Other Pinot Grigio & Moscato - bulk aging & oaking?

[Bmd2k1]

gonna be doing my first Pinot Grigio and first Moscato kits within the next month or so.....

Curious on a couple things:

- adding Oak to bulk aging ? (for other whites I've done, no oak for my Viognier and (1) light toast American spiral for my Chards)

- length of bulk aging ? (both my Viognier and Chards get 3-4months bulk aging)

Cheers!

 

[winemaker81]

I'd consider small amounts of oak, like 1/2 oz medium toast cubes. I like cubes as the amount is easy to adjust.

At this time I bottle most whites at 6 months.

Today my son & I bottled most of a batch of Elderberry (6 months old), although I reserved 4 liters. That jug is going to bulk age another 4 to 6 months, and then I'm going to backsweeten without sorbate, as the yeast should be dead. I know this works, but I have to convince myself with a limited test. Assuming it works as expected, I will probably bulk age all wines designated for backsweetening for 10+ months and bottle without sorbate.

 

[Swedeman]

To the best of my knowledge, Pinot Grigio is seldom oaked, that might be for a reason. Having said that, I have tried it in Italy once, not the best Grigio I have tried.

What Moscato kit is that?

 

[Bmd2k1]

To the best of my knowledge, Pinot Grigio is seldom oaked, that might be for a reason. Having said that, I have tried it in Italy once, not the best Grigio I have tried.

What Moscato kit is that?

Master Vintner Reserve

 

[Bmd2k1]

Pinot Grigio underway! OG 1.092. Using D47 starter & some med toast American oak chips during fermentation. FermaidO to be added at 48hrs post-pitch. Will bulk age w/o any oak.

Cheers!

 

[Bmd2k1]

I'd consider small amounts of oak, like 1/2 oz medium toast cubes. I like cubes as the amount is easy to adjust.

At this time I bottle most whites at 6 months.

Today my son & I bottled most of a batch of Elderberry (6 months old), although I reserved 4 liters. That jug is going to bulk age another 4 to 6 months, and then I'm going to backsweeten without sorbate, as the yeast should be dead. I know this works, but I have to convince myself with a limited test. Assuming it works as expected, I will probably bulk age all wines designated for backsweetening for 10+ months and bottle without sorbate.

your reply brings up an interesting point -- is it "best" to back sweeten before or after bulk aging? In this case, specifically for a Moscato? But also in general?

Cheers!

 

[winemaker81]

your reply brings up an interesting point -- is it "best" to back sweeten before or after bulk aging? In this case, specifically for a Moscato? But also in general?

I prefer to backsweeten after bulk aging, but either works. IMO it's preference, not really "best".

 

[Bmd2k1]

...for those that have done a back sweetened Moscato --- What post back sweetened FG do you find is the Sweet Spot?

I was thinking 1.01.... hmmmm

Cheers!