accuracy of initial readings

Yes In my opinion, the refractometer is more precise than a hydrometer before fermentation.

SG is important to track the rate of fermentation once it starts. After it starts, the refractometer is of little use. If you want to know your SG before the start of fermentaion, you can use a formulae that converts Brix to SG.

Yes - or you can use a formulae that converts Brix to SG.

Yes

You should strain the must to remove the solids and you should make sure your sample is reasonably well crushed; either device will be affected by a sample that is not representative.

You can pre-sulfite but ther is a school of thought that whites do better (come out lighter) if you don't.

Joe

You should strain the must to remove the solids and you should make sure your sample is reasonably well crushed; either device will be affected by a sample that is not representative.

You can pre-sulfite but ther is a school of thought that whites do better (come out lighter) if you don't.

Joe

Personally, I never add sulfite at crush to my Chardonnay. I keep it iced down to prevent spontaneous fermentation until after cold soaking, pressing and settling. The juice becomes decidedly brownish by that point.

That said, I wouldn't say my wines come out "lighter" (in color), but they certainly show no sign of browning - even with extended aging. They are typically golden with greenish highlights in their youth (after sulfiting), lose the green with age and darken somewhat. A good deal of that color comes from aging in new oak.

The no SO2 approach isn't for everyone, or even every batch of fruit. If I had fruit with significant rot I wouldn't risk it - but I'm picky about what I buy and who I buy it from. I try to avoid botrytis as well because I feel that it has no place in classic Chardonnay.

One clear benefit of not sulfiting at crush is that the ML goes more smoothly and easily, starting along with the primary and finishing up soon thereafter.

Tom S

Tom, would you try this method on aromatic, lighter whites, say Riesling?

Thx,

Pp

Maybe, if I wanted to make an Alsatian style Riesling. Those are typically barrel fermented, and tend to be cold soaked prior to pressing IIRC. For your standard German style Riesling you might want to avoid such treatments.

Tom S

Lee,

I learned from an experienced wine maker and have taken his advice ever since that the 2 things that are most important before primary fermentation kicks off are sulfite levels andph. The theory behind it is you want to create an environment where the only bacteria living in that must is the bacteria you add. When the ph is low and the sulfite levels high only the engineered yeast will thrive. If that is the only bacteria thiving it will over power any bacteria that starts to activate as the sulfite levels drop when it starts blowing off during fermentation. This type of method inhibits the formation of off odors and flavors that can be caused by the bad bacteria. After fermentation is done you'll need to cold stabilize to adjust the ph but your fermantation will have benn as clean as you could have possibly made it. It's worked for me and I use a good amount of tartaric acid but it's worth it. This winemaker actually liked to have even reds start out with a ph close to 3.0!!!! The fermentations do come out clean.

Bob

Tom,

How did that experiment with that new yeast turn out??? VL2??

Bob

So I guess it wasn't so good that you permanently switched. I gotta try that Cote de Blancs stuff.

Bob

Tom,

Good point. I didn't even think of that. BTW, it seems like the last 2 years the grapes I get from California have been unusually low in sugar which doesn't mean unripe, just less ripe. I don't know where the grapes I get come from but they don't seem to be as ripe as 4-5 years ago.It may be the picking window. I don't know. How's the last 2 growing seasons been in your estimation???

Bob

Last year my fruit came in very ripe - and a point higher in Brix than usual. This year the fruit looks perfect, and despite the late harvest was a touch below normal Brix.

Tom S

The Sonoma County grapes were all over the Brix scale this year, trending a little lower than last year. What was more noticable this year was the acid came in low (heavenly long hang times). I'm still harvesting zin in mid-November.

Gene