SUPER fast ferment and clear?

- R
- rpguitar
  
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posted
16 years ago

Sat, Sep 22, 2007 8:22 PM

Hey folks,

Haven't posted here in a few years... since 2004 I think. I've been making wine since 2000, and for the very first time I harvested a very modest crop, about 10 lbs, of Leon Millot grapes from the solitary vine in my backyard. I'm writing to see if anyone has experienced what I have...

The must was at about 1.080 SG and fermented to 1.000 in only two (2) days. I racked from primary to a gallon jug, and when I checked it today - exactly two weeks (14 days) from crush - it's almost perfectly clear and a nice dark red color.

So soon!?!?

I plan to bottle after cold stabilizing once the winter hits, and since I'll only get 3-4 bottles I'll certainly drink it young. But I'm sure I could drink this stuff even NOW, which is unprecedented in my experience. How about others here?

Regards Roger Quinta Do Placer (formerly "ninevines" on this group)

- P
- Paul E. Lehmann
  
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posted
16 years ago

Sat, Sep 22, 2007 10:38 PM

I suggest planting more vines.

If it taste good to you and you only have 3-4 bottles - well - drink up and maybe save a split for next year.

You didn't say and perhaps don't know what the TA and pH of the wine is but if the pH is kinda sorta high it ain't going to keep anyhow unless you sulphite and even that does not necessarily mean it will taste better in the future.

I am sure there are some out there that have experince with the variety - I don't.

- R
- rpguitar
  
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posted
16 years ago

Sun, Sep 23, 2007 2:21 PM

Yes... :) I had a bunch of Vignoles but they didn't bear fruit in the partial sun where the vines grow. The Leon Millot is VERY aggressive on the other hand. To be honest, the viable crop was a surprise as I wasn't even really planning to make wine this year.