Whats the lowest initial SG...

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Omerta

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... you've started a bucket at? A new fresh juice bucket.
 

Omerta

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Just started a bucket at 1.030... should I be overly concerned?
 

Tom

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This is Fresh juice? If so what is it. Also I'm guessing that fermentation started. Where did you get it and what is it.
 

Tom

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This was an Italian right from Corrado's. You cant keep it cold enough to totally stop fermentation. Like I said above fermentation has been going very slowly under refrigeration.
 

Omerta

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Its a Cab-Sauv from Corrado's. My first bucket was at a 1.094. I guess this one started a cold fermentation. Is this batch going to be a pain in the *** to clear?
 

Wade E

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No, it will be fine. Just do everything from here on in normally. I woiulod sulfite it as soon as its done fermenting though unless you are going to do the MLF.
 

Tom

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Yep it soould be fine. Wait till April/May for the Chilean come in. Hmmm.
 

Omerta

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Thanks guys figured as much. Its a cold ferment so thats a plus. I'll definitely be heading down to Gino Pino's. Tom, is there an advanced order for their juice?
 

Omerta

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Oh yeah, this one is getting put through an MLF
 

Omerta

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how do I calculate an accurate ABV in this sutuation?
 

Tom

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Yea I would. Sometimes they sell out BEFORE it get there. This way at least you will get it. Keep an eye on their web page as to what, when and $ .
 

Tom

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Oh yeah, this one is getting put through an MLF
Remember to add when you rack to secondary and NO k-meta. After MLF do NOT add Sorbate. When do you plan on adding Oak?
 

Omerta

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I have American Oak chips in both.
Should I add the MLF after I rack into my first carboy?
Will there be enough nutrients to support ML bacteria? I was under the impression that I should add the ML in the primary at the end of AF. White Labs says to add it at 5 Brix.
 
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Omerta

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My other bucket for this year was a 1.094. Is it safe to say that's usable as the initial SG?
 

Tom

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I have American Oak chips in both.
Should I add the MLF after I rack into my first carboy?
Will there be enough nutrients to support ML bacteria? I was under the impression that I should add the ML in the primary at the end of AF.
Yes. I like to get it off the gross lees before I add the MLF. If you feel you need more nutrients ..add it. make sure the temps are warm not cellar temps.
I would rack soon.. like 1.010
 

Tom

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My other bucket for this year was a 1.094. Is it safe to say that's usable as the initial SG?
Yes. The most you will be off is less than 1/2%. I dont label my wines with ABV. Just a "born on" date (month/yr)
 

Omerta

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Tom you're a great help. Thanks for the info. I'll check the must tomorrow. I added energizer, nutrients and the Pasteur Red. The air lock started to dance an hour later. Smell just as delicious as my RC212 batch.
 

Omerta

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I'm thinking Chilean Pinot Noir, Malbec and the Cab/Merlot when GP gets it.
 

Tom

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MY suggestions is Carmenere, Malbec, Cab/Merlot (its a 60/40 blend) then Red Zin. That's my top 4
 

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