Pinot Grigio

[Springer]

I am making white wine from grapes for the first time. I have made it from Red in the past in an old traditional method (no sulfite or yeast). This year I am trying to use a little more science. I destemed the grapes added sulfite and yeast, let sit 18 hours, pressed and put in 3 carboys. Brown sludge is at the bottom and top of 2 carboys (one of which came out through the air lock) and the third carboy very little is happening. Should I have left it all together in a primary container to ferment? Is the yeast distributed evenly? It was only transfered to the Carboys 24 hours ago? What should I do? Any suggestions?

 

[RedNeckWino]

I did the same thing a few batches ago with white zin grapes. I poured it all back in the primary and it took off in just a few hours. Accept I waited like 3 days. End result should still be the same. Good luck.

 

[Wade E]

Yep just swap out some of the must thats going good for some of the must tasts not but fermenting it all togehter is a much better option, why are you doing this in carboys, not a good idea as the yeast will not get enough 02 and there isnt enough room for C02 to get oiut which causes the volcano.

 

[Springer]

Thanks

Just transfered it back to primary. My SG is up, hopefully it will be okay. I have red Syrah and Merlot still in primarys they seem fine. 30 cases with a new desteamer, well worth the money.

 

[Wade E]

Tell me about it, just got a new destemmer this year also.

 

[Springer]

It came from Italy via Montreal. I paid $750 canadian and it is brand new. Worked well. Fast and easy to clean. It weights about 40 pounds, is about 4 feet long and it has an optional stand and shute, which i did not get. I rested it on a 3 foot tote and it caught all the grapes and shot the stems out the end.

 

[Wade E]

Hehehe, I meant tell me about the press being worth the money, I know all about crusher destemmers! hehehe

 

[closetwine]

Hehehe, I meant tell me about the press being worth the money, I know all about crusher destemmers! hehehe

Was that a cynical laugh?

 

[Springer]

The destemmer was well worth the money. But i did get a used press for $250. I will let you know how the wine turn out. How long should i leave the white in the primary? I pressed it Sunday into carboys and transfered it back to the primary tonight.

 

[Wade E]

You can leave it in there until the sg reaches about 1.015.

 

[Springer]

Thanks a lot, your input is appreciated.

 

[JohnT]

One question..

you did not add the yeast and the k-meta at the same time, did you?

 

[Springer]

All is good finally some fermintation has started. now for the reds.