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Careful, this blog may bite…. 2011 Sauvignon Blanc and Malbec Part 2. May 26, 2012. Tonight I moved the 2011 Sauvignon Blanc and Malbec from their primary fermenters to secondary. Final S.G. came out .996 and .995 respectively. That means I’ve hit the 14% ABV target on both wines. The ICV D47 delivered as advertised. So why do I go so much longer? Increased extraction of tannins and other flavor compounds from skins when present. Increased extraction of oak character when oak is present. May 3, 2012.

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Careful, this blog may bite…. 2011 Sauvignon Blanc and Malbec Part 2. May 26, 2012. Tonight I moved the 2011 Sauvignon Blanc and Malbec from their primary fermenters to secondary. Final S.G. came out .996 and .995 respectively. That means I’ve hit the 14% ABV target on both wines. The ICV D47 delivered as advertised. So why do I go so much longer? Increased extraction of tannins and other flavor compounds from skins when present. Increased extraction of oak character when oak is present. May 3, 2012.
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Careful, this blog may bite…. 2011 Sauvignon Blanc and Malbec Part 2. May 26, 2012. Tonight I moved the 2011 Sauvignon Blanc and Malbec from their primary fermenters to secondary. Final S.G. came out .996 and .995 respectively. That means I’ve hit the 14% ABV target on both wines. The ICV D47 delivered as advertised. So why do I go so much longer? Increased extraction of tannins and other flavor compounds from skins when present. Increased extraction of oak character when oak is present. May 3, 2012.

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Careful, this blog may bite…. 2011 Sauvignon Blanc and Malbec Part 2. May 26, 2012. Tonight I moved the 2011 Sauvignon Blanc and Malbec from their primary fermenters to secondary. Final S.G. came out .996 and .995 respectively. That means I’ve hit the 14% ABV target on both wines. The ICV D47 delivered as advertised. So why do I go so much longer? Increased extraction of tannins and other flavor compounds from skins when present. Increased extraction of oak character when oak is present. May 3, 2012.

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Careful, this blog may bite…. 2011 Sauvignon Blanc and Malbec Part 2. May 26, 2012. Tonight I moved the 2011 Sauvignon Blanc and Malbec from their primary fermenters to secondary. Final S.G. came out .996 and .995 respectively. That means I’ve hit the 14% ABV target on both wines. The ICV D47 delivered as advertised. So why do I go so much longer? Increased extraction of tannins and other flavor compounds from skins when present. Increased extraction of oak character when oak is present. May 3, 2012.

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