I am gonna try to remember this off the top of my head,
> cause I am at work and bored. This is the MLF, sur lie,
and
> battonage method. You do not have to do this method. If
> not, use Lalvin K1V-1116 yeast and proceed normally.
>
> per gallon:
>
> 3 cans Welch's frozen white grape concentrate
> sugar and water to 1 gallon and PA 11-12%
> TA to .60 or more and/or pH to 3.5 or less (using acid
> additions)
> 1 tsp pectic enzyme powder, or appropriate amount of
liquid
> drops
> 1 tsp yeast nutrient
> house toast french oak cubes
> Lalvin D47 yeast
> ML bacteria culture
> potassium sorbate
>
> If you cannot check acid or pH, don't worry about it,
just
> don't get the SG too high or the wine will be way off
> balance.
>
> Do not add any sulphite at all. The concentrate contains
> plenty. Aerate the must very well by stirring often and
> well in the 12 hours before pitching the yeast starter.
No
> need to stir afterwards, as there is no pulp in the must.
>
> Rack to glass at SG 1.010 and add the ML bacteria culture
> at this time. Rinse the oak cubes and readd. Don't worry
> about transferring too much lees right now. Do not top up
> at this time.
>
> Stir the wine with the handle of your long plastic spoon
> twice weekly, being sure to stir up the lees very well
each
> time. Top up a little at a time over a period of several
> days so that the wine does not fizz over when you stir.
> Continue this stirring routine for at least 8 weeks to 2
> months.
>
> Rack off lees, rinse and readd oak cubes if desired, top
> up, leave in a dark and cool place at least 1 month.
>
> Rack and stabilize with appropriate amount of potassium
> sorbate, top up, leave for 1 month.
>
> Rack and sweeten to taste with undiluted Welch's white
> grape concentrate, top up, allow to clear while allowing
a
> month between rackings.
>
> You can leave the oak in as long as you want, just rinse
> and readd at each racking. Taste at every opportunity.
> Bottle when clear and stable.
>
> NO HURRY!!!
>
> Any questions? Did I leave anything out?
>
>
>
>
> Glenvall
> cause I am at work and bored. This is the MLF, sur lie,
and
> battonage method. You do not have to do this method. If
> not, use Lalvin K1V-1116 yeast and proceed normally.
>
> per gallon:
>
> 3 cans Welch's frozen white grape concentrate
> sugar and water to 1 gallon and PA 11-12%
> TA to .60 or more and/or pH to 3.5 or less (using acid
> additions)
> 1 tsp pectic enzyme powder, or appropriate amount of
liquid
> drops
> 1 tsp yeast nutrient
> house toast french oak cubes
> Lalvin D47 yeast
> ML bacteria culture
> potassium sorbate
>
> If you cannot check acid or pH, don't worry about it,
just
> don't get the SG too high or the wine will be way off
> balance.
>
> Do not add any sulphite at all. The concentrate contains
> plenty. Aerate the must very well by stirring often and
> well in the 12 hours before pitching the yeast starter.
No
> need to stir afterwards, as there is no pulp in the must.
>
> Rack to glass at SG 1.010 and add the ML bacteria culture
> at this time. Rinse the oak cubes and readd. Don't worry
> about transferring too much lees right now. Do not top up
> at this time.
>
> Stir the wine with the handle of your long plastic spoon
> twice weekly, being sure to stir up the lees very well
each
> time. Top up a little at a time over a period of several
> days so that the wine does not fizz over when you stir.
> Continue this stirring routine for at least 8 weeks to 2
> months.
>
> Rack off lees, rinse and readd oak cubes if desired, top
> up, leave in a dark and cool place at least 1 month.
>
> Rack and stabilize with appropriate amount of potassium
> sorbate, top up, leave for 1 month.
>
> Rack and sweeten to taste with undiluted Welch's white
> grape concentrate, top up, allow to clear while allowing
a
> month between rackings.
>
> You can leave the oak in as long as you want, just rinse
> and readd at each racking. Taste at every opportunity.
> Bottle when clear and stable.
>
> NO HURRY!!!
>
> Any questions? Did I leave anything out?
>
>
>
>
> Glenvall
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