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Re: how to make wine with typical new england grapes(concord)?
From: pintiha@jhmi.edu (Pavel314)
On Aug 6, 2:17 pm, "Steve Peek" <sp...@ioa.com> wrote:
"rabbits77" <rabbit...@my-deja.com> wrote in message
news:469cf$4c5c4e52$40779ac3$24391@news.eurofeeds.com...
Interesting...this looks like just about enough info.
I am confused about one point in his directions.
This line:
If 1.000 or lower, rack into clean secondary and reattach airlock.
Rack again after 2 months and again after additional 2 months.
"rack and rack again" is just moving from one glass vessel to another
every two months, right? Why?
The idea is to get the wine off of the sediment. The sediment consists of
grape parts and yeast cells both live and dead. Deteriorating sediments
can
produce some "off" flavors and besides, we all want clear wine.
Steve
Ok, and just one more question on this line:
If 1.000 or lower, rack into clean secondary and reattach airlock.
Rack again after 2 months and again after additional 2 months.
I take this to mean if the SG is 1.000 or lower than immediately rack
to secondary. Otherwise leave it be. Either way, you re-rack twice more..
In the case of the SG being 1.000 you will have re-racked three times.
In the case otherwise you will have re-racked twice. Is that correct?
Normally I rack after about 2 weeks without regard to the gravity reading..
At this point the fermentation is virtually finished and a large part of the
sediment will have fallen. I rack again when there is significant sediment
(3/4/ -1 inch).
At that point I top up with a similar wine and wait until it clears. Shine a
laser pointer through the wine, if you can see the beam in the wine it isn't
clear. I think too many people get caught up with wine by the "numbers" and
don't understand the reasons for the steps.
Steve- Hide quoted text -
- Show quoted text -
I've been adding elderberries to my Concord wines, about 1 part
elderberries by weight to 4 parts Concord. It gives the wine more
depth and complexity. We're about done with the elderberry season here
in Baltimore but if you're in New England, they should be just
ripening.
Paul
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