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Today was inoculation day for the Barbera which didn't get the cold soak and the Sangiovese in the pod. I re-hydrated 16g of Lallemand VRB yeast for the Barbera in 20g of GoFerm in 200ml of 104 degree water. I then put the beakers in the must to let them settle down to the temperature of the must and then pitched the inoculate into the must. Now the fun begins.
I also took some must out of the 20gallon buckets to make room for the cap that will be rising soon. So the current status is:
- ~16-17 gallons of Barbera with no cold soak but with Laffort VR Supra tannin and Lallzyme EX, Booster Rouge and Opt-Red. I've also added medium toast French oak chips to this one.
- 5 gallon bucket with mix from Barbera which was cold soaked but with no VR Supra and the one from above.
- 15-16 gallons of Syrah / Sangiovese where the Sangiovese is about 20%
- 15 gallons of Sangiovese with no additives in the pod
- 70 gallons of Syrah and Chennin Blanc (8%) with Cold Soak no additions yet
- 5 gallons of Syrah and Chennin Blanc with Cold Soak and no additions yet
Later in the day I added 5g of Lallzyme EX to the Syrah in the Flextank and 7.5g of Fermaid-K to the inoculated Barbera must. Then 6g of Fermaid-K to the Sangiovese in the Pod and 2.5g of Fermaid-K to the pail. If the must of the second 20g vat of Barbera and the Sangiovese / Syrah is high enough temperature I may inoculate them later in the evening. I'm pretty sure that the must in the flextank won't be ready for inoculation until tomorrow.
End of the night, I'm inoculating the second Barbera must and the Syrah / Sangiovese must, as well as the overflow 5 gallon container of Syrah / Chenin Blanc.
For the Syrah / Chennin Blanc must I'm using some Lallemand Syrah yeast and Uvaferm 43 for the Syrah / Sangiovese.
Jay, what would be interesting to do is to describe what type of wine you're trying to achieve in terms of aromatic, mouthfeel profile and see how close you get. Or are you simply trying a whole bunch of things to see what the end results will be. I'm interested in your though process.
ReplyDeleteBest. It's very interesting. I really enjoy reading your blog.
Olivier
I'm my (albeit limited) experience I don't have much control of such things, I can use good yeasts and additives and tannins etc, but the quality of the fruit is 90% of the equation and everything else is pretty subtle. So not to sound fatalistic but I think you kind of get what you get from the fruit.
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