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HELP!! Chilean Pinot/Malbec 1st Time Bucket

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PAwinedude

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Been making kits for a while and I am waiting to pick up two pails of juice (A Malbec and a Pinot)

Any tips for getting these going? I see RC 212 is a good yeast for the Malbec, but what about the Pinot?

Anyone, have a step by step guide? Or do you just pitch the yeast and let the S.G. dictate your next move?

Appreciate any assistance you can provide

thanks
 

Tom

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Pinot what?
Grigio use Lalvin D-47
Noir use Red Star Montrachet
Add 1/2tsp of meta
Bring to room temp
12-24 hrs after adding meta add yeast.
You should OAK the reds.
 

PAwinedude

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Pinot Noir....

I presume when you say OAK you mean add oak 30/60 grams during fermentation (i.e. like the kits that come with chips/or saw dust)
 

PAwinedude

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What about adding oak during bulk ageing? Such as the oak rods?
 

Tom

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I add Oak chips in the secondary 2-4 oz. let it sit 4-6 weeks
 

PAwinedude

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Tom,

thanks for the advice....

So is it safe to say

leave in primary with (2lbs California raisins non-white) till dry (1.000) or below

rack of gross lees into secondary (add oak chips)

secondary for 4-6 weeks

rack again...add K meta, sorbate, superkleer...leave for another 4-6 weeks

rack again and then bulk age for at least a year

p.s. is there a reason to add bentonite to these juices
 
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Tom

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Tom,

thanks for the advice....

So is it safe to say

leave in primary with (2lbs California raisins non-white) till dry (1.000) or below

rack of gross lees into secondary (add oak chips)

secondary for 4-6 weeks

rack again...add K meta, sorbate, superkleer...leave for another 4-6 weeks

rack again and then bulk age for at least a year

p.s. is there a reason to add bentonite to these juices
Yes as long as you do not do MLF. If you do do not add meta and sorbate.
Bentonite helps in clearing.
Doring bulk aging rack as needed. Alos keep up the meta every 3 months
 

PAwinedude

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??????

give me the goods!!!!

i was considering medium toast american perhaps

you and tom are the experts

what you guys say goes

so let me have it

thanks
 

Tom

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I would start with 2 cups of that. Wait 3 weeks and "Taste" see where it is to your "Taste". If not there wait another 2-3 weeks.
I add the oak in the secondary not primary.
 

Chateau Joe

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give me the goods!!!!

i was considering medium toast american perhaps

you and tom are the experts

what you guys say goes

so let me have it

thanks
I use American medium in my pinot noir and it is excellent. I would try a french toast in your malbec.
 

Tom

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I also use American Med toast. I add about 2 cups
 

PAwinedude

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Tom/All

I picked up my two buckets today...1 Malbec and 1 Pinot Noir

Buckets were refrigerated and are still pretty cold.

I brought them home and transferred into 7.9 gallon fermented and sulfited both.

I will wait until tomorrow to pitch the yeast (with a starter/nutrient)

Should I attempt to raise the temp using a brew belt or blanket? I haven't taken the actual must temp yet, but I will prior to pitching the yeast.

I will add 2lbs of raisins to each

thoughts?

thanks
 

Tom

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I think 24 hours is OK for adding the yeast. Check the temp 1st.
Looking good....
 

Tom

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Yes. depending on the yeast you are using..
What R U using..
 

Wade E

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Id rather see 75* until the yeast gets going as it helps it go going better then you can let the temp go back down as the fermentation will raise the temp back up anyway.
 

Birdman

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RC212 is an excellent yeast for pinot noir. It is in fact more often recommended for pinot noir than for Malbec. I'm using it for both Malbec and pinot noir.
 

PAwinedude

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rc212 pinot and montrachet malbec

took s.g. readings last night

pinot--1.064
Malbec--1.060

wild yeasties been workin all ready

will add yeast tonight
 
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PAwinedude

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Started Both buckets tonight

After 24 hours I took a S.G. reading of both

Malbec =1.064
Pinot Noir = 1.060

This was a little concerning, but I anticipated the wild yeast were at work.

I added bentonite and 2lbs raisins to each.

I created a yeast starter with hot water to 105 degrees and added 1/4 teaspoon of nutrient...let this sit for approx 12 mins and then added to must.

Malbec was @ 74 degrees
Pinot was @ 72 degrees

will let both buckets ferment dry..transfer to secondary and add oak spirals to both.....

feel free to offer advice feedback here as these are my first buckets...

thanks
 
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