Bob Henrick
Kamado Kommander
3919
Thu Mar 23, 2006 7:35 pm
Lexington, Ky.
Howie Hart wrote:I thought I'd update this, as I just finished bottling my 2013 Riesling. I started with about 150 lbs. of grapes, which yielded 12 gallons of juice at 18 Brix (% sugar). After a couple days of fermentation, when the Brix had dropped to 8, I drew off 2 gallons into 2-liter soda pop bottles and stored that in the freezer. I thawed this out on Wednesday and added it back to the wine before filtering and bottling. My reasoning, based on the above discussion, was to increase the fructose to glucose ratio in the RS of the final product. At this point, I'm quite pleased. The RS is about 1.6%, but has enough acid for balance. The finish is interesting. The sweetness is very clean, not cloying at all and at this point the wine reminds me of lemonade over rocks (real rocks). It reminds me of some Mosels I have had. I'm anxious to see how it is in a few months, after bottle-shock is over.
Howie Hart
The Hart of Buffalo
6389
Thu Mar 23, 2006 4:13 pm
Niagara Falls, NY
That sounds like a plan, Bob.Bob Henrick wrote:And I Howie, am simply anxious to try it...maybe Thursday night at Mo'Cool?
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