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Advice on Riesling Style

I have a batch of juice at 21 brix, pH 3.05 and TA 7.9 g/L. I'm guessing that these numbers are in (mostly) good ranges but am too inexperienced to have much feel for it.

Can anyone offer advice on how to get the best style of Riesling from this juice? We enjoy Rieslings finished with as much flavor and floral content as possible; sometimes dry, sometimes off-dry or semi-dry. I would like it to come out balanced in any case.

I am thinking that the most available (in small quantities) yeast recommended for Riesling is Cote des Blancs. I am a little unclear on whether it will generally stop before it reaches the PA of ~11.6% (if I have that calculated correctly). Or will it carry on until dryness as long as it doesn't hit 12-13%?

Is this juice slightly more acidic than it should be so that it could use a dash of sweetness? But if TA is dropped slighlty in cold stabilization will it balance out anyway?

TIA,

art

Reply to
Art Schubert
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Reply to
J Dixon

Art,

Riesling and Gewurztraminer are among my favourites and I've been making them for years.

I fully agree with John Dixon's comments, get it ferementing and once it's going vigorously, usually within a few days, ferment at a cool temperature. My basement in late fall, early winter is usually somewhere around 15 ot 16 C (60 F) and I have never had a problem with a stuck ferment at those temperatures. A little yeast nutrient probably wouldn't hurt. As John suggests, you could consider D-47 or an equally good yeast for riesling in my view is 71B-1122 since both tend to preserve the fruity character of aromatic styled wines.

I would also add that you should consider fermenting to total dryness SG somewhere around .993 and make sure you have adequate sulfite in the 40 to 50 ppm range prior to bottling. I always keep a sugar syrup in the fridge and you can drink it dry or add sugar to taste.

Good luck,

Glen Duff

J Dix> Art,

Reply to
Glen Duff

The ferment is off and running, now cooled to about 62 F. Smells nice too.

Many thanks for your comments,

Art

Reply to
Art Schubert

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