Hello..
I have a 6 gallon pail of Lambrusco fresh juice from Italy coming in later this week.
I do not want to make the "americana" version that is sweet and fizzy but rather the Italian Lambrusco that is comon in Italy.
Any help would be appreciated .... do mlf? add oak? need to back sweeten a bit? keep alcohol low? Age how long? does it come out fizzy in spite or all efforts?
Help... and THANKS for any help! Roger
Hi WIno-Nouveau : Basic Juice Fermentation procedures suggested : Yeast RC 212 with yeast nutrient or equivant. (Have EC 1118 ready if problems). BM 45 is even better f you can source Warm ferment at 25C initally then 20-25 C to retain fruit. Add Oak on Day 2 when temp. Peaks naturally -Help maintain colour
+integrated flavour Suggest 100 gof French and 100g of American Oak Chips Only add Malolatic if acid is very high (TA over 90 g./l) if so try MBR Alpha Lallemande or CHR Hansen LS Oenos are the best for Italian taste profile. ( Wyeast is ok if only one avaialble) Rack after 3-6 days below sg 1.00 (ie SG .96) Ie day 6 to 9 ( You might need to retain wood chips after racking by washing of and adding back to wine after 1st racking if oak flavour weak ). Seconary Fermentation for 2 weeks then Rack - check tast and adjust. Rest for 3-9 months whilefinishing oaking/ Fining/ Cold Stablization. Then Filtering and Adjusting before bottling. Hints It helps to keep 500 ml of the unfermented juice (dd Sorbate and PMS and freeze) if need to add a touch of sweetness. If you have access or a friend making another wine (sangiovesse is best) get 3 liters of juice to add to the must.Ive Done a Mosti Mondale fresh Lambrusca juice on the skins of Sangiovese/Chainti as a second run wine. Very good for a Light Italian red. The Skin contact and extended macration no doubt helped.
I hope this helps
Chateau Pl> Hello..
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