Dabillskid
Junior
- Joined
- Nov 8, 2017
- Messages
- 20
- Reaction score
- 1
First post here. Love the site very helpful.
Couple questions
1.) I’m using fresh juice from fresh pressed juice from Italy. I️ went for amarone. I️ bought 10 gallons. I️ have so far fermented juice to .992, starting was 1.095 ish. I️ve racked twice once at 1.02 and at .992. At .992 I️ racked to clean bucked and degassed with a wine whip then transferred to glass carboy with 1/4 tsp of Meta per 5 gallon and topped up with airlocks in place. I️ guess my one question is does that sound right so far lol
2. Should I️ bulk age it with airlocks? And do I️ just rack every 3 months adding 1/4 tsp of kmeta?
3. I️ bought a 10.6 gallon French oak barrel and plan to put it in there at some point. I️ve read you should only put it in a new barrel for a short time bc it picks up the oak flavor quickly. Should I️ oak it earlier rather then later? Or should I️ bulk age for a while before putting into the oak? Not sure if I️ should go back and forth between the two.
4. I️ also only have 10 g and I️ guess this thing is 10.6 and realize it will evaporate wine. Is it ok the top off with a boxed wine. I️ rather use amarone wine that I’ve made. Maybe I️ should have some more ready? And is there a quick way to guestimate how much kmeta to add to the barrel. I️ don’t have any testing supplies and I️ really don’t want to spent 400 bucks on one of those devices
Thanks!
Couple questions
1.) I’m using fresh juice from fresh pressed juice from Italy. I️ went for amarone. I️ bought 10 gallons. I️ have so far fermented juice to .992, starting was 1.095 ish. I️ve racked twice once at 1.02 and at .992. At .992 I️ racked to clean bucked and degassed with a wine whip then transferred to glass carboy with 1/4 tsp of Meta per 5 gallon and topped up with airlocks in place. I️ guess my one question is does that sound right so far lol
2. Should I️ bulk age it with airlocks? And do I️ just rack every 3 months adding 1/4 tsp of kmeta?
3. I️ bought a 10.6 gallon French oak barrel and plan to put it in there at some point. I️ve read you should only put it in a new barrel for a short time bc it picks up the oak flavor quickly. Should I️ oak it earlier rather then later? Or should I️ bulk age for a while before putting into the oak? Not sure if I️ should go back and forth between the two.
4. I️ also only have 10 g and I️ guess this thing is 10.6 and realize it will evaporate wine. Is it ok the top off with a boxed wine. I️ rather use amarone wine that I’ve made. Maybe I️ should have some more ready? And is there a quick way to guestimate how much kmeta to add to the barrel. I️ don’t have any testing supplies and I️ really don’t want to spent 400 bucks on one of those devices
Thanks!