Wildbill,
I've never experienced oxidation from racking. As long as there is
free SO2 the wine will not oxidize. I add 50ppm each rack and the wine
is very drinkable. In fact, it's better than any commercial stuff made
from the same quality grapes I use. If Micheal added 30ppm each rack
it would take 10 racks to get to 300ppm. That's assuming no oxygen is
introduced during racking. IOW, it won't even be close to 300ppm and
probably more close to 30ppm at the end.
On Feb 11, 10:44*am, Wildbilly > wrote:
> In article
> >,
>
>
>
>
>
> *michael > wrote:
> > On 9 Feb, 11:52, "Paul E. Lehmann" > wrote:
> > > michael wrote:
> > > > On 9 Feb, 02:17, "Paul E. Lehmann" > wrote:
> > > >> Wildbilly wrote:
> > > >> > In article
> > > >> > >,
> > > >> > michael > wrote:
>
> > > >> >> I have been drinking a 2006 Regent( a European hybrid developed for
> > > >> >> early ripening in cool climates ) red wine recently and have been
> > > >> >> amazed at the difference temperature makes.My mini vineyard is in
> > > >> >> Herefordshire,in southern England,and whereas I have been making some
> > > >> >> excellent dry white wines(as judged by others),I am new to red wine
> > > >> >> making.
>
> > > >> >> The year 2006 was very good in England,with all grapes ripening very
> > > >> >> well,and earlier than usual.I fermented the grapes on the skins and
> > > >> >> with the grapes natural yeast,and achieved full fermentation after 2
> > > >> >> to 3 weeks-the grapes were pressed after 6 days maceration.The wine
> > > >> >> was matured in gallon glass demijohns for three years,and bottled
> > > >> >> recently.I tried the wine in my cool pantry (it has been pretty cold
> > > >> >> in England this winter),and was a little disappointed.It had a very
> > > >> >> nice fruity nose but seemed a little tannic.We compared it with a
> > > >> >> commercial Australian Cabernet ,and was not convinced that mine was
> > > >> >> that much inferior.We decided to serve it to our friends at a dinner
> > > >> >> party,as English red wine made from English grapes is quite unusual.
>
> > > >> >> The surprise came when I warmed up the wine to about 65For room
> > > >> >> temperature.The wine had lost its tannic nature and was very good,with
> > > >> >> absolutely no comparison to drinking the wine at 50F.I am well aware
> > > >> >> that red wine should be drunk at room temperature,but had no idea that
> > > >> >> its character should change so much;it makes it difficult to assess
> > > >> >> wine being stored in a cooler place.
> > > >> >> I would welcome comments
> > > >> >> Michael
>
> > > >> > Good reds and whites: 14C - 16C
> > > >> > Young fruity reds, rosés, and dry whites: 11C - 12C
> > > >> > Sparkling: 7C - 8C
> > > >> > Dessert Wines: 6C
>
> > > >> > Chilling a wine, reduces your ability to taste it. Too warm and it will
> > > >> > seem flat. Then again, wines are like steaks. No one can tell you the
> > > >> > right way to serve it (well done, rare), or what is the best temp to
> > > >> > serve wines, for you. Learn the rules, and then you can break them ;O)
>
> > > >> I like your quote at the bottom
>
> > > >> Paul- Hide quoted text -
>
> > > >> - Show quoted text -
>
> > > > Thanks for the comments.
> > > > I think that my problem with this red wine is that I have got an
> > > > excess of tannin.I thought that it would become more mellow after
> > > > three years in a glass demijohn,but although it has coated the glass
> > > > with a thin red deposit,there has been no deposit in the bottom of the
> > > > demijohn.The grapes were very ripe when picked (Brix 18.5 which about
> > > > the best we get in our cool climate),but possibly a little low on
> > > > acid.The wine has a good fruity nose,its colour is deep red and
> > > > clear,but that is about the best one can say-the taste gets better on
> > > > the second or third glass,but presumably all wines do due to the
> > > > alcohol kicking in.It is somewhat better than a supermarket wine at 8
> > > > dollars a bottle,my friends at a recent dinner party liked it and my
> > > > daughter gives it 9/10.However,I feel that I need more understanding
> > > > of what I perceive to be wrong,in order to improve it.
> > > > Michael
>
> > > Try this:
>
> > > Next time you open a bottle, pour out a glass and drink it and save the rest
> > > in the opened bottle until the next day. *Test to see how the remaining
> > > wine in the bottle taste the next day - or two days. *If it is a lot better
> > > taste to you, then your wine will improve with age - it just needs more
> > > time.
>
> > > Have you checked out the site:
>
> > >http://www.winepress.us/
>
> > > There are a LOT of us there and it is very active with a lot of good topics
> > > and opinions. *I am known as PEL on the site. *You can also post pictures
> > > which sometimes help a lot in the conversations. *They have been having
> > > problems with their server but it has been fairly stable recently.
>
> > > Paul- Hide quoted text -
>
> > > - Show quoted text -
>
> > Yes,it does get a little better when left in an opened bottle for a
> > day or so.The wine is already 3 years old,but perhaps it is not
> > maturing very fast in glass.What surprises me is that I do not get a
> > tannin deposit on the bottom of the glass demijohn.That is why I have
> > not deemed it necessary to rack it-all I see is a deposit on the
> > inside of the glass.Perhaps red wine does need more air (which it
> > would get if maturing in oak),so perhaps I will rack some more to
> > introduce some oxygen to help with maturation.I assume that I add a
> > small amount of sulphite(30ppm) on each racking,though I thought that
> > red wine (unlike white wine)does not need it due to its tannin .
> > Thanks again
> > Michael
>
> All wines need SO2, unless you're making vinegar (little is needed below
> pH3). 30ppm is about the max. free SO2 that you want. If you add 30ppm
> to each racking, the wine will be undrinkable. Polymerization of tannins
> is a slow oxidation. Exposure to the air is will lead to rapid oxidation
> ---> acetic acid ---> acetaldehyde ---> big waste of time, effort, money.
> --
> "Fascism should more properly be called corporatism because it is the
> merger of state and corporate power." - Benito Mussolini.
>
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