I purchased a couple hundred lbs of Grenache grapes a little over a week ago, and have been punching down for about a week. When I read about Grenache, the article said “malolactic is usually not done on Grenache”. Uh, maybe they were thinking a cool weather Rose? Seems most people are using MLF on full bodied Grenaches.
So what bacteria and oak to use? I’m thinking maybe Viniflora® Oenos™ 2.0
and light toasted french oak. I have some expired unused CH16, but even if it did still work, the potential alcohol level may be too high for that(15.2%). Must numbers below:
Grape numbers: starting brix was about 25.2. I added a small amount of tartaric to bring the acid above 6, and bring the ph down a bit. After about a week of fermentation, ph is about 3.55 and brix is 8.
So what bacteria and oak to use? I’m thinking maybe Viniflora® Oenos™ 2.0
and light toasted french oak. I have some expired unused CH16, but even if it did still work, the potential alcohol level may be too high for that(15.2%). Must numbers below:
Grape numbers: starting brix was about 25.2. I added a small amount of tartaric to bring the acid above 6, and bring the ph down a bit. After about a week of fermentation, ph is about 3.55 and brix is 8.
