Waynehross
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- Apr 23, 2012
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I have about 100 lbs of fresh Lemberger. Any advice or older posts on the variety?
altavino said:I grow blaufrankische (lemberger)
I reccomend you use an enzyme to extract colour , some medium toast oak powder 3 grams per gallon of anticipated finnished wine (or a light dose of vr supra or similar fermentation stage tannin) and some optired or booster rouge in the primary .
when fermenting make sure you have a good heat peak (ie 85'f ) for a day .
make sure you use a nutrient like fermaid K in your primary , my blaufrankishe always tests low for natural nitrogen .
all this will ensure you get good colour , which can be a challenge , its a bit like zinfandel that way.
as for yeasts I like syrah , d80 or rc 212 .
and a light touch on the oak durring ageing , ie 2oz per carboy or medium toast hungarian oak cubes
or to go basic , use rc212 , some fermaid and get it nice and warm durring the ferment .
age with a couple oz of oak cubes medium toast .
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