skahorse
Junior
- Joined
- Oct 6, 2017
- Messages
- 3
- Reaction score
- 1
Hi everyone,
First off, this is a great resource and thanks to everyone for all of the contributions. This site has already been a huge help for me.
As the title says, this will be my first time making wine from fresh grapes. I'm getting 500# of Pinot Noir from a great local vineyard here in Oregon. I will be fermenting in 2 55 gallon blue food grade HDPE barrels (with lids). I will be using a Marchisio 200L variable capacity SS tank for secondary, and eventually bulk aging. I'm not planning on using an oak barrel this year, maybe next...
I plan on co-inoculating yeast and MLB within 24 hours of each other.
So here are my questions. I've read several books, and can't quite find the answer i'm looking for... When it comes time to press, I plan to scoop the must out of the barrels with a 1 gallon pail (I don't have access to a must pump, and I am open to other ideas). I'll press the juice into a 7 gallon food grade bucket. Should I dump the pressed juice back into the primary on top of the lees? Or should I go right to the stainless tank and be down with the barrels? I'm afraid if I go to a fresh fermenter, and take the wine off the lees, that i'll end up stopping fermentation.
When I scoop the must out of the barrel, do I leave the lees in the primary? Or do I scoop it all up, and press it all?
Thanks in advance for the help!
First off, this is a great resource and thanks to everyone for all of the contributions. This site has already been a huge help for me.
As the title says, this will be my first time making wine from fresh grapes. I'm getting 500# of Pinot Noir from a great local vineyard here in Oregon. I will be fermenting in 2 55 gallon blue food grade HDPE barrels (with lids). I will be using a Marchisio 200L variable capacity SS tank for secondary, and eventually bulk aging. I'm not planning on using an oak barrel this year, maybe next...
I plan on co-inoculating yeast and MLB within 24 hours of each other.
So here are my questions. I've read several books, and can't quite find the answer i'm looking for... When it comes time to press, I plan to scoop the must out of the barrels with a 1 gallon pail (I don't have access to a must pump, and I am open to other ideas). I'll press the juice into a 7 gallon food grade bucket. Should I dump the pressed juice back into the primary on top of the lees? Or should I go right to the stainless tank and be down with the barrels? I'm afraid if I go to a fresh fermenter, and take the wine off the lees, that i'll end up stopping fermentation.
When I scoop the must out of the barrel, do I leave the lees in the primary? Or do I scoop it all up, and press it all?
Thanks in advance for the help!