Second racking this morning, + KSO2.
Tasting - much relieved, color great, taste right where you'd hope, adjusting for it being 10 AM and still a little dog-mouthed. At the end of the first racking we topped off with a 750 of Muscat that we set aside as overflow at pressing, but didn't taste that 750 before using it: the tail end of it was very tart, very fizzy, and I worried I'd squirreled the carboy. Plus intermediate tastings weren't comforting. But this morning's wine was all happy. Lost less than a liter in the racking, and will cold-stabilize another of the 750 set-asides and use it to top up this afternoon - unless the partners would rather use part of a commercial bottle. I'm happy either way.
So, excellent color, good acid (by measure and taste), taste where I was hoping it would be. Not all that much nose - not nearly as much as the just fermented juice. Clear enough so that we might skip bentonite? Definitely imagining it all going in the summer party, chilled and saving lives.
1 comment:
Lori and I decided to go with a bottle of 2008 Ca’ del Solo Muscat (Monterey County) to top off the carboy. Now that was pretty interesting. Very strong similarity - OK, now I'm sure what Muscat is - but much more flowery than what we have going. Should have tested it for acid level, just for the heck of it. Might buy another bottle and do just that.
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