Late harvest cab franc

[nicklausjames]

I picked up 2 gallons of late harvest cab franc 34 brix. I made a yeast starter with 3 g fermaid. The next day I added it to the wine. What additional nutrients should I now add to the wine and in what quantity. I have yeast energizer, fermaid, goferm and dap at my disposal right now.

 

[terrymck]

This is obviously a juice bucket. Why such a small quantity? It should take off with the yeast,. Maybe some Bentonite in the primary. I will guess 1 tsp. But the resident experts should know exactly.

Terry

 

[nicklausjames]

That's how it came in a 2 gallon bucket.

 

[NorCal]

Are you planning on making port / dessert wine? In my 26.8 brix Cab Franc I followed the goferm and fermaidk instructions to a T and it fermented dry in less than a week.

 

[nicklausjames]

Yea dessert wine

 

[JohnT]

Do you plan on fortifying it?

 

[Treeman]

Yea dessert wine

For a sweet desert wine, I have not had to add any additional nutrient to get from 37 brix to around 20 brix. Add kmeta and cool to about 20-30 F for 2-3 weeks when you are a few brix above where you want to stop fermentation. It should stop depending upon the yeast. What yeast did you use?

 

[nicklausjames]

I used r2 and no I don't plan on fortifying it.

 

[Treeman]

I used r2 and no I don't plan on fortifying it.

No experience with R2, but from what I've read it needs nutrients, so I would add some fermaid K soon to keep down volatile acidity. It is also hard to stop because it is cold tolerant and can go to 16% alcohol...so you might need to almost freeze it, then rack once clear and add sorbate