Throwing it all away asks "Does anyone have a recipe for making baco noir wine?"
Dear TIAA - I make Baco Noir wine every year from grapes grown here in my Kansas vineyard. Nice thing about Baco is it retains it's fruity flavors and gives a deep color to the wine. My grapes were ripe last week and are now fermenting...here's what I did;
Harvested at 26.2 brix, pH 3.52 and TA 0.97%. Crush a couple of times and destem. I just have a plain crusher without the destem feature. I separate the stems by rubbing the crushed grapes over a
2-mesh stainless steel screen. Collect the juice, skins and seeds in a plastic fermenter. Add DAP (1 gram/gallon) and Fermaid (2 grams/gallon) Add pectic enzyme per instructions This year I used Lalvin BM 45 yeast for the fermentation. Fermentation is underway in my garage where ambient temperature is about 75F (note; the temperature of the fermenting must gets quite a lot higher) I punch the cap down 5 or 6 times a day As soon as the cap shows signs of falling I will add one package of Wyeast malolactic culture. When I'm sure the yeast fermentation is near completion I will press off the skins and collect the new wine in carboys to complete ML fermentation. Then, this winter I will cold stabilize at near-freezing temperature After excess tartarate precipitates I test for RS, pH and TA. Adjustments can be made at that time if needed. This will be followed by aging in carboys and Missouri Oak barrels It makes a nice wine just like this but is better if blended with another red hybrid or some vinifera wine.Bill Frazier Olathe, Kansas