Ntense

Recipes 

Hi everyone, I'm currently trying to make some wine.

I got 6 crates of 36 pounds (merlot and Syrah), that I already crushed and let it ferment 5 days, then I pressed it.

I have 3 carboys of grapes juice, which is about to stop fermenting (1.010).

So what I am doing after? I have brand new oak barrels, how long does the wine stay in them?

Do I need to add anything else?

thanks for the help!

mitch171

Recipes 

How big are your oak barrels? I have never used actual barrels because you have to keep topping them off. I use oak chips or powder in the carboys.

Other than that when it is done fermenting the reading should actually be around .999 for it to actually be dry.

When dry rack off the lees (gunk on the bottom) and make sure you top off to the top or what ever containers you are using to bulk age. At this point oxygen is the enemy and will lead to sherry instead of wine. This year I am going to try purging any air space with CO2 from my keg set up just to be safe.

I hope this helps. I have more experience with wine making than brewing so any other questions or clarification you need I would be happy to help you.

Ntense

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Thanks for the reply, it's appreciated. I'm into beer making since a couple of years, but new in wine making.

My 3 oak barrels are 20L, just a little less than my carboys, which are 23L. I just don't know how long I should leave the wine it them.

I do have some corny kegs for my beer, along with co2, I might use some of them to age it after?

Do I need to add sulfite or something like that to the wine?

mitch171

Recipes 

Once the fermentation is complete you add metabisulphate (camdon tablets sp? or powder). This will help stave off oxidation. I don't have the formula off the top of my head, but it isn't much per gallon. I add this each time I rack the wine and once before bottling, it dissipates over time. In your barrels keep an eye on it as the wood will breath and allow for some evaporation. You can buy some jug wine to top off with, this little amount will not effect the flavor or quality of your finished wine.

As for how long you leave it in the barrel that is up to you. Taste it every so often and when the level of oak flavor you like has been reached either rack into your cornies and purge with co2 or into carboys and do the same, try for as little head space as possible. If it is clear enough to bottle when done in the barrel go for it. It will clear more in the bottle giving some sediment.

I will see if I can find my information on amount of meta to add to the finished wine. I think it is something like 1/4 teaspoon for 5 gal of finished red.

Ntense

Recipes 

Again, thank you for all the informations. I'll keep you updated when fermentation will be over.