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I will be picking up some PVPP today. In the meantime I re-tested the wine last night and it was still bitter. I added 1/8tsp of Xylitol sweetener into the 120ml sample and it tasted much better....no bitterness but also not yet sweet. It even brought out more fruitiness. Rph Guy ... does this...

Thanks for your suggestion. I was not aware of PVPP. However I just looked it up on the web and found... " PVPP is not commonly used in red wines, however, it can reduce bitterness and brighten the colour. In many cases PVPP can also reduce certain off-flavours and bitterness." I will give it a...

That's what I thought also...plus the VA level is only 0.59g/l. So its still a mystery... why the excessive bitterness? From the web...."Bitterness in wine can develop from metabolism of glycerol, mainly by Lactobacillus sp. The bitter taste is thought to result from the reaction of red wine...

I added some SO2 a week ago and the wine still has the same bitter taste.

So today I got the results of the "plate wine spoilage" test for the pinot noir as follows: Plate wine spoilage 70 CFU/ml 1 um wide straight uniform rods of variable length as single cells, short chains or long filaments. Presumptive ID Lactobacillus. I don't know if the 70 CFU/ml level is...

Thanks much for your feedback. I'll see what results I get back next week and how adding SO2 might affect the wine's taste and smell.

Actually it taste a bit better now ... perhaps after being briefly exposed to a little air. I just added S02 to bring it up to about 25ppm. Maybe I can save this PN after all. In a week I'll get the other test results looking for flaws that might be causing that sharp bitter flavor. The lab tech...

Sorry my bad ... it said the ML is 0.059g/100ml which is actually 0.59g/L NOT 5.9g/L. My conversion mistake!!!

I got the preliminary results back from the lab as follows: F-SO2 less than 8ppm T-SO2 less than 8ppm VA 5.9g/L pH 3.58 TA 5.5g/L Alcohol 13.9% Glucose 0.77g/L Fructose 0.82g/L Malic acid less than 0.3g/L This shows an acceptable VA level and that the wine has gone through ML...

I'll post what I find out from the analysis.

If the acid is acetic the potassium carbonate or bicarbonate will not correct for that...right?

I remember checking back in November and the ML culture was fine...type, clean, refrigerated, etc. Howver the wine temp was about 65F at the time. Since then it dropped in the winter to 58F. I know that is low but I didnt want to heat it up because of the low SO2. I get testing done at Gusmer...

...and the wine didnt taste excessively acidic back in November.

Yes excess acidity but it doesnt taste or smell like acetic. I added ML bacteria back in November before I abandoned the carboy for 4+mos. Before ML bacteria addition, the pH was measured back then by a commercial lab at 3.4, the TA at 0.69g/100ml, the malic acid at 2.37 g/l, VA at 0.033g/100ml...

Back in October/November I made about 6 gals each of Pinot Noir and Cabernet Sauvignon from pressed frozen grapes. They have been sitting in carboys since then. The CS went through ML back then, was racked and SO2 added. However the PN had not gone through ML and I let in sit for 4mos+ without...

No replies, so I'll post this FYI....Several days later after adding the additional Reduless, the pinot noir in the 1gal carboy is tasting much better...no bitterness. The Reduless seems to have taken care of the H2S first and then a little more got rid of the metallic bitterness that may have...

I am making some pinot noir from 10 gals of frozen grapes. It has gone through primary fermentation, has been pressed, racked and is in two carboys... a 6gal and a 1gal. I added some Reduless because I was a little late in racking and a little H2S developed. The Reduless eliminated the H2S. The...

Both wines are now pressed and in carboys. No bubbling at all. They taste very dry so I think they are done even though they measured 0.5Brix before pressing.

Thankyou.

1. The hydrometer reads +0.2 Brix with pure water at 70F 2. The original Brix was 24.5 for both the CS and the PN at 66F 3. D254 yeast for the CS and Assmanshaussen for the PN Ran out of time tonight but plan on pressing tomorrow.