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06-10-2003, 09:42 PM
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Pinot sour taste BUT addendum
Just pressed 600 lbs of Pinot Noir (Cental Coast CA.)
Primary Fermentation went 10 days and cap was still present but not a vigorous one.. Pressed and filled wood french casks. Filled within 1 inch or so of bung hole. sugar began at 25 Brix and TA at .8 Sugar test after pressing is at .1%. Working off very, very slow. But the wine taste sour- will that ferment out. Hope I didn't leave in a primary too long and it oxidated Any thoughts. - Thanks. FERMENTED IN OPEN CASK FOR 12 DAYS- HOPE IT WASN'T TOO LONG. YEAST USED WAS PRISE DE MOUSSE 
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