Mosti Mondiale Pinot Grigio del Veneto

[JWMINNESOTA]

I mentioned in another post I would be getting this one in, and its here! I was down to a very few bottles of the WE Pinot Grigio I made a couple of years ago,(that came out very good by the way),and with George and the good people at Mosti Supplying the kit for the Winemakercontest effortI figured now would be a good time to replenish the stock! I will be doing a few tweaks, the rest of the needed supplies should be here by the end of this week. Another adventure begins!

 

[Goodfella]

What do you plan on "tweaking" with the kit?

 

[smurfe]

That is an excellent kit. I was thrown off that it included oak. Everyone said a Pinot don't have no oak. I went ahead and included it and you know what? Oaked Pinot Grigio is fantastic. I oaked very light and am glad I did. You are going to love this kit.

 

[JWMINNESOTA]

Smurfe I to was surprised to see the kit came with oak,(looks like a med toast)the description says none, and if I remember right the last Pinot Grigio I made didn't come with oak.

What I plan on this kit:
First off note that I am taking responsibility here, if it all fails, I blame only me..Dont try this and then come a whining to me bout your stuff just don't taste right!

I am going to split this into two 3 gal batches:
1) Yeast 58W3 , Opti-White , Light Toast French Oak (NOT what came with Kit.)
2) Yeast White Labs WL735, Opti-White , may use oak that came with kit, still undecided as didn't expect it to be there.


I will start at same time, ferment to dry following usual procedure, at bottling I plan on 10 of each of the two trials, and then 10 of a blend of both trials.(If there are 30 to be had, usually is)
The goal is to see what the different yeast impart to the wine, and if possible, add a little complexity that Grigio's seem to lack (although I do enjoy them)

 

[PeterZ]

What is Opti-White?

 

[vcasey]

From Lallemand's web site:

OptiWHITE^®
</span>


For mouthfeel, color and aroma protection in white wines



OptiWHITE^®
is a specific inactivated yeast with high antioxidant properties. Its
application in white wines is patent pending. Using OptiWHITE^®
on the juice at the beginning of fermentation results in rounder
mouthfeel and greater aromatic complexity in white wines. As its unique
properties protect against oxidation of phenols and aromas, OptiWHITE^® contributes to better color preservation and the aromatic freshness of white wines.



Yeast cell wall components from OptiWHITE^®
will be solubilized during fermentation and aging. Mostly
mannoproteins, these polysaccharides will have a very positive impact
on mouthfeel, bringing more roundness to the wine. Their action will
enhance the benefits of autolysis following alcoholic fermentation.


Dosage recommendations:
<ul>[*]Add OptiWHITE^®
to the juice at 30-50 g/hL (2.4-4 lb/1000 gal) for a round mouthfeel
contribution, anti-oxidative color protection and aromatic freshness.[*]Add OptiWHITE^®
towards the end of fermentation at 20-30 g/hL (1.6-2.4 lb/1000 gal) for
mouthfeel contribution and better integration of wood and alcohol.[/list]VC

 

[PeterZ]

Sounds like battonage for the lazy (me). Where do I procure this magic elixer?

 

[vcasey]

Sounds like battonage for the lazy (me). Where do I procure this magic elixer?

That is the first thing I thought as well! George does not carry this yet (or last I looked) I found it at Beer-Wine http://www.beer-wine.com/product_info.asp?productID=1733&amp;sectionID=2 and More Wine http://morewinemaking.com/search/103221/beerwinecoffee/coffeewinebeer/Fermentation_Additives____________ There is also an OptiRed.
VC

 

[JWMINNESOTA]

The trial Begins!

Yeast for Batch 1 , 5g 58W3 ,4g of Go-Ferm in 25ml of 104° H2O ,hydrate for 30 min, add 1/2 of its volume of must, 10 min and pitch. While yeast and bentonite are hydrating, I prepared the must.

Both (3gal) measured 70.0° and SG is 1.100

3g of Opti-White to each, add bentonite, and stir

58W3 into batch 1, WLP735 into batch 2. Will check tomorrow for first signs of activity, and add Fermaid K , and again at 1/3 sugar depletion. The adventure begins...

 

[JWMINNESOTA]

Checked on the kids this A.M., fermentation has started good on them both.
Batch 1

Has a very sweet "crisp" smell is best I can describe, pleasant.
Batch 2

Besides the obvious visual difference, batch 2 has a "musty" smell up front, then you get a hint of sweetness. Amazing the difference between the two yeast! Dose of Fermaid later today, then bottle up some wine to get the two 3 gal carboys available, will add the oak at racking when SG hits around 1.040 or so.

 

[JWMINNESOTA]

SG readings here on day three:
Batch1=1.050 Temp = 77.7°

Batch 2= 1.090 Temp= 78.2°

 

[JWMINNESOTA]

This A.M. Batch 1 sg = 1.020 Batch 2 = 1.030 So racked them both to glass, added Go-Ferm and Oak.

 

[ibglowin]

Interesting little experiment. Keep the updates coming!

 

[Grumpy]

That looked like a quite a difference during fermentation (pretty interesting).

 

[JWMINNESOTA]

Both batches are under 0.996 today. Will verify tomorrow with another sg reading, then on to phase 2 , stabilize and clear. Batch 2 actually has leaped ahead in the great smell category, was almost like busting open an orange and having that overwhelming citrus smell spray you, nice sharp aroma to it.

 

[Wine-O]

I bottled mine last week after bulk aging for 3 months. It really tasted great for a young wine. I'm going to try to be good and let them sit awhile

.

 

[JWMINNESOTA]

Good luck on that Wine-O

I stabilized and added clearing agent this A.M., already seeing results, though not equally.

 

[Waldo]

Looking good jw..were they difficult to degas?

 

[JWMINNESOTA]

Not to difficult with the right tools for the job.

Its always amazing how much more comes out after stirring with the heavy duty JW-X, to use the vacuvin . Worth noting the batch on the left, #1, I used the agents that came with the kit Siligel/Liquigel and on the right , #2, I used Super-Kleer.

 

[JWMINNESOTA]

I was a little concerned over the slight haze in batch #1, so polished them up today. Both came out nice, have some marbles sanitizing to top these up and I'll let them sit awhile before bottling.