Mosti Mondiale Village Vintner Pinot Grigio - first racking

[MamaJ]

Hi everyone! I started this kit last week, Friday evening. Thanks to the advice I received here, the Brew Belt did its job. Today the SG is a little under 1.02. I've watched George's video, read and re-read the instructions.... anyone have any additional pointers for me before I rack to a carboy this evening?

Thanks! You have all been so friendly and welcoming.

 

[ibglowin]

This racking should be a quick rack where you basically transfer almost everything into the carboy. No need to worry about separating anything. You want to transfer as much as you can and fill that carboy up to within 3-4 inches from the top (if your using a new Italian 6 gallon carboy). Just stick the tube in the primary spigot and let it gravity transfer all into the carboy below.

You still need to keep it warm (~72 degrees) so that it will finish fermentation.

 

[MamaJ]

Thanks for the advice. Wish me luck!

 

[MamaJ]

The racking went well. I decided not to put the oak chips in the Pinot Grigio - just personal preference. I thought about getting two 3-gallon carboys and oaking half of it, just to see what the difference would be, but I guess that experiment will be left for another time.

The airlock is bubbling away. The instructions say to check the SG again in about six more days, just to make sure fermentation is progressing. About two weeks from now will be another racking, add the meta pouch and the potassium sorbate pouch, and then 24 hours of degassing.

(That gives me some time to make the argument for a drill-stirrer thingie!)

 

[ibglowin]

I made a MM Reserva Mondiale Pinot Grigio this past Fall and it had oak as well. I was confused as I didn't want an oaky Pinot Grigio. I added it in and have to say you can't taste the oak. These kit manufacturers know what it needs. I would add it. It adds some complexity and mouthfeel and it could be "missing something" if you don't. You can always add it in if when your ready to bottle if you feel like it needs something but then you have to wait longer before you bottle and drink it.

BTW, my Pinot Grigio is now 6 months old (bottled at 3 months) and we opened the first one a few days ago and it was excellent. I think the oak really helped it!

Keep it warm and just let it sit for ~12 days now. You can give it a stir about every other day to help bring in a little more O2 and help your fermentation complete. You will need to take some SG readings towards the end. Are you set up to do that?

 

[Jackie]

Let us know how it turns out. I'm currently degassing a Vinifera Noble Pinot Grigio (and a Soave).Both came with oak. I did add them but normally I wouldn't--the only oaked white wine I normally really like is a buttery Chard. I made the Soave before without oak andit was very good for the value. Iadded it this time. I did add some goldenraisins to the first time though and did not this time.

 

[MamaJ]

Keep it warm and just let it sit for ~12 days now. You can give it a stir about every other day to help bring in a little more O2 and help your fermentation complete. You will need to take some SG readings towards the end. Are you set up to do that?

Yep, I'm set to take the readings - I have my wine thief and hydrometer.

Thanks for the tips on the oak. Now I'm wondering if I put it in, is it going to displace too much of the wine and I'm too close to the top of the carboy. (About 2 inches right now.) I like the idea of tasting when it's time to bottle, and adding it then if needed. I can be patient...

 

[ibglowin]

You can always add at the next racking in 12 days when you transfer off all the gross lees. Your going to be way down in volume at that point. Perfect time to add the oak. It will take about 3 weeks for it to all be incorporated fully into the wine.