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zin wine from fresh grapes
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David D.
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zin wine from fresh grapes
(Andy j.) wrote in message . com>...
> Hi ...this fall I made wine from zin grapes presumably from the
> central valley....fermented on skins for 7 days then racked to
> glass......but the colour is rather pale.......should I have cold
> macerated for an extended period before pitching the yeast??....the
> tannins are very good.......I left 10% of the stems in ......but the
> colour is dissapointing....anyone with an opinion on
> this??..................................thanks,And y J.,N.B.,Canada
> (sorry no book to plug)
Andy, I had the same problem with my Central Valley Cab this year.
The suspended solids gave my wine a strawberry color. After month or
so after pressing (when the solids settled), the color darkened
significantly, though still not a big red color.
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zin wine from fresh grapes