Mosti Mondiale Newbie Question - Vinifera Cab

[Longtrain]

I am almost ready for my first racking and at some point I would like to bulk age the wine for about 6 months before bottling.

What readings do I need following additional rackings that would be indicate that the wine is ready for bulk aging? Also, what do I need to add to the wine during this aging period?
Do I need to de-gas the wine during this period? Anything else I need to check or know?

Thanks for your time, it's appreciated.

Tony

 

[Rocky]

Hi Tony, and welcome to the forum.


Before you can get a helpful answer to your questions, could you tell us what you are making that is nearing the first racking? Is it a kit? If so, which one (variety, manufacturer and type)? (disregard this, Tony. I see it is a Mosti Mondiale Vinifera Cabernet Sauvignon) I assume you have it in a plastic fermenter. What is the current temperature of the wine and the SG?


What testing capability do you have? Can you test for free sulfites? Can you test acidity? De-gassing should be complete before you begin to bulk age (again, I assume in a carboy). One of the important measures during bulk aging will be the free SO2 levels in PPM and the correct number will depend on the type of wine.


So, post some of this information and you will be astounded by the amount of great information you get on this forum.

 

[v1rotate]

Welcome to the forum, Tony. I deduce from the thread title that you have the Vinifera CabSauv, correct? The instructions which came with the kit address the degassing issue. At the completion of Phase 2, instead of bottling just add 1/4 tsp of your KMeta to the wine and rack to a clean carboy. Top up to about 2" below the bottom of the bung with a dry red wine and you should be good to go. I would wait until about day 40 for this step.

After 3 months you might want to rack off the sediment, but I don't feel it is necessary. If you do, add another 1/4 tsp of KM and that should be plenty for 3 more months of bulk aging and however much bottle aging you are planning.

 

[Longtrain]

Thanks for the welcome. This is my first kit alone (have watched others a bit) and I love it! The initial aromas remind me of my Grandfathers cellar...nice. Yes, the kit is a Mosti Mondiale Vinifera CabSauv,

Rocky:

My testing is limited to what came in the kit. Thanks for the information you provided, based on that, I'll do some more reading regarding testing and evaluating results.

Jim:

Perfect, I actually understand the process to that point. I appreciate the feedback and I'm sure to have more questions down the road.

Tony

 

[Rocky]

What Jim has outlined here is a way to protect the wine with sulfites if you are doing no testing. It will work fine in most instances but has the potential of over-sulfiting (or less likely under-sulfiting) your wine. You should do what you feel comfortable doing and be aware that this is a non-analytical method. In any case, you will learn from the experience.

 

[Longtrain]

Yes, I read about over-sulfating, I am looking into testing information now. But, my first batch, I'm going to try to keep it simple, but your point is well taken.

Thanks,

Tony

 

[Flem]

Welcome to the forum, Tony.

 

[Longtrain]

All:

Ok, this morning the SG was 1.030. I added yeast nutrient and stirred
according to the instructions and then racked to a clean carboy with oak
chips added. The amount of foam was significant and I had to siphon off a bit to keep it under control. So, following an area clean up, the wine is actively bubbling and the airlock appears to be doing its job.

I assume that the air space at the top of the carboy is just CO2 based on the amount of activity. How long can I wait in this condition before I top off the carboy?

Anything else to be aware of at this point?

Thanks for helping this neophyte.

Tony

 

[Rocky]

Tony,


Sounds like you have had your first "wine volcano!" Don't feel alone, we have all had at least one. Did you just "stir" or did you de-gas? From what you have written, I assume you de-gassed, but the foam could have come from racking to another carboy, depending on how much "splash" you got.


I assume that the directions called for racking at SG 1.030. That seemsa littlehigh, but not a problem. You are correct; the space above the wine is all CO2 and as long as you have an airlock in place and it is actively bubbling, nothing should get back into the carboy to cause a problem. Just let it go as long as there is evidence (CO2) of fermentation. Once fermentation stops and you removed the airlock for any reason, you would have to "top off" the carboy then to minimize the exposed surface area of the wine.

 

[Longtrain]

Rocky:

Thanks for quick reply. The directions called for allowing the wine to "splash" into the carboy to add O2 to assist the yeast in the next fermentation. Yeast nutrient was added and really just a gently stir, no de-gassing per se, and voila purple foam.

Due to the activity and airspace, should I suspend stirring the oak chips daily to avoid opening the carboy and creating another volcano? Can I stir after fermentation calms down (if necessary) to allow the oak better infusion?

Thanks, BTW I think I'm hooked on this hobby.

Tony

 

[PeterZ]

Tony, welcome. As long as the wine is still fermenting it will continue to produce CO2, so it will be protected. Once you have degassed you will have to top up to avoid O2 contact with the wine.


Mosti is the only kit manufacturer to have you rack to glass so early, hence the volcano. others suggest racking at 1.010 and some go all the way to dry (.998 or less) in the plastic primary (that's the way I do it, because I'm lazy (g)).

 

[Longtrain]

Peter:



Thanks for the information, everyone on the board has been very patient and accommodating with all my questions. As one member stated in so many words, "it will be a learning process".

I have been checking on the "baby" and everything looks ok, still cooking away.

Tony

 

[Longtrain]

All:

Just a quick note, the MM Cab Sauv is doing wonderfully. Got through the fermentation, clearing processes fine. Took a taste today, very clear, great raspberry notes, nice finish, would like a little more tannins, but very satisfied. Going to wait a couple more months for bottling.

Thanks,

Tony

 

[ibglowin]

Thats the downside of the 10L kits. Not much of a very long finish or level of tannins. They are good to cut your winemaking chops on but you will probably want to step up to a higher end kit (16L) with a grape pack of sorts at some point. You'll be much more happier with the results.

Congrats on getting to the finish on this one!

 

[Longtrain]

Thanks, in fact I have a WE Lodi Old Vine Zin in primary now, that's a 16L kit. One thing I've found is that they don't include a package of patience with the kits.

Tony