Niagara narrowly misses the snow & an update on my Riesling
I spoke with David, the winemaker at Palatine Hills Winery in Niagara-on-the-Lake this afternoon, to see if they were hit by the storm that blasted Buffalo with 2 feet of snow. Apparently they were spared and didn't see any of the white stuff.
My Riesling was picked and set aside 3 days ago though, so I'll go down tomorrow morning and pick it up.
The numbers are scary: 18.8°B and a TA of 9 g/L. Wowie.
However, I just read this article: Cool Refreshing Riesling, and apparently those numbers are spot-on what typical Finger Lakes/Niagara Riesling should get. I gather the TA will drop 1 during fermentation and another .5 during cold stabalization and Rieslings are best at lower alcohol anyway.
David recommends I ferment with R2 again, to maintain sweetness from the fruit (though I'll ferment dry).