First Frozen Must - Chenin Blanc

[richmke]

This is my first non-kit. I am going to get Chenin Blanc, Clarksburg, CA frozen must from winegrapesdirect.

9/6/13 harvest
Brix: 19.6
pH: 3.32
TA: 0.68

Should I confirm the pH/TA, or trust them?
Does it need adjusting?
Do I treat it like fresh grapes (dose with k-meta a day before fermenting)?

Any suggestions on yeast?

Their generic instructions talk about Battonage - During the first 2 months of ageing, stir up the lees twice a week. This is new to me. Any comments?

Any other tips for my first frozen must would be appreciated.

 

[Buehler91]

This is my first non-kit. I am going to get Chenin Blanc, Clarksburg, CA frozen must from winegrapesdirect.

9/6/13 harvest
Brix: 19.6
pH: 3.32
TA: 0.68

Should I confirm the pH/TA, or trust them?
Does it need adjusting?
Do I treat it like fresh grapes (dose with k-meta a day before fermenting)?

Any suggestions on yeast?

Their generic instructions talk about Battonage - During the first 2 months of ageing, stir up the lees twice a week. This is new to me. Any comments?

Any other tips for my first frozen must would be appreciated.

The numbers are right on the money. Mine was anyway..

I added simple syrup to get the brix to 23.

They included QA23 yeast and nutrient with mine.

no kmeta needed pitch the hydrated yeast and and let er rip then add nutrient at first signs of activity then at 1/3 sugar depletion.

I did the battonage as directed...this wine is fantastic.

I haven't bottled yet, started in July but I think I will bottle in the next week or so.

It is the best wine that I have made to date.