- Joined
- Sep 11, 2021
- Messages
- 153
- Reaction score
- 102
Received a pail of semi-frozen Chardonnay yesterday from WGD. When I removed the lid, this is what I saw:
![IMG_4598.JPG IMG_4598.JPG](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/103/103881-1b7176fbbffb9d73637e5220421139e6.jpg)
I stirred lightly, snapped the lid back on, and let it sit overnight in a 70-degree bedroom upstairs.
This evening, I removed the lid and noticed the color was much darker, resembling what I suspect is oxidation. I racked the bucket into a primary fermentor (per WGD's recommendations), and had a yeast start ready. I inoculated this evening at 62 degrees F.
Here is the thawed juice immediately after inoculation:
![IMG_4602.JPG IMG_4602.JPG](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/103/103882-3eeb05f66a6151c4c238856f6f95b99f.jpg)
It is dark in my wine cooler, so I know that does not help the image quality. However, this juice visually appears to be oxidized.
During the racking, I took two photos of small samples that appeared to have decent color.
![IMG_4604.JPG IMG_4604.JPG](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/103/103883-9ab7d4c4564eb5abe414250cafa86589.jpg)
![IMG_4601.JPG IMG_4601.JPG](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/103/103884-a87b520eaedfaa210171c97fd285a5f5.jpg)
I'm not sure what's going on, but the dark color makes me nervous. I've had this juice in my possession, under locked lid, for only 24 hours.
Any insight/tips/advice you have would be greatly appreciated!!!
-RylanJacobs
![IMG_4598.JPG IMG_4598.JPG](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/103/103881-1b7176fbbffb9d73637e5220421139e6.jpg)
I stirred lightly, snapped the lid back on, and let it sit overnight in a 70-degree bedroom upstairs.
This evening, I removed the lid and noticed the color was much darker, resembling what I suspect is oxidation. I racked the bucket into a primary fermentor (per WGD's recommendations), and had a yeast start ready. I inoculated this evening at 62 degrees F.
Here is the thawed juice immediately after inoculation:
![IMG_4602.JPG IMG_4602.JPG](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/103/103882-3eeb05f66a6151c4c238856f6f95b99f.jpg)
It is dark in my wine cooler, so I know that does not help the image quality. However, this juice visually appears to be oxidized.
During the racking, I took two photos of small samples that appeared to have decent color.
![IMG_4604.JPG IMG_4604.JPG](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/103/103883-9ab7d4c4564eb5abe414250cafa86589.jpg)
![IMG_4601.JPG IMG_4601.JPG](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/103/103884-a87b520eaedfaa210171c97fd285a5f5.jpg)
I'm not sure what's going on, but the dark color makes me nervous. I've had this juice in my possession, under locked lid, for only 24 hours.
Any insight/tips/advice you have would be greatly appreciated!!!
-RylanJacobs