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 03 tsp
Pectic Enzyme 2 tsp
Yeast Nutrient 05 tsp
Yeast Epernay II

Method:

Started, yeast added 09/27/1987
1.080
Racked 10/07/1987
0.998
03 quarts pourback added 10/07/1987
1.010
Racked, oak chips added 10/25/1987
1.010
Racked 12/06/1987
1.010
Filtered, #2 filter pad 02/27/1988
1.010
Bottled 02/27/1988
1.010

Notes:

Yield 29 bottles
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.

Bryan

Long time wine and beer making ....