1. Home
  2. Winemaking Craft Forum
  3. My First Harvest Day
  4. Page 2

My First Harvest Day

The Cabernet Sauvignion is a red and since it was such a low pH it is coming in very much on the purple side of a cab. It has been really cool here so we are still fermenting. The must stayed around 70 degrees throughout the fermentation. The sg is around 1.022 and it's really starting to taste like wine. I'm a little concerned that it has been on the skins now for 12 days, but it probably isn't a problem.

I would like to press on Sunday, since I will have a press available and technical assistance. The specific gravity should down around 1.01 if it continues the same. Here are a couple of questions..

Is there a problem pressing, pumping to the barrel and using a bung with a trap prior to completing fermentation?

Is now a good time to innoculate with the ML culture?

Without paying for another set of lab results, what should I do about adding sulfite to the wine... when and how much for a 60 gal barrel?

Thanks,

Eno

Reply to
EnoNut
Loading thread data ...

"Is there a problem pressing, pumping to the barrel and using a bung with a trap prior to completing fermentation? "

No. Actually you should do that as soon as possible.

"Is now a good time to innoculate with the ML culture?"

Actually, you should have added it about 7 days ago but with the yeast your using and the PH that I think you may be dealing with, I have a feeling you don't need to add it at all. MLF has probably already kicked off and after you press and pump it into the barrell, I wouldn't add the SO2 until after the MLF is done. I would give it about a month. I hope you added enough tartaric acid before fermentation kicked off so you don't have to add any acid now. Acid added now will taste "fake" . If the wine that you press is very purple that usually indicates a high PH and possibly a flabby wine. Good wines are claret red.

Bob

Without pay> The Cabernet Sauvignion is a red and since it was such a low pH it is

Reply to
doublesb

Thanks for your input Bob, I did add 3 oz of acid but I'm not sure it was enough. I was under the impression that acid could be added at pretty much any time, so didn't feel under the gun. This is my first try with fruit and although I'll probably have 300 bottles of not the best wine, I'll pralee love it cause it's my baby :-) .

Next year I'll be sure to have full 'fermentation plan' in place before I start and the necessary techniques and equipment to do better testing. I wouldn't want to make 'Screaming Eagle' on my first try anyway cause then there would be no place to go :-) . (I can see Heidi's house from my deck maybe... nah!)

Reply to
EnoNut

DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.