But, whereas this tannic wine was still less so than the D21 previously, now it’s the more tannic of the two. Tasting this hadn’t changed as much as the D21. What it did drop was a bit looser however. The RP-15 batch didn’t look like it dropped as much sediment - and it didn’t. Less than what’s recommended given the ph (measured at 3.97 this time), but still a safe level for the added oxygen exposure I was giving it. Still austere but approachable.” Not a lot of fruit and not a ton of depth to the flavor, but not the wild ride it was before.Īs for So2 this time around, it was at 35ppm as I measured it and I added an additional 25ppm to bring it to 60ppm. As I wrote in my notes: “Tannins are quite nice. The tannins were still strong, but not overwhelming. But, this time around, it was pretty muted. The D21 had been the more tannic of the two - like really tannic. It was also rather compacted and hard, so the wine that I racked off was pretty clean even at the end. It just climbed up the sides of the carboy a bit, giving the impression of depth. When I’d racked it out of the carboy, however, there was a good amount but not nearly as much as I had thought. The Petite Sirah I fermented with the D21 seemed to throw a lot of sediment after the addition of SO2 in November. Regardless, the rack-it-off side won out and yesterday I racked it off the sediment (and took the opportunity to check in).
I was also thinking about how I’d like to reduce oxygen exposure, but since I’d already gone down the SO2 road, I was able to comfort myself to a degree there. On the other hand, I’ve been reading in Goode’s book all about how exposure to dead yeast cells can lead to undesirable results. On the one hand, these were super tannic and I was told by a winemaker that exposure to the lees would alleviate that to a degree. This was a little surprising since they’d fermented dry so I’d figured there wasn’t much yeast going about in there. After I dosed the wine with SO2 back in November, it looked like the wines dumped a lot of sediment.
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