Hello Ajmassa,Came across a little article with the Caldwell Bineyards winemaker describing their process. Thought it was interesting to see how a high end joint does it. They give a cold soak before AF and at the end fill the headspace with gas till cap drops. Also noticed he does not add acid yet is able keeps the so2 ppm low despite ph around 4.
Anyway, here’s the link WBM_2019_01_January
View attachment 66350
Yea it was a funky link. But works on my iphone. No downloading needed. It’s just like a digitial version of the magazine. Wine Business Monthly from Jan ‘19. That’s why I included a screenshot showing the main part about the winemaking. Here’s all of it. Hope the quality transfers and able to be read.Hello Ajmassa,
I can’t access this article, it says:
“The publisher chose not to allow downloads for this publication”
How did you access it?
There’s an Inside Winemaking podcast where Jim Duane talks about inoculating with half of the recommended dose because he has intrinsic feelings that yeast companies (and all companies for that matter) are trying to sell more yeast. He makes incredible wines and hasn’t had any issues doing so, so take that for what it’s worth. I wish I could remember which episode it was so I could reference but my brain is failing me at the moment.One of the major limitations noted for the home winemaker is the ability to cost effectively and accurately control fermentation temperature. One of the major benefits to me is that the lower temperature extends the fermentation time, providing more time on skin for better color and flavor extraction, and maintaining as much fruit flavor as possible. My typical red fermentation:
Day 0 25 brix, GoFerm, innoculate yeast
Day 1 22 brix, sign of fermentation, add FermK
Day 2 15 brix usually 1/3 done late in day, add FermK
Day 3 7 brix,
Day 4 4 brix
Day 5 <1 brix
Day 6 Press
One of the workarounds I have tried in extending the fermentation time is reducing the amount of starting yeast. I can say this has been successful in extending fermentation by 2-4 days. I've been adding 65% -70% of the recommended grams of yeast.
This time, I may have pushed my luck or found the limit of what I should do. I added around 50% of what I would normally add (.6 grams of yeast / gallon of must) This is a fermentation that I am doing for a Bordeaux blend, that is for the heavily weighted to Merlot. Here are my notes thus far.
Day 0 26 brix, GoFerm, innoculate yeast
Day 1 23 brix, sign of fermentation, add 50% FermK
Day 2 20 brix
Day 3 15 brix add 50% FermK
Day 4 14.5 brix
Day 5 11.5 brix
Day 6 9.6 brix
Day 7 7.8 brix
Day 8 6.2 brix
Day 9 4.8 brix (added a 25% dose of FermK)
Day 10 3.7 brix
Day 11 2.8 brix (where we are now, will updated this post)
Day 12 TBD
Day 13 TBD
Day 14 TBD
Cab Franc fermentation temps have stayed between 78-84 degrees, using Avante yeast. While looking at my numbers as I type, I would say they look good. However, I've been sweating this one quite a bit. I have been taking brix measurements with precision hydrometers and there have been a few instances where the brix level did not changed in a 12 hour span. I thought for sure the ferment was stuck more than once. I'm hoping to press on day 13, which will be my longest ever ferment for a red by 3 days.
While the recommendation of how much yeast/gallon of must varies some, most recommend 1.2 grams of yeast per gallon of must (brix >24.5). Avante has a recommended range. I did speak with a Fermentation Specialist at Scott's lab on what is happening biologically and she thinks that the ferment isn't reaching a "critical biomass" and that because it is taking this long that there are other organisms competing for the available nutrients. She saw this as a risky way to achieve my objectives, with the risks being a stuck fermentation, oxidation, off flavors from non-sacc yeast, acetic acid spoilage. She recommended looking into enzymes, EXV and sticking to an efficient fermentation schedule.
Will I do it again? Probably not, but hopefully this wine will finish out and be nice bold and flavorful wine.
I don’t know that I’d be comfortable slacking on yeast nutrition with out YAN numbers, the last thing you want is volatile sulfur compounds in your wine. But, if you’ve got good grapes the results could be an amazing wine with added complexity, just a gamble and another risk/reward decision to be made.I would think that technique would just extend the lag phase—not slow down the entire thing. That would bother me as well. Hopefully not too stressed and all works out. Extremely useful info you shared.
I have been rehydrating my yeast with GoFerm and mixing into the must since starting grape wines. But for the 1st time w/ grapes I just sprinkled the yeast on top and left it be. This extended my lag phase by a full day I believe. Will do this again in a couple weeks. and also going for a cold soak to try and get 10+ total days on skins. Sounds like 70% yeast could help too (NOT 50%!). Thanks for sharing all that
I was always curious how disgorging works on a commercial scaleHi NorCal and others,
I read that this thread is about what the professional wine maker is doing that the amateur is not. In my wine journey I have made the step from amateur to professional. I am wondering if people here have thought of doing similar. Things I have found that are different are:-
- taking risks
- getting financial backing
- a strong eye on the marketing in much of what you are doing
- working at scale
- cold temperatures!
- becoming a jack of all trades
- belief in yourself and your product
You can find some of the story for me and my partner among the main articles and blogs at Renegade and Longton .