Dark Colored Pinot Grigio

[Jrex99]

I've been making wine for a number of years and I've been having a problem with the color of my pinot grigio. It comes out a very dark yellow color (almost looks like urine) which is kind of a turn off when drinking. The taste is OK but I'd like to clear up the color. I've asked a few people about this and they suggest that PH is the problem. My makeup water has a PH of 7.15 and the Pinot Grigio comes out at PH 2.65 which I think is a little too acidic.

What do I need to add to the process to fix the problem? Do I add some sort of alkaline substance to increase the PH of the final product and if so when do I add it? Thanks in advance for any advice.

 

[keystonehb]

Is this a fresh product or a wine kit? What is your fermenting process such as buckets/ carboys or head space? Typically Lighter PH wines are lighter in color. You could use some potassium Bicarbonate to up ph, but I am unsure if that would help with your color issue. Typically a darker white wine is somewhat based on the varietal, how long it was aged on the lees, or oxygen exposure.

 

[Jrex99]

Is this a fresh product or a wine kit? What is your fermenting process such as buckets/ carboys or head space? Typically Lighter PH wines are lighter in color. You could use some potassium Bicarbonate to up ph, but I am unsure if that would help with your color issue. Typically a darker white wine is somewhat based on the varietal, how long it was aged on the lees, or oxygen exposure.

Its from a Grande Crew wine kit. I Use a bucket and then carboy.

 

[keystonehb]

If everything is tasting fine and no signs of oxidation post fermentation I wouldn't be surprised if it is the kit itself. On their own extract kits can be slightly darker as is compared to fresh, that darkness also can become deeper if the kit itself is is a little bit older compared to freshly produced one. If you're unhappy with the acid level I would say add a little bicarbonate to round it out, but other than that as long as it comes out nice and clear and tastes good that is whats important. If aging for long periods of time I would also keep an eye on your head space, too much can cause oxidation which will lead to change in color and flavor.

 

[An Ankoù]

I've been making wine for a number of years and I've been having a problem with the color of my pinot grigio. It comes out a very dark yellow color (almost looks like urine) which is kind of a turn off when drinking.

I had never been concerned about the colour of my urine, but now I'm beginning to worry it's too pale, almost like water. When I run off a gallon or two, after a few pints, it adds nothing to the water already lying in the bowl. Shoud I start drinking pinot grigio (whatever that may be)?


Couldn't resist it, @Jrex99 . No offence intended.

 

[Bobby_M]

Usually when a white wine kit gets to be about 2-3 years past its packaging date, it does start showing darkening from oxidation. The bag they use is not impervious to oxygen.

 

[Maylar]

Filter it perhaps?

 

[Petdrummer]

I haven't made wine from a kit in awhile but do recall that whites in particular tend to be a bit darker what fresh juice. I chalked it up to a result of the concentration process.

How much do you trust the 2.65 ph reading? I like tart whites, but this would be a bit much even for me. This is a higher acidic wine, but something in the lower 3.0 to 3.4 range would be more expected.

One thing I learned is to use distilled or RO water to reconstitute the juice. Wine should be 100% pressed grape juice and the kit should be 100% juice with a percentage of H2O removed. It's best to put pure H2O back into it. Your water may have a a blend of acidics and alkalines that balance each other out to 7.15 until you mix in a solution of high TA grape concentrate that may reshuffle the molecular bonding.