Kindly help me if you can.
After 5 months in the demi-johns, we tasted some 110 Gals of Cabermet Savignon and discovered a definite seedy, stem taste, more than likely from overpressing with a basket press. Also the wine is rather weak in color, even after adding the recommended additives in your Red Wine Manual.
Is there any hope of turning this wine into a good wine?
Here is a brief of the process and additives that we used a la The "Red Wine Manual"
Date crushed...9/17...PH 4, Acid 5
added 53 ppm sulfite, added sugar to 25 brix was 22 brix
added Lallzyme, floated CO2 on top..after 4-5days color seemed extracted
Date Pitched...9/21..added RC212, Tartaric acid, Opti red, FT rouge, Go- ferm,
after 5 hours, Cap formed, added Fermaid K, Oak spirals in proper quantities except 1/2 dose oak
Iced down fermentation to keep under 85 degrees, stirring caps many times, day and night
Called Tristan for approval to press at minus 2-4 brix approx
Press date 9/28 into Demi-Johns
Racked 9/29 into Demi-johns, added ML properly
Dec1, after ML finished, 8 weeks, racked, sulfited to 70PPM
Racked March 10 noticed aroma and taste of stem and seeds.
What can be done to improve color? Taste?
Thank you so very kindly for your assistance in this matter.