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Blending Stuck Wine
Denis C. LeBreton — Alamo, California asks,
In 2015 we had several days of very hot weather in Northern California right before harvest time. I couldn’t get my grapes off the vines fast enough and consequently my Cabernet Sauvignon and Petite Sirah came in at a very high Brix (29 and 30). They did not ferment out all the way so I tried to restart the fermentation with a high-alcohol yeast and Go-Ferm, with no success. I decided to press and SO2 the wine and save it to add to my 2016 harvest. My thought is to add 1 gallon (4 L) of 2015 Petite Sirah to 40 gallons (151 L) of must and 5 gallons (19 L) of 2015 Cab to 30 gallons (114 L) of must. Do you have any problems with my solution?