corinth
Senior Member
- Joined
- Sep 2, 2013
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I just came home from Marabella winery in San Pedro where i bought a 3 gallon juice bucket of freshly squeezed chardonnay juice and Now I am home with questions. i have not checked the brix, ph or ta,etc on it since I literally just go home but i do have some questions. I want to first apologize as I usually do quite a bit of research before asking my questions but...
1. The juice has not had any K-meta yet so I assume i should do that first.
2. What temperature should I keep the juice at during fermentation. I assume cooler than reds, like the low 60's?
a. Since there are no skins--no pectic enzyme?
b. Should I add tannin to it?
c. How about oak-to oak or not to oak?
3. What type of yeast should I use. I have read that montrachet can be an option as can lavlin 71b-1122 but right now I am only guessing as I have not yet looked at the charts.
4. I know I need to keep the fermentation cool so I am considering putting the three gallons into a big igloo and surrounding it with ice to keep it as close to a temp you folks recommend.
5. I expect the fermentation to go slow so when the sg goes around.0994 , I should transfer it to a carboy and what temp should that be.
I apologize for all the questions but I had the opportunity and took it since they had the fresh juice and I was able to make the trip.
I again apologize since I usually do a lot of reading before( and I will as soon as I put away groceries) I ask questions but this juice is fresh and about 60 degrees right now and i do not want to blow it.
Lastly, I think I should partly put my appreciation to several threads, such as juice buckets versus kits and lastly, to John T who has been most kind as others have , convinced me to go for the bucket and I find it a honor to be mentored by him but not annoyingly so.(or is it tormented-only kidding)
I look forward to all of your informed feedback
Corinth
1. The juice has not had any K-meta yet so I assume i should do that first.
2. What temperature should I keep the juice at during fermentation. I assume cooler than reds, like the low 60's?
a. Since there are no skins--no pectic enzyme?
b. Should I add tannin to it?
c. How about oak-to oak or not to oak?
3. What type of yeast should I use. I have read that montrachet can be an option as can lavlin 71b-1122 but right now I am only guessing as I have not yet looked at the charts.
4. I know I need to keep the fermentation cool so I am considering putting the three gallons into a big igloo and surrounding it with ice to keep it as close to a temp you folks recommend.
5. I expect the fermentation to go slow so when the sg goes around.0994 , I should transfer it to a carboy and what temp should that be.
I apologize for all the questions but I had the opportunity and took it since they had the fresh juice and I was able to make the trip.
I again apologize since I usually do a lot of reading before( and I will as soon as I put away groceries) I ask questions but this juice is fresh and about 60 degrees right now and i do not want to blow it.
Lastly, I think I should partly put my appreciation to several threads, such as juice buckets versus kits and lastly, to John T who has been most kind as others have , convinced me to go for the bucket and I find it a honor to be mentored by him but not annoyingly so.(or is it tormented-only kidding)
I look forward to all of your informed feedback
Corinth