Alta-
I made cab this year as well. Around the time of pressing my wine did
taste really hot (alcoholic) too. It also had a bit of fizziness due
to MLF. After pressing into carboys it taste a whole lot smoother in a
week or two. You might get other suggestions, but mine is to sit down
and read a good novel, then taste again.
Also, regarding chips. I don't think you can get enough oak out of the
chips in 2 weeks. I've had them soak in the wine for 3 months without
thinking it was too much. The packages of chips normally say soak for
4to 8 weeks, which leads me to believe that all the usefulness of the
chips is gone after 2 months. I expect to add more oak later. Maybe
use cubes next year instead.
Marc

altawine wrote:
> So first time around (hopefully many more!) with grapes. 106 lbs.
> Needed to fortify, added bit more corn sugar and Tartaric acid to
> recommended numbers for cab sav. Primary ferm is complete, SG is .994,
> really low. Beautiful red/purple, clear juice. The cap did not fall as
> I was expecting, because of the low SG? Will press now, juice on the
> skins with toasted oak chips for 2 weeks. The taste is fine but the
> odor is very sharp, alcoholic - surprise! Smells like rubbing alcohol.
> Too late for malo manipulation? Looking for best advice on the next
> two or three steps. I have read the 'basics's but am looking to extend
> my knowledge base with your fine guidance. Should I add more fresh oak
> to the secondary fermenter? What are the preferred clarifiers?