After I watched now my Riesling quite a long while the second fermentation (BSA), he was nevertheless finally aufgeschwefelt this weekend, in hope that no sauerkraut clay/tone remains.

I find, the mild acid do not stand to the wine not badly. But it presents itself definitely differently than its brothers, who did not go through BSA. A strong acid stands for the Riesling nevertheless well to face.

In any case one is characterized the barrel and can be now avoided or used purposefully.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: