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Fall Bright, The Winemakers Shoppe,
10110 Hyatt Hill, Dundee, NY 14837
HOURS: We are open all year round! We have
always been closed on Mondays.
Free catalog, mail order of supplies but not grapes and
juices.
Picture of the month: 
Click to enlarge, right click to save picture as, put it someplace and use it
for a desktop wall paper. Tom said this view was awesome from the upper
elevation, but his camera was on the dining room table, so I just used my little
camera and ran out the front door. Enjoy.
Winemakers comments on our 2008 Riesling issues and PVPP.
From BL: I enjoy reading your messages concerning wine making. My 20
gallons of Riesling wine turned out perfect and we bottled it last weekend. Did
not notice any problems. Some of my other friends joined in on the bottling
process as we bottled 70 gallons. All the varieties turned out well and everyone
enjoyed a good social event. Thank you again for all your help.
From LB: What will fining with Polyclar do to the botrytis taste and
aroma? (It will improve it) I am more inclined to make a sweet
wine out of this. I have tried it with 30 g/bottle of sugar (about 4 %)
and I think the botrytis is starting to show through. If I had know
about it in advance I would have bought more of this juice in order to freeze
concentrate it. The color looks great in the glass or in a clear
bottle. For me this wine is a fortunate occurrence, even if it isn't the
usual Riesling.
If it develops as I hope it will, I will blend some with 2007 Late Harvest,
which doesn't have much botrytis. I still have bottles of your Late
Harvest from prior years with good botrytis and these wines have just
developed wonderfully. These are exceptional wines.
| In
This Issue |
| PVPP
a forgotten fining |
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Join
us at Fall Bright, The Winemakers
Shoppe,
where
great wines begin!
New
Hours for winter:
Wednesday to Friday 10-5 AND
Saturdays 10-4 EST
Shop online 24/ 7 We will not hold up shipping your
order
due to our new hours!
If you need an appointment for another time,
call 607-292-3995 to set up a time.
We
are located
on the eastern side of Keuka Lake in the
Finger
Lakes Wine Region in NY. Dundee is a
mailing address. Our Location is near Wayne, NY.
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| PVPP
(Polyclar), a forgotten cure |
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Tom
would highly recommend the use of PVPP (or Polyclar) on
our Riesling from the 2008 harvest. Due to excessive
rain in June-July 2008 and during harvest time, there was
botrytis in some of the Riesling, especially in
juices picked up after October 23, 2008. We
have also had reports of "pinking" of certain
whites. PVPP would turn your surprise blush
back into a white.
He
recommends using a lower dose if a range is given and
working your way up or to do bench test.
PVPP is used to remove "browning" or
"pinking" pigments. It is used to remove
oxidized odors, color and small amounts of bitter
phenolic compounds. Winemakers use it on whites,
blushes and reds. It may strip too much color
from reds. It is most commonly used on white and
blush wines. Bench trials are recommended
especially if you need it for a red.
Mix with 20 times its weight in cold distilled
water. Allow to set for 3 hours before use; no
agitation is necessary during this time. It should
be added to juice or wine during a racking process to
ensure adequate mixing.
PVPP reacts very quickly and can be removed from the
wine (or juice) after 24 hours. However, Polyclar
does not settle out very well. Many
winemakers prefer to filter the wine after a PVPP
treatment. Sometimes bentonite or casein is used as an
additional fining material to help PVPP particles to
settle.
Filtration is still recommended for
separation.
Polylact is a blend of PVPP and casein
in a cellulose base from Scott Labs. Polylact acts
evenly on all types of phenolic compounds and can be
used as both a curative and a preventative against
browning and pinking in white wines and
musts.
The rates below are for Polylact.
Curative Usage rate: 0.3-0.7grams/L (5
gallons is 19 liters)
Prevent Oxidation: 15-30 grams/hl = 0.15-0.30
grams/L (such as use on a white wine that will be
exposed to long or extreme storage conditions.)
Polyclar 10 from Crosby Baker
recommended dose is 1/8 ounce or 3.54 grams per 5
gallons (19 liters) of wine. It is
double that for beer. Overall PVPP is
probably more commonly used by brewers, but winemakers
should also be aware of this item.
As with all products, follow the rate recommended
on the label, as products differ. We
currently have both the Polyclar 10 from Crosby and
Baker and Polylact from Scott Labs.
Good Luck and may your wines fall bright
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You may find your answers online
at either of our websites, see quick links above and on
the left.
Tom and Marcy Mitchell and staff
Fall Bright, The Winemakers Shoppe
Shop online, email us, come on
over, call, leave a message
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Click to enlarge, right click to save picture as, put it someplace and use it
for a desktop wall paper. Tom said this view was awesome from the upper
elevation, but his camera was on the dining room table, so I just used my little
camera and ran out the front door. Enjoy.