6 years ago threadsandvino 0
We pressed the South African Pinotage and are very happy with the results.
The starting numbers were:
Brix = 25 (no adjustment required)
Starting pH = 3.91
Starting TA = .62
Added 1.5gm tartaric acid per liter
Final numbers were pH = 3.50 and TA = 0.75
The skins were very chewy and thick. We cold soaked for 6-7 days and got good color.
Fermented for 6-7 days with D254
Ran on the low side 65-70F
Did peak at 75-80 for a short time
Pressed and got expected yield
Ruby red color, bright raspberry nose, very fruity nose and taste.
Good acidity, low tannins, sg =.998
Cannot wait to enjoy this wine!