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CDrew

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I implemented the Lysozyme plan in all the white wine. I'm hoping it will prevent MLF because even newly fermented, it is tasting excellent. It makes it easy that they are in 5 gallon carboys. So each one got 1/2 of a SO2 tablet (50ppm) and an hour later 5gm of Lysozyme (a bit over 250 ppm). I used the measurements in the link posted by @Boatboy24 . So we'll see if it will need fining or not. Even dissolved in 40ml of water, lysozyme is almost clear. I can't believe in 5 gallon amounts, it's going to be much of an issue. Anyway, it was time to get comfortable with that.

I may still use bentonite in a month or just to learn about that as well. It doesn't look hard.

And one other thing. On the Sauvignon Blanc and Semillon, WGD recommends Sur Lie and battonage for a couple of months. I'm going to give that a go as well.
 

CDrew

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A slight update. I stopped the battonage thing with the Sauvignon Banc/Semillion. It's taking forever to clear. But I was thinking I needed to get it off the yeast lees. So today, I racked all of it. Into a 50 L keg, went all the blended Semillion and Sauvignon Blanc, and into a 5.16 gallon keg, went the remaining sauvignon blanc which was the SB that was late to the party. It's not clear or even close, but it tastes great. I think I have about 18 gallons total out of this Wine Grapes Direct juice and very happy with them. The wine is good, the customer service was excellent. Highly recommended as a source of frozen grapes.

Anyway over the next 6 months, I need to get this clear. I'll check in about April but if it isn't clear, I'll have to get a filtration set up.223E01EA-CA0B-4ADA-B45C-0AED3EBC716A.jpeg
 

CDrew

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Since this thread serves as my diary of this vintage, an update.

All the red wine was racked and oaked back on 11/14. Medium toast StaVin cubes were used. The Primitivo is sensitive to too much oak, so it was time to rack it off.

I had two 15.5 gallon kegs of the 2020 Primitivo and racked into 2 more 15.5 gallon kegs. I had to top up with 1 gallon of 2020 Primitivo I had in a jug, and about 4 bottles of 2019 Primitivo. In retrospect, I should have "racked down" into 2 spare 15 gallon Intellitanks. That would have required almost no top up. But I like the stainless kegs for the fact that they don't need to sit in the dark, and my winery closet is pretty full right now! The wine is already pretty clear and there was minimal sediment, so the wine going forward is already very clean. I sulfited to 50ppm SO2 and will now leave it where it is and as is, until bottling next fall.

I still have an additional 5 gallons of this Primitivo in a Carboy that needs a home, and will probably become the base of my 2020 end of the vintage blend. That's become a bit of a tradition, but I seem to end up with 10-15 gallons of carefully tended leftovers that get blended after the main bottling events for the year are over. It's always a surprise! The 2019 version is PDG, and my picking buddy has already started drinking his case of it, despite my recommendation to wait at least 6 months and preferably 12.

But this 2020 Primitivo really good already. Fruit forward, nice acid backbone, enough tannin to go the distance. As in maybe the best balanced wine ever for me. And in the end, I should have 12 cases or so. It will be hard not to drink this early, so good thing there's a lot.

The other red wine will get racked in the next month. 20 gallons of lightly oaked Sangiovese, 25 gallons of Syrah and 15 gallons of Barbera. Then Spring time bottling planned for the Barbera Rose and then the Sauvignon Blanc/Semillion if it ever clears (I think it will but it's taking a while). The SB in the jug below, is right up to the stopper, so you can see the very upper part is clear and the rest is slowly settling.

4C9965D5-57FC-45C9-BA49-CC351A883D99.jpegF8900D98-2BCE-4271-B5AD-AA816F83FDE7.jpeg
 
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