Home |
Search |
Today's Posts |
|
Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
|
|||
|
|||
baco noir wine
Joe - What were the starting numbers for the Baco juice before fermentation
and what is the pH and %TA for the wine now? I grow Baco and have made wine from this grape for 6 years and have some thoughts on how to make wine from it. Bill Frazier Olathe, Kansas USA "Joe Ae" > wrote in message . .. > Last fall I made a batch of baco noir. The grapes were in very good > condition but the TA was high. The only any acid reduction I did was mlf and > cold stabilization. The wine has sat in 54L DJs (racked twice) with a > little oak and now I bottled a few for tasting. The wine is clear and has a > good colour (dark and full-bodied) but the taste isn't very exciting also > after the wine sits in the glass for 15 minutes it seems to acquire a sour > aftertaste. > Is this all there is to baco noir or did I mess by not balancing the acid > when I started? What can I do now with the other 2 DJs? Can I add more oak > and age for another 6 months? > > thanks > > Joe > > > |
|
|||
|
|||
baco noir wine
Hi Bill
The juice readings we TA : 1.42%, Brix : 19.5 adjusted to 22 I don't have a ph meter. I am not confident of the TA reading of the finished wine but I am guessing it is around 0.9%. Joe "William Frazier" > wrote in message ... > Joe - What were the starting numbers for the Baco juice before fermentation > and what is the pH and %TA for the wine now? I grow Baco and have made wine > from this grape for 6 years and have some thoughts on how to make wine from > it. > > Bill Frazier > Olathe, Kansas USA > > "Joe Ae" > wrote in message > . .. > > Last fall I made a batch of baco noir. The grapes were in very good > > condition but the TA was high. The only any acid reduction I did was mlf > and > > cold stabilization. The wine has sat in 54L DJs (racked twice) with a > > little oak and now I bottled a few for tasting. The wine is clear and has > a > > good colour (dark and full-bodied) but the taste isn't very exciting also > > after the wine sits in the glass for 15 minutes it seems to acquire a sour > > aftertaste. > > Is this all there is to baco noir or did I mess by not balancing the acid > > when I started? What can I do now with the other 2 DJs? Can I add more > oak > > and age for another 6 months? > > > > thanks > > > > Joe > > > > > > > > |
|
|||
|
|||
baco noir wine
Joe -
We really need to know the pH and TA of your remaining wine to make any recommendations. If you can get good numbers for the remaining wine we can discuss how to adjust. I suspect the acid is still high. There are several ways to lower TA and I've tried most of them with success so there is hope for your remaining wine. The easiest method is to add K bicarbonate. When I do this I hang a pH probe in the bulk wine. Calculate the theoretical amount of K bicarb. to add. Then I add this amount slowly while watching pH rise. With Baco it's tricky because the wine will turn brown if pH gets much above 3.6. You say you have two 55L DJs of wine left. With this volume of wine you can really improve Baco by putting the wine in a barrel. I age my Baco in a Gibbs Brothers 10 gallon barrel and it really helps the wine. Builds body and adds a real red wine flavor. The oak barrel treatment will really help this wine if you can go that route. Bill Frazier Olathe, Kansas USA "Joe Ae" > wrote in message ... > The juice readings we TA : 1.42%, Brix : 19.5 adjusted to 22 > I don't have a ph meter. I am not confident of the TA reading of the > finished wine but I am guessing it is around 0.9%. |
|
|||
|
|||
baco noir wine
Thanks for the suggestions Bill.
I will try lowering the acid a bit. I will shop around for a PH meter and Oak barrel. They have been on my shopping list for a while. Joe "William Frazier" > wrote in message ... > Joe - > We really need to know the pH and TA of your remaining wine to make any > recommendations. If you can get good numbers for the remaining wine we can > discuss how to adjust. I suspect the acid is still high. There are several > ways to lower TA and I've tried most of them with success so there is hope > for your remaining wine. The easiest method is to add K bicarbonate. When I > do this I hang a pH probe in the bulk wine. Calculate the theoretical > amount of K bicarb. to add. Then I add this amount slowly while watching pH > rise. With Baco it's tricky because the wine will turn brown if pH gets > much above 3.6. > > You say you have two 55L DJs of wine left. With this volume of wine you can > really improve Baco by putting the wine in a barrel. I age my Baco in a > Gibbs Brothers 10 gallon barrel and it really helps the wine. Builds body > and adds a real red wine flavor. The oak barrel treatment will really help > this wine if you can go that route. > > Bill Frazier > Olathe, Kansas USA > > "Joe Ae" > wrote in message > ... > > The juice readings we TA : 1.42%, Brix : 19.5 adjusted to 22 > > I don't have a ph meter. I am not confident of the TA reading of the > > finished wine but I am guessing it is around 0.9%. > > |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
The Loring Wine Company - All Pinot Noir | Sourdough | |||
Baco Noir - First Time | Winemaking | |||
baco noir wine | Winemaking | |||
Baco Noir taste? | Wine | |||
Baco Noir 2003 | Winemaking |