Staten Island Red, Nov 14

Dipped a tube into one of the carboys yesterday and was very pleased with what I tasted. This is the first time I've done the malolactic fermentation--introduced the bacteria a month ago--and I'm impressed. That sharp, seemingly green edge which has been dominant in all the reds I think I've made through the first year had subsided some, revealing some of the wines fruit--a melange of raspberry and cherry as near as I can tell at this point.

I'll man up the SO2 tomorrow. Doug advises that a tsp of the potassium bisulfate per 5 gal carboy will put me in the vicinity of 40-50 ppm, so that's what I'll do.