1. Home
  2. Winemaking Craft Forum
  3. Pinot Pink

Pinot Pink

Well, we have all heard of Pinor Noir and Pinot Gris (or Grigio). This year I decided (not really decided) to make Pinot Pink.

This year is my first venture into making Pinot Gris (Pink). I picked the grapes yesterday here in North Central Maryland.

The growers numbers were pH 3.3, TA 5.5, brix 20.6

I have made Traminette in the past (last year) so I thought that I would follow the same procedure I used last year on the Traminette.

I harvested the grapes (170 pounds), crushed, added pectic enzyme, about 30 ppm SO2 (the bunches had a little rot) and let soak overnight. No yeast was added.

I pressed off today - about 24 hours later.

Voila, the juice is not brown or light colored it is dark pink. Who would have thought those reddish Pinot Gris grapes would do this. Probably everyone but me. I guess that is why the typical thing for whites is to crush and then immediately press.

Anyhow, my chemistries today (measured by me and not the grower, are pH 3.45, TA 0.75. So, if the growers initial numbers are correct, the soaking overnight brought both the pH and TA up. (the brix stayed the same - phew!

Anyhow has anyone had this sort of experience? How did the wine turn out?

What I have done so far is absolutely nothing (except adding nutrient and D-47 yeast today). I have not added sugar as I would be quite happy with about 11.5 or so alcohol and if the pH does not climb during fermentation, that should be OK. The TA sounds better now than the growers TA number.

Any comments or experiences you want to share would be appreciated.

Paul

Reply to
Paul E. Lehmann
Loading thread data ...

I'd say don't wory about it, in the worst case you'll be making a rose instead of white. There is a highly regarded commercial winery here in BC that makes Pinot Gris of the colour you describe. Once you get over the surprise, it's pretty good stuff.

The pH going up makes sense, the TA increase is weird, especially that much. Is your NaOH fresh? Although actually, giving the low sugar, your TA number looks like the right one so maybe the grower made a mistake there.

Have fun.

Pp

Reply to
pp

Thanks for the information. The grower checked his chemistries after picking and sure enough the TA was higher than his pre picking sampling number.

We plan to vacation in BC next year. I know it is a big place but could you tell me the name of the winery and others that you would recommend.

Reply to
Paul E. Lehmann

The winery is Nichol Vineyards, the also make a great Syrah. They've sold the winery recently though and I'm not sure if the new owner is continuing the line or trying to make his own impact. In any case, they are located on Naramata Bench, which is a great area to visit - about 15 wineries in the span of 15 or so miles and great scenery to boot. The whole Okanagan Valley is a great trip for wine. I can send you a list of my favourites later.

Pp

Reply to
pp

Thanks Pp. I would appreciate any information you can send my way.

You can reach me by email at plehmann snipped-for-privacy@yahoo.com

Reply to
Paul E. Lehmann

DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.