Thread: sauvignon blanc
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Old 21-12-2004, 01:11 AM
Dan Emerson
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Default sauvignon blanc

I'm making Sauvignon Blanc for the first time, from frozen must from
Peter Brehm. I fermented cool and It has been going a long time. One
of the carboys appears to be settling its yeast load, so I suspect the
sugar fermentation is over. The larger demijohn is colored so I can't
see the change in color, but suspect it is mostly over. The specific
gravity is pretty low and hard to be very accurate with.

I know that I want to get the wine off most of the lees and sulfited.
How important is this? Can it sit on the lees for a bit? Is that
good? I've stirred the lees a couple of times. What is the best
practice here?