Noiret And Corot Noir
Posted 15 August 2012 - 09:58 AM
Posted 15 August 2012 - 10:26 AM
Maurivin B yeast started with/Go-Ferm
Fermaid K nutrient
Stavin Oak Beans
Lyxallyme EX enzyme
Stavin medium toast Oak Beans
TanCor Grand Cru (but just a little)
ps, I made a blend of about 50/50 Noiret and the Corot Noir which came out great. Highly reccommend it.
Chambourcin; Riesling; Vidal; Pear/Apple, Elderberry; Blackberry/Elderberry
Posted 15 August 2012 - 10:41 AM
it seems they had the best results using GRE yeast and a big heat spike .
Posted 15 August 2012 - 04:23 PM
2 batches last year, one was free run, the other was the pressed....the pressed has improved with age and actually tastes better than the free run here at the almost 1 year mark. Definitely will blend at bottling. Definitely needs oak of some sort. I also did a lighter hand crush last year with a lot of whole berries left at fermentation.
Very first attempt at CN left a lot of black cherry taste and very purple wine, this was made from purchased juice.
Last year was from my own grapes grown outside my door, much better color and flavor so just goes to show that making wine from fresh grapes trumps prepressed juice...at least for this variety...
Bought a bottle 2 years ago from the Finger Lakes of a 50/50 CN and Noiret blend...was actually a nice pizza wine.
10 Vines Cayuga Riesling
11 Vines Corot Noir
2 Vines of Riesling
1 Vine of Gewurztraminer
Posted 16 August 2012 - 12:14 AM
A fermentation stage tannin as opposed to a post ferment tannin would be an alternative.
And that heat spike (85'f) I mentioned has two benefits , one is to pull colour out of the skins and the other is to reduce any green tendencies young vines contribute and let the fruit core shin through
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