- Feb 21, 2010
- Reaction score
Is there a need for tannin with these grapes?I always begin with crushing/destemming the whites into a brute or whatever you have. I add k-meta to it and contrary to Wade, add the proper dose of pectic enzyme also then rather than waiting 24 hours(we all do things a bit differently). I then let this set overnight and will press out the following morning to noon time. The sitting time will help aid juice extraction and yield about 10-20% more juice than pressing immediately.
Good luck with it. Chardonnel makes one of my favorite whites. It is a bit tender for here, but I have a good crop coming on this year.
I am also planning on a starting SG of 1.095 - is this a good Starting SG?
What yeast strain do you use for these? I read that Seyval does really well with the Red Star Cote des Blancs - as far as the chardonel i am not sure, what do you recommend? I have 2 strains at home now (Red Star Cote des Blancs, Lavlin ICV D47, and Lalvin 71B 1122).