carbonated merlot

carbonated merlot

Post by Jeff Chorni » Sun, 08 Feb 1998 04:00:00



This morning I racked 19 litres of Merlot off 25 gms. of toasted oak chips.

I was alarmed by three things.

1.  Although there was very little sediment or sludge, I had to top off
with 600 ml. of wine.  Is it possible that 25 gms. of oak actually soaked
up 600 ml. of my wine?

2.  My Merlot is extremetly pink.  Still muddy, but not the depth of color
I was expecting this far.

3.  My Merlot is slightly carbonated.  Taste samples reveal a solid bight
on the tongue.  No fizzyness is audible to the ear, but definitely
present.  This, combined with point two above almost gives me a kind of
alchoholic cream soda.  The symptoms are not alarming, but not what I'd
expected at this point.

I've put the Merlot in a cool place and will bulk age it till late spring
before bottling.

Any comments on the above symptoms?  Any previous experience?

JC

 
 
 

carbonated merlot

Post by Zeev Smilansk » Mon, 09 Feb 1998 04:00:00


Jeff
I am not sure I know all the answers but here is what I can say.
1. take a new set of 25 chips, soak them up and see. or weigh the ones
you picked out of the wine.
2. Pink color: how long did the must stay on the skins? at what
temprature?
3. Carbonated feeling may come from tasting any cold beverage - co2
dissolves better at lower tempratures. In your mouth the higher
temprature makes it bubble out.
Cheers

Zeev Smilansky
Israel


 
 
 

carbonated merlot

Post by Mark Hedi » Tue, 10 Feb 1998 04:00:00


Quote:

> This morning I racked 19 litres of Merlot off 25 gms. of toasted oak chips.

> I was alarmed by three things.

> 1.  Although there was very little sediment or sludge, I had to top off
> with 600 ml. of wine.  Is it possible that 25 gms. of oak actually soaked
> up 600 ml. of my wine?

> 2.  My Merlot is extremetly pink.  Still muddy, but not the depth of color
> I was expecting this far.

> 3.  My Merlot is slightly carbonated.  Taste samples reveal a solid bight
> on the tongue.  No fizzyness is audible to the ear, but definitely
> present.  This, combined with point two above almost gives me a kind of
> alchoholic cream soda.  The symptoms are not alarming, but not what I'd
> expected at this point.

> I've put the Merlot in a cool place and will bulk age it till late spring
> before bottling.

> Any comments on the above symptoms?  Any previous experience?

> JC

Jeff:
   1.  You need a stronger press suitable for oak chips. (;>)
   2.  Next time, perhaps the first two or three days of primary at 85
degrees, then press.
   3.  Good chance of ML, either now, or recently completed.
Recommendation:  Age for six months, then report back to us.
- Mark