Anyone ever make this, I got a 6 gallon bucket for $47. I am warming it up a little now as it is stone cold from being refridged at the LHBS. I will sulfite in awhile then hit it with yeast tomorrow. Havent checked the Brix yet so not sure what Im going use. I want to leave it sweet so may use Cotes des Blanc.
Other Lodi Gold Chenin Blanc
- Thread starter Wade E
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Maltose Express said they werent inoculated and the temp that they were at would not let them ferment but nature finds a way! I checked the brix just a little while ago to see where Im starting at which is also a thermometer and the temp has warmed up to 45 degrees and the sg is 1.030 and it is slowly fermenting. I think Im just going to let it finish at this point nice and slowly but will raise the temp a little. Ive had the brew belt on since 2:30 so I wonder exactly how cold it was in the stores fridge. Just goes to show you that for cold stabilizing to try and stop a fermentation you need some serious temps to do so.
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This is turning out to be an interesting post Wade- watching what is going on with it.
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Did it come with bottles and corks?
Hi Wade. How do you like the Lodi Gold? I have the Pinot Grigio. Started on Jan,3rd. Looks good and clear but I'm not crazy on the taste. Seems very acidy. Anyone know what a Pinot Grigio should test at and what tests I should take with a kit wine (refrigerated juice kit)?
