Mosti Mondiale All Juice pinot noir

[patc]

Just started an all juice pinot noir and am feeling brave enough to change a few things, First i wanted to manipulate the abv a little so i checked the SG and i was expecting around 1082 to 1084 on the must and was suprised to get 1.091 including the .001 correction factor being that the must is at 72 degrees.i double checked with my other hydrometer and it was the same. So i then adjusted SG to about 1.095 which was what i was shoting for and started my yeast starter with 5 grams of go ferm and chose the rc 212 yeast. I then added 3 grams of fermaid K at the end of the lag phase and all i can say is this is the healthiest fermentation i have ever seen! Also i am not using the oak chips that came with the kit instead i am planning on using 1 1/2 ounce of french house toast cubes for oaking but does anyone have an opinion on whether or not to introduce the oak at secondary fermentation and then rinse them off and reuse for bulk aging or should i hold off all together and just introduce at bulk aging? I am planning on bulk aging for about 4 months or so. Also i found that after i figured out how to degass correctly i have not had to use any clarifiers on my wine so thanks for the help especialy wades posts on the subject because until that point i had wine that just would not clear!!!!!

 

[ibglowin]

Be careful, you don't want to over oak a Pinot. They use chips as they extract faster than cubes. Cubes will have to stay in longer as there is less surface area directly exposed to the wine so it takes longer to pull out the flavor. I thought about adding more oak to my MM All Juice Pinot Noir but just let it go as is with just the 30 gms of chips. I just received a MM Chilean Pinot yesterday and noticed it has like 90 gms of oak chips, but then Chilean Pinot is supposedly "spicier" than Californian so maybe that is the reason.

Make sure to taste the Pinot once a month and stir it on occasion to see how the extraction is progressing.

Good luck and let us know how it turns out!

 

[patc]

Yeah i will be careful, BTW i chose the 1/12 ounce amount as i am familiar with the oaking amount of this as i have used this in the all juice sangiovese and the montepulciano and after three months bulk aging it has a nice smooth oak taste not too much but just right for me and the mouth feel enhancemnet from the cubes is amazing!! compared to the monochromatic analogy if you will with the chips. but that is just my perception.

 

[JimCook]

Seagrape,


I've noticed a more fine level of control with oaking when less chips are used. Based on my experience with using oak cubes in wine, I would oak with about 20 cubes in a wine like this and check it weekly after the second week. One ounce should equate to around 30-35 cubes.


When I oaked a MM AJ Bourg Royal Rouge wine (a Pinot Noir, to the best of my knowledge), I used one ounce of oak cubes for six weeks and it was enough. The most important thing is that you keep an eye on your wine with the oak in it. Also, verify that if you are sampling the wine, you don't want to be pulling a sample from right next to the oak cubes (if they are floating still) - I normally let a wine thief fill three or four times, draining it right back into the carboy to help attempt to homogenize the sample I'll be tasting.


- Jim

 

[patc]

Great!!!! I was hoping you would chime in Jim! i will take that advice with the oak amount of 1 ounce and check it from time to time also that is a great idea on tasting as i had not thought about the oak concentration but that totally makes sense. Thanks!!!!!!

 

[joeswine]

well its like I said many a time ,taste ,throught out the whole process,I ve used all the lumbers in my wine and found that powered oak,or chestnuts, make a great tannan,alterative,youcan control the amount of tannan and at the same time taste,to your liking,it is absorbed quickly into thebody of the wine ,try this route next time.