Hi all,
I like to experiment a lot with wine making -2020 it was a bunch of different yeast strains and use of Malo-lactic fermentation. I noticed that the yeasts strains had a very big impact on mouthfeel, and secondarily on fruitiness. I'm interested in increasing fruit expression by other means than yeast strain. One thing I was curious about was temperature. Has anyone tried fermenting a red at typical white wine temperatures? I ferment my whites at 60 degrees ambient tempurature, but reds at "garage temp" that varies from 75-85. Fermentation rarely last more than a week. I'm curious what the effect of a long cool fermentation would be -has anyone tried this? I'm getting a lot of grapes next year -700lbs of Syrah, 1100lbs of Grenache and 800lbs of Mourvedre and I wanted to increase the complexity of the base wines by accentuating different aspects -basically fermenting 1/3 whole cluster, 1/3 traditional, 1/3 cool temps, etc. and blending later for effect.
Thanks for any insights,
-Aaron
I like to experiment a lot with wine making -2020 it was a bunch of different yeast strains and use of Malo-lactic fermentation. I noticed that the yeasts strains had a very big impact on mouthfeel, and secondarily on fruitiness. I'm interested in increasing fruit expression by other means than yeast strain. One thing I was curious about was temperature. Has anyone tried fermenting a red at typical white wine temperatures? I ferment my whites at 60 degrees ambient tempurature, but reds at "garage temp" that varies from 75-85. Fermentation rarely last more than a week. I'm curious what the effect of a long cool fermentation would be -has anyone tried this? I'm getting a lot of grapes next year -700lbs of Syrah, 1100lbs of Grenache and 800lbs of Mourvedre and I wanted to increase the complexity of the base wines by accentuating different aspects -basically fermenting 1/3 whole cluster, 1/3 traditional, 1/3 cool temps, etc. and blending later for effect.
Thanks for any insights,
-Aaron