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