New to wine making but not to tinkering with things. My intent here is to take my Argentine Malbec w/Skins kit and break it up into (4) batches so I can test out the differences between yeast and tannins. I am a beginner and may do things that you would otherwise advise against but that's OK.
The kit
Now to mark some primary vessels
And time to split the juice
View attachment 21391
Now split the oak shavings and dump them
And do the same with the skins
My yeast selection
Using Go Ferm for the rehydration of the RP15
Added the vial to some must so I can split between two vessels for each kind of yeast.
(2) with WLP750 and (2) with RP15
And letting them hang out to do their thing. OG 1.099
Next steps:
When it's time to add tannins, I will take FT Rouge and FT Rouge Soft and split between the vessels so I have a batch of WLP750 with FT Rouge, WLP750 with FT Rouge Soft, RP15 with FT Rouge, and RP15 with FT Rouge Soft.
For secondary, I will have a gallon of each of the fermentations and then take the remainder and do some blends.
.
The kit
Now to mark some primary vessels
And time to split the juice
View attachment 21391
Now split the oak shavings and dump them
And do the same with the skins
My yeast selection
Using Go Ferm for the rehydration of the RP15
Added the vial to some must so I can split between two vessels for each kind of yeast.
(2) with WLP750 and (2) with RP15
And letting them hang out to do their thing. OG 1.099
Next steps:
When it's time to add tannins, I will take FT Rouge and FT Rouge Soft and split between the vessels so I have a batch of WLP750 with FT Rouge, WLP750 with FT Rouge Soft, RP15 with FT Rouge, and RP15 with FT Rouge Soft.
For secondary, I will have a gallon of each of the fermentations and then take the remainder and do some blends.
.
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