Machinist Nick
Junior
- Joined
- Dec 16, 2018
- Messages
- 17
- Reaction score
- 5
Hi folks, I'm sure this question has been asked a hundred times before, but I'm going to ask it anyway. (Mostly cause I can't find an answer elsewhere on the site)
I have a fontana premium chianti on the go, with a grape skin pack and RC 212 yeast. I added 2 tsp of DAP because I read the 212 is a heavy feeder.
Everything is progressing well (it's been 7 days now)
Started at 1.070 and am at 0.997.
Been bouncing around 70 to 75 degrees, and I've been punching down every day.
With all the background info out of the way, my question is, is an extended maceration worth the time spent with a kit wine?
I like tweaking kits and don't mind experimenting.
How exactly would I go about doing this? Would I need to do something to get it off the gross lees before I snap the lid of the primary down(with an airlock)?
Just an idea I've been kicking around. Not sure if I'd regret the extra tannins in a chianti though...
I have a fontana premium chianti on the go, with a grape skin pack and RC 212 yeast. I added 2 tsp of DAP because I read the 212 is a heavy feeder.
Everything is progressing well (it's been 7 days now)
Started at 1.070 and am at 0.997.
Been bouncing around 70 to 75 degrees, and I've been punching down every day.
With all the background info out of the way, my question is, is an extended maceration worth the time spent with a kit wine?
I like tweaking kits and don't mind experimenting.
How exactly would I go about doing this? Would I need to do something to get it off the gross lees before I snap the lid of the primary down(with an airlock)?
Just an idea I've been kicking around. Not sure if I'd regret the extra tannins in a chianti though...
