Hey folks,
I am about to pick up some Brunello and Amarone from a local wine-making shop. I bought some BM4x4 yeast and some nutrient and yeast energizer.
Couple of questions:
1. At what temp should I ferment the Brunello? Amarone?
2. What kind of fermentation should I expect? Slow to start? Vigorous? etc...
3. Should oak both (I am assuming yes and bought some heavy toast hungarian)
4. Any other tips you could share?
These are my first of these two varietals.
Thanks!
I am about to pick up some Brunello and Amarone from a local wine-making shop. I bought some BM4x4 yeast and some nutrient and yeast energizer.
Couple of questions:
1. At what temp should I ferment the Brunello? Amarone?
2. What kind of fermentation should I expect? Slow to start? Vigorous? etc...
3. Should oak both (I am assuming yes and bought some heavy toast hungarian)
4. Any other tips you could share?
These are my first of these two varietals.
Thanks!