Dear Tom
Thanks for your advice.
I am only 30 min from the winery so I will try and arrange to find some good size drums. They will be Pinot Noir grapes so I think I will go for the cold soak. I am also looking at doing extended skin contact 30 day
+.
I am sure I will be back for more questions.
Thanks again.
Marc "Tom S" a écrit dans le message de news: XjSRa.184$ snipped-for-privacy@newssvr21.news.prodigy.com...
> >
> > I have only vinified white wine before and I looking at doing some red > this
> > year.
> >
> > I live in wine region in France and I was interested in making a red but I
> > see no real purpose buying a wine that has finished fermenting as I cannot
> > change the colour, style.
> >
> > Is it possible to transport freshly crushed red juice just before
> > fermentation with the skins etc.
> >
> > I am looking at making 500 litres.
>
> I've done that many times. It's about 8-10 hours to the Napa Valley from
> here. I picked up the grapes at the vineyard and crushed on site into 55
> gallon plastic drums on the back of a pickup truck. At that time I also
> sprinkled dry yeast on the top of the must. During the drive home the yeast
> started to become active. By the time I got home the fermentation had > started.
>
> Of course if you want to do a cold soak prior to fermentation you'll need to
> ice down the must immediately at crush. Dry ice works well for that.
> Repeat as necessary to keep the temperature below 50°F.
>
> You don't want to try to put too much must in any one container because they
> get too hard to unload. For a half ton or so of grapes (~500Kg), enough to
> fill a barrel and have enough for topping, you'll need at least 3 drums, and
> 4 would be more comfortable. You can combine them into fewer when you get
> home, but don't fill them much more than half way at first or they might
> overflow when the fermentation gets going good.
>
> Tom S
>
>