What skins for wines from juice

[Ericphotoart]

I've ordered a few pails of Chilean juice, Diablo Rojo and Carmenere. I will pickmit up in April. This is the 2nd time I'm fermenting wine from juice from the same supplier. The last time it was CA juices and I fermented it without skins but I added oak cubes. CS is great but it need at least one more year. I wonder what kind of skins I should add to those Chilean juices. I don't think there is even a choice of skins, just grape skins what I saw on Label Peeler website. Any help in this matter. I was told at the store last time that most people who buy juices from them ferment them without skins.

 

[winemaker81]

From what I've read, grape skins are typically Merlot or Cabernet Sauvignon. I have not seen where there's really a choice.

It's likely true that most people don't ferment the buckets with skins, but until recent years, skins were not widely available. I expect most buyers may not know the option exists.

If it were me, I'd buy 1 to 2 skin packs per bucket. It will make a difference.

We are in our third year of adding pomace to either kits or juice buckets, using the pomace in place of skin packs to boost the buckets. It is a success, and while it's not what you're asking, the addition of a grape product to the bucket really enhances the wine.

 

[Ohio Bob]

I've ordered a few pails of Chilean juice, Diablo Rojo and Carmenere. I will pickmit up in April. This is the 2nd time I'm fermenting wine from juice from the same supplier. The last time it was CA juices and I fermented it without skins but I added oak cubes. CS is great but it need at least one more year. I wonder what kind of skins I should add to those Chilean juices. I don't think there is even a choice of skins, just grape skins what I saw on Label Peeler website. Any help in this matter. I was told at the store last time that most people who buy juices from them ferment them without skins.

It’s my understanding that very little flavor is in the skin itself. It’s the tannins and other compounds in the skins that are desirable. Therefore it doesn’t matter what varietal the skins came from.

Adding skins adds cost to your final wine. Some people may not want to spend the money, or deal with pressing. I don’t get much juice out of the LP skin packs so I let them drain a bit then give a hand squeeze.

 

[Rice_Guy]

I have had a box of frozen skins once last fall. Pulling the box apart it was low solids/ about 80% moisture. It had more stems than I expected. Yes as Bob just noted skins are a tannin source, I wasn’t impressed on the flavor. Labeling was poor, it didn’t say what variety or even the growing region.

 

[Ericphotoart]

My understanding is that the skins add a little bit of body to the wine and tannin of course. About 2-3 years ago I fermented a Merlot from juice concentrate (Colomafrozen) without adding skins and the final product was not great, quite flat wine. I had to make several adjustments before I was happy.
So basically I’m not looking for additional flavor by adding skins but rather more body, but at the same time I don’t want to change the characteristics of the wines I’m fermenting

 

[Ohio Bob]

My understanding is that the skins add a little bit of body to the wine and tannin of course. About 2-3 years ago I fermented a Merlot from juice concentrate (Colomafrozen) without adding skins and the final product was not great, quite flat wine. I had to make several adjustments before I was happy.
So basically I’m not looking for additional flavor by adding skins but rather more body, but at the same time I don’t want to change the characteristics of the wines I’m fermenting

Skins will add body in my opinion. Another low cost option is to divide your must into 2 buckets and use a different yeast in each, combine back anytime after SG is 1.020-1.030.

 

[Ericphotoart]

Bob, what is the benefit of this process?

 

[Ohio Bob]

Bob, what is the benefit of this process?

Different yeasts bring different elements of mouthfeel, flavor, aroma, etc. I used to make very “singular” tasting wines. They might have a good mid-palate, but perhaps not a good finish. Multiple yeasts broadens out the flavor profile.

https://morewinemaking.com/web_files/intranet.morebeer.com/files/Yeast&GrapePairing(2022).pdf

See the section about multiple yeasts.

 

[Rocky]

My local supplier of juice buckets normally has lugs of the same variety of grapes. If I am buying a bucket of a bold red, I usually buy 2 lugs of the same variety of grapes. For a lighter red, I will buy one bucket. For whites, I use only the juice bucket and no grapes. This increases the cost but still a lot less than a premium kit.

In preparation, I strip the grapes from the bunch into a bucket and "crush" them with a chunk of 4x4, then pour them into the fermenting bucket. I might also add black currents and/or raisins. I make it a point to keep all stems out of the wine.

 

[winemaker81]

Bob, what is the benefit of this process?

The document Bob pointed out is a great resource -- it's better than any one yeast strain chart that I've seen. However, it's a bit outdated as it doesn't include vendors such as Renaissance. I find that reading the vendor descriptions is also useful, although more laborious as each has to be located.

The yeast/grape matches in the document are a great help. That said, keep in mind that each of the matches is someone's opinion. Educated opinions, but nevertheless, opinions.

You cannot make a bad decision -- all wine yeast strains will work for any wine. Red wine yeast is red wine yeast simply because those strains emphasize qualities commonly desired in red wines. The yeast don't care -- they eat sugar and the source is irrelevant.

Read a list, pick 2 strains that catch your fancy, and go with them. In the last few years I've used Renaissance Avante, Renaissance Bravo, and RC-212 ... because I know what they produce AND I had them in the fridge.