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.

"Vincent Vega" wrote in news:RNQec.48385 $ snipped-for-privacy@nwrdny03.gnilink.net:

Estates by region MOSEL-SAAR-RUWER

MÖNCHHOF Harvest was about 20% above normal with acid levels ranging from 8gm/l to 11gm/l. Quality breakdown is 25% QbA, 30% Kabinett, 40% Spätlese, 500 l of a superb Auslese (Erdener Treppchen) and 350 l BA Ürziger Würzgarten - it may surpass the great 1976 BA - almost 150 Öchsle at

usiong the conversion rates found at

you will find that this must was 33.9 brix and 9.2 gm/l acidity

your simple, you are welcome will suffice.

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.

Keep cool, boy. Apparently they have never told him that brix (as other scales such as babo, beaumé, oechsle etc.) is a scale to measure certain properties of *liquids* - and liquids only.

Glad to have put him into my killfile long ago.

M.

You people are the idiots.

The juice of the grape can easily be much different from the juice of the must.

When an ice wine is made,, as I am assuming this is because I have never heard of a grape getting to 33.9brix,, the grapes are frozen on the vine. They are pressed and as the juice thaws, the first liquid to drop out is the sugar, and flavor and acids. The water is retained. In other words, the must is concentrated and the water retained in the grapes is then discarded.

Obviously the sugar level would be much higher in this style of must than a normal crush.

Michael and jcoulter are happy to discount me as a fool but is clear that they have no clue what they are talking about. I am a jerk,, as jcoulter says. To me a jerk is someone who killfiles in the middle of a converstation.

A jerk is someone who claims to know about winemaking but dont understand the difference between grape juice and a must.

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

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

Grapes do not get to 46 brix. Do you people understand the difference between ice wines and table wines?

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

A Schloss Vollrads Riesling Trockenbeerenauslese 2003 reached 60.3Brix and

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.

S*it, 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?