I am going to be doing three wine buckets in the fall. I have been brewing for a while so I'm comfortable with fermentation but new to wines. I'm hoping I can get some suggestions on the three buckets that I am getting. I am getting a Californian Chardonnay, Italian Amarone and an Italian Montepulciano. Can I get some suggestions for the below?
-American or french oak and how much toast? I used 2 spirals in secondary of my yet untasted Chilean Carmenere. Would 2 spirals be suggested for each of these as well? Below are the spirals I used.
https://www.midwestsupplies.com/american-oak-infusion-spirals-medium-toast
-Would a MLF be suggested on these? My LHBS has Viniflora, MBR 31 and VP 94, 66 gal doses of each available. I can also order online if something else is suggested.
-They say the buckets come preadjusted. I am going to get a kit to check TA and adjust with tartaric if needed. What TA range would be suggested for each of these?
-Should I add any extra tannins such as FT Rouge? I haven't purchased any yet so I can get whatever is suggested
-I was planning 75F fermentation temp for the reds and 55F for the chardonnay with the temp probe taped to the exterior of the fermenter and covered in insulation.
-I have urea and diammonium phosphate yeast nutrient and planned on 1 tsp per gallon of must at the beginning of fermentation. Should I add any other nutrients or does that work?
-I have bentonite so I was planning on putting that in primary
-American or french oak and how much toast? I used 2 spirals in secondary of my yet untasted Chilean Carmenere. Would 2 spirals be suggested for each of these as well? Below are the spirals I used.
https://www.midwestsupplies.com/american-oak-infusion-spirals-medium-toast
-Would a MLF be suggested on these? My LHBS has Viniflora, MBR 31 and VP 94, 66 gal doses of each available. I can also order online if something else is suggested.
-They say the buckets come preadjusted. I am going to get a kit to check TA and adjust with tartaric if needed. What TA range would be suggested for each of these?
-Should I add any extra tannins such as FT Rouge? I haven't purchased any yet so I can get whatever is suggested
-I was planning 75F fermentation temp for the reds and 55F for the chardonnay with the temp probe taped to the exterior of the fermenter and covered in insulation.
-I have urea and diammonium phosphate yeast nutrient and planned on 1 tsp per gallon of must at the beginning of fermentation. Should I add any other nutrients or does that work?
-I have bentonite so I was planning on putting that in primary
