Viognier Chile Juice

[dvizz]

My first shot at making white wine as I have previously fermented and bottled several different red grape wines over the years. After I transferred the juice from the primary fermentation pails to the two carboys I am amazed how the juice resembles grape fruit juice. I plan on letting the wine ferment for approx. 11-12 months as that has been my MO for the red wine I have bottled with good success. Any ideas on the clarifying of the white wine during the fermentation and bottling process. I have read some people will filter the white wine to further clarify it. Is that necessary, or will it become clearer through fermentation and racking.
Thanks

 

[seth8530]

Ferment or age? Most of the fermentation should be done within a couple of weeks. Generally, a good starting point for getting the wine clear would be to let the sediment drop out over time.

For a white, cold stabilizing is typically a good idea since they tend to be served cold. Let it age, and keep the sulfites up and you should be fine. Filtering is a choice, but it can do a good deal to make a wine really nice and clear. But, for most purposes time and a fining agent such as superklear typically do the trick.

 

[dvizz]

When would a fining agent be introduced into the wine?

 

[seth8530]

Well, things like superklear tend to work pretty quickly. But, I would wait until it is nearing ready to bottle that way you can make sure most of the CO2 is out of suspension.

 

[heatherd]

So you will:
-Ferment to dry
-Rack off of the gross lees
-Stabilize with kmeta
-Bulk age until co2 is gone
-That may be long enough to clear your wine naturally; if not, add Superkleer then rack off the compacted fine lees
-Bottle

If your wine will be back sweetened, you will need sorbate.

Good luck!

Heather