The story begins last October. SWMBO and I purchased 100 lb Eastern WA riesling. Everything went well until conditioning/back sweetening about 2 weeks ago.
Before conditioning/back sweetening, The wine was cold conditioning/clarifying. It tasted clean and fruity but too sour to leave dry (?low initial pH). SO2 was 20-25 ppm by titrets. I degassed, bumped the SO2 to 30, added Ksorbate, and corn sugar to taste (1.010 SG) topped with CO2, replaced the airlock and back into the keezer for 2 weeks.
Fast forward to today. The wine tastes raisiny and oxidized
Maybe too much mixing (additions/mixing performed with a drill/degassing want in a bucket)? Too low a volume in the carboy?
Man am I disappointed.
Before conditioning/back sweetening, The wine was cold conditioning/clarifying. It tasted clean and fruity but too sour to leave dry (?low initial pH). SO2 was 20-25 ppm by titrets. I degassed, bumped the SO2 to 30, added Ksorbate, and corn sugar to taste (1.010 SG) topped with CO2, replaced the airlock and back into the keezer for 2 weeks.
Fast forward to today. The wine tastes raisiny and oxidized
Maybe too much mixing (additions/mixing performed with a drill/degassing want in a bucket)? Too low a volume in the carboy?
Man am I disappointed.