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Old 11-18-2012, 05:58 PM   #1
novalou
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Ok, my first attempt at making wine from grapes. I just sampled and it does not seem to have much body.

I used Old Vine Zinfandel grapes. The berries were small and very sweet. They were crushed and fermented on the skins for about 10 days. Fermentation temp peaked at about 73 deg F.

No water was added. Aside from barrel aging, is there anything else I could have done during masaration to extract more body from the skins and pulp?



 
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Old 11-18-2012, 06:07 PM   #2
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Quote:
Originally Posted by novalou View Post
Ok, my first attempt at making wine from grapes. I just sampled and it does not seem to have much body.

I used Old Vine Zinfandel grapes. The berries were small and very sweet. They were crushed and fermented on the skins for about 10 days. Fermentation temp peaked at about 73 deg F.

No water was added. Aside from barrel aging, is there anything else I could have done during masaration to extract more body from the skins and pulp?
As long as they were crushed very well, no I don't think there is more to do to get more body in the wine. If you still want some more body, you could try adding some raisins now and see if that helps.


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Old 11-18-2012, 06:32 PM   #3
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Quote:
Originally Posted by Yooper

As long as they were crushed very well, no I don't think there is more to do to get more body in the wine. If you still want some more body, you could try adding some raisins now and see if that helps.
I don't plan on adjusting this batch. But for future batches, would it have helped to hit s higher temp during fermentation or use some sort of enzyme?

 
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Old 11-18-2012, 06:33 PM   #4
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I don't plan on adjusting this batch. But for future batches, would it have helped to hit s higher temp during fermentation or use some sort of enzyme?
Not that I'm aware of.
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Old 11-18-2012, 07:55 PM   #5
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I'm no expert but maybe a different yeast and few degrees warmer fermentation would have added a few more flavours?

I guess everything else is down to how the grapes were grown. Even the best French vinyards have some bad wines if the growing conditions don't work out...


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