Hi I am new to this site and wanted to thank all those in advance who will respond to this thread.
I did my wine last year in September and was hoping for a better result than previous years. I am new to wine making and I have learned to make wine from my father in law.
The process I’ve learned is to buy fresh grapes, crush, let ferment for 3 days and then press and lock. My father in law does not innoculate yeast. He allows for natural fermentation to occur
I’ve done my research and have decided not to allow for natural fermentation.
Now, my issue is with with colour and flavour extraction. I get a light red wine using Zinfandel and Cabernet Sauvignon grapes. This year, I thought the fermentation went too fast because the internal temperature was 29 degrees (84 Fahrenheit). Essentially what happened was, I crushed my grapes on Thursday and added kaMeta, 24 hours later added pectic enzyme, pitched the yeast on Sunday night, and the must was fully fermented according to my hydrometer by Wednesday. My father in law ferments on the skins for 3 days and gets better colour extraction in comparison to mine and a more flavourful wine. Any help or advice would be appreciated.
I did my wine last year in September and was hoping for a better result than previous years. I am new to wine making and I have learned to make wine from my father in law.
The process I’ve learned is to buy fresh grapes, crush, let ferment for 3 days and then press and lock. My father in law does not innoculate yeast. He allows for natural fermentation to occur
I’ve done my research and have decided not to allow for natural fermentation.
Now, my issue is with with colour and flavour extraction. I get a light red wine using Zinfandel and Cabernet Sauvignon grapes. This year, I thought the fermentation went too fast because the internal temperature was 29 degrees (84 Fahrenheit). Essentially what happened was, I crushed my grapes on Thursday and added kaMeta, 24 hours later added pectic enzyme, pitched the yeast on Sunday night, and the must was fully fermented according to my hydrometer by Wednesday. My father in law ferments on the skins for 3 days and gets better colour extraction in comparison to mine and a more flavourful wine. Any help or advice would be appreciated.