If all goes well, next Saturday I'm purchasing Chambourcin and Vidal from @VinesnBines from her western VA vineyard. For the Chambourcin, I'm planning a short EM -- seal the fermenter when SG reaches 1.010, and press on Day ~14. Nothing exceptional or exciting.
The Vidal is going to be split -- half will be juice, put under airlock when the SG is below 1.030. Depending on the final taste (pH is currently low), I may lightly backsweeten. That determination will be made in 6 months.
The other half will be everything that's left. I'm considering a 14 day ferment cycle with this one as well, although I'll probably seal the fermenter at 1.020, not 1.010. This is an experiment to see how much the juice and orange wines differ.
The other option is to press when the SG is below 1.010. Has anyone tried a short EM on white grapes?
The Vidal is going to be split -- half will be juice, put under airlock when the SG is below 1.030. Depending on the final taste (pH is currently low), I may lightly backsweeten. That determination will be made in 6 months.
The other half will be everything that's left. I'm considering a 14 day ferment cycle with this one as well, although I'll probably seal the fermenter at 1.020, not 1.010. This is an experiment to see how much the juice and orange wines differ.
The other option is to press when the SG is below 1.010. Has anyone tried a short EM on white grapes?