seth8530
The Atomic Wine Maker
So, one of the things that I have found interesting is the differences in preferred fermentation styles people pick up for fermenting grape wines. I plan on starting my first batch this fall So I am hoping I can find some useful information from this thread.
Typically, when you ferment a mead the motto is low and slow as to preserve delicate aromatics and retain the fruity flavour profile. However, I have been reading a bunch of stuff online saying that the policy for red wines is the opposite. Hot and fast as to preserve optimal colour. Would this not damage the subtle aromatics associated with the grape? Or perhaps the push the fruitiness of the grape out of the picture? I would of assumed a nice slow fermentation would of been the preferred path. Is is the same story for white wines?
I assume on both you ferment on the skins correct? I am thinking of the big European style wines such as Chard bord, pinonoir or Merlot btw.
Typically, when you ferment a mead the motto is low and slow as to preserve delicate aromatics and retain the fruity flavour profile. However, I have been reading a bunch of stuff online saying that the policy for red wines is the opposite. Hot and fast as to preserve optimal colour. Would this not damage the subtle aromatics associated with the grape? Or perhaps the push the fruitiness of the grape out of the picture? I would of assumed a nice slow fermentation would of been the preferred path. Is is the same story for white wines?
I assume on both you ferment on the skins correct? I am thinking of the big European style wines such as Chard bord, pinonoir or Merlot btw.