BTW,

Adding 30ppm SO2 to a non-sulfited wine will not leave 30ppm FREE SO2.
Think about it, most of it will bind with the oxygen during racking.


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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