In the book I have it says nothing about doing white and red wine differently so I did a crush of white grapes and I am not in the first stage of fermentation. To be more exact, I have pulp and skins in the bucket and it is fermenting. I have read in some other places that I should only have the juice. Is this a total failure or is it something that is done by personal tastes?
Roy
Hi Roy
Fermenting whites on the skins can promote bitterness. Sometimes winemakers will do a cold soak on the skins before fermentation starts but usually limit skin contact time for a short period of time, usually less than twenty four hours. If you have exceeded that time you will probably want to remove the skins. When did you start the fermentation? What kind of grapes are you using?
HTH
Frank
Your whit wine will probably come out with some red wine character without the color. It will be higher tannin than normal for one thing. I would go ahead and press it right away to minimize this but, heck, you might like it this way. After pressing, continue on and see what comes out.
Ray
Tannins are not very water-soluble, but are very alcohol soluble.
So, the more alcohol that the must gets as it ferments, the more tannins that will be extracted.
While this is unusual for white wines, it's not the end of the world.
I'd press it out now and let it finish fermenting without the skins.
If it is too tannic (tastes bitter for a white wine), then either:
A) If you are making chardonnay or sauvignon blanc, you could barrel age it to make it that particular style (will probably make the slight tannic quality from the skins unnoticeable relative to the oak tannins).
B) If you are making, or have already made, a similar wine then blend it to reduce the impact of the tannins (use several test blends to see what % of each you want).
Actually, while I said "I'd press it out now", I should have said that I'd GENTLY press it or just strain out the solids...you don't want to press too firmly as this will only serve to put more bitter compounds into your juice...
Roy Boy: Re Fermenting on Skins with White Wine. How Long have you had the wine on the skins? How warm is the must (Ie are you keeping it cool). What Varietals are you fermenting?
I have made white wine from grapes for the past few years with a cold soak in a fridge at 50F/10C for up to 4 days + a Short warm (20C) fermentation of 12 hours or or less Plus a cool fermentation (15C -60 F) or less for up to 4 days ON SKINS before bladder (gental) pressing off the skins. The Fermantaton continued of the juice/wine for another 6 to 18 days at cool 15C/60F or less temp. This results in wine with much more varietal characteristics and more bouquet and body.
If you keep the Must cool and have not gone beyond 4 days on the skin you should be OK . If not sure or unwilling to risk it ,press as soon as possible . Continue to ferment with as little air space and cool tempertatures as possible until fermented out to dry nes or where you want the residual sweetness. I hope this helps
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