Sangiovese

[Greg Friday]

Ok, I'm going on record that I want to be measured as a wine maker by how good, not not good, the wine from the Sangiovese grapes turns out.  These are easily the WORST grapes we have ever gotten.  Low sugar(21.6 Brix), very acidic (.85TA).  Seems like they were picked too early.  Maybe by weeks too early!

In the beer biz, we educated brewers always said anyone can make a beer under good circumstances, but only a good brewer could make good beer under bad circumstances (like the time I pumped 10 gallons of caustic soda into 620 gallons of Hefe Wiezen for example.)

This may make great rose, with little effort, but the Red (chianti style and Super Tuscan) will be a challenge.

I have already added sugar and I'm planning on a heavy biCarb addition.  I pitched BM45 this morning and I will be doing an early press to keep the tannins low.

Wish me luck!

Greg

Sangiovese - Amador  Sold out

$1.40

$1.30

$1.10

$1.05

$0.95

21.6

3.17

.85

9/14 (s)

[Will Guyette]

Good luck!  Worst case, we can turn it into some good brandy ;)

-

Will

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[Greg Friday]

Let's avoid that outcome

[david fryer]

best of luck! what about adding a bit of water to cut the acid? you want me to go over and punch the cap while you are in amador?

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From: Greg Friday <gfcoq...@gmail.com>
To: "vine...@googlegroups.com" <vine...@googlegroups.com>
Sent: Thursday, September 15, 2016 11:20 AM
Subject: Sangiovese

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[mikeyj68]

Oak Barrels should get their $$$back! The AWA got money back for 2 tons of Petit Sarah that was picked too early. 

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