1987 Seyval Blanc
September 2006 – Seyval is my favorite French-American hybrid. It makes an excellent dry white. Vidal is more versatile, but when it comes to dry white, Seyval beats out all the other hybrids.
Well … in my opinion, anyway!
|Fruit||5 gallons seyval juice, 4 quarts reserved|
|Pectic Enzyme||2 tsp|
|Yeast Nutrient||05 tsp|
|Started, yeast added||10/08/1987
|Racked, 1 gallon removed to make sparkling wine||10/30/1987
|4 tsp pectic enzyme, 1 gallon pourback, oak chips added to main||10/30/1987
|Main filtered, #2 filter pad; Bottled.||10/27/1988
|Yield||25 bottles + 5 bottles sparkling wine|
|Afterthoughts||The sparkling tasted ok, but it didn’t sparkle all that much. I used the method of adding additional sugar and champagne yeast and crown capped it in quart soda bottles. After it sat for the specified amount of time I put the bottles in the freezer for several hours, then one-by-one opened them, poured carefully and gently into clean champagne bottles, put in a plastic champagne cork, and wired it down. As I said with last year’s apple, I may try it again eventually … or I may not.|