My Chilean Juice Adventures

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Rice_Guy

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* ALL grapes in the vineyard contain yeast, (as well as Acetobacter, Bretanomycets, Flur, etc) the importer could be simply saying “the factory has not made a shelf stable juice with ALL micro killed”. Looking at club buckets it isn’t unusual to find samples actively fermenting however this spring did not.
* looking at the seven whites and eleven reds the vinters club ordered this year, it felt as if I was analyzing two tanks of juice with different labels (white zin was in between). The 2020 juice was equally consistent in gravity/ pH and TA. From a quality assurance perspective if the plant folks start with 100,000 gallons in a refrigerated silo(s) into frozen buckets (ie 35 shipping containers/ 460 pallets) I would expect fairly uniform quality.
FFB6ED91-79CC-402E-93FC-10D36ED11D61.jpeg
. . . . Buckets are a fairly big business.
that even though their juice pail say "100% juice" the contents are balanced for SG, adjusted for pH, and contains yeast already, all done in Chile...
 
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was it the brand Toro Negro with a big bull logo? how did you confirm this info?
The juice I just started is Toro Negro. When I was placing my order I asked why the Chilean Fresco was almost double the price of the Toro and was told the Fresco is fully balanced and inoculated, so you just pop it open and let it come to temp.

I was told the Toro Negro did not contain added yeast, just the natural yeast that will always be there, and they are sometimes adjusted acid wise. I bought one of each and plan on running them side by side along with taking all the pH and TA readings to see how "adjusted" each is. The Chilean Fresco should be in this week and the Toro Negro is fermenting along strongly.
 

Ajmassa

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The juice I just started is Toro Negro. When I was placing my order I asked why the Chilean Fresco was almost double the price of the Toro and was told the Fresco is fully balanced and inoculated, so you just pop it open and let it come to temp.

I was told the Toro Negro did not contain added yeast, just the natural yeast that will always be there, and they are sometimes adjusted acid wise. I bought one of each and plan on running them side by side along with taking all the pH and TA readings to see how "adjusted" each is. The Chilean Fresco should be in this week and the Toro Negro is fermenting along strongly.
ahh Fresco. yes. that’s what i meant when i said ‘fuego’ as the one brand that contains an added yeast at the plant.

not sure why it would be double price though. just for yeast? my bet is the person giving you that info wasn’t fully informed. Because i’m pretty sure all brands are balanced. They almost have to be. Just by the fact that the juice is in the bucket means it went through a process that basically doesn’t allow for it NOt to be balanced. maybe fresco’s plant is more high tech. i know some do this high heat spinning cone/flash detente method to produce a dense concentrate. They use that for the color darkening since apparently the regular juice goes thru crush& press so fast it ends up losing a ton of what it would have been if fermented on skins.
Also pretty sure they all have enologists on staff to oversee it all. And it’s just logical to think they’d also be keeping brix and acid at ideal levels as well. IMO brix, acid, and color balancing are assumed. But so2 and cultured yeast — those are the wildcards.

looking forward to seeing how your 2 buckets compare. we are doing a chilean and south african this week
 

AbruzziRed

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Hi Everyone it’s been a while since I have posted any updates. I have been reading all the replies and personal messages and learning a lot.
So a quick update as we are a month in since the purchase of the Chilean juice.

Malbec - MLF is pretty much done based on Chromotagraphy test (see pic). I am going to test again in a week and then rack.

SB- settling nicely in the secondary with a balanced dose of kmeta (previous post)

Riesling- I racked off gross lees, did not add any k meta and have kept warm with stirring (every few days) and can not get the SG below 1.0. Maybe that’s the final. I am going to give it one more week then stabilize it.
 

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winemaker81

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Riesling- I racked off gross lees, did not add any k meta and have kept warm with stirring (every few days) and can not get the SG below 1.0. Maybe that’s the final. I am going to give it one more week then stabilize it.
I looked up R2, it's supposed to handle 16% ABV, so I don't expect that's the problem, unless you have seriously underachieving yeast.

Other than adding a bit of nutrient, I don't know what you can do. If it was me, I'd put it under airlock and ignore it for 3 months. Well, not completely ignore it, I'd keep an eye on the airlock but not touch it unless there is activity, e.g., stuff blowing out the airlock. Then check the SG. If it hasn't moved, I figure it's not going to. When ready, stabilize and bottle.
 
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@Ajmassa that is interesting. The Toro Negro brand is manufactured by the same company in Ontario, but the pail only has the same warning label not mention of what the contents are outside fresh must.
 
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Hey AJ,

What parts of that packet do you use for your juice and at what stages do you use them.
 

AbruzziRed

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Update 7 Day 43...

Well I have been extremely busy since the weather started to warm up but I got a chance to hang out in the wine room over the past few days. Two of the wines are turning out better then expected. They are racked again and will continue to bulk age. Here are the details:

Malbec:
Free SO2 20.2ppm
PH 3.52
TA 4 g/L
ABV 12.2%
1 medium oak stick in secondary for a few weeks

MLF completed in a few weeks!
Based on Daniel P’s SO2 calculator, I added .1g of kmeta at the racking.
Added a new medium oak stick at racking.
The wine is soft and light but has the note of cherry and no tongue burn. It needs a year but it seems promising. Although I am not as familiar with Malbecs as I am with Italian Reds, but drinking some commercial Malbec while working on mine helps.


Riesling:
Free SO2 8ppm
PH 3.41
TA 6.6g/L
ABV 13.6%

Racked and added .7g kmeta per the SO2 Calculator. I racked from a 5 gallon and 1 gallon into a 6 gallon and have s lot of head space. I am using the head space eliminator from AIO but I may top off with a bottle of Riesling, don’t know yet.
As far as taste, it has a great grapefuit finish, soft at first but a slight tingle in the throat. Maybe a 4 - 6 more months, I think it will be good by Christmas.

Happy wine adventures all and have a great Summer!
 

JBP

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So how often do you check MLF? I just checked my Chilean buckets (5 weeks post-inoculation) with Accuvin strips and they are both at ~75mg/L. At this point, should I be checking weekly, monthly or on some other schedule?
 

AbruzziRed

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So how often do you check MLF? I just checked my Chilean buckets (5 weeks post-inoculation) with Accuvin strips and they are both at ~75mg/L. At this point, should I be checking weekly, monthly or on some other schedule?
How long you wait for MLF to finish depends on temp of the wine. I kept mine around 70-75.
keep checking every week until there is no color change on the strips (according to the website).
 
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