Insanity of the wine industry

Im still here if anyone has anything to ask me.

What makes you think I dont realize winemaking in Germany is different.?

Harvest time for quality wine is a struggle to achieve

I completely understand that under-ripe grapes have lots of acidity,, what I cant understand is how a 14% wine with residual sugar can have alot of acidity. Some posted harvest numbers on German grapes. The TA was extremely high but I didnt see any info on sugar content. It might be because of a conversion rate.

Anyway,, if someone can show me grapes numbers at 26+ brix with .6+TA,, than I would be happy to adjust my statement that started this thread. I would love to do so.

st helier, You are a mind numb sloth. You know as much about winemaking as I do about wines of the world. If you want to know if I am a "real" winemaker and grower just ask the opinion of the other winemakers/chemist here. I have only seen 2 or 3 people in these forums that understand winemaking. Your claims that I dont know my business makes me chuckle,,, especially if others take your word seriously.

"Vincent Vega" wrote in news:S_Hec.13428$ snipped-for-privacy@nwrdny01.gnilink.net:

see

jcoulter

That doesnt really show much.

Note the Auslese picked at 130 O (about 29 Brix, I think) with 16 g/L acidity. I'm sure there are more extreme examples (I've tasted BAs, Eisweins, and TBAs with very high acidity), but I had Darting's page saved. Dale

Dale Williams Drop "damnspam" to reply

What type of wine is made from this? 33.9brix??? Dessert wines? Ice wines?

Is the must or the grapes 33.9brix? They are two different things.

"Vincent Vega" wrote in news:kOUec.45304 $ snipped-for-privacy@nwrdny02.gnilink.net:

I have done enough of your homework ass(*(* figure it out for yourself. You said deliver brix and acid I did you have not apologized aor said thank you. Despite what your maother might tell you, You are a jerk!! OK

Kill file way too late engaged.

Again,, I ask,, where is the evidence of this mystery grape that rippens to

33brix and .9TA?

"Vincent Vega" skrev i melding news:S_Hec.13428$ snipped-for-privacy@nwrdny01.gnilink.net...

"Vincent Vega" skrev i melding news:a9Yec.46938$ snipped-for-privacy@nwrdny02.gnilink.net...

A Schloss Vollrads Riesling Trockenbeerenauslese 2003 reached 60.3Brix and

16g/l acid. You should know the difference between Eiswein and Trockenbeerenauslese if you are in the business... Anders

33.9 Brix is merely Beerenausleses, or Ausbruch. No need to freeze, it happens with botrytis.

Anyhow, this thread is ridiculous, just stop feeding it guys, it takes up bandwidth.

Mike Tommasi, Six Fours, France email link

That's only about 550 g/l of sugar. I know of wines in the Loire, Gaillac and Tokaj that go way past that.

Shit, I replied to the damn thread. Last one.

Mike Tommasi, Six Fours, France email link

botrytis fruit,, concentrated juice, ice wine --- same concept. Besides for you Mike,, it seems the people here dont know squat about winemaking,, but I am the idiot?