joeycannoli
Senior Member
Hey all,
Wanted to share my experience with my first white wine batch this past year. I made a white wine blend from juice with 3 different varietals; Chardonnay, moscato and reisling. The process went like this:
Mixed juices together and pitched the yeast. Used cote des blancs.
Fermentation. Measured with hydrometer to test when fermentation was complete
After fermentation; transfered to aging stainless steel tanks
White wine aged for 6 with racking every 2 months. 3 racks total before filtering and bottling
Now, before bottling, the wine tasted fantastic. Nice blend of dry and sweet. Great glass of wine for a hot summer day. The first couple of bottles we had were good and tasted just like it did before bottling. After a few weeks we noticed the newly opened bottle would fizz and bubble a little bit. Now it’s like we made processo or champagne. It’s fizzy, carbonated and very dry. Still tastes decent, but not what we wanted to make.
Any ideas on where we went wrong so we don’t make the same mistake this year? Was it like the lack of degassing? I figured racking three times would have taken care of that aspect. Maybe I’m not aware of the proper way to degas?
Thanks in advance my friends
Wanted to share my experience with my first white wine batch this past year. I made a white wine blend from juice with 3 different varietals; Chardonnay, moscato and reisling. The process went like this:
Mixed juices together and pitched the yeast. Used cote des blancs.
Fermentation. Measured with hydrometer to test when fermentation was complete
After fermentation; transfered to aging stainless steel tanks
White wine aged for 6 with racking every 2 months. 3 racks total before filtering and bottling
Now, before bottling, the wine tasted fantastic. Nice blend of dry and sweet. Great glass of wine for a hot summer day. The first couple of bottles we had were good and tasted just like it did before bottling. After a few weeks we noticed the newly opened bottle would fizz and bubble a little bit. Now it’s like we made processo or champagne. It’s fizzy, carbonated and very dry. Still tastes decent, but not what we wanted to make.
Any ideas on where we went wrong so we don’t make the same mistake this year? Was it like the lack of degassing? I figured racking three times would have taken care of that aspect. Maybe I’m not aware of the proper way to degas?
Thanks in advance my friends