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First grape wine

I just ordered two 5 gallon pales of juice from a winery in CA. I did not get the grapes this year because I don't have the equipment to handle them yet. I have made many Kit wines and allot of fruit wines, but no grape wines that did not come in a kit. I would really appreciate detailed instructions on making these wines good. I got 5 gallons of Pinot Noir (my favorite wine) and 5 gallons of Sangiovese.

This is how I am going to do the pinot noir. Should I do the Sangiovese the same or what?

I figure I would add 5 campden tabs. weight 12 hours then add pectic enzyme. Weight another 12 hours then add yeast and French oak. Rack and bottle when appropriate.

Would you do a MLF is so when and how? I got good info from Ben Rotter but I have never done this before and don't quite know how to go about doing it. Can I buy something from the brew store and just add it to the must?

I don't use any fining agents in my fruit wines but I do with my kit wines. Should I use bentonite or ???

Any other advice would be great.

Reply to
Mike
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I guess depending on the condition... and if you plan on MLF I don't think the 5 tablets is a good idea. The must might have already been sulfited. I would personally have a yeast starter ready and just pitch it.

If this is just juice what would the pectic enzyme do?

I did a Chardonnay from a must bucket shipped from California last fall. It aged over the winter (cold garage) I ended up doing a light sparkoloid finning. It came out crystal clear. I think you should determine the type of fining later...

Reply to
Pete

Should I assume it is sulfited or how would I know?

I guess I will forget the MLF this time. It must be way too complicated for a beginer like me.

I thought you eeded pectic enzyme even without the skins?

Reply to
Mike

I don't put cal. chardonnay through a malactic. It usually doesn't have enough acid to start with. Tim

Reply to
Tim McNally

Should I test the acid in the wine first to see if it needs a MLF or should I just do it? If I were to do it, what do I ask the guy at the brew store for, are there options to chose from or is there just one MLF product?When would I add it to the wine?

I assume that I do not add pectic enzyme?

Reply to
Mike

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