Mosti Mondiale MM All Juice Pinot Noir

[ibglowin]

Got this guy started last week!

Warmed the bucket up to 72 degrees from the 50 degrees that it was when dropped on my doorstep. Started bubbling nicely after only a couple of hours.

Day 2 was well under way!

Nice gentle fermentation after it reached a peak at 2 days.

Slow and steady after that. Only question is do I add more oak? Only 30gms supplied with the kit. Seems like so little!

Added yeast nutrient today and supplied 30gms Oak. Will think and taste later and see about more oak chips!

 

[fivebk]

LOOKS GREAT !!!!!!

I can almost smell it from here


BOB

 

[grapeman]

I enjoyed one of the last ones I have from a couple years ago last evening. I made it with the supplied oak and it turned out great. I think more oak would mute the natural flavors of the Pinot. You might want to consider it an Oakno More wine while making it.

 

[admiral]

I agree with appleman. We enjoyed a bottle of this on Friday with a BBQ chicken. (I was checking it out in preparation for Thanksgiving!) The oak, to me, was perfect. The pinot noir fruit is subtle.

By the way, it is going to be sooooo good with turkey!

 

[ibglowin]

Next years Turkey sadly.

Can't wait. yea (I know) pinot noir is the sensitive, delicate red that probably played with dolls when it was growing up.......

 

[Scott B]

Looks Great.
I have this same kit brewing now. I got a wine Volcano when I transferred it from the primary to the carboy. When you mix in the Yeast Nutrient be sure to give it time to degas before you transfer to a carboy.

 

[ibglowin]

Many of us on the forums (myself included) do not follow the MM Instructions just for that reason. Most of us are adding yeast nutrient (around 1.03 -1.02) and then leaving it in Primary until SG is at 1.000 before transferring to Secondary.

Wine volcano problem solved!

 

[admiral]

Next years Turkey sadly.

Can't wait. yea (I know) pinot noir is the sensitive, delicate red that probably played with dolls when it was growing up.......

 

[ibglowin]

Wow this guy was a gentle (and sensitive....) fermentor but he ran to dry in only 5 days so I transfered to glass this evening. Used a brew belt off and on to keep him around 72 degrees.

Here is a pic from yesterday morning.

Now in glass for a couple of weeks until ready to degas and stabilize.

 

[admiral]

Looking good, Mike.