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- Nov 12, 2005
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In agreement with Al, yes crush/destem them first, use pectic enzyme and press later.
Awesome - that will shave hours off my time!!!I wouldn't bother to destem if you don't have a destemmer. The fruit will be ripes, so the stems will impart minimal vegetativeness in the overnight soak in pectic enzyme before pressing. Just crush them, add k-meta to kill wild yeast, add pectic enzyme, let soak 12-24 hours to loosen up and press to get the juice. You don't ferment the grapes like reds, so it isn't a bad problem. Good numbers by the way!
Cool - right now it is at 1.072 - so hopefully in a 2-3 more days i will be able to rack.I just started my first batch of from-grapes wine this past weekend with chardonel. I did some checking and it seems that MO wineries typically treat chardonel like chardonnay, with oak (sometimes barrel fermentation) and MLF.
AFAIK, MLF is always a stylistic decision for whites, but I'm sure someone with more experience can say for certain.Cool - right now it is at 1.072 - so hopefully in a 2-3 more days i will be able to rack.
Yeah i read though with chardonel you don't have to perform the MLF since it is a hybrid of seyval - but i could be wrong.
so the SG is at 1.028 right now at this time yesterday it was at 1.072.You don't need to rack the foam over. You probably will want to rack after the foam has died down anyways- around 1.010.
I agree. This is just my first chardonel, but I won't be putting it through MLF. If someone wants it to be chardonnay, or like the typical Missouri chardonel, they'll want to do MLF (as well as oak).I have never done mlf on the Chardonel so I can't speak how sucessful it would be, but I like it the way it is so haven't wanted to try.
I think the most important thing is to rack before the wine falls still. I just make sure I get it racked before the SG falls below 1.0.so the SG is at 1.028 right now at this time yesterday it was at 1.072.
the way it is going - it will surpass 1.010 before i can get to rack it tomorrow when i get home.
should i rack it tonight into the carboy?
See that i am not sure about - the way it is going - it will be below that - unless it starts to die down.I agree. This is just my first chardonel, but I won't be putting it through MLF. If someone wants it to be chardonnay, or like the typical Missouri chardonel, they'll want to do MLF (as well as oak).
I think the most important thing is to rack before the wine falls still. I just make sure I get it racked before the SG falls below 1.0.
k - if i wait until tomorrow and the SG falls below 1.000? Will it still be alright?Let it go until tomorrow it will be fine. If you rack now I will guarantee it will overflow.
high 80's to 90 - suppose to get in the 70's for the high over labor day weekend. Fermentation temps of the must have been about 78, 79 degrees.Wow, what the heck is the temp there? I know its freaking hot here and hotter tomorrow and even hotter again on Thursday. 93* here today and will be almost 100* by Thursday. That will make a wine ferment faster and I like to cool ferment my whites.
well - the bucket i have doesn't have an airlock hole for it - it is just a bucket from the bakery.You should put an airlock on it tonight if getting that low.
ok - so with the test vial - it came out to 1.030 - and it appears to be slowing down.Thats more like what I would have expected hence why I asked you what temp it was cause in my opinon it was fermenting to fast. While its fermenting that good its hard to get a accurate reading in there, youll really ned to extract a sample in a thief or test vial.