I wonder what the acid levels are like since the cab grapes were not fully
ripe?

Joe

"Paddy-O" > wrote in message
news:wDXac.5871$Pk3.1360@pd7tw1no...
> Hi... I just subscribed to this newsgroup today. Many posts are very
> interesting.
>
> QUICK BACKGROUND
> I have about 50 gallons of Red Cabernet wine that is bulk aging.
> Several of the grapes that this wine was made from were not fully
> rippened. It fact, several were downright 'green' At the time of the
> crushing/destemming, my winegroup buddies and I were not versed in how
> you can extract more color, tanning, et al, during primary fermentation.
> As a result, the extraction colour was very poor. In fact, the cab
> has the color, consistency and flavour of a very pale blush. My wife
> makes stronger fruit juice for our kids from frozen concentrate than
> this years batch of Cab.
>
> In addition to this, I tend to keep my SO2 levels, in all of my wines.
> I do this because my wife is quite allergic to any sulfa medications.
> Yes... I KNOW the consequences of not using sufficient Campden tablets!
>
> Question:
>
> Another winemaking buddy suggested that I purchase some grape
> concentrate in a commercial wine kit and add it to my pathetically weak
> Cab. In theory this sounds fine but my Cab has already been oaked for
> several months, undergone Melolactic fermentation, finned, and cold
> stabilized. It is now just bulk aging. By adding this new concentrate
> into my Cab, am I not risking that fermentation will once again occur?
> While I have not tested my SO2 levels, I know that they would be low.
>
> Can anyone tell me what the possible benefits as well as risks are?
> Remember, I tend to underuse sulfite because of my wife's allergies, but
> I am extremely conscious about equipment sterilization/contaminants.
>
> If I do introduce the concentrate, what would be the recommended amounts?
>
> All thoughts are welcome.
>
> Paddy-O
> (great newsgroup!)
>