it
is dark pink. Who would have thought those
reddish Pinot Gris grapes would do this.
Probably everyone but me. I guess that is why
the typical thing for whites is to crush and
then immediately press.

Anyhow, my chemistries today (measured by me
and
not the grower, are pH 3.45, TA 0.75. So, if
the growers initial numbers are correct, the
soaking overnight brought both the pH and TA
up. (the brix stayed the same - phew!

Anyhow has anyone had this sort of experience?
How did the wine turn out?

What I have done so far is absolutely nothing
(except adding nutrient and D-47 yeast today).
I have not added sugar as I would be quite
happy with about 11.5 or so alcohol and if the
pH does not climb during fermentation, that
should be OK. The TA sounds better now than the
growers TA number.

Any comments or experiences you want to share
would be appreciated.

Paul

I'd say don't wory about it, in the worst case
you'll be making a rose instead of white. There
is a highly regarded commercial winery here in
BC that makes Pinot Gris of the colour you
describe. Once you get over the surprise, it's
pretty good stuff.

The pH going up makes sense, the TA increase is
weird, especially that much. Is your NaOH fresh?
Although actually, giving the low sugar, your TA
number looks like the right one so maybe the
grower made a mistake there.

Have fun.

Pp

Thanks for the information. The grower checked
his chemistries after picking and sure enough the
TA was higher than his pre picking sampling
number.

We plan to vacation in BC next year. I know it is
a big place but could you tell me the name of the
winery and others that you would recommend.

On Sep 10, 2:26 pm, "Paul E. Lehmann" wrote:
pp wrote:
On Sep 9, 1:41 pm, "Paul E. Lehmann"
wrote:
Well, we have all heard of Pinor Noir and Pinot
Gris (or Grigio). This year I decided (not
really decided) to make Pinot Pink.

This year is my first venture into making Pinot
Gris (Pink). I picked the grapes yesterday
here in North Central Maryland.

The growers numbers were pH 3.3, TA 5.5, brix
20.6

I have made Traminette in the past (last year)
so I thought that I would follow the same
procedure I used last year on the Traminette.

I harvested the grapes (170 pounds), crushed,
added pectic enzyme, about 30 ppm SO2 (the
bunches had a little rot) and let soak
overnight. No yeast was added.

I pressed off today - about 24 hours later.

Voila, the juice is not brown or light colored
it
is dark pink. Who would have thought those
reddish Pinot Gris grapes would do this.
Probably everyone but me. I guess that is why
the typical thing for whites is to crush and
then immediately press.

Anyhow, my chemistries today (measured by me
and
not the grower, are pH 3.45, TA 0.75. So, if
the growers initial numbers are correct, the
soaking overnight brought both the pH and TA
up. (the brix stayed the same - phew!

Anyhow has anyone had this sort of experience?
How did the wine turn out?

What I have done so far is absolutely nothing
(except adding nutrient and D-47 yeast today).
I have not added sugar as I would be quite
happy with about 11.5 or so alcohol and if the
pH does not climb during fermentation, that
should be OK. The TA sounds better now than the
growers TA number.

Any comments or experiences you want to share
would be appreciated.

Paul

I'd say don't wory about it, in the worst case
you'll be making a rose instead of white. There
is a highly regarded commercial winery here in
BC that makes Pinot Gris of the colour you
describe. Once you get over the surprise, it's
pretty good stuff.

The pH going up makes sense, the TA increase is
weird, especially that much. Is your NaOH fresh?
Although actually, giving the low sugar, your TA
number looks like the right one so maybe the
grower made a mistake there.

Have fun.

Pp

Thanks for the information. The grower checked
his chemistries after picking and sure enough the
TA was higher than his pre picking sampling
number.

We plan to vacation in BC next year. I know it is
a big place but could you tell me the name of the
winery and others that you would recommend.- Hide quoted text -

- Show quoted text -

The winery is Nichol Vineyards, the also make a great Syrah. They've
sold the winery recently though and I'm not sure if the new owner is
continuing the line or trying to make his own impact. In any case,
they are located on Naramata Bench, which is a great area to visit -
about 15 wineries in the span of 15 or so miles and great scenery to
boot. The whole Okanagan Valley is a great trip for wine. I can send
you a list of my favourites later.

Pp

pp wrote:

On Sep 10, 2:26 pm, "Paul E. Lehmann"
wrote:
pp wrote:
On Sep 9, 1:41 pm, "Paul E. Lehmann"
wrote:
Well, we have all heard of Pinor Noir and
Pinot
Gris (or Grigio). This year I decided (not
really decided) to make Pinot Pink.

This year is my first venture into making
Pinot
Gris (Pink). I picked the grapes yesterday
here in North Central Maryland.

The growers numbers were pH 3.3, TA 5.5,
brix 20.6

I have made Traminette in the past (last
year) so I thought that I would follow the
same procedure I used last year on the
Traminette.

I harvested the grapes (170 pounds),
crushed, added pectic enzyme, about 30 ppm
SO2 (the
bunches had a little rot) and let soak
overnight. No yeast was added.

I pressed off today - about 24 hours later.

Voila, the juice is not brown or light
colored it
is dark pink. Who would have thought those
reddish Pinot Gris grapes would do this.
Probably everyone but me. I guess that is
why the typical thing for whites is to crush
and then immediately press.

Anyhow, my chemistries today (measured by me
and
not the grower, are pH 3.45, TA 0.75. So,
if the growers initial numbers are correct,
the soaking overnight brought both the pH
and TA up. (the brix stayed the same - phew!

Anyhow has anyone had this sort of
experience? How did the wine turn out?

What I have done so far is absolutely
nothing (except adding nutrient and D-47
yeast today). I have not added sugar as I
would be quite happy with about 11.5 or so
alcohol and if the pH does not climb during
fermentation, that should be OK. The TA
sounds better now than the growers TA
number.

Any comments or experiences you want to
share would be appreciated.

Paul

I'd say don't wory about it, in the worst
case you'll be making a rose instead of
white. There is a highly regarded commercial
winery here in BC that makes Pinot Gris of
the colour you describe. Once you get over
the surprise, it's pretty good stuff.

The pH going up makes sense, the TA increase
is weird, especially that much. Is your NaOH
fresh? Although actually, giving the low
sugar, your TA number looks like the right
one so maybe the grower made a mistake there.

Have fun.

Pp

Thanks for the information. The grower checked
his chemistries after picking and sure enough
the TA was higher than his pre picking sampling
number.

We plan to vacation in BC next year. I know it
is a big place but could you tell me the name
of the winery and others that you would
recommend.- Hide quoted text -

- Show quoted text -

The winery is Nichol Vineyards, the also make a
great Syrah. They've sold the winery recently
though and I'm not sure if the new owner is
continuing the line or trying to make his own
impact. In any case, they are located on
Naramata Bench, which is a great area to visit -
about 15 wineries in the span of 15 or so miles
and great scenery to boot. The whole Okanagan
Valley is a great trip for wine. I can send you
a list of my favourites later.

Pp

Thanks Pp.
I would appreciate any information you can send my
way.

You can reach me by email at