Tom,

very simple! Take the white of one egg, whisk it in a bowl, add some wine,
stir en add to the wine. Good for 60 litres of wine.Apply when you are going
to rack the wine within a day or two. It clears AND takes tannines away.
Test by tasting if you should repeat the treatment.

Ed


"Tom" > schreef in bericht
...
> My 11 gallons of Pinot Noir is now too oakey for my tastes, funny thing is
I
> liked the taste at the point when I took it off the oak chips. Not sure
why
> now its too woody, but it is. Are there any suggestions for reducing
this?
>
> Tom
>
>

Ed,

I'm not trying to reduce tannins, the mouthfeel is perfect. It the "woody"
character, flavor, I'm trying to bring down from leaving it on oak too
long. Pinot is just to delicate to oak much and I went way overboard.

Tom
"ed montforts" > wrote in message
...
> Tom,
>
> very simple! Take the white of one egg, whisk it in a bowl, add some wine,
> stir en add to the wine. Good for 60 litres of wine.Apply when you are
going
> to rack the wine within a day or two. It clears AND takes tannines away.
> Test by tasting if you should repeat the treatment.
>
> Ed
>
>
> "Tom" > schreef in bericht
> ...
> > My 11 gallons of Pinot Noir is now too oakey for my tastes, funny thing
is
> I
> > liked the taste at the point when I took it off the oak chips. Not sure
> why
> > now its too woody, but it is. Are there any suggestions for reducing
> this?
> >
> > Tom
> >
> >
>
>

"Tom" > wrote in message
...
> Ed,
>
> I'm not trying to reduce tannins, the mouthfeel is perfect. It the
"woody"
> character, flavor, I'm trying to bring down from leaving it on oak too
> long. Pinot is just too delicate to oak much and I went way overboard.

I suggest again that you do some fining trials. You might be surprised that
the mouth feel improves further with fining, and you may achieve your
objective of reducing the oakiness to a degree that you find pleasant. What
do you have to lose? Your only alternatives are (1) leave it alone and hope
that age softens the effect of the wood, or (2) wait until the 2004 crush
and blend it with unoaked wine. Actually, there's a third option: blending
it with a Pinot Noir made from a kit. Personally, I wouldn't do that, but
it is an option.

Tom S

I agree Tom, and as I replied to your post I'm going to try your fining
suggestions this weekend on a small test.

My second reply was to Ed's specific suggestion with the egg whites to
reduce tannins.

I appreciate all you do for this group!

Thanks

Tom G
"Tom S" > wrote in message
om...
>
> "Tom" > wrote in message
> ...
> > Ed,
> >
> > I'm not trying to reduce tannins, the mouthfeel is perfect. It the
> "woody"
> > character, flavor, I'm trying to bring down from leaving it on oak too
> > long. Pinot is just too delicate to oak much and I went way overboard.
>
> I suggest again that you do some fining trials. You might be surprised
that
> the mouth feel improves further with fining, and you may achieve your
> objective of reducing the oakiness to a degree that you find pleasant.
What
> do you have to lose? Your only alternatives are (1) leave it alone and
hope
> that age softens the effect of the wood, or (2) wait until the 2004 crush
> and blend it with unoaked wine. Actually, there's a third option:
blending
> it with a Pinot Noir made from a kit. Personally, I wouldn't do that, but
> it is an option.
>
> Tom S
>
>