Hi everybody!
Last Saturday I started my second winemaking season: I have bought early ripe hybrid grapes Monarch, 110 kg, just couldn't wait anymore! All grapes I divided on three parts: two parts for regular alcoholic fermentation with different yeasts, and third part I put in plastic barrel...
On attached link for Youtube video Les vins de Terroir al limits, the guy is saying he stopped doing pigéage (punch down), and started something I did not recognize but sound as carpentier. Maybe someone can explain what winemaking technique they use? Thank you.
Summarizing all above: in case I do the same batch, may I use previous batch gross lees as both yeast starter (pied de cuve) and extra source of nutrition?
Good article. But still unclear:
1. I read a lot of recommendations about to have proper nutrition for the yeast. But how I learn is it enough or poor. To add unneeded nutritions means to add nutritions for spoilage bacteria.
2. This is new idea for me: to add MLF bacteria in 2-3 days after...
Thank you. It is always not too early to get prepared to new season.
Regarding sur lee: most of protocols are saying to do it after first rack, after removing gross lees, but some saying leave gross lees. There should be difference in handling.
I had to use 2 sieves: one for replacing and cleaning during pressing. Next year I want to try make white fresh crispy wine, but not sure I will manage to keep right temperature, only after retirement))