corinth
Senior Member
- Joined
- Sep 2, 2013
- Messages
- 453
- Reaction score
- 120
Yesterday, I was down at Mirabella and noticed that they had some fresh Rose' juice so I bought 3 gallons. I asked him if he could tell me what kind of Rose' it was but he did not know. It has already been added with some k-meta and when I brought it home the SG was 1.110.Pretty sweet!Potential alcohol about 13 and the brix was 224?
I was wondering how I should proceed.
I have not yet checked the Ph and T.A but I will.
I saved about 10% for back sweetening(my wife likes her wine slightly sweet) and put it into the freezer.
I assume I should add some pectic enzyme: about 3/4 tsp?
It was suggested that I use premiere cuvee (?)for the yeast and keep the fermentation at about 68- 73?
I also though I should add the yeast in three phases: fermax 1.5 grams , 1.5 grams of Fermaid - 0 also ( Isn't fermaid-o supposed to be organic and better in the beginning prior to Pitching the yeast ?) I will then reydrate the yeast with go Go ferm.
Then during day two or three of active fermentation, add a bit of fermaid k 1 gram(I also have read fermaid_k says it has dap and other nutrients and should be added to wine about 1/3 through fermentation?) and .75 grams fermax and and finally when the brix gets to about 8, add the remaining fermax .75 grams or what would use you and how would you divide it?
the above is confusing to me.
I am confused!!!!!!!!!!!!!! I am getting mixed messages from what I am reading!!!!!!???????
Anything else to consider as an option such as any tannin?
or tweaking the primary with something or waiting until the secondary to add something.
I am trying to keep the juice cool right now but know I need to get started.
thoughts Anyone?
Thanks,
Corinth
I was wondering how I should proceed.
I have not yet checked the Ph and T.A but I will.
I saved about 10% for back sweetening(my wife likes her wine slightly sweet) and put it into the freezer.
I assume I should add some pectic enzyme: about 3/4 tsp?
It was suggested that I use premiere cuvee (?)for the yeast and keep the fermentation at about 68- 73?
I also though I should add the yeast in three phases: fermax 1.5 grams , 1.5 grams of Fermaid - 0 also ( Isn't fermaid-o supposed to be organic and better in the beginning prior to Pitching the yeast ?) I will then reydrate the yeast with go Go ferm.
Then during day two or three of active fermentation, add a bit of fermaid k 1 gram(I also have read fermaid_k says it has dap and other nutrients and should be added to wine about 1/3 through fermentation?) and .75 grams fermax and and finally when the brix gets to about 8, add the remaining fermax .75 grams or what would use you and how would you divide it?
the above is confusing to me.I am confused!!!!!!!!!!!!!! I am getting mixed messages from what I am reading!!!!!!???????
Anything else to consider as an option such as any tannin?
or tweaking the primary with something or waiting until the secondary to add something.
I am trying to keep the juice cool right now but know I need to get started.
thoughts Anyone?
Thanks,
Corinth
