Mosti Mondiale Pinot Grigio Mondiale with Raisins

[John Prince]

I'll start a new batch this afternoon. After reading the directions, it looks like the same as making red wine. I thought it might have to be at a cooler temperature. Any tips of this wine?

Pinot Grigio Mondiale with Raisins

 

[Wade E]

Sorry, never made this.. Does it have red or white raisins?

 

[John Prince]

I hadn't opened it yet. I have to fly to South America tomorrow. I guess I'll open it next week.

 

[ibglowin]

Ahhh the life of a pilot eh!

Try and ferment on the cooler side of 70 degrees. 68-72 max. That will help preserve the lighter volatile compounds found in white wines but not risk a stuck fermentation. It will take longer to ferment out at a cooler temp so you have to spend more time babysitting but it will be worth it in the end!

 

[v1rotate]

I don't know, Mike. It seems like I have read that white kit wines don't benefit as much from cool fermentation as white wine from fresh grapes. I'd advise jprince to follow the regime in the instructions, as far as fermentation temps at least.

 

[PeterZ]

I made the Masters Edition PG a couple of years ago. I fermented at room temp - about 74F - and it came out superb. A friend who is a PG fiend said it was the best she has ever tasted.

 

[Dean]

All the volatiles have been driven off in concentration and pasteurization process for kit wines. Cool slow fermentations just increase the risk of infection. Fresh non-sterile juice on the other hand....

 

[John Prince]

V1rotate what do you fly?

 

[v1rotate]

V1rotate what do you fly?

I don't (anymore.) I used to fly Boeing 737's and before that the MD-80. A buddy has an RV-8 which I am hoping to get some stick time in this summer.

 

[John Prince]

I'm still flying the 737. Post 911 sux. Back to wine thanks for your help.