How Long Is Too Long In Primary Fermentation (2 More Days Hurt?)
Posted 15 October 2012 - 07:06 PM
Posted 15 October 2012 - 08:00 PM
Owner and Winemaker at Weathered Vineyards, near Allentown, PA.
800 Cases in 2015 of a dry and off dry Riesling, Naked Chardonnay and Barrel aged Chardonnay, Cab Franc, Pinot Noir, Marechal Foch, Merlot, Traminette and Cirrus (NY81.0315.17)
Posted 15 October 2012 - 08:27 PM
2015: Fermenting: inlaws CV Rhone blend, Paso Robles Zin,
Awaiting arrival: Washington Carmenere and Chardonnay, Cysers
Barreling: Red Hills Cab '14, Yakima Merlot '14, Inlaws Bordeaux blend '14, Yakima Sangiovese '13
Freshly bottled: Yakima Rhone blends '13, friends CV OV Zin 13, Inlaws Bordeaux Blend 13
Posted 15 October 2012 - 09:35 PM
The Best of Times is Now! :0)
Posted 16 October 2012 - 04:13 AM
2014 pinot noir 3 lugs
2014 Amador Zinfandel - 7 lugs - next in the 50L hungarian
2014 Old Vine Grenache, Syrah, Mourvedre 12 lugs (6,4,2) - about to go in 25 gal american
2014 Sonoma Merlot, Cab, Petite Syrah 7 lugs(5,1,1) - 7 months in 50L hungarian
2014 Washington merlot, tempranillo, cab franc- 8 lugs(5,2,1) - 3 months in 14G french
Posted 19 October 2012 - 02:30 PM
Posted 19 October 2012 - 02:58 PM
Posted 20 October 2012 - 05:34 AM
They were all relatively long, slow ferments, never getting above 80F, (although I was hoping to get a brief spike to 85 or so, just didn't happen for me) and the fermentation was on it's 12th day on the skins, so I decided that was probably long enough.
Warrick is pretty relaxed about pressing "dry" or nearly so. In fact, he says once the SG is below +3, you can press if you want to and let the fermentation finish in the carboy.
Since it was helpful for me to press all of the batches in one day, just so I didn't have to setup, and clean and go through all the prep etc. twice, that's what I did.
It seems to me I've read some winemakers on the forum express concern about pressing at just above Zero, with regards to sticking the ferment at that point.
I am wondering if opinions here differ from Warrick's opinion about pressing anytime after +3, or if it's any more risky as you approach Zero, and the ferment is starting to poop out anyway.
Posted 20 October 2012 - 07:29 AM
It ain't worth much, but my input: I followed Warrick's thoughts and took two recent batches and pressed around 1.010 for my convenience (so much better when timing coincides with weekend vice workweek!). I noticed after a little lag both were doing some slow bubbling in the carboys, so didn't seem to affect the AF process much--or at least, near as I could tell. All this going on at around 72F temperature-wise.
Posted 20 October 2012 - 07:50 AM
Posted 20 October 2012 - 02:14 PM
Posted 20 October 2012 - 10:41 PM
I assume by "stylistic choice" you mean considerations of tannin, possible green flavors, fruit forwardness, etc., but what advanced techniques are needed for finishing of the ferment post press?
Posted 21 October 2012 - 03:07 AM
Greg I'm sure I left 1 or 2 reasons out to qualify for 'advanced' somewhere.........
Undergoing MLF: 2014 Lanza Suisun Petite Sirah 6.5 Gal;
2012 (frozen) Beckstoffer Orchard Ave Oak Knoll Merlot 6 Gal; 2014 Stagecoach Atlas Peak Cabernet Sauvignon 6 Gal
Posted 21 October 2012 - 06:24 AM
so I guess I got a little lucky. Will ignite MLF here forthwith.
thanks for the information.
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