sdelli
Senior Member
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- Jan 9, 2013
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Natural Fermentation Lodi Gold Syrah Juice
So back in the first week of January I picked up a bucket of Syrah from a local vendor. She has a wine maker on staff and tells me she does a natural fermentation only. Recommends that I only rack it into a carboy with an airlock. Since it is now into the first week of January and I am unsure the state this bucket is in I take her advise and do that. After a couple months I run it through MLF. Today it is June 4th... I now transferred it to a barrel for a few weeks. It taste good... Little sweet.... SG is only 1.00 and I doubt will ever be much lower. Moral of story is I guess I will try just about anything once... Don't think I will do natural fermentation again even though it turned out ok. Too much fun to create wine instead. Anyone else ever try this?
So back in the first week of January I picked up a bucket of Syrah from a local vendor. She has a wine maker on staff and tells me she does a natural fermentation only. Recommends that I only rack it into a carboy with an airlock. Since it is now into the first week of January and I am unsure the state this bucket is in I take her advise and do that. After a couple months I run it through MLF. Today it is June 4th... I now transferred it to a barrel for a few weeks. It taste good... Little sweet.... SG is only 1.00 and I doubt will ever be much lower. Moral of story is I guess I will try just about anything once... Don't think I will do natural fermentation again even though it turned out ok. Too much fun to create wine instead. Anyone else ever try this?
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