Dabillskid
Junior
- Joined
- Nov 8, 2017
- Messages
- 20
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I picked up two 5 gallon Regina Barolo pales of pressed juice. For some reason it was bubbling at the relief valve on the top. It was stored outside and it’s been in the 30’s in upstate NY and snowing so no way it could have started fermenting I thought. I just checked the spec gravity and it’s 1.02 and tastes like fermentation has started. There is no sweetness and it’s fizzy to the mouth but actually tastes pretty good. I’m bringing them to 70 degrees now and gave them a good stir. I’m not sure what yeast they use but should I just rack them to carboys already then take them down to below 1.0? I won’t know what the alcohol value will be now I guess. Was also wondering if I should put anymore yeast on it. I have lavin 212 I wanted to use for the Barolo. I plan to take these to my 10 gallon French oak after I oak my amarone. Thanks