Yeah that’s the conventional wisdom but my friend was pretty adamant that anything over .5 was in a danger zone and needing sterile filtration. I’d be curious to get some more feedback.
That sounds about right to me. Pinot will usually get down around 3g/L, but I’ve had other things like syrah stop around 6g/L, and it’s made me uneasy. I would expect that zins would be higher, on average.
I’ve heard that same 0.5 number from more than one source. I made a Vermentino last year that stuck at 1.1g/L and sterile filtered that one to be safe…first time one of my own Gang of Six wines didn’t go dry but I’ve worked with other wines that had to be filtered for that reason.
Sorry – missed a decimal point here. I always get results in mg/100mL and that seems to involve one more conversion than I can handle.
Barry, I bet you aren’t harvesting the raisined fruit that lots of zin producers have to coax to dryness – or not.
1.6 what exactly? As a percent or g/L and is that glucose/fructose or all reducing sugars? It would make a big difference. To me, sterile filtering everything not .5 g/L or lower would be a bit conservative. Another factor is your alcohol level. If your Amador Zin is 16+% I would say your risk of re-fermentation is low. That bring up another question. Is re-fermentation the concern or is it sugar as bacterial/Brett food?
Yes, that seems to be the consensus from my limited querying. My 2013 glucose/fructose on pre-bottling day came in from the lab as “<0.1 G/L.”
I tend to go for safe, reliable, tested. We don’t fine but we do filter.