On Jan 25, 12:00 pm, robert snipped-for-privacy@hotmail.com wrote: >
> > By the way, have you taken a residual sugar measurement? What was
> > your sugar level and acidity when you started?
>
> > Here in the NW, I often get grapes with a little rot in them, and
> > they've never resulted in a jammy flavor. I've always assigned that
> > flavor to being over-ripe or incomplete fermentation.
>
> The initial Brix for the pinot noir was 21.5 and I brought it to up to
> 22.5. The T/A was 0.8. The grapes may have been over ripe, they
> tatsted good. I didn't note how much SO2. But my usual process is to
> sprinkle 1/2 tsp per bushel as i crush, let sit over night and pitch
> active yeast culture next morning. Fermentation started fine, punched
> down 1/2 daily and press when cap sinks. Specific gravity was 1.00.
> Finished wine was 0.990 so should be no residual sugar.
> I didn't add SO2 again until 3 months later after MLF.
>
> I wonder if lactic bacteria could have had a role. I squished some
> gernaioum leaves in my hand and it was somewhat similar to the pinot
> noir aroma. I did not use an sorbate so this is probably not
> possible,
>
> The color is actually very nice deep red, clear and brilliant with a
> copper brown tinge around the edges.
>
> I have read about wine faults but I still can't identify it.
Joe, Did you top with anything store bought? I'm not sure where this smell is coming from if you didn't use any sort of sorbate. I'm not sure whether the copper color means anything if the color is not dull. I'll try Amerine's Table Wines for a clue, this is kind of odd to me.
Joe