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Old 09-20-2017, 02:38 PM   #1
zadvocate
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I was going to do a whole berry fermentation and a cold so prior to that but I'm wondering if those two methods do not go together? If I do a whole berry cold soak and then I'm guessing that what I will have left at the end of the cold soak will not be able to be whole berry fermented?

 
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Old 09-20-2017, 05:16 PM   #2
FreddyC
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What are you hoping to accomplish with a whole berry fermentation? Cold soak should only be done on perfect fruit and typically on those varietals that need more color extraction.

 
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Old 09-20-2017, 06:14 PM   #3
zadvocate
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My understanding is that it would yield a less astringent taste more fruit flavor. I'm going to do a Pinot , Zin and Cab.


 
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Old 09-20-2017, 07:49 PM   #4
jgareri
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Based on my research (and last year's cold soak of a Zinfandel / Merlot field blend), the cold soak should produce rounder, softer tannins and better colour. I'm not sure if a whole berry fermentation, though, would change that. Note that I have yet to taste the Zin/Merlot after bottling, so mid-October will hopefully yield a nice surprise.

 
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Old 09-21-2017, 08:50 AM   #5
balatonwine
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Quote:
Originally Posted by zadvocate View Post
I was going to do a whole berry fermentation and a cold so prior to that but I'm wondering if those two methods do not go together? If I do a whole berry cold soak and then I'm guessing that what I will have left at the end of the cold soak will not be able to be whole berry fermented?
I have no idea. But, as one person once said: "In winemaking there are no absolute truths, no universal approach, no proven methodology". Give it a shot. Be a trail blazer. See what happens.
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