just waiting for the sugar to rise and the acid to drop now
Subscribe to:
Post Comments (Atom)
About Me
- Elaine
- I grew up here on my dad's farm that we turned into the Sainte Genevieve Winery over 20 years ago. I'm the educated enologist and he's the experienced farmer/business man. We try to treat the land and the wine with kindness, like a member of our family(sometimes we treat them nicer than family ;)) This is our little place on earth, and I thought you might enjoy seeing it from my perspective.
Subscribe To
Posts
Comments
2 comments:
Elaine,
My Cynthiana look great this year. The bunches are full and ripening evenly. Can you share with me your techniques on processing these. Seems to be some trick to when to pick and in making good wine from these and I'm just learning.
Love your blog and visit often from here in TN.
Norton (Cynthiana) are tricky. We usually pick early to mid October. The acid is crazy in Norton, so monitor your fermentation closely. You might need to add some tartaric acid at the very beginning. Tannins are a big help in Norton too. Go to your local wine making store and pick their brain, especially about measuring and adding acid, and see if they have any tannins available. Good luck!
Post a Comment