Enzymes are added directly to the press starting at about 1/3 full, metering in to mix as best as possible. Sulfites are added directly to the press pan at a rate or 20 to 40 ppm depending on condition of fruit. Free run is drained into mixing tank in the cellar where it is immediately treated with Gelrom (liquid gelatin) up to 1 ml per gallon for free run, and then after thorough stirring 1 ml of kiesesol per gallon is blended in. Lately I’ve been treating the pressed fraction of juice directly in the press pan with 4 ml per gallon of Gelrom and after thorough mixing, then blending in with the free run. The best practice is to keep the press fraction separate and only blend in after the wine is finished, allowing further fining as necessary.
100 ml of sample is taken and 4 tests are conducted:
Brix
pH
TA
Sulfite is also checked and adjusted, then juice is allowed to settle overnight or up to 48 hours, depending on: grape condition, juice temperature, pH and the almighty cellar logistics. Clear juice is racked to fermentation tank. Lees are filtered and added to fermentation tank.
Yeast is hydrated per package directions. Water temperature can be estimated by running faucet water as hot as you can stand to hold your hand under, which should be in the 110F range. After hydration time (15 minutes) two cups of juice are mixed in and allowed to sit for another 10 minutes. Continue adding juice until vessel (5 gal bucket) is nearly full. Ideally, yeast is added to the tank as the juice is being pumped in, but shortly after the tank is filled is suffice.
Crush Part 02
Enzymes are added directly to the press starting at about 1/3 full, metering in to mix as best as possible. Sulfites are added directly to the press pan at a rate or 20 to 40 ppm depending on condition of fruit. Free run is drained into mixing tank in the cellar where it is immediately treated with Gelrom (liquid gelatin) up to 1 ml per gallon for free run, and then after thorough stirring 1 ml of kiesesol per gallon is blended in. Lately I’ve been treating the pressed fraction of juice directly in the press pan with 4 ml per gallon of Gelrom and after thorough mixing, then blending in with the free run. The best practice is to keep the press fraction separate and only blend in after the wine is finished, allowing further fining as necessary.
100 ml of sample is taken and 4 tests are conducted:
Sulfite is also checked and adjusted, then juice is allowed to settle overnight or up to 48 hours, depending on: grape condition, juice temperature, pH and the almighty cellar logistics. Clear juice is racked to fermentation tank. Lees are filtered and added to fermentation tank.
Yeast is hydrated per package directions. Water temperature can be estimated by running faucet water as hot as you can stand to hold your hand under, which should be in the 110F range. After hydration time (15 minutes) two cups of juice are mixed in and allowed to sit for another 10 minutes. Continue adding juice until vessel (5 gal bucket) is nearly full. Ideally, yeast is added to the tank as the juice is being pumped in, but shortly after the tank is filled is suffice.