Brewkowski
Well-Known Member
I just ordered 4 pails and it's my first time working with grape juice, well actually these will be my first all grape wines. Carmenere, Malbec, Riesling, and Chardonnay, and of course I'm not sure of the stats on the juice yet but I wanted to try to get everything as ready as possible for the their arrival. This is what I'm thinking
1) Carmenere - Pastuer Red yeast, wait until fermentation is over and them MLF, wait for that to complete and then add some darker oak (french or hungarian)
2) Malbec - Pretty much the same as the Carmenere
3) Riesling - K1116 yeast, keep it cool and sulfited
4) Chardonnay - D47 or 71B yeast, not sure if I want to try a clean white or if I want to try MLF with this also with a little oak. Tastes wise I prefer a more oak-buttery Chardonnay but I've already got my hands full so I'm leaning towards a simple ferment, clean and oxygen free.
Any advise on yeasts or other additives I might want (tannin?) The directions from the broker recommend Ferm aid and Opti red I think.
1) Carmenere - Pastuer Red yeast, wait until fermentation is over and them MLF, wait for that to complete and then add some darker oak (french or hungarian)
2) Malbec - Pretty much the same as the Carmenere
3) Riesling - K1116 yeast, keep it cool and sulfited
4) Chardonnay - D47 or 71B yeast, not sure if I want to try a clean white or if I want to try MLF with this also with a little oak. Tastes wise I prefer a more oak-buttery Chardonnay but I've already got my hands full so I'm leaning towards a simple ferment, clean and oxygen free.
Any advise on yeasts or other additives I might want (tannin?) The directions from the broker recommend Ferm aid and Opti red I think.