Juice and grapes issue

[nicklausjames]

I purchased some amarone and barolo juice this year. It comes inoculated with yeast. I also purchased some sangiovese and nebbiolo grapes to let it ferment on some skins. I realized after crush that I needed to sulfite the grapes. The sangiovese I purchase 72 lbs and added 4 camp den tabs. The nebbiolo I purchased 36 and added 2 tabs and 1 more this morning. How long do I need to leave them on the sulfite before adding them to the juice.

 

[geek]

Which juice brand of the Amarone and what price?


Sent from my iPhone using Wine Making

 

[nicklausjames]

Mosti. I think it ran me around $100.

 

[geek]

I put in an order at M&M for 1 Mosti Fresco Amarosso juice bucket as well.
Are you in CT?

 

[nicklausjames]

Ny mine was purchased at maltose. Was a little closer. Any idea on when I can add the juice to skins?

 

[geek]

you have the crushed grapes but the Mosti Fresco juice is coming next week, right?
Basically, when you open the juice bucket the juice will be really cold, but add the crushed grapes right there. It is recommended to put the grapes in a mesh bag for easier racking, but I plan to mix them with the juice with no bag, to me it has better color extraction.

I saved some of my Sangiovese grapes, around 12lbs maybe, to add to my Mosti Amarosso. I froze them in 2 zip bags and will thaw them the day before I get my juice bucket.

 

[nicklausjames]

No i have the juice and grapes now. I crushed the grapes and sulfited. Want to know how long until any bugs are killed and can be combined with juice. Also don't want sulfited grapes to kill off yeast in juice.

 

[Boatboy24]

24 hours should be sufficient.

 

[geek]

Yup, what Jim said.


Sent from my iPhone using Wine Making

 

[geek]

How will you "combo" the Amarosso? With Sangiovese or Nebbiolo?

Maltose got their Italian Fresco juice?


Sent from my iPhone using Wine Making

 

[nicklausjames]

I'm doing the amarosso with sangiovese. I crushed the grapes and sulfited. I waited 24 and added the juice. I just checked and it is fermenting pretty hard so I pushed down the cap. I also have an aquarium tank heater and am keeping it just under 80 because I read somewhere that is the best temp to extract the color and tannins from the grapes. Also bc it's in my garage and it's been pretty cool in ny this fall.

When I press I think I'm going to keep the pressed wine separate since it should be mostly sangiovese.

 

[nicklausjames]

Ru going to add any yeast nutrient?

 

[geek]

I am now adding Fermaid K to all of my fermentation. I divide the total I will add in 2 phases, I add half the dose when sugar depletion is around 1/3 (maybe 24 hours after fermentation starts) and then the other half a couple days later.

 

[nicklausjames]

Sorry but I think there was a typo. Does no equal not because the rest of your reply makes me think you are??

 

[geek]

ops, corrected typo, yes I am using Fermaid K and will use in my Amarosso later this week.How's the smell of this juice?