1988 Foch
October 2018 – I have no significant recollection of this wine. Some I remember vividly … others, not so much. Given that Foch was one of my favorite French-American hybrids, I’m surprised I remember so little about this one. What I do remember is that it was never allowed to age … it was too popular and got wiped out quickly.
Ingredients
| Fruit | 100# foch grapes, 23 brix, 1.05 acid |
| Pectic Enzyme | 3 tsp |
| Sulfite | 1 tsp K-meta |
| Nutrient | 4 tsp nutrient + 3 tsp energizer |
| Yeast | Lalvin KV-1116 |
| Acid | 1/2 tsp ascorbic acid + 1 tsp citric acid |
Method
| Crushed & yeast added | 09/18/1988 SG 1.092 |
| Pressed | 09/24/1988 SG 1.002 |
| Racked, added 1/4 tsp K-sulfite, ascorbic acid, citric acid | 01/28/1989 SG 1.000 |
| Filtered, #1 filter pad | 03/27/1989 SG 1.000 |
| Filtered, #2 filter pad | 04/09/1989 SG 1.000 |
| Bottled | 09/17/1989 SG 1.000 |
Notes
| Yield | 28 bottles |
| Alcohol | 12.5% |
| Afterthoughts | This one worked out fine. I really like Foch! |
| October 2018 | I’m looking at the log — and wondering why it never fermented below 1.000. Bizarre! |
| September 2022 | I’m really wondering why I chose to add ascorbic acid. The only thing I can think of was the wine was flat, and I do recall Chris (business partner) and I discussing various acids. |