RJ Spagnols Starting EP Trapani Sicilian Syrah

[tonyt]

Started this one yesterday. I am very excited about this since the juice should be sourced from the same Sicilian Provence from which I was sourced. My ancestors are from Gibbillina, a small town in Trapani. When visiting relatives a few years back we drove through many of the vineyards in Trapani.

This kit comes with dried grape skins and two kinds of oak, Hungarian oak dust and staves. I strayed from the instructions by not adding the staves in primary substituting Hungarian oak cubes. I didn't think using the staves for only 8 days or so in primary would impart as much oakiness as we like. I will then use the staves after I top up in secondary. I am thinking 3 weeks or so. In a previous post someone mentioned that the staves didn't fit in the neck of the carboy. They are only 1/4 inch square so I don't expect any issues. I'll just tie on some mono-filament to fish it out.

I know many of you don't start kits in this cool of weather but fermentation started well and my kitchen should not get much below 70 at night at least not for several more weeks. After that I doubt 60s at night will matter.

 

[Wade E]

Did you also use the dust or did you replace the dust with the cubes? This kit sounds awesome but I have never done it.

 

[tonyt]

Did you also use the dust or did you replace the dust with the cubes? This kit sounds awesome but I have never done it.

I also used the dust, do you think it will be too much. we kind of like a bit more oak than some.

 

[Wade E]

Just taste it before adding the staves and a little more often then usual so as not to over oak. I like the oak monster in wines like these myself too.

 

[tonyt]

It has been fermenting 3 days and only gone from SG 1.12 down to 1.09, not much for 3 full days. Hasn't been bubbling the air lock very much either. Probably gets down to upper 60s at night in kitchen. Am I expecting too much too soon? Must temp is 78 this morning.

 

[v1rotate]

The must temp tells you everything you need to know here. I have never bothered checking SG until day 5 myself. A 78' must means the fermentation is going strong! Especially if the room temp is in the 60's.

 

[tonyt]

The must temp tells you everything you need to know here. I have never bothered checking SG until day 5 myself. A 78' must means the fermentation is going strong! Especially if the room temp is in the 60's.

I always panic during primary.

 

[Wade E]

With those temps it probably took longer to get going good but its going good now!

 

[tonyt]

Just taste it before adding the staves and a little more often then usual so as not to over oak. I like the oak monster in wines like these myself too.

So Wade and anyone who will weigh in,
What's your best guess as to the oak plan for this. Understanding that I WILL check taste along the way and adjust as need.

So far primary has Hungarian oak dust that came with kit and 3 ounces of Hungarian oak cubes. Those will stay in 8 days or so till racking.
On deck are the two Hungarian oak staves, looks like very dark toast. I also have American and French spirals if I want more later.

How would you anticipate (plan) oaking during secondary and or bulk ageing? I doubt I will bottle until next summer.

 

[Dean]

If it were me, I would put 1 stave in after the initial 8 days until about day 28 or so. Then when starting to stabilize, add the sulphite, sorbate, and clearing agents. After 2 to 3 weeks, rack off the sediment, then place the last stave in there until bottling time.

 

[v1rotate]

The 3oz of Hungarian oak cubes will still have a lot of oak to offer after only 8 days in the primary bucket, Tony. I would be sure to keep them for later use if you decide to not use them on this batch.

 

[tonyt]

The 3oz of Hungarian oak cubes will still have a lot of oak to offer after only 8 days in the primary bucket, Tony. I would be sure to keep them for later use if you decide to not use them on this batch.

I think that is a great idea. I would like to reuse them later with this kit but it is so hard to remove them from a carboy. Perhaps I will go ahead and use the staves in after clarifying and save the oak cubes for another kit. I guess I should rinse them well, sanitize and dry store in zip lock.

 

[Dean]

once wood dries out, it self-sanitizes, so you don't need to worry about that part.