Hi WIno-Nouveau : Basic Juice Fermentation procedures suggested :
Yeast RC 212 with yeast nutrient or equivant. (Have EC 1118 ready if
problems).
BM 45 is even better f you can source
Warm ferment at 25C initally then 20-25 C to retain fruit.
Add Oak on Day 2 when temp. Peaks naturally -Help maintain colour
+integrated flavour
Suggest 100 gof French and 100g of American Oak Chips
Only add Malolatic if acid is very high (TA over 90 g./l) if so try MBR
Alpha Lallemande or
CHR Hansen LS Oenos are the best for Italian taste profile.
( Wyeast is ok if only one avaialble)
Rack after 3-6 days below sg 1.00 (ie SG .96) Ie day 6 to 9
( You might need to retain wood chips after racking by washing of and
adding back to wine after 1st racking if oak flavour weak ).
Seconary Fermentation for 2 weeks then Rack - check tast and adjust.
Rest for 3-9 months whilefinishing oaking/ Fining/ Cold Stablization.
Then Filtering and Adjusting before bottling.
Hints It helps to keep 500 ml of the unfermented juice (dd Sorbate and
PMS and freeze)
if need to add a touch of sweetness.
If you have access or a friend making another wine
(sangiovesse is best) get
3 liters of juice to add to the must.

Ive Done a Mosti Mondale fresh Lambrusca juice on the skins of
Sangiovese/Chainti as a
second run wine. Very good for a Light Italian red. The Skin contact
and extended macration
no doubt helped.

I hope this helps

Chateau Plonk De Jacques

Wino-Nouveau wrote:
> Hello..
>
> I have a 6 gallon pail of Lambrusco fresh juice from Italy coming in
> later this week.
>
> I do not want to make the "americana" version that is sweet and fizzy
> but rather the Italian Lambrusco that is comon in Italy.
>
> Any help would be appreciated .... do mlf? add oak? need to back
> sweeten a bit? keep alcohol low? Age how long? does it come out fizzy
> in spite or all efforts?
>
> Help... and THANKS for any help!
> Roger