Question about adding yeast

Oct 09, 2005 5 Replies
M

I just got some more fresh juice yesterday. Regina: chardonnay, chianti and merlot. (is there a 12 step program... ;) )



It was quiet cold when I got it from the refrigeration truck. I'm following Jon Iverson's book for these three.



He states 50-60deg for the white and 70-80 for the red for the primary fermentation.



What's a good temp to get all three started? Right now their at ~60deg. After the 3 days I'll take the white to the basement and leave the reds in the warmer room. Though this time of year (it's 35deg out right now) it might be hard to keep that room in the mid 70's without supplemental heating.


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T

The higher temperatures recommended for the reds are not necessary in your case because you are only fermenting juice - not must (juice+skins and pulp).

A 60°F starting temperature should be fine for all these wines.

Tom S

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M

That's the problem I have with both books I got. They both assume your starting from freshly crushed grapes.

For instance my juice can already with sulfites added (100ppm) and if I were to add more according to the books I'd run the chance of ruining it I believe.

Tom S wrote:

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T

If you already have 100 ppm SO2 in there you won't need to add any until fermentation is complete - and probably not much then. You will need to be able to measure the free SO2 then to tell.

Tom S

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R

I've found the titret kits not too difficult to use as long as you have

1) a well-lit area, and 2) a sample of the wine being tested for color comparison. Just shake during testing to get all the fluids mixed.

I always have had a lot more trouble with acid tests.

Rob

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