A 6 gallon batch of mock chianti
2 /11.5 oz.cans of welched frozen 100% concord
grape juice per gallon.
Poured the 12 cans into the 9 gallon primary.
topped up to 6 gallons with tap water.
Took an SG readind and adjusted the juice for a
14% PA using SUGAR SYRUP we had over 7 gallons now
SANITIZED AND AFTER 24 HOURS
ADDED PECTIC ENZYME and waited 24 hours
I start my wines in the evening so that the 24 hour
periods end in the evenings.
The main reason for this timing is that i use a
starter bottle which i start at about 6 am
This enables me to pitch at 6 pm after giving
the pectic enzyme a chance to work.
After i start the starter bottle, I adjust acid ,
sugar and add tannin where required. The juice is
ready for pitching a,t 6 pm.
During this time, I add nutrient, energizer, tannin
and adjust acid as required. Re check the SG
I stir the fermenting juice twice daily except for
the last day when the SG tells me its time to rack
off the lees and put the juice under lock.
When im fermented dry i again rack off the lees into
an oversized carboy where I stabilize, de gass and
use super clear.
The final racking is into properly sized carboys
and the extra is placed in a gallon jug for tasting
and deciding how much if any back sweetening is
needed.( i ended up with 2--3 gallon carboys and a
bit over 1/2 gallon in the jug
This taste just like the chianti we buy in the
liquor stores. I am very pleased with this recipe
(i've ruined more than one batch trying to hit it))
even though it is not aged a single day or oaked.
2 /11.5 oz.cans of welched frozen 100% concord
grape juice per gallon.
Poured the 12 cans into the 9 gallon primary.
topped up to 6 gallons with tap water.
Took an SG readind and adjusted the juice for a
14% PA using SUGAR SYRUP we had over 7 gallons now
SANITIZED AND AFTER 24 HOURS
ADDED PECTIC ENZYME and waited 24 hours
I start my wines in the evening so that the 24 hour
periods end in the evenings.
The main reason for this timing is that i use a
starter bottle which i start at about 6 am
This enables me to pitch at 6 pm after giving
the pectic enzyme a chance to work.
After i start the starter bottle, I adjust acid ,
sugar and add tannin where required. The juice is
ready for pitching a,t 6 pm.
During this time, I add nutrient, energizer, tannin
and adjust acid as required. Re check the SG
I stir the fermenting juice twice daily except for
the last day when the SG tells me its time to rack
off the lees and put the juice under lock.
When im fermented dry i again rack off the lees into
an oversized carboy where I stabilize, de gass and
use super clear.
The final racking is into properly sized carboys
and the extra is placed in a gallon jug for tasting
and deciding how much if any back sweetening is
needed.( i ended up with 2--3 gallon carboys and a
bit over 1/2 gallon in the jug
This taste just like the chianti we buy in the
liquor stores. I am very pleased with this recipe
(i've ruined more than one batch trying to hit it))
even though it is not aged a single day or oaked.