Seyval

Is it from eastern NY or eastern PA? We had dreadful weather last year and nothing ripened correctly as far as I was concerned. I have made several Seyvals to good success, did not get any last year though. I made Catawba among others and the acid was through the roof.

Can you give us any values for sugar, pH or TA? Mine were made anywhere from 10 to 12% ABV and I try to keep the acid below 7g/l on dry wines. If it's higher than that you might try a little sugar.

I would not bottle it until you were pretty sure it was close to what you want.

Joe

Woodswun wrote

Opinions/experiences?

Woods - I wouldn't bottle the wine yet. You say "not quite there". Have you tasted well made Seyval wine? I ask because even the best Seyval made here in Kansas where I live is not as smooth as a well made white vinifera wine. That said you can make a very good tasting Seyval. If the wine has a rough nature to it you might try fining with some Gelatin/Kieselsol or perhsps Polyclar VT. I've used both of these to smooth out my Vidal and I suspect they would have the same effect on your Seyval. Our wine club has a member that operates a commercial vineyard and winery. He uses Polyclar VT in all his white wines (they are all hybrid grape wines).

If you decide to fine your wine report back and tell us the result.

Bill Frazier Olathe, Kansas USA