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2010 Italian Mosto Imperatore Pinot Blanc


Peter Lynch

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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.
      47
    • Grapes / fruit I purchase at a nearby vineyard / orchard.
      63
    • I buy juice from a winery.
      12
    • I use conentrate "kits".
      123
    • I use frozen concentrates from the supermarket.
      11
    • I use what ever I can find around the house.
      32

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

Thoughts:

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.

10 Comments


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

 

Thoughts:

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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