Mosti Mondiale MM Ren Australian Chard

[tonyt]

So I have this MM Renaissance Australian (misnomer) Chardonnay in primary only at day 8 and SG is already down to .995.

Starting SG 1.098
Temp 79f
Yeast Nutrient added day 5

A) Should I rack and clear now or
B) leave in primary on lees longer or
C) Rack to carboy with lees for another week or
D) Rack to carboy without lees for another week
E) Other

 

[Rocky]

Wow Tony, that is a really high starting SG! (I know it's a typo.)

I would choose "D" and check the SG for a few consecutive days to see if it continues to drop. If it is constant for 3 days or so, proceed to K-meta, K-sorbate and fining. Just my humble opinion.

 

[robie]

I agree with Rocky. Tim V. of Wine Maker Magazine is now saying he believes a red or white wine should stay in secondary the full time recommended, even if the SG has stopped moving. That's "secondary", meaning nothing but yeast sediment; no gross lees for red wines.

 

[ibglowin]

Just to give you a bunch of opinions to ponder I would choose "C". Do a quick and dirty rack transferring all that you can fit into that carboy (including the lees), then add the airlock and stir it once a day for another 10 days. The lees should help with a little extra mouthfeel IMHO.

 

[tonyt]

Wow Tony, that is a really high starting SG! (I know it's a typo.)

Yep, I fixed that. And thanks for the suggestion. Looks like tonight I'll rack one way or another. Kind of leaning towards a clean rack to get off of the oak since it's a white. Even though it's "Australian" style it had dust and chips, that could over oak easily.

 

[robie]

Just to give you a bunch of opinions to ponder I would choose "C". Do a quick and dirty rack transferring all that you can fit into that carboy (including the lees), then add the airlock and stir it once a day for another 10 days. The lees should help with a little extra mouthfeel IMHO.

Good idea. "C" also will help take some of the sharp edge (bite) off of that chardonnay, since it's a kit and can't ever go through mlf for softening.

Also, since the SG is already so low and you are leaving it for 10 additional days, even though it is still loaded with CO2 (you will loose some CO2 when you rack to the carboy), I'd top-off that carboy just to be safe; it is a white and more susceptible to oxidation. Probably won't be a problem if you don't, but I would anyway.

When you daily stir it, make sure you stir everything off the bottom and into full suspension.

 

[tonyt]

Thanks y'all. I stirred up the lees and racked everything over except the oak chips. Filled up a 6 gallon Mexican and a standard bottle. Both are happy with air locks. Instructions call to clarify this weekend (day 14) but I plan to keep it one more week till day 21. I'll stir often and keep topped up. Would this be like a short surlies and batonnage? Should I go a bit longer.

This is only my second white so i'm kind of feeling my way on this one.

 

[ibglowin]

Mini battonage!