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Update on Selection International - Australian Shiraz.
"Joe Sallustio" > wrote in message oups.com... > Casey, > Those are good numbers, i think that will turn out fine. As a point > of information I rarely rack until the wine is dry; 1.001 is still a > bit sweet for a red. Keep the temperature up so it finishes and make > sure it's topped. > > As to back sweetening, it is a bit of an art; you described both ends > of the spectrum with the whites you chose. I go in 1% increments; I > sweeten until I notice the acid 'bite' is reduced and then I play > around at 0.5% increments. 100 ml samples are great for this kind of > testing and the good part is you get to drink your mistakes.... > After I find what I like I make up a 375 ml bottle of that and let it > sit for a few days. If I still like it warm I know I will like it > chilled so the rest of the bottle is chilled and re-tasted. (Chilling > softens the acid bite also.) That is what I do. Muscats can be > anywhere from 3% on up as a point of reference; Chardonnay is almost > always made with less than 0.5% RS.. > > Joe Thanks, Joe.... |
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