Fall Cab Sauv first large batch

[havlikn]

This fall I am doing my first large batch of grapes with 1000 pounds of Cabernet from Washington. I have made 70 gallon batches before but that was strictly with juice alone. Being this is my first large batch with grapes, I’m wondering if there is anything specific to watch for. I have a punch down tool for the grapes.


My big concern is the transfer off the gross Lees. The Grapes will ferment in a macrobin and be transferred to a neutral barrel, but I don’t know what to do with the 24-48 hrs where the gross lees drop out. Can I transfer to a food grade blue plastic barrel for the short time it will be sitting? Other options?

 

[salcoco]

I would place pressed wine into blue barrel for at least 48 hours to let gross lees settle, the to the oak barrel.

 

[sour_grapes]

You are from Wisconsin, right? I have an extra blue barrel in Milwaukee that you can have. (I bought it from a local winery.)