JimmyT
Member
- Joined
- Sep 20, 2014
- Messages
- 365
- Reaction score
- 103
Hi all,
Getting ready for my first juice buckets and wanting to make sure I have everything I need and have the process down for what I need to do. I have a few questions as well that I'd like some input on. I'm getting two different buckets, 1 moscato and 1 cab sauv/merlot with adding a lug of petit Verdot grapes.
1-When I pick up my buckets is there anything else I need to do besides add kmeta to shock the current yeast so I can use a different one? Also, how much meta should I add?
2-Yeast choice for cab/merlot-I'm looking at several different ones and wanted a little feed back on this
1-D21, I like the description on this and wondered if. this would be good on its own.
2-D80/D254 combo, I've seen several people talk about this and it was mentioned on morewine.
3-RP15 Rockpile, seen the description on this and it mentioned about adding body. Since I'm not going all grape I thought this could help with the mouthfeel. Also a reason I went with the petit Verdot. Supplier said it was a bold grape and would help with the bucket.
4-BM4x4, I've seen a lot of people on here using it and seems to have good reviews.
3-How much nutrients are needed to go into these buckets? I know the different yeast also can need more or less depending on the yeast needs. I plan on using Fernando k&o, if you can recommend in grams that would be good or a yam level to shoot for and I can figure out how much from there.
4-What tannins do you recommend for the cab. I was looking at using opti-red, booster rouge(says it has good synergy w/D80&D21yeast?!?!) and lallzyme ex. Does this seem like a good plan or what would you change? If you would change something I'd like to know why so I can learn why I should or shouldn't ad something.
5-Oak! I seen on morewine they have xoakers, the oak balls. I'm interested in getting the med+ French. Anyone use these or would you recommend something else. I don't have a lot of experience with oak because I make mostly white kits and fruit wines.
6-I think I want to try a malolactic fermentation on the red bucket [emoji50]. This is a whole new ballgame for me. I've read up on it and somewhat have an idea but a little hand holding would be comforting lol. I was looking at the vp41 and was going to get opti-malo to feed it. Do I need the acti-ml to rehydrate the malo? Any other suggestions with this?
7-Any other additives or any other steps in the process that I didn't mention that I should consider?
8-Grapes! How should I prep them? Kmeta them when I get them? How long of a maceration time should I have? Prep the grapes and add them to the bucket while I'm waiting for temp to rise or wait? Any other steps I should take?
9-Similar questions for the moscato. Yeast I was thinking either BA11 or QA23. Would it benefit from opti-white, booster blanc and lallzyme c-max? How much should I set aside to backsweetin with to get around 1.014. Or point me to a formula to use to figure that out. How much nutrient should I add to this bucket also?
Sorry for the long post, I've been out of the wine scene for a little while and now I'm jumping back in with stuff out of my element lol. Thanks in advanced for any info or suggestions you can provide.
Getting ready for my first juice buckets and wanting to make sure I have everything I need and have the process down for what I need to do. I have a few questions as well that I'd like some input on. I'm getting two different buckets, 1 moscato and 1 cab sauv/merlot with adding a lug of petit Verdot grapes.
1-When I pick up my buckets is there anything else I need to do besides add kmeta to shock the current yeast so I can use a different one? Also, how much meta should I add?
2-Yeast choice for cab/merlot-I'm looking at several different ones and wanted a little feed back on this
1-D21, I like the description on this and wondered if. this would be good on its own.
2-D80/D254 combo, I've seen several people talk about this and it was mentioned on morewine.
3-RP15 Rockpile, seen the description on this and it mentioned about adding body. Since I'm not going all grape I thought this could help with the mouthfeel. Also a reason I went with the petit Verdot. Supplier said it was a bold grape and would help with the bucket.
4-BM4x4, I've seen a lot of people on here using it and seems to have good reviews.
3-How much nutrients are needed to go into these buckets? I know the different yeast also can need more or less depending on the yeast needs. I plan on using Fernando k&o, if you can recommend in grams that would be good or a yam level to shoot for and I can figure out how much from there.
4-What tannins do you recommend for the cab. I was looking at using opti-red, booster rouge(says it has good synergy w/D80&D21yeast?!?!) and lallzyme ex. Does this seem like a good plan or what would you change? If you would change something I'd like to know why so I can learn why I should or shouldn't ad something.
5-Oak! I seen on morewine they have xoakers, the oak balls. I'm interested in getting the med+ French. Anyone use these or would you recommend something else. I don't have a lot of experience with oak because I make mostly white kits and fruit wines.
6-I think I want to try a malolactic fermentation on the red bucket [emoji50]. This is a whole new ballgame for me. I've read up on it and somewhat have an idea but a little hand holding would be comforting lol. I was looking at the vp41 and was going to get opti-malo to feed it. Do I need the acti-ml to rehydrate the malo? Any other suggestions with this?
7-Any other additives or any other steps in the process that I didn't mention that I should consider?
8-Grapes! How should I prep them? Kmeta them when I get them? How long of a maceration time should I have? Prep the grapes and add them to the bucket while I'm waiting for temp to rise or wait? Any other steps I should take?
9-Similar questions for the moscato. Yeast I was thinking either BA11 or QA23. Would it benefit from opti-white, booster blanc and lallzyme c-max? How much should I set aside to backsweetin with to get around 1.014. Or point me to a formula to use to figure that out. How much nutrient should I add to this bucket also?
Sorry for the long post, I've been out of the wine scene for a little while and now I'm jumping back in with stuff out of my element lol. Thanks in advanced for any info or suggestions you can provide.