I just opened a bottle of my 2016 muscadine wine made with 71b-1122. My initial reaction: too tart. I was surprised because 71b is supposed to help with this. I also cold stabilized the wine before bottling, so I'm disappointed. This year I'm trying Cotes des Blanc which is supposed to help maintain the fruity flavor. If this doesn't meet my expectations, I may go back to EC-1118.
eckraus.com says: "Calcium Carbonate is best added to the juice at the beginning of fermentation....We recommend determining what the juice`s current TA is with an Acid Testing Kit. Then establish a dosage to be added to the entire batch. If you do not have an Acid Testing Kit then use 1/2 teaspoon ofCalcium Carbonate for every gallon of wine. More Calcium Carbonate can be added later if the wine is still too tart."
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