I have 2 Chancellor vines that have given me a gallon of must now in
secondary. Does anybody have experience with this grape and can give me
an idea whether it's worth doing malo and oak on it? I used Lalvin
71B yeast. I'd like to get an idea of how this grape will develop.

Also, does anybody have experience with the Lalvin Baccus malo culture?

Dick

On Aug 25, 4:06*pm, Dick Heckman wrote:
I have 2 Chancellor vines that have given me a gallon of must now in
secondary. *Does anybody have experience with this grape and can give me
* an idea whether it's worth doing malo and oak on it? *I used Lalvin
71B yeast. *I'd like to get an idea of how this grape will develop.

Also, does anybody have experience with the Lalvin Baccus malo culture?

Dick

Chancellor can be pretty high in acid; I bottled one in 98 at a TA of
7.5 g/l and that is too tart. You probably want it under 6.5 g/l.
It's a good grape. prbably takes well to MLF, i never did though.

Joe

Thanks Joe,

My Chancellor TA was about 8 as I remember. My book is out with the 10
gallons of Noiret I just started. I used 71B on the Chancellor which is
supposed to take out some malic but maybe I'll do malo also as an
experiment. I can do it later can't I, after it's a little farther along?

By the way, I passed your 3 bucket press along to some folks on
. Mine's working fine.

Dick


Joe Sallustio wrote:
On Aug 25, 4:06 pm, Dick Heckman wrote:
I have 2 Chancellor vines that have given me a gallon of must now in
secondary. Does anybody have experience with this grape and can give me
an idea whether it's worth doing malo and oak on it? I used Lalvin
71B yeast. I'd like to get an idea of how this grape will develop.

Also, does anybody have experience with the Lalvin Baccus malo culture?

Dick

Chancellor can be pretty high in acid; I bottled one in 98 at a TA of
7.5 g/l and that is too tart. You probably want it under 6.5 g/l.
It's a good grape. prbably takes well to MLF, i never did though.

Joe

On Aug 29, 10:57*pm, Dick Heckman wrote:
Thanks Joe,

My Chancellor TA was about 8 as I remember. My book is out with the 10
gallons of Noiret I just started. *I used 71B on the Chancellor which is
supposed to take out some malic but maybe I'll do *malo also as an
experiment. *I can do it later can't I, after it's a little farther along?

By the way, I passed your 3 bucket press along to some folks on
. *Mine's working fine.

Dick



Joe Sallustio wrote:
On Aug 25, 4:06 pm, Dick Heckman wrote:
I have 2 Chancellor vines that have given me a gallon of must now in
secondary. *Does anybody have experience with this grape and can give me
* an idea whether it's worth doing malo and oak on it? *I used Lalvin
71B yeast. *I'd like to get an idea of how this grape will develop.

Also, does anybody have experience with the Lalvin Baccus malo culture?

Dick

Chancellor can be pretty high in acid; I bottled one in 98 at a TA of
7.5 g/l and that is too tart. *You probably want it under 6.5 g/l.
It's a good grape. prbably takes well to MLF, i never did though.

Joe- Hide quoted text -

- Show quoted text -

71 is what I use on anything that comes in over 7g/l for the most
part, it does help. You can do MLF later as long as the SO@ isn't
high; if you want to do it you may want to minimally sulfite or not at
all. You can chill that gallon after it finishes to get the tartrates
to drop. Set the fridge as cold as it goes and it will happen
faster. 25F is ideal but not possible with most fridges.

Joe

Joe

On Sep 2, 11:43*am, Joe Sallustio wrote:
On Aug 29, 10:57*pm, Dick Heckman wrote:



Thanks Joe,

My Chancellor TA was about 8 as I remember. My book is out with the 10
gallons of Noiret I just started. *I used 71B on the Chancellor which is
supposed to take out some malic but maybe I'll do *malo also as an
experiment. *I can do it later can't I, after it's a little farther along?

By the way, I passed your 3 bucket press along to some folks on
. *Mine's working fine.

Dick

Joe Sallustio wrote:
On Aug 25, 4:06 pm, Dick Heckman wrote:
I have 2 Chancellor vines that have given me a gallon of must now in
secondary. *Does anybody have experience with this grape and can give me
* an idea whether it's worth doing malo and oak on it? *I used Lalvin
71B yeast. *I'd like to get an idea of how this grape will develop..

Also, does anybody have experience with the Lalvin Baccus malo culture?

Dick

Chancellor can be pretty high in acid; I bottled one in 98 at a TA of
7.5 g/l and that is too tart. *You probably want it under 6.5 g/l.
It's a good grape. prbably takes well to MLF, i never did though.

"You can do MLF later as long as the SO@ isn't
high"

Joe,

Why would the SO2 be high?


Bob



Joe- Hide quoted text -

- Show quoted text -

71 is what I use on anything that comes in over 7g/l for the most
part, it does help. *You can do MLF later as long as the SO@ isn't
high; if you want to do it you may want to minimally sulfite or not at
all. *You can chill that gallon after it finishes to get the tartrates
to drop. *Set the fridge as cold as it goes and it will happen
faster. *25F is ideal but not possible with most fridges.

Joe

Joe