Finishing Fermented Wine August 18 2014
Hey there Vintners, Garagistes, and winos! A few tips for your now brand new wine from this years harvest...have you cold stabilized? AKA, lowering the wine temp down to near freezing for a few weeks to drop out the tartaric acid in the wine. You will really tell the difference in mouthfeel next spring.
Tip #2: It is time to oak your wine, if you so desire. If the barrel route is cost prohibitive, try oak spirals. They come in American and French and are quite effective. I just threw one French light toast into my 3 gal. wild ferment Marquette and another into my 3 gal. 60%Noiret 40%Marquette.
Tip#3: Draw a sample on your palette, look into the future and be creative now, while the wine is still in its infancy.