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Sparky wrote:I also grow Frontenac grapes because I live in a cold northern climate. I don't notice the unusual taste of the wine you mention. My Frontenac wine is light and very fruity. Probably not a heavy wine that would go with a steak dinner. One of the problems I have encountered with the Frontenac grapes is the very high acid even when the grapes are harvasted at 24 brix. Acids in the range of 1.6% are not unusual. I use potassium carbonate which is hard to find in large quanities to bring the acid down to at least 1.0% prior to fermentation. Otherwise it is impossible to get the yeast started. Since potassium carbonate only brings down tartaric acid not malic acid I use the Lalvin 71b-1122 yeast with helps bring down the malic acid during fermentation. Once the fermentation has finished I then start bringing down acid to approx .55%. I age my Frontenac wine in glass carboys on oak for approximately 1 year before even trying to bottle. The oak seems to raise the acid level so I continue to monitor the acid level and over the 1 year period slowly get it adjusted downwards.
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