tag:blogger.com,1999:blog-7183397334789656656.post3313950033907764793..comments2023-08-25T01:53:26.022-07:00Comments on Winemaker's Journal: A Superpower Palate For GrapesCraig Justicehttp://www.blogger.com/profile/17991879972329160420noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-7183397334789656656.post-84897344275004393642011-09-14T08:05:09.093-07:002011-09-14T08:05:09.093-07:00This would be a good time to add to another argume...This would be a good time to add to another argument about added sugars. If you can taste that the acid level is at its peak "compared to sugar" and the prevailing weather is apt to reduce the acid without adding much sugar (to whatever fruit in question), harvest immediately and go ahead and add sugar. If you have acquired a required taste for a fruit, such as a pear, for consumption, you would find that the wine made from it will match that flavor, but only for a short time. It will go flat in 2 months in some cases. Acid is more crucial than the sugar. I suspect rules against adding sugar have more to do with fears about having too much alcohol in a product rather than any issue with overall product quality. I have made pear wine from "hard" pears that required two years to age while soft sweet pear wines has gone flat in weeks.Norbert S.P.noreply@blogger.comtag:blogger.com,1999:blog-7183397334789656656.post-29889218569244720082011-09-14T08:03:51.390-07:002011-09-14T08:03:51.390-07:00Rudy, egeshegerra! Agreed! Brown seeds are somethi...Rudy, egeshegerra! Agreed! Brown seeds are something we look for, and we crunch them in our mouth and taste them.Craig Justicehttps://www.blogger.com/profile/17991879972329160420noreply@blogger.comtag:blogger.com,1999:blog-7183397334789656656.post-14904027549360027672011-09-14T08:02:25.680-07:002011-09-14T08:02:25.680-07:00I believe that a grape is only really ripe enough ...I believe that a grape is only really ripe enough when the seeds get brown.<br />Rudy, somogyharsagy, HungaryRudynoreply@blogger.com