I’m going to try a few batches of wine from grapes using the CA grapes from FVW this year with two friends. I’ve done plenty of kits, several frozen musts and one batch of wild grapes. Looking for a little feedback on our plan. We are limited to 3 six gal batches. We know the best way to blend wine is to finish it then blend; but, due to the limitations of batch size, space (and money) we are going to do some blending of the grapes. Each batch should net 6 gals plus some top up wine.
Batch 1
Old Vine Zin (2 lugs)
Petite Syrah (1 ½ lug)
Batch 2
Barbera (1 lug)
Cab Sav (1 lug)
Petite Verdot (1 lug)
Petite Syrah (½ lug)
Batch 3
Old Vine Zin (3 lugs)
I understand I’ll need to know the pH, SG, and TA. I hope I'll get accurate numbers in the mixes. Tartaric acid can be used to raise the TA and acidulated water can drop the SG if it’s too high. Target for TA is .6-.7. How do you make acidulated water?
We’ll de-stem and crush at the store; each batch will go into a 20G Brute tub. At this point we can add Lallzyme and OptiRed. Would you use pectin here too?
We’ll pitch yeast starters 24 hrs later. We are thinking of D21 for batch 2 but are open to any suggestions (available in single packets) for any of the batches. We can use Fermaid-K during the fermentation.
We don’t know how we’ll press yet, but assume it will be about 5-6 days later. I wonder if George would let us leave the tubs in the store for a week, hehe.
At this point we’ll let them ferment to (near) dry, rack off gross lees, and start MLF: thinking Lalvin Bacchus and OptiMalo.
1-3 months later we’ll rack, oak and stabilize and move to cellar to clear.
Thoughts? Feedback?
Batch 1
Old Vine Zin (2 lugs)
Petite Syrah (1 ½ lug)
Batch 2
Barbera (1 lug)
Cab Sav (1 lug)
Petite Verdot (1 lug)
Petite Syrah (½ lug)
Batch 3
Old Vine Zin (3 lugs)
I understand I’ll need to know the pH, SG, and TA. I hope I'll get accurate numbers in the mixes. Tartaric acid can be used to raise the TA and acidulated water can drop the SG if it’s too high. Target for TA is .6-.7. How do you make acidulated water?
We’ll de-stem and crush at the store; each batch will go into a 20G Brute tub. At this point we can add Lallzyme and OptiRed. Would you use pectin here too?
We’ll pitch yeast starters 24 hrs later. We are thinking of D21 for batch 2 but are open to any suggestions (available in single packets) for any of the batches. We can use Fermaid-K during the fermentation.
We don’t know how we’ll press yet, but assume it will be about 5-6 days later. I wonder if George would let us leave the tubs in the store for a week, hehe.
At this point we’ll let them ferment to (near) dry, rack off gross lees, and start MLF: thinking Lalvin Bacchus and OptiMalo.
1-3 months later we’ll rack, oak and stabilize and move to cellar to clear.
Thoughts? Feedback?
