luposlipophobia
Junior
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- Jun 2, 2015
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I have a little bit of an experiment in the works. I am getting ready to do make a cherry wine with a Pinot Noir twist in the style of a Pinot Noir varietal wine. This is what I have put together thus far and would greatly appreciate any input, advice and suggestions.
Ingredients
Prepare Must
Ingredients
- 20 lbs Pinot Noir grapes
- 50lbs Montmorency Sour cherries
- Scott Laboratories Assmanshausen yeast
Prepare Must
Remove stems, crush fruit and transfer must to primary fermentation vessels- Read and adjust pH level to between 3.4 and 3.6
- Read and adjust TA level to between
- Read and adjust brix to 22.65 in order to create a potential alcohol level of 13%
- Add pectic enzyme at a rate of
- Add Potassium bisulfite at a rate of 50ppm to inhibit yeast and spoilage organism growth
Refrigerate vessels until temperature drops below 50°F then submerge in ice bath to maintain temperature reduction - Add dry ice to create an intert atmosphere then seal vessels with airlocks
- Maintain temperature for four to five days
Remove vessels from ice bath and allow slowly to warm to approximately 59°F - Read and adjust pH level if necessary
- Read and adjust TA level if necessary
Allow indigenous yeasts to begin fermentation - Gently mix 20% of appropriately scaled yeast nutrient into must
- Seal vessels with airlocks
- Punch cap two to three times per day in order maintain good contact of wine with must
- Monitor and make necessary adjustments to maintain a reaction temperature of less than 80°F
When fermentation via indigenous yeasts has caused a 30% to 40% brix reduction innoculate wine with yeast culture and remaining nutrients to finish primary fermentation - Seal vessels with airlocks
- Continue to punch cap in order maintain good contact of wine with must
- Monitor and make necessary adjustments to maintain a reaction temperature of less than 80°F
When wine has fermented to 0 brix press must and transfer wine to new vessels for malolactic fermentation - Read and adjust pH level only if unfavorable to malolactic culture
- Read and adjust TA level only if unfavorable to malolactic culture
Innoculate wine with malolactic culture - Add solid French Oak in amounts scaled for surface area equivalency with that of a full 60 gallon barrel
- Seal vessels with airlocks
- Stir gently once per week
- Monitor and make necessary adjustments to maintain a reaction temperature of less than 70°F
After two months rack wine into new vessels for settling - Read and adjust pH level only if it has been altered to a degree which decreases the quality of the wine
- Read and adjust TA level only if it has been altered to a degree which decreases the quality of the wine
- Add Potassium metabisulfite at a rate of 30ppm to 50ppm to ensure stability of the wine
- Seal vessels to the atmosphere
Rack wine up to twice more after subsequent settling - Seal vessels to the atmosphere
- Monitor and make necessary adjustments to maintain a stable temperature of no more than 70°F
Bottle wine after a total of one year