WE New Zealand Marlborough Sauvignon Blanc

Discussion in 'Kit Winemaking' started by Cellar Vader, Jan 10, 2019.

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  1. Jan 10, 2019 #1

    Cellar Vader

    Cellar Vader

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    I have a WE Eclipse New Zealand Marlborough Sauvignon Blanc ready to go, but I plan to “tweak” this kit. I’m looking for suggestions from anyone who has successfully done this. I’m not looking for an “early drinker” (even though WE claims this to be that) and am fine with bulk aging this. I believe that the kit instructions call for a fermentation temp of between 68 and 72 degrees. However, I have read that the best temps for whites are much lower, even into the 40’s. I can maintain 62 in my basement, and if I had to I could ferment this in my garage using my Inkbird temp controller in my fermentation chamber (cardboard box!) I WOULD like to acquire some fruit aromas/flavors, but know that there is not typically much anyway from this SB. I’m looking for suggestions on yeast as well. The kit came with 2 packs of Lalvin: a K1-V1116 and a EC-1118, but these may not be the best for lower-temp ferms?. Thoughts?

    I’m certain I’ll have more questions depending on the input I receive, so thank you ALL for your patience. Still learning here!

    P.S – I do have a filter (5 micron) which I can use to polish this before I bottle, fyi.
     
  2. Jan 10, 2019 #2

    salcoco

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    cooler temps around 60deg f will keep in aromas. I have found that Red Star Cotes des Blancs yeast also assist in aromatics. I would ferment in a carboy and fashion a bug with paper towels that will also prevent blow off.

    One tweak possible post fermentation is to add lemon and lime zest to the wine . you will need to stir each day and taste as well to insure taste level stays right. You might what to do a bench trial on about a liter to see where this goes if satisfactory go with the larger batch.
     
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  3. Jan 10, 2019 #3

    Cellar Vader

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    Hmmm. I DO like the idea of a citrus-y addition! Question: Why would you recommend to ferment in a carboy as opposed to a bucket? I could do either, actually.
     
  4. Jan 10, 2019 #4

    Johnd

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    In addition to what @salcoco suggests (all of which are good tweaks), and if you like a little extra zing in your whites, do some bench trials with the finished wine and experiment with adding some tartaric acid to suit your taste.
     
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  5. Jan 10, 2019 #5

    Cellar Vader

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    Good to hear. I'll do some reading-up on TA additions. Thx!
     
  6. Jan 10, 2019 #6

    salcoco

    salcoco

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    fermentation in a carboy for aromatic whites is recommended to keep from having aromatics vent out. you can still stir every day . co2 can be vented by using a paper towel fashioned bung.
     
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  7. Jan 10, 2019 #7

    Cellar Vader

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    Oh, I hadn't heard that about aromatics venting out. So I can see where a carboy would provide much less surface area for the aromatics to escape than would a plastic bucket. Good to know, thx!
    Any need to spray that paper towel with Kmeta at all?
     
  8. Jan 10, 2019 #8

    salcoco

    salcoco

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    no need to spay the towel. co2 density enough to take care of bad guys entering.
     
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  9. Jan 10, 2019 #9

    Cellar Vader

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    :db
     
  10. Jan 10, 2019 #10

    Swedeman

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    Huh, I don't doubt that it's recommended but with all due respect, is this statement really true? I would have guessed that the main cause of flavor loss would be due to the rapid production of carbon dioxide and not the size of the fermentation vessel itself (we are not comparing loss post fermentation). You could even say that more carbon dioxide would be released per surface area in the vessel with the smallest diameter (hence, making it more "rapid"). I will do this kit in a couple of week and I will ferment it in bucket but will keep the temperature below 18 C
     
  11. Jan 10, 2019 #11

    pillswoj

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    In the winter I start my whites at 72F then ~ 24 hrs after pitching yeast I transfer to a carboy and allow ferment to finish in my cellar which is 50F or lower, the carboy is more to prevent oxidation as the ferment takea at least month and often 2 months.
     
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  12. Jan 10, 2019 #12

    Cellar Vader

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    You just answered a question that I was about to ask: I "presumed" it would be easier to start the fermentation at a warmer temp, and then when it got underway I would bring the temp down gradually to about 60. I can't get lower than that unless I move it to the garage, though.
     
  13. Jan 11, 2019 #13

    Stressbaby

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    QA 23 for the yeast for sure. Brings out the passion fruit character of a NZ SB.

    Then grapefruit instead of lemon or lime. Grapefruit adds generic "citrus" without coming across as specifically lemon or lime.
     
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  14. Jan 11, 2019 #14

    Cellar Vader

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    Great, thx. Gonna pick up the QA23 today at my LHBS.
     
  15. Jan 14, 2019 #15

    Cellar Vader

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    Oh! Sorry, but would the grapefruit zest go into the Primary? And for how long?
     
  16. Jan 14, 2019 #16

    Stressbaby

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    Secondary, and depends how much you use. I used an entire grapefruit once on a 3 gallon batch and it was done in a couple of days.
     
  17. Jan 14, 2019 #17

    Cellar Vader

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    Good, cuz I started Primary on Friday night. Did you use only the outer peel portion (zest)? Or the entire rhind?
     
  18. Jan 14, 2019 #18

    Stressbaby

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    Zest only. No pith. I use a potato peeler to get big wide strips as it makes it easier to get out/rack off.
     
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  19. Jan 14, 2019 #19

    Cellar Vader

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    Thank you Stressbaby!
     

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