(I hope this is not a duplicate post....)So another idea for a buttery chardonnay at a reasonable price... thinking about just buying some frozen juice.... and then going through the whole process including MLB fermentation. looking to create some diacetyl... Come on guys we can figure this out...
Joe - I hear what you’re saying. The collaboration in this thread is great, and we wouldn’t want to lose that. As new ideas emerge they could be incorporated. I am thinking that it could outline a general guideline for white/red/cooler and then a list of options for varietals etc. Here’s an example to illustrate from what I remember reading this thread:All you have to do is ask or text me privately .
It's is a good though however some my think it cuts off other people from having or adding their view points to the mix.
I could try it ? What you say?
Good idea. I have been picking through the posts to find some generic tweeks that have been successful. A list like this would help and it could be tailored to the specific wine profile, etc.Joe - I hear what you’re saying. The collaboration in this thread is great, and we wouldn’t want to lose that. As new ideas emerge they could be incorporated. I am thinking that it could outline a general guideline for white/red/cooler and then a list of options for varietals etc. Here’s an example to illustrate from what I remember reading this thread:
- Prepare the wine to 5 gallons rather than 6.
- Measure SG and target 1.10 (about 13.75% ABV when finished). Add simple syrup to bring up to this level.
- Acid levels maybe a little low if sugar was added, or kit needs some help. Citrus zest can help add structure. The zest from 1/2 a grapefruit is a good addition to most, and the flavor doesn’t come through to the finished wine. Lemon can also be used, but will impart flavors more than grapefruit. Zest is powerful, don’t overdo it. Consider putting in a cheesecloth so it can be removed when taste is as desired.
- Tannins - most whites don’t need any. Bold grapes like Chardonnay may benefit from some. 1 tsp - 1 Tbsp.
- Oak - similar to acid and tannins will help add structure in the primary. Secondary oak will add flavor.
- Flavor pack: Consider adding a F-Pack that aligns with the profile of the wine base. Saute with some wine base. See posts for examples.
- Yeast - most kits come with EC-1118, which is one of the most tolerant of ABV and temperature without needing nutrients to finish fermentation. Other yeast strains will change flavor profile, but may need a little more care.
- More subtle flavor additions here....etc
The home winemaker doesn't really have an effective way to stop a fermentation. Better to adjust the starting SG to your desired ABV. If you want to sweeten, do that on the back end.Using ec1118. Since at 6 gallons it’s supposed to be 12.5% it’s already alittle high. At 5 gallons it was about 1.1 SG. I suppose I could stop ferment a little early at like 1.0 so that it doesn’t get too hot. Any thoughts?