Fermentation Additives

[Steve_M]

I plan on fermenting about 6 lugs of Cab S., 6 lugs of Merlot and 1-2 lugs of P.V.
Right now will use BM4X4 and RC-212 preferment would like to add enzyme, tannin and maybe Noblese. Figuring that I should have around 15 gallons of the cab and merlot how much of each additive would be sufficient?

Steve

 

[Boatboy24]

I use Lallzyme EX at 0.1g/gal and FT Tannin Rouge at 1g/gallon. MoreWine recommends you add the enzyme first, then wait a minimum of 8 hours before adding the tannin. I try to go 12.

 

[stickman]

Noblesse can be used at 1g per gallon. I have used it during the primary as well as during bulk aging.

 

[Steve_M]

Ok, that is what I thought going with same.

Thanks,
Steve

 

[JohnT]

Steve,

Just wondering why you want to add tannin if you are using whole fruit?

 

[NorCal]

To me the additives are to correct a problem. If you have good fruit, less is more.

 

[Steve_M]

Steve,

Just wondering why you want to add tannin if you are using whole fruit?

John,
Good question! This is only going to be our second year of using grapes I assumed it was standard operating procedure? My thinking was the addition of those additives I listed were essential to extracting the best from the grapes.

Steve

 

[JohnT]

John,
Good question! This is only going to be our second year of using grapes I assumed it was standard operating procedure? My thinking was the addition of those additives I listed were essential to extracting the best from the grapes.

Steve

The wines I make are from fresh grapes and I always macerate them (allow the wine to sit on the skins) for 5 or 6 days. I do not add enzymes or tannin. I have found that by maintaining an appropriate acid level, the color extraction and tannins I get are pretty awesome.

I just was wondering if adding tannins would make the wine too tannic?

 

[Steve_M]

The wines I make are from fresh grapes and I always macerate them (allow the wine to sit on the skins) for 5 or 6 days. I do not add enzymes or tannin. I have found that by maintaining an appropriate acid level, the color extraction and tannins I get are pretty awesome.

I just was wondering if adding tannins would make the wine too tannic?

What I may do is split a batch one with the addition of enzymes, tannins the other nothing. See how that goes, the wine from last year does not have that deep dark color I'm looking for, but we did not age in barrel either for that dose of micro oxidation. This year a barrel is on the list.
BTW I am planning on purchasing grapes from Corrados this year.

Steve

 

[JohnT]

That's great. I am stopping off there tonight to get some bottles for this weekend and also to talk to Jimmy about when the grapes might be coming in. I will let you know what I find out.

 

[Steve_M]

Awesome thanks!
Steve

 

[GEM]

For my reds, I only add Pectic enzyme and opti-Red. I use nutrients during fermentation. A good rule of thumb is to do as little manipulation as possible, unless you have a problem, most of the problems I have, I created with adding two many things. Cheers, Gary