Guessing you punch them down a few times per day and at the end of fermentation squeeze the goodness out of them?
Finer Wine Kit Syrah Forte
- Thread starter Billdean
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Yes….2 times a day I punch them down and stir a little.
Yep. I do.
Why did I never think of this? Cleaning oak chips out of fermenter is a pain
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A separate muslin bag or combined with the skins. Just curious.
I just followed the directions. This is good to know for future wine kits though…
I felt more like a winemaker today than ever before! My FWK arrived and my afternoon was spent with the Forte using skins & seeds. I've never used either of these, so this was a cool experience. The Forte seemed thicker than the Tavola . I'll start the Tavola next weekend.
I'll pitch the yeast in the morning and more fun begins!
I'll pitch the yeast in the morning and more fun begins!
My feeling exactly. The Syrah forte was way thicker than any thing I ever tried before! I have the Tavola also but I have to wait for a couple of weeks for my fermenting bucket!
I really, really regret not reading this 20 minutes ago now...
Not a huge deal dealing with this one more time, but now I can see the future, and it has less cleanup.
I put one pack of skins and seeds in one, and the the other pack of skins and oak chips in the other. Punch down 2–3 times a day. End up with just particulate and dead yeast at the bottom when it’s finished.
Ohio Bob
Senior Member
Excellent suggestion, it keeps the oak submerged and doing it’s job.
Even after 30 years of winemaking I learned a new tip.
I made the pre-Tavola Barbera and the Tavola Pinot Noir without skin packs, and am very pleased with both. While I generally drink full bodied reds, I find value in lower bodied wines, e.g., my PN is perfect with roast turkey and for folks that don't like heavy duty reds. Or when I just want a fruity red to drink.
If you don't like heavy reds, make what you want. 30+ years ago I was in the bar of a restaurant that had a great, rotating red selection. I hung out there more often than was probably good for me, but it was fun. One night a few friends and I were discussing a new red and an older couple (funny to think about it, as they were a bit younger than I am now) sheepishly asked, "We don't like red wine. What should we drink with a steak?"
My immediate answer floored them. "White wine."
"But you just said ..."
My response was that there are many very good reasons for drinking a red wine with steak, but if they don't like reds, they should drink what they like.
