Saturday, September 17, 2016

2016 Malbec


The 2016 Melbec needs to begin with a nod to the 2012 Melbec, which being born in disaster and floundering over many years, finally turned out to be excellent. The new 2016 Melbec will be made with quality grapes rather than a weak juice from Chile & supplemented with fruit from the produce department.

I picked the Melbec because it had the best flavor of the grapes in the cooler at my grape distributor. The grapes were both juicy and sweet at 25.2 Brix for 13.2% alcohol which is fine.

The grapes were so juicy that the crates kept leaking juice on the floor.


2016 Melbec recipe


144 lb Melbec grapes (Coliveta, Stockton CA)
12 g yeast energizer
4 g pectic enzyme
2 packs Red Star Montrachet


The fermentation was very fast, and it was ready to press in just 4 days. Once it was in the carboy it hardly bubbled.

I got 38 liters, so pretty good.
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