Dear All
Just wanting to inform how the my Bourgogne Pinot Noir 2003 is going.
Taking your advice to add some acidity before the fermentation was finished I got the wine analysed again. Surprise the acidity had increased.
Alcohol 13.30 % Totally Acidity 4.80 g/l Malic acid 1.80 g/l Total SO2 - 32 PH . 3.56 Volatile acidity 0.15
My acidity had increased from 4.00 to 4.80 and also my alcohol from 12.77 to
13.30
My 330 litres that I brought of juice and skins gave the following
155 litres of clear juice and 20 litres of soft Press
I added some Tannin for the seven days which I believe was a mistake because the ratio juice/skin was not balanced and the colour was a dark red, almost black and the tannin in the mouth dry and very hard. Note , I aired and racked everyday (two to three times a day ) pouring the juice over the skins.
I panicked and took the juice out of the tank as to stop the maceration as I was scared it would become a tannic monster.
Comments after the first week
- Don't trust all the analyses
- Make sure the Ratio juice/skins is correct with condition of the grapes.(2003 in burgnudy produced small concentreated grapes)
- Taste, taste and taste again to know how the wine is going.
I wanting to do a cold soak for one week but could not manage to keep the wine around 10° -12°c as the fermentation. I need to have better equipment.
Anyway, I went and got some extra juice to fill my 227 litres barrel and I will let the wine settle down for a while before tasting.
Thanks to all for the advice and comments.
Cheers
Marc