ML on concord
 

Hi all,

I am making a batch of dry concord wine. It has finished fermenting and
tastes pretty good. The oak I added infused well. But, of course, it is a
bit high in acid. I was wondering if anyone has experience with ML on a
concord. Is it worth doing? How much does it change the flavor?

Thanks.

--
Greg Cook
http://homepage.mac.com/gregcook/Wine
http://homepage.mac.com/gregcook/aws

(remove spamblocker from my email)

ML on concord
 

"Greg Cook" > wrote in message
s.com...

> I am making a batch of dry concord wine. It has finished fermenting and
> tastes pretty good. The oak I added infused well. But, of course, it is a
> bit high in acid. I was wondering if anyone has experience with ML on a
> concord. Is it worth doing? How much does it change the flavor?

I'm curious, which type of oak did you use and how did you add it? I'm about
to attempt my own concord wine... have not done ML so I cannot help you
there... Have enjoyed reading of your wine making exploits ;)

Steve

ML on concord
 

On 5/26/04 6:41 PM, in article , "Steve
Thompson" > wrote:

> "Greg Cook" > wrote in message
> s.com...
>
>> I am making a batch of dry concord wine. It has finished fermenting and
>> tastes pretty good. The oak I added infused well. But, of course, it is a
>> bit high in acid. I was wondering if anyone has experience with ML on a
>> concord. Is it worth doing? How much does it change the flavor?
>
> I'm curious, which type of oak did you use and how did you add it? I'm about
> to attempt my own concord wine... have not done ML so I cannot help you
> there... Have enjoyed reading of your wine making exploits ;)
>
> Steve
>
>

I used toasted French oak cubes that I purchased from Grape & Granery. These
were added to the primary fermentation and I left them in the carboy for
about two weeks after the fermentation ended.

--
Greg Cook
http://homepage.mac.com/gregcook/Wine
http://homepage.mac.com/gregcook/aws

(remove spamblocker from my email)

ML on concord
 

On 5/29/04 2:27 PM, in article uu5uc.13973$js4.638@attbi_s51, "jayhal"
> wrote:

> This from Winemaker Magazine on Concord grape wines.
> http://winemakermag.com/departments/367.html
>
> Amelioration (the addition of water to the must) is the preferred method of
> reducing acidity. A general rule of thumb for ameliorating Concord: 1 part
> water to 4 parts juice. (Example: 1 gallon (3.8 L) of water is added to 4
> gallons (15.2 L) Concord juice. Remember to add 2 pounds (908 grams) to 2.25
> pounds (1021 grams) of sugar to the water added to produce approximately
> 11.5-percent alcohol by volume.)
>
> .Other Acid Reducing Methods - Calcium carbonate or potassium bicarbonate
> can be used if further acid reduction is needed.
>
> .Malolactic fermentation usually is not considered as a method of reducing
> acid since a fresh and fruity style wine is preferred.
>
> .Oak additions are rare. If the wine is stored in an oak barrel, it is
> usually an older barrel with neutral flavor contribution.
>


Thanks for the link and information. It is very interesting. I am, however,
not going for a "fresh and fruity" sweet style of concord. I did not
ameliorate the juice as I really like the big forward flavor. However, I am
making a dry red table wine with oak. So, I may just try an ML on it. As a
minimum, I will cold stabilize.

--
Greg Cook
http://homepage.mac.com/gregcook/Wine
http://homepage.mac.com/gregcook/aws

(remove spamblocker from my email)

ML on concord
 

This from Winemaker Magazine on Concord grape wines.
http://winemakermag.com/departments/367.html

Amelioration (the addition of water to the must) is the preferred method of
reducing acidity. A general rule of thumb for ameliorating Concord: 1 part
water to 4 parts juice. (Example: 1 gallon (3.8 L) of water is added to 4
gallons (15.2 L) Concord juice. Remember to add 2 pounds (908 grams) to 2.25
pounds (1021 grams) of sugar to the water added to produce approximately
11.5-percent alcohol by volume.)

..Other Acid Reducing Methods - Calcium carbonate or potassium bicarbonate
can be used if further acid reduction is needed.

..Malolactic fermentation usually is not considered as a method of reducing
acid since a fresh and fruity style wine is preferred.

..Oak additions are rare. If the wine is stored in an oak barrel, it is
usually an older barrel with neutral flavor contribution.

"Greg Cook" > wrote in message
s.com...
> Hi all,
>
> I am making a batch of dry concord wine. It has finished fermenting and
> tastes pretty good. The oak I added infused well. But, of course, it is a
> bit high in acid. I was wondering if anyone has experience with ML on a
> concord. Is it worth doing? How much does it change the flavor?
>
> Thanks.
>
> --
> Greg Cook
> http://homepage.mac.com/gregcook/Wine
> http://homepage.mac.com/gregcook/aws
>
> (remove spamblocker from my email)
>

ML on concord
 

Split the batch and try MLF on one and cold stabilzation on the other.
You could also take some and bottle it NOW and see how time smooths
the acidity. I feel there is no right and wrong way to make a wine.
Experiment and see what you like. Most wines are made in a style
appealing to the masses but thats the best part about being in
control, you can do whatever you want. There are no rules.

Bob


Greg Cook > wrote in message ws.com>...
> Hi all,
>
> I am making a batch of dry concord wine. It has finished fermenting and
> tastes pretty good. The oak I added infused well. But, of course, it is a
> bit high in acid. I was wondering if anyone has experience with ML on a
> concord. Is it worth doing? How much does it change the flavor?
>
> Thanks.