Frozen Viognier

[Mazaruni]

Frozen Chilean juice is on its way. It contains yeast already. Any advice on good techniques for this wine? Thanks!

 

[Boatboy24]

It will take a little longer, but try to keep fermentation temps in the low to mid 60's. Viognier has fantastic aromatics and you'll retain more of them with a cooler ferment. Do you know what yeast is in it?

 

[ibglowin]

Viognier can be a tough grape to clear as it has lots of proteins. Those proteins give the wine its extra super rich mouthfeel however so its a love hate relationship for a winemaker. Hopefully you will have smooth sailing from start to crystal clear finish.

 

[Boatboy24]

Viognier can be a tough grape to clear as it has lots of proteins. Those proteins give the wine its extra super rich mouthfeel however so its a love hate relationship for a winemaker. Hopefully you will have smooth sailing from start to crystal clear finish.

I can vouch for that. Had to use pectic enzyme to get mine totally clear.

 

[Mazaruni]

Thanks so much! Here in Minnesota, I should be able to find a cool room!

 

[Mazaruni]

Mike and Jim, this is great info. I guess a filter won't remove pectic haze? Looking forward to this juice anyway!

 

[Boatboy24]

Mike and Jim, this is great info. I guess a filter won't remove pectic haze? Looking forward to this juice anyway!

Nope. But that's what the enzyme is for.