rhoffart
Rick
- Joined
- Sep 12, 2009
- Messages
- 815
- Reaction score
- 6
Anyone want to help write new instructions for a wine kit. George is not a fan and said the effect will be limited due to pasteurization of the juice. But on the other hand he said he has a customer that swears by his altered process.
Goal: Great, smooth, buttery (not too much), oaked Chardonnay.
Kit: MM Masters Collection Outback Chardonnay (on back-order so I have a few weeks)
Equipment: Vadai Hungarian Oak barrel (this will be 3rd run), Freezer with controller (for fermentation control and CS)
Ingredients (just arrived from Morewine):
I think I ordered more then I need but the total was $11 so I wanted to get it in hand then make direction around list.
The plan as raw as it is:
1) Slow ferment in the freezer around 60 degrees.
2) Cold Stabilize for two weeks
3) Oak in the barrel for about 2 months.
What I need help with or need to research is; what to add, when to add it and how much to use.
Goal: Great, smooth, buttery (not too much), oaked Chardonnay.
Kit: MM Masters Collection Outback Chardonnay (on back-order so I have a few weeks)
Equipment: Vadai Hungarian Oak barrel (this will be 3rd run), Freezer with controller (for fermentation control and CS)
Ingredients (just arrived from Morewine):
I think I ordered more then I need but the total was $11 so I wanted to get it in hand then make direction around list.
The plan as raw as it is:
1) Slow ferment in the freezer around 60 degrees.
2) Cold Stabilize for two weeks
3) Oak in the barrel for about 2 months.
What I need help with or need to research is; what to add, when to add it and how much to use.