I'm usually not much of a forum poster but I know there are a lot of knowledgeable people out there who can give me some advice on an upcoming batch of wine of mine. Below is the plan from start to finish and I'd like any thoughts such if I'm missing a step or something. Let me know if a step doesn't make sense. I only wrote down enough to remind me what I meant at some places.
- Destem and crush INTO BAG with bucket
- Draw off some juice for topping off later (if available)
- Optional if needed: Add water to bring to 5gal
- Add Campden tablets at 1tab/gal
- Measure OG _________
- Adjust gravity as needed
- 12hrs add pectic enzyme at 1/2tsp/gal
- 12hrs add yeast nutrient at 1/2tsp/gal
- 12hrs create yeast starter (Pasteur Red)
- 24hrs add 1oz oak, mix well
- 24hrs add yeast
- Punch down cap 3 times a day
- Ferment 5-7 days until between 1.020-1.010 __________
- Remove skins and press
- Rack to secondary
- Add 1oz oak
- Age until dry (0.995-0.990)
- Degas
- Experiment with Madagascar Bourbon vanilla extract (add to batch if tasty)
- Amount ________/gal
- Final Gravity ___________
- Re-rack until clear
- Bottle