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Niagara Wine from frozen concentrate

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  • Niagara Wine from frozen concentrate

    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
    REBEL MODERATOR




    ...lay down the boogie and play that funky music 'til ya die...'til ya die !"

  • #2
    Sounds great,Hippie!
    I know this is probably a stupid question, but I really don't know the answer, so I have to ask:What is the benefit/taste distinction to MLF fermentation?
    Thanks!
    ms.spain
    lovin' this hobby!

    Comment


    • #3
      ...taste benefit......

      The ML bacteria consume the malic acid and convert it into the smoother creamier tasting lactic acid which is found naturally in milk and butter.

      This wine can be made in a more fresh style by using the Lalvin K1V-1116 yeast and discouraging MLF.

      The best part of this recipe is the sweetening with the same concentrate, whether you like it just a tad off-dry or really sweet.

      REBEL MODERATOR




      ...lay down the boogie and play that funky music 'til ya die...'til ya die !"

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      • #4
        how many ounces of oak cubes per gallon?

        Comment


        • #5
          ...oak......

          I think it comes in 3 ounce packages which they say is for 5 or 6 gallons of wine for 8 weeks maximum extraction. Put them in the must from the very beginning. Rinse and readd at each racking or transfer.

          If taken out before 8 weeks, use them in another wine after rinsing off. You can put them in a ziplock baggie and put in the freezer for later. If left in the wine for 8 weeks or longer, do not throw them away. They are very good for smoking meat. Just rinse, pat dry, allow to air dry completely.

          REBEL MODERATOR




          ...lay down the boogie and play that funky music 'til ya die...'til ya die !"

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