For a variety of reasons, I haven’t been able to pay much attention this summer to the two batches of wine I’ve had going since last fall. The larger batch is made as a red table wine with Frontenac grapes. Initially I had a problem with rotten egg smell in this batch, but it seems to be under control. I just replaced the solution in the airlock and took a sample of the wine. As noted, the sulfur/rotten egg smell is not very noticeable. The most notable feature right now is the bracing acidity. This batch was put through MLF last spring and although it seems to have helped a bit, I think it will require some additional measures to lower the acidity to an acceptable level.  This batch has not been oaked at all yet and I think it’s overdue.

The second batch was made as a second run wine from the pressed Frontenac skins. It has a color bordering between rose and a red table wine. The body was a bit lighter initially, so last winter I added a bottle of Cabernet to it. This seems to have helped. The batch is about ready to be bottled, but I think it needs a little more oak.

Additionally, I need to purchase a few things. First off, a degassing whip - one of the ones that attaches to a power drill. Also, I need to get some more oak cubes in a couple of different toasts. And I also need to get something to lower the acidity of the larger batch.

That’s it for this update. Check back soon as I move to bottle the smaller batch later this fall.