Thermovinification

Discussion in 'General Wine Making Forum' started by Newine, Nov 5, 2018.

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  1. Nov 5, 2018 #1

    Newine

    Newine

    Newine

    Junior

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    Thinking a home wine maker working with hybrids could try a small batch of crushed and destemed grapes in a large stainless steel pot heated to 140 degrees for a few minutes then pressed and possibly experience some of the added fruit and reduced green bell pepper flavors we fight. For me I may try it next year, blend it back with other wines treated more normally. Anyone ever try this poor man's approach? Been reading a lot about the affects this has lately and am curious. If I ruined 5 gallons would not be the end of the world for me. Thinking of trying on Foch or Frontenac. Thoughts?
     
  2. Nov 10, 2018 at 3:42 PM #2

    jgmillr1

    jgmillr1

    jgmillr1

    owner, winemaker

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    I've done both foch and Frontenac on skins. If you are looking to minimize the vegetal flavors, you can add some granulated oak to the fermentation and press after only 1 or 2 days. This makes a nice dry wine with a little tannin.

    Or just press after a couple hours following crush to emphasize the fruit. That is more than enough time to extract color! Both make very good wines
     

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