Was at the LHBS last week picking up the Sangiovese Rose for our summer wine and thought “what the hell” I need to try this for myself. I won’t be labeling it a Bordeaux (cause that’s just wrong). So Vin de Pays it is...
We’re only a week in and it’s fermented down to just about zero already. The juice is dark and the skins bag was pretty big. It came with two yeasts, the RC212 and an EC1118. I usually only use the RC. But with my Barolo not getting down to zero, I figured I’d pitch them both.
So, pitched the RC after waiting 24 hours after dropping the skins. Two days after dropping the RC and letting it get a good head start, I pitched the EC1118.
The kit also came with two bags of wood chips. Dropped those in the primary. There’s a single bag of oak cubes for the finish. But I might add a spiral of French medium + oak. We’ll see.
Smells good, looks good. Not seeing a downside yet.
We’re only a week in and it’s fermented down to just about zero already. The juice is dark and the skins bag was pretty big. It came with two yeasts, the RC212 and an EC1118. I usually only use the RC. But with my Barolo not getting down to zero, I figured I’d pitch them both.
So, pitched the RC after waiting 24 hours after dropping the skins. Two days after dropping the RC and letting it get a good head start, I pitched the EC1118.
The kit also came with two bags of wood chips. Dropped those in the primary. There’s a single bag of oak cubes for the finish. But I might add a spiral of French medium + oak. We’ll see.
Smells good, looks good. Not seeing a downside yet.
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i did rack it after primary fermentation to be clear. fermented dry in open fermentor and once dry it was racked and pressed. So technically 1 rack i guess.
