I decided to make a Merlot last year because I still have a stock of Zinfandel. This years grapes were sweet and juicy -- maybe not as grapey. I had a bottle of cherry juice concentrate, and I added it here for some added complexity. I added after two days of fermentation, because I have experienced slow fermentation with it -- though it doesn't say it is inhibited.
2019 Merlot
144 lb Lodi Gold Merlot Grapes (Lodi Gold Brand from Delta Packing in Lodi CA
8 ounces of tart cherry juice concentrate (added after fermentation was vigorous)
5.5 g pectic enzyme
14 g yeast energizer
1.5 packets of Lalvin Baugouin RC212
This made about 42L after racking for 10.5 L/case, which means these were juicy grapes.
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