Frozen concentrate wine

[nasv]

I'm started this 1-gallon batch of wine based on Welch's Concord Frozen
Concentrate. I created the must on Sunday evening, SG @ 1.086 (TA
0.8%) (you can actually see the creation here http://www.tintorecords.com/tv/53/epi-10-tintotv-welchs-based-wine-you-say ). I let the must rest for 24 hours and Monday night I pitched the
Montrachet-based yeast-starter, and fermentation started quickly. I was
SHOCKED to see that now (Tuesday night), about 24 hours after pitching
the yeast starter, the SG plummeted to 1.020!!! I did notice that the
temperature of the must was unusually high, almost 90 deg F! I stayed
up tonight and racked the wine into a glass carboy.

My other
gallon batches, in the exact same conditions, usually took around 3
days till "racking range", but this is the first time I use Montrachet
(previous batches have been with 71B) and the first time that I see the
must so warm. Seems pretty unusual for me, but I'm just curious if any
of you have had similar experiences with quick fermentations?

I gave it a taste, not bad but not too complex either, we'll see how it continues to develop.

Cheers,
-Nico

 

[Waldo]

It will be pretty good nasv served with a club soda over crushed ice. The high tems are not unusdual for a wine that is fermenting that quickly. You can slow it down by by various cooling methods but with the Frozen Concentrate I don't think it will make that much difference.