pp wrote:

> William Frazier wrote:
>
>>Ron - Relax, have a glass of wine. This is a Gwurztraminer kit. It won't
>>hurt to have it ferment slow. If you want this kit to take off, warm it up.
>>Haul it up to where the temp. is in the 70s. It will take the better part
>>of a day for the entire must to warm up. Them it will ferment rapidly.
>>But, I ferment my white wines at 50F and it takes them a couple of weeks to
>>get near SG 1.000. You will preserve a lot of the Gwurtz. aroma and fruity
>>flavor by letting it go slow. From your description it appears that the
>>must is fermenting, albeit slow. You don't need any more yeast but it won't
>>hurt to add some if you must. If you want to put it in a carboy go ahead.
>>In a day or so you will see lots of activity in the air lock.
>>
>>Bill Frazier
>>Olathe, Kansas USA
>>
>
>
> Actually, I would partially disagree. Yes, slower ferments are
> desirable but it's actually more the cold that preserves the white wine
> character rather than the speed of ferment (more precisely, they both
> do, but the ferment is slow because of the colder temperature, so it's
> the temperature that is the main factor).
>
> Ideally, the ferment should start strong because there is increased
> danger of oxidation and other spoilage if the must sits around for
> several days without the yeast taking off. For that reason it's
> probably better to start at 70F or so and only take the temp down when
> they yeast takes off.
>
> That was just a theoretical point for next time, practically, go with
> Bill's advice.
>
> Pp
>

Hmmmm.... if one has good grapes to start with and manages the sulfite
level to 30-50ppm, i'd not expect an oxidation issue. Heck, I cold
soak for 1 day at 40-45 degF, let the must warm up in 60-65 degF closet
while the native yeast does it's job for about 2 days, then inoculate
with minimal (1/2 recommended dosage) yeast and DAP/Fermaid K and let
it gradually warm up as yeast multiply over 3-4 days.
Makes delicious sauv blanc that way. Total ferment takes a week or two.
Am I doing something wrong?

Gene