Seyval Blanc

Greg Cutt’s Seyval Blanc was enjoyed by all at the last club meeting, so much so that it was voted as “most requested recipe.” He agreed to share with us his experience making it.

This made 5 gallons of wine:

Log Notes

Sept. 27, 2009:  Bought 5 gallons Seyval Blanc juice from Randall Standish ($31.64 for 5 gallons). Brix was 17 and acid (TA) was 1.2. Added the following:
8½ tsp. potassium bicarbonate
1¼  tsp. yeast nutrient
1 ounce yeast starter
2½  tsp. pectic enzyme
3½  pounds corn sugar
1 packet Red Star Cotes Des Blanc yeast

Nov. 22:  Racked.

Jan. 1, 2010:  Cold stabilized for 3 weeks. 

Jan. 12:  Acid was 1.08, so added additional 34 grams of potassium bicarbonate to lower the acidity.

Feb. 3:  Racked.

Feb. 28:  Racked.

March 11:  Acid was .65. 

March 12:  Added 1 package of Super Kleer.

March 20:  Racked one more time.

April 18:  Added additional 1¼ cups of sugar to soften the tart taste.

April 30:  Added 2½ tsp. of potassium sorbate.

May 7:  Bottled.

May 8, 2010:  Shared with RAHW.