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Junior
Joined
Oct 15, 2017
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I pressed the Guiesenheim grapes today and transferred into Carboy
Specific gravity is 1.001
 
Lol my bad
No idea how I managed to read it so wrong
I checked it again
It’s 1.100 nice yeast smell and quite the tingle in my nose when I sniffed it
Alot of sediment on bottom
It’s the pulp from the grapes
I pressed it thru a cheese cloth
Looks like bottom 4 inches
 
Last edited:
Lol my bad
No idea how I managed to read it so wrong
I checked it again
It’s 1.100 nice yeast smell and quite the tingle in my nose when I sniffed it
Alot of sediment on bottom
It’s the pulp from the grapes
I pressed it thru a cheese cloth
Looks like bottom 4 inches


Ok, sounds like it's working.
 
Alot of sediment on bottom
It’s the pulp from the grapes
I pressed it thru a cheese cloth
Looks like bottom 4 inches

Typically, with white grape wine making, the grapes would be pressed, and the vast majority of sediment allowed to settle out, then racked and fermented. If you skipped the settling, that’s probably responsible for the excessive lees. You’ll want to get off of them quickly.
 

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