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2010 Italian Mosto Imperatore Pinot Blanc

Peter Lynch



What do you use to make your wine?  

291 members have voted

  1. 1. What do you use to make your wine?

    • Grapes from my own vines or fruit I grow.
    • Grapes / fruit I purchase at a nearby vineyard / orchard.
    • I buy juice from a winery.
    • I use conentrate "kits".
    • I use frozen concentrates from the supermarket.
    • I use what ever I can find around the house.

2010 Italian Mosto Imperatore Pinot Blanc


I'm not quite sure how I want this wine.

Preliminary Plan:

Pinot Blanc – 6 gal. Juice

  • Additives:
    • Booster Blanc or Opti-White 10 - 12 g

    [*]Yeast: CY3079[*]Treatment: MLF?/Surlie?/Cold Stabilization[*]Bulk Aging: 6-12 months in carboy


The only Pinot Blanc I've ever made was from a kit and I treated that wine to oak and surlie. It was an outstanding wine but I am thinking I might prefer to use this as a blender to add some fattness to my other whites. I will have to see how the wine develops after fermentation.



Recommended Comments

10/11 22:10 - Measurements:

Brix: 21.4 RM

PH: 3.68 @ 56.6F


Began CY3079 yeast stater @ 22:30.

10/11 22:40 Adjustments:

31g Tartaric

PH: 3.23 @ 57F



Juice has an odd smell (almost sulfur like) to it but fermentation does not seem to be underway. Bacteria perhaps? Will have to see if the aroma persists past fermentation.

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10/12 08:30 Inoculation:

Pitched Lalvin CY3079 yeast starter - Must temp: 65F

Added 5g Opti-White / 5g Booster Blanc


10/12 23:00 - Added 5g Fermaid-K

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11/13/10 15:00 - Racked to 6 gal. better bottle. Added 3.6g k-meta. Added 7g bentonite. Placed carboy in frig for cold stabilization.

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05/08/11 11:00 - Racked to 6 gal. better bottle. Wine hazy with suspended particles (yeasts). Added 1 package chitosan (from some kit) to add in clearing in preparation for filtering.

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