Thread: Pinot Noir
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Mike
 
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Thanks, great info. Just a couple guestions.

You said this about yeast.

"Popular cultured yeasts for Pinot include Assmanshausen and RC212
Bourgovin. Some winemakers use D254, 71B (Narbonne) for enhanced fruitiness,
or Rhône strains such as L-2056. "

What would you guys use for a yeast?

You also recommend a MLF. When and how would you do it?

When, what and how much Oak would you use for a 6 gallon batch?

I am considering getting pure juice instead of the grapes. If I do that and
not ferment with the skins, what will I miss?




"Ben Rotter" > wrote in message
om...
> "Mike" > asked:
>
> > How many pounds will it take to make 6 galons?

>
> Upwards of around 70 lbs, depending on yield.
>
> > Do I use all juice or do I add water?

>
> No water.
>
> > What should the acid levels be before fermentation?

>
> pH 3.2-3.6, TA 7-10 g/l (as tartaric).
>
> > How long should I leave the skins in the fermentor?

>
> Until dryness is reached (or at least until Brix < 5).
>
> > Anything else I need to know?

>
> Check out:
>
> http://members.tripod.com/~BRotter/Pinot.htm
>
> for plenty more info.
> For a start, you might consider destemming, cold soaking, and saignée

options.
>
> HTH,
> Ben