scubaman2151
Senior Member
- Joined
- Aug 25, 2007
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Hi guys!
Well I have a story and need some help. Couple months ago at the winery I work at the manager asked me I was making any fresh juice wine this year. I said most likely not becuase during August-October I was incredible busy and wouldnt have time to ferment it and rack becuase I was going to be out of town a few of those weeks. So he offered to ferment, rack, and store it at the store untill I could come pick it up. So I said ok and bought 3 pails of juice, 6 gals each. 6 gal of cab franc, pinot noir, and merlot. All from Lodi, CA. Well he placed the pails in the fermenting room to warm them up without adding any yeast to it, so natural yeast took over and started to ferment it. When I went back to the store to check on things I saw what happened, now fermentation had only been going on for maybe 1-2 days, so I pitched a packetofLavin yeast into each pail and gave it a good stir. I dont have the name for you of the yeast but cant get it if your really want to know what it is.
So fast forward to today. I went and picked up all three carboys full of my stuff. Brought them home, cleaned the outsides, cleaned the bungs, cleaned the airlocks and took a SG reading on all three. All three SG's were between .998-1.000 so all three fermented out.
What type of test should I do if its even needed for acid? Ph? Should any of these go through MLF? Now this is where your really going to think this is a crazy story. I dont have any starting numbers for you because the manager never took them down for me (which he said he would when he pitched the yeast, but we know how that went).
So I now come to you guys for your ever so good advice.
Thanks,
Scubaman2151
Well I have a story and need some help. Couple months ago at the winery I work at the manager asked me I was making any fresh juice wine this year. I said most likely not becuase during August-October I was incredible busy and wouldnt have time to ferment it and rack becuase I was going to be out of town a few of those weeks. So he offered to ferment, rack, and store it at the store untill I could come pick it up. So I said ok and bought 3 pails of juice, 6 gals each. 6 gal of cab franc, pinot noir, and merlot. All from Lodi, CA. Well he placed the pails in the fermenting room to warm them up without adding any yeast to it, so natural yeast took over and started to ferment it. When I went back to the store to check on things I saw what happened, now fermentation had only been going on for maybe 1-2 days, so I pitched a packetofLavin yeast into each pail and gave it a good stir. I dont have the name for you of the yeast but cant get it if your really want to know what it is.
So fast forward to today. I went and picked up all three carboys full of my stuff. Brought them home, cleaned the outsides, cleaned the bungs, cleaned the airlocks and took a SG reading on all three. All three SG's were between .998-1.000 so all three fermented out.
What type of test should I do if its even needed for acid? Ph? Should any of these go through MLF? Now this is where your really going to think this is a crazy story. I dont have any starting numbers for you because the manager never took them down for me (which he said he would when he pitched the yeast, but we know how that went).
So I now come to you guys for your ever so good advice.
Thanks,
Scubaman2151