corinth
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I ordered some Cabernet Sauvignon from my local winery in San Pedro. I was just called and I was told the order will be in this Friday . I asked if I could order the grapes only and I was told no as they will be juicing them in the morning and already have all the juice sold and probably no fresh grapes.
A. I also asked if I could have an extra 20 lbs of the grapes in addition to the juice as someone on the forum said they often add grapes to the juice to gain the tannin from the juice.
1. I asked if that was possible and they said they would check and when I come in on Friday, noon, they will have an answer for me.
B. There was something I read(sorry) that confused me.
1. something about fermenting the grapes separately from the juice?
2. Could I not just combine them since it will be mainly juice and If I am lucky , some extra grapes?
a. I guess from what I have read about cold soaking(below), that may not be an option since one is juice and the other whole grapes.
b. I will not know until I get there tomorrow and see what the owner says.
c. What if i can get mainly both and about 15 or 20 lbs of grapes still on their stems?
C. Recommendations and questions. All of the below I have read so I won't start out with "I read.."
1.Often times, the grapes are allowed to soak or is it cold soak to allow temp before addition of yeast of before fermentations begins on its own for what reason?
a. "Benefit is building the flavor of the juice and attaining extraction ahead of time to make richer wine. there has been some SO2 added to the must before the cold soak starts to knock back any bad guys trying to get in.Cold soak at 55 degreees for a few days but add K-meta (update from another website)"
2. The brix should be about 23 to 24, with a ph of 3.15- 3.85 and a total acidity .5 to about .9 grams per 100ml
3. Add K-meta 12-24 hours ahead and pectin enzyme 12 hours before.
4. Is fermaid O superior(more organic) since it does not contain DAP while another thread said DAP based would be good for grapes but not if we are dealing with pure juice?
5. Start with an SG of 1.095 or higher .Ferment to 1.010 and rack.
6. Yeast is either Ec-118, Pasteur red or montrachet? I have not yet looked up the temperature ranges but I would tend to go with a yeast that tolerates higher temps 'cause I live in southern California.
5. Temperature below 90 which would work well in southern California.
6. what is pressing to dryness?
7.Pressing to dryness and When the brix drops to 5, the grapes should be pressed?
a."Do slight press to get juice out. Press before dryness (2-6 Brix) to lock in fruit flavors and have a softer wine (versus a more complex wine if wait until dry) Leaving it on the seeds and skins longer will extract more tannin that will give you the dryness you are after(update from other website).
Spike at 85 on days 1 and 2 and finish up around 80-82 on reds. You can also spike at the end of the fermentation to ensure it finished dry otherwise you could add some tannin powder before fermentation and press as you are doing at 5 brix
Seeds:you should munch on a couple of the seeds to get some idea about the flavors that may be transferred to your wine.? If your seeds are not fully ripe, then you may want to press early(update from other websites)"
7. Racking within a few days of pressing is a good thing. What Sg should this be?
8. Oaking with powder in the beginning (????)of the fermentation or adding medium or higher oak cubes in secondary? French, American or Hungarian. 5 Oz per five gallons seem reasonable in secondary but check for taste?I tend to want to use a heavy french toasted oak in the secondary fermentor??
9.omitted since it is too early fro that questions
I left off quite a bit of detail but a lot of this does make sense to me until someone says;except in this situation!" I wanted some feedback to get myself started.
PS: Yes, I know I left off the option of Malo-lactic fermentation but I am still reading and will post some questions before I am reeady. I just want to have some of my ducks are in a row and not feel like I am trying to load jack rabbits onto a flat car!
PPS: I know I posted this last night but I guess I did not press the right button at the right time.
I apologize for all the questions but they just called me yesterday afternoon .
Again, lot of questions but any feedback would be greatly appreciated
sincerely,
Corinth
A. I also asked if I could have an extra 20 lbs of the grapes in addition to the juice as someone on the forum said they often add grapes to the juice to gain the tannin from the juice.
1. I asked if that was possible and they said they would check and when I come in on Friday, noon, they will have an answer for me.
B. There was something I read(sorry) that confused me.
1. something about fermenting the grapes separately from the juice?
2. Could I not just combine them since it will be mainly juice and If I am lucky , some extra grapes?
a. I guess from what I have read about cold soaking(below), that may not be an option since one is juice and the other whole grapes.
b. I will not know until I get there tomorrow and see what the owner says.
c. What if i can get mainly both and about 15 or 20 lbs of grapes still on their stems?
C. Recommendations and questions. All of the below I have read so I won't start out with "I read.."
1.Often times, the grapes are allowed to soak or is it cold soak to allow temp before addition of yeast of before fermentations begins on its own for what reason?
a. "Benefit is building the flavor of the juice and attaining extraction ahead of time to make richer wine. there has been some SO2 added to the must before the cold soak starts to knock back any bad guys trying to get in.Cold soak at 55 degreees for a few days but add K-meta (update from another website)"
2. The brix should be about 23 to 24, with a ph of 3.15- 3.85 and a total acidity .5 to about .9 grams per 100ml
3. Add K-meta 12-24 hours ahead and pectin enzyme 12 hours before.
4. Is fermaid O superior(more organic) since it does not contain DAP while another thread said DAP based would be good for grapes but not if we are dealing with pure juice?
5. Start with an SG of 1.095 or higher .Ferment to 1.010 and rack.
6. Yeast is either Ec-118, Pasteur red or montrachet? I have not yet looked up the temperature ranges but I would tend to go with a yeast that tolerates higher temps 'cause I live in southern California.
5. Temperature below 90 which would work well in southern California.
6. what is pressing to dryness?
7.Pressing to dryness and When the brix drops to 5, the grapes should be pressed?
a."Do slight press to get juice out. Press before dryness (2-6 Brix) to lock in fruit flavors and have a softer wine (versus a more complex wine if wait until dry) Leaving it on the seeds and skins longer will extract more tannin that will give you the dryness you are after(update from other website).
Spike at 85 on days 1 and 2 and finish up around 80-82 on reds. You can also spike at the end of the fermentation to ensure it finished dry otherwise you could add some tannin powder before fermentation and press as you are doing at 5 brix
Seeds:you should munch on a couple of the seeds to get some idea about the flavors that may be transferred to your wine.? If your seeds are not fully ripe, then you may want to press early(update from other websites)"
7. Racking within a few days of pressing is a good thing. What Sg should this be?
8. Oaking with powder in the beginning (????)of the fermentation or adding medium or higher oak cubes in secondary? French, American or Hungarian. 5 Oz per five gallons seem reasonable in secondary but check for taste?I tend to want to use a heavy french toasted oak in the secondary fermentor??
9.omitted since it is too early fro that questions
I left off quite a bit of detail but a lot of this does make sense to me until someone says;except in this situation!" I wanted some feedback to get myself started.
PS: Yes, I know I left off the option of Malo-lactic fermentation but I am still reading and will post some questions before I am reeady. I just want to have some of my ducks are in a row and not feel like I am trying to load jack rabbits onto a flat car!
PPS: I know I posted this last night but I guess I did not press the right button at the right time.
I apologize for all the questions but they just called me yesterday afternoon .
Again, lot of questions but any feedback would be greatly appreciated
sincerely,
Corinth
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