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| Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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15-10-2007, 07:17 PM
posted to rec.crafts.winemaking
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Staggered fermentation
Has anyone ever tried doing a staggered fermentation for lack of a
better term. For example crush a bushel of grapes, pitch in the starter yeast, next day add another crushed bushel and so on until you have the desired volume. (I usually do 5 bushels at a time). In the past I have added 1/2 the grapes grapes to a fermenting batch without any noticeable effect. The possible benefits include: convinience (u only have to pick a bushel), possibly more fruit flavours in the wine?, somewhat extended maceration so more color? .. any toughts? thanks Joe 
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15-10-2007, 09:05 PM
posted to rec.crafts.winemaking
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Staggered fermentation
Pino wrote:
Has anyone ever tried doing a staggered fermentation for lack of a better term. For example crush a bushel of grapes, pitch in the starter yeast, next day add another crushed bushel and so on until you have the desired volume. (I usually do 5 bushels at a time). In the past I have added 1/2 the grapes grapes to a fermenting batch without any noticeable effect. The possible benefits include: convinience (u only have to pick a bushel), possibly more fruit flavours in the wine?, somewhat extended maceration so more color? .. any toughts? thanks Joe Joe, yes I have done this and the resulting wine was fine.
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