Hi!
I have just started a 30 bottle Beaverdale Pinot Grigio kit and I have used Lalvin D47 based on the advice of many of you in the posts that I have read.
I have also seen on the Lallemandwine.us website this comment:
'When left on lees, ripe spicy aromas with tropical and citrus notes are developed. ICV-D47 is a high polysaccharide producer known for its accentuated fruit and great volume. '
This sounds like what I am after, but: How long should I leave the wine on the lees for?
I was planning to leave the finished product for several months in bulk to mature anyway, so waiting a while longer is not a problem.
Are there any rules of thumb, or do I just need to taste the wine left on the lees every week or so to see how it is doing?
Any advice would be greatly appreciated.
Cheers, John
I have just started a 30 bottle Beaverdale Pinot Grigio kit and I have used Lalvin D47 based on the advice of many of you in the posts that I have read.
I have also seen on the Lallemandwine.us website this comment:
'When left on lees, ripe spicy aromas with tropical and citrus notes are developed. ICV-D47 is a high polysaccharide producer known for its accentuated fruit and great volume. '
This sounds like what I am after, but: How long should I leave the wine on the lees for?
I was planning to leave the finished product for several months in bulk to mature anyway, so waiting a while longer is not a problem.
Are there any rules of thumb, or do I just need to taste the wine left on the lees every week or so to see how it is doing?
Any advice would be greatly appreciated.
Cheers, John
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