I have been planning this "experiment" for awhile now. I just got my Vadai 6-gallon barrel, so I am ready to go.
The purpose of this actually is multiple:
1), To produce a kit Chardonnay that hopefully will be even better than what it would be if fermented in the normal manner in a plastic fermenter bucket and stabilized/clarified immediately after secondary fermentation is completed.
2), Learn and experiment with the surlies/battonage process to improve a white wine. The "experts" say this process should seriously improve the final result of the white wine, even a kit wine.
3), Prep the barrel for aging red wines by first fermenting wine in the barrel.
4), Enjoy the very best hobby I have ever had in my entire life.
...
I have read several articles that indicate a barrel for aging red wines will have extra special nuances/characteristics if it is first utilized for fermenting. It is the result of the yeast and all the enzymes (and stuff) that make up fermentation.
Much of what I have learned so far comes from "WineMakers' Magazine", writer - Tim Vandergrift. He covered this process in the Dec2010/Jan2011 and Feb2011/Mar2011 editions of the magazine.
He fermented 3 whites in his barrel before he turned it over for aging red wines. Of course once a red wine is introduced to the barrel, it can no longer be utilized for white wines, unless you want your whites to look more like a rose. I intend to only ferment one white. The reason being I can't go grab a kit off the shelf for free like Tim can.
Supplies:
Barrel - Vadai 6-gallon Hungarian oak barrel.
I chose this barrel because it is very tried and proven by many home wine makers. Also, these barrels have won trials where the same wine was placed in American, French, and Hungarian (Vadai) oak barrels. When finally blind taste tested, the Vadai beat both the American and French oak.
I was pleasantly surprised when after treating the barrel, it never leaked a drop of water.
Chardonnay Kit: Mosti Mondiale Renaissance, Australian Chardonnay.
Hard to argue against a nice 16liter MM kit. My only reservation was that the kit came with, not a nice dependable white wine yeast, but the old standby - EC-1118. I couldn't believe they put that yeast in such a premium kit.
Had I reread the Tim V. article before I bought the kit, I likely would have gotten the Cellar Craft Washington Chardonnay instead. The reason is not because it is necessarily a better kit, but the article indicated Washington Chards are a little better for surlies than Australian and California Chards might be. However, the MM Ren. Australian Chardonnay kit has a sticker on top that says the grapes came from California and the kit was built in Canada. So, it is not really an Australian Chardonnay after all, just Australian "Style". As it turns out, it will likely do fine and I am glad I bought the one I did; I have made several other MM kits and have always been satisfied with the results.
Yeast: Lalvin ICV D47
This choice is very, very important, as this yeast is especially effective for barrel fermenting whites and aging on their lees, which is exactly what I am going to do. (Ok, maybe I should not be so upset over the MM REN. Chard kit having EC-1118 after all. I would have gone for this D47, anyway, but I can't believe they wouldn't go for a little more applicable yeast.)
Start: I will start the fermentation tonight (08/25/2011).
Primary fermentation: Primary ferment length per MM instructions.
Secondary fermentation: Secondary will be in a glass carboy. (The wine will not be racked from this carboy until surlies/battonage is completed in late November.)
Length of surlies and battonage: Three months. This is a fairly short time period for surlies, which can last up to two years (autolysis doesn't happen until the end of the first year). I feel it is adequate for my first time. According to what I have read, three months is long enough to acquire many of the positive results. (It still will need some additional aging, but I would like to at least sample this by Christmas.)
I won't write anymore now; if anyone is reading this, they might already be dosing off.
More to follow tomorrow!
The purpose of this actually is multiple:
1), To produce a kit Chardonnay that hopefully will be even better than what it would be if fermented in the normal manner in a plastic fermenter bucket and stabilized/clarified immediately after secondary fermentation is completed.
2), Learn and experiment with the surlies/battonage process to improve a white wine. The "experts" say this process should seriously improve the final result of the white wine, even a kit wine.
3), Prep the barrel for aging red wines by first fermenting wine in the barrel.
4), Enjoy the very best hobby I have ever had in my entire life.
...
I have read several articles that indicate a barrel for aging red wines will have extra special nuances/characteristics if it is first utilized for fermenting. It is the result of the yeast and all the enzymes (and stuff) that make up fermentation.
Much of what I have learned so far comes from "WineMakers' Magazine", writer - Tim Vandergrift. He covered this process in the Dec2010/Jan2011 and Feb2011/Mar2011 editions of the magazine.
He fermented 3 whites in his barrel before he turned it over for aging red wines. Of course once a red wine is introduced to the barrel, it can no longer be utilized for white wines, unless you want your whites to look more like a rose. I intend to only ferment one white. The reason being I can't go grab a kit off the shelf for free like Tim can.
Supplies:
Barrel - Vadai 6-gallon Hungarian oak barrel.
I chose this barrel because it is very tried and proven by many home wine makers. Also, these barrels have won trials where the same wine was placed in American, French, and Hungarian (Vadai) oak barrels. When finally blind taste tested, the Vadai beat both the American and French oak.
I was pleasantly surprised when after treating the barrel, it never leaked a drop of water.
Chardonnay Kit: Mosti Mondiale Renaissance, Australian Chardonnay.
Hard to argue against a nice 16liter MM kit. My only reservation was that the kit came with, not a nice dependable white wine yeast, but the old standby - EC-1118. I couldn't believe they put that yeast in such a premium kit.
Had I reread the Tim V. article before I bought the kit, I likely would have gotten the Cellar Craft Washington Chardonnay instead. The reason is not because it is necessarily a better kit, but the article indicated Washington Chards are a little better for surlies than Australian and California Chards might be. However, the MM Ren. Australian Chardonnay kit has a sticker on top that says the grapes came from California and the kit was built in Canada. So, it is not really an Australian Chardonnay after all, just Australian "Style". As it turns out, it will likely do fine and I am glad I bought the one I did; I have made several other MM kits and have always been satisfied with the results.
Yeast: Lalvin ICV D47
This choice is very, very important, as this yeast is especially effective for barrel fermenting whites and aging on their lees, which is exactly what I am going to do. (Ok, maybe I should not be so upset over the MM REN. Chard kit having EC-1118 after all. I would have gone for this D47, anyway, but I can't believe they wouldn't go for a little more applicable yeast.)
Start: I will start the fermentation tonight (08/25/2011).
Primary fermentation: Primary ferment length per MM instructions.
Secondary fermentation: Secondary will be in a glass carboy. (The wine will not be racked from this carboy until surlies/battonage is completed in late November.)
Length of surlies and battonage: Three months. This is a fairly short time period for surlies, which can last up to two years (autolysis doesn't happen until the end of the first year). I feel it is adequate for my first time. According to what I have read, three months is long enough to acquire many of the positive results. (It still will need some additional aging, but I would like to at least sample this by Christmas.)
I won't write anymore now; if anyone is reading this, they might already be dosing off.
More to follow tomorrow!