So, the chard got a little pukie last night. Foam came thru the airlock. Ran down the side of the carboy and was thick, paste-like and light brown this morning... Cleaned up and I can see sediment now collecting at the bottom.
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WineXpert WE Selection Australian Chardonnay
- Thread starter jgmann67
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More sediment collecting at the bottom (looks a little like sand) and the airlock is still showing signs of life. No more puke. These are all good things.
Will check it again next weekend - do an SG and Temp check. Then, if I'm already down to 0.994 or below, move on to KMeta, fining agents, degassing and placing the carboy in a spot where it can go completely undisturbed for another week or so.
Will check it again next weekend - do an SG and Temp check. Then, if I'm already down to 0.994 or below, move on to KMeta, fining agents, degassing and placing the carboy in a spot where it can go completely undisturbed for another week or so.
Still very cloudy. Lots of sediment at the bottom now, though. Thinking this one is going to move along pretty well. Haven't tasted it yet. Plan to when I check for FG this weekend.
Current readings -
SG: 0.992
Temp: 72*
We're ready to move on to the next step on Sunday.
Taste is crisp, citric and fizzy. Definitely going to need to vigorously degas.
Thoughts on adding oak in the carboy for bulk aging?
SG: 0.992
Temp: 72*
We're ready to move on to the next step on Sunday.
Taste is crisp, citric and fizzy. Definitely going to need to vigorously degas.
Thoughts on adding oak in the carboy for bulk aging?
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I personally like oaked Chards, but some prefer only crisp unoaked ones. (I like them both, they are like two different wines.) If I were you, I think I would try commercial bottles of oaked and unoaked side by side, and try to decide which I prefer.
I did oak powder in the primary, but it doesn't show much. I am thinking some oak before bottling might be a good idea.
Conventional wisdom is that the oak powder in primary only serves to provide sacrificial tannins. The idea is that they get "eaten up" during fermentation instead of the natural tannins in the must. So, you really aren't expected to get any oaky goodness from oak dust in primary.
So oak in the finish is the way... Maybe an ounce or so, just for a little edge.
I put oak in my recent chard, for a shorter amount of time than a red, and it is really good. I had a light hand because I didn't want to overwhelm the fruit and vanilla flavors.
I was planning 2 months in carboy w the oak, then in the bottle for this one. Figured that should be enough time.
KMeta and clarifier added. Supposed to clear in the next 8 days.
When I move this again, do I need to dose with KMeta before, or should I wait two months when I bottle?
When I move this again, do I need to dose with KMeta before, or should I wait two months when I bottle?
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What oak is best for a chard? I was thinking French Medium, but am now thinking American or French light toast. I have about a week to mull this over...
Medium and medium plus are fine if you use a smaller volume.
That works. Taste the wine every so often to see how the oak is progressing.
Taste the wine? Oh, okay... if I must.
The wine keeps looking brighter and clearer with every day that passes. Sunday or Monday looks like a great day to move some wine.
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Headed home this morning after 4 days in Chicago. Will be interesting to see how much this wine has cleared. Maybe racking it tonight.
That's pretty damn nice.
It looks as though there is some sort of genie in your carboy. I think I'd take off the airlock and remove a glass full of wine to give it some air to breathe 
The wine has been racked, and I added 2 ounces of medium toast French oak chips. Going to let it sit for another 4-6 weeks, then maybe move on to bottling.
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