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barrel-fermenting a Chardonnay

Inspired by Tom S' lovely Chateau Burbank, I'm determined to make a barrel-fermented Chardonnay this year. I'd like to produce a fully ML'd, sur lie style wine using a new 15 gal. French Oak barrel (Allier, medium toast). This will be a first for me.

-Can someone experienced with this process make recommendations on fermentation temperature? Once inoculated for MLF how warm should it be to encourage ML without blowing off all the fruit?

-I was planning on a 'concurrent' ML innoculated at about 10-12 Brix but if the fermentation is very cool, this might not be the best approach.

-Does anyone know of a source for CY3079 in quantities smaller than a

500 gm brick?

Thanks, RD

Reply to
rddamiani
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An initial temperature of 55-60 degrees F is fine. After a couple of days (right after the fermentation takes off) the temperature will be a little higher, and that's the time to inoculate for ML. The Brix will be ~20 or so. BTW, you should not have added any SO2 yet.

A local winery? Ask them. You don't need much. If you have to, buy a brick. Yeast isn't all that expensive. It keeps well in the 'fridge if you seal it up properly.

Good luck with your wine.

Tom S

Reply to
Tom S

Thanks, Tom. I've only worked with California fruit and also have not have problems with co-innoculation. However, I'm used to doing this a bit later at around 8-12 Brix.

If I understand you correctly, a barrel fermented chardonnay in this style will end up fermenting/MLing up around 65F? Once ML is complete do you drop the temp or this not necessary?

RD

Reply to
RD

Hi there guys,

Unfortunately I did not get the start of this message but I thought I had better warn you that if you innoculate Malo-Lactic before alcoholic fermentation is complete you will most definately increase your chances of higher Volitile Acidity. Today in the wine industry we even go so far as to add a product called Lysozyme, a protein extracted from egg, and helish expensive, to stop malo-lactic from starting untill the wine is completely finished alcoholic fermentation.

Regards and good luck!!!!

Reply to
robin

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