WineXpert Eclipse Yakima Pinot Gris - Joe Style

[Johnd]

Kicked this one off this morning, 18L kit, added bentonite, initial SG 1.085. Made a white grape F pack and added it in a bag, chapitalized it up to 1.100. Kit came with EC 1118 and K1-V1116, chose to pitch the 1116 due to it's ability to hold fruity aromas. Should get me to around 13% ABV.

At clearing stage, going to try adding the zest of one grapefruit and see how that changes the characteristics. As I plan to ferment dry, I'd like to not add the sorbate, but I don't know if I can do that since I'm adding grapefruit zest.

Does anyone know if the grapefruit zest will add any appreciable amount of sugar and therefore require the addition of sorbate???

 

[ibglowin]

Sorry if you chapitalized it up to 1.100 and it goes to dry you will end up with a white wine with a 14.1% ABV......

 

[Johnd]

Thanks for the correction Mike, you are right. Went back and plugged it into FermCalc twice and got the same as you, must've made a bad input the first time.

At any rate, the original question remains, is there a need to add sorbate to a dry wine if you add zest to it at clearing stage??

 

[ibglowin]

Not as long as you use good sanitization practices and have it properly sulfited.

 

[Boatboy24]

I don't think there will be any appreciable sugars in the zest. If you're concerned, you could add the zest in secondary, just to be safe.

 

[Johnd]

Both good suggestions, thanks!!!!