Suggestions for Chardonnay, Amarone and Montepulciano buckets

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Nathan_s

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I am going to be doing three wine buckets in the fall. I have been brewing for a while so I'm comfortable with fermentation but new to wines. I'm hoping I can get some suggestions on the three buckets that I am getting. I am getting a Californian Chardonnay, Italian Amarone and an Italian Montepulciano. Can I get some suggestions for the below?

-American or french oak and how much toast? I used 2 spirals in secondary of my yet untasted Chilean Carmenere. Would 2 spirals be suggested for each of these as well? Below are the spirals I used.
https://www.midwestsupplies.com/american-oak-infusion-spirals-medium-toast

-Would a MLF be suggested on these? My LHBS has Viniflora, MBR 31 and VP 94, 66 gal doses of each available. I can also order online if something else is suggested.

-They say the buckets come preadjusted. I am going to get a kit to check TA and adjust with tartaric if needed. What TA range would be suggested for each of these?

-Should I add any extra tannins such as FT Rouge? I haven't purchased any yet so I can get whatever is suggested

-I was planning 75F fermentation temp for the reds and 55F for the chardonnay with the temp probe taped to the exterior of the fermenter and covered in insulation.

-I have urea and diammonium phosphate yeast nutrient and planned on 1 tsp per gallon of must at the beginning of fermentation. Should I add any other nutrients or does that work?

-I have bentonite so I was planning on putting that in primary
 

salcoco

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I would get more definition from your suppliers as to what "preadjusted " means. it may be counter to your concept of doing MLF.
 

Nathan_s

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I would get more definition from your suppliers as to what "preadjusted " means. it may be counter to your concept of doing MLF.

What questions should I ask? I’m not familiar enough to understand how their adjustments affect doing MLF.
 

salcoco

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have they added sugar and what is the specific gravity.

have the added acid and is it malic acid? what is he PH?

Would they recommend a malolactic fermentation -ie MLF. and what bacteria would they suggest..
 

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