1987 Baco Noir
September 2006 – If I recall correctly, a friend talked me into making this wine. I wasn’t a fan of Baco Noir, and while I’ve had some good ones, it just wasn’t my thing. In hindsight, I’m also surprised I sweetened it.
Ingredients
| Fruit | 7 gallons Baco Noir juice, 3 quarts reserved |
| Energizer | 3 tsp |
| Pectic Enzyme | 2 tsp |
| Nutrient | 5 tsp |
| Yeast | Epernay II |
Method
| Started, yeast added | 09/27/1987 SG 1.080 |
| Racked | 10/07/1987 SG 0.998 |
| 3 quarts pourback added | 10/07/1987 SG 1.010 |
| Racked, oak chips added | 10/25/1987 SG 1.010 |
| Racked | 12/06/1987 SG 1.010 |
| Filtered, #2 filter pad | 02/27/1988 SG 1.010 |
| Bottled | 02/27/1988 SG 1.010 |
Notes
| Yield | 29 bottles |
| Alcohol | 11.1% |
| Afterthoughts | This one didn’t come out all that well — technically it went ok but the taste wasn’t all that great. This soured me on Baco Noir for years, although later I had some good ones and reconsidered making it again. |
| 06/2021 | My notes do not indicate I added sorbate, but I must have as I didn’t blow the corks.
Also in hindsight, my early red grape wines were made from juice, so they were not robust. This probably contributed to my dissatisfaction with some. |