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