I plan to make a batch of white wine from the white grapes in my vineyard. I
know that white wines are generally not fermented on the skins but it seems
to me that method wastes a lot of the flavor from the skins. Does anyone
have experience working with white grapes and how did you ferment them?

Paul

Pavel314 wrote:
> I plan to make a batch of white wine from the white grapes in my vineyard. I
> know that white wines are generally not fermented on the skins but it seems
> to me that method wastes a lot of the flavor from the skins. Does anyone
> have experience working with white grapes and how did you ferment them?
>
> Paul
>
>
I cold soak my white grapes for 1-3 days at 45-50degF to extract flavor
from the skins, but press off the skins prior to inoculating with yeast.

Have you considered doing an experiment where you do a split batch, then
compare the flavors?
My guess is that white wine fermented on the skins will be a tad bitter
due the extraction of heavier tannins and terpenes from the skins (and
seeds).

Gene

I've fermented white grapes on skins for 7 days with good results.
Grapes were ripe. What I would do if the grapes were from the east and
in my back yard is harvest the grapes early in the morning after a
cold night and crush the grapes into a bin. Add plenty on SO2 and
pitch Prisse de mousse. Once fermentation starts use a spagetti
strainer and take out the grapes in cap and press them lightly with my
hand letting the juice back into the must. If you don't get every last
skin it's not a problem but after a few sweeps with the strainer
you'll get most skins.

Bob

On Aug 25, 9:54*pm, gene > wrote:
> Pavel314 wrote:
> > I plan to make a batch of white wine from the white grapes in my vineyard. I
> > know that white wines are generally not fermented on the skins but it seems
> > to me that method wastes a lot of the flavor from the skins. Does anyone
> > have experience working with white grapes and how did you ferment them?
>
> > Paul
>
> I cold soak my white grapes for 1-3 days at 45-50degF to extract flavor
> from the skins, but press off the skins prior to inoculating with yeast.
>
> Have you considered doing an experiment where you do a split batch, then
> compare the flavors?
> My guess is that white wine fermented on the skins will be a tad bitter
> due the extraction of heavier tannins and terpenes from the skins (and
> seeds).
>
> Gene

BTW,

The technique I just described is the same technique I use on my
Chambourcin grown in my back yard. I ferment for 7 days on skins then
lightly press through a spaggetti strainer using my hands.The grapes
aren't ideally ripe so it's the compromise I use instead of using a
press. Haven't used my press in 2 years. Wine seems pretty good for
eastern red.

Bob

On Aug 26, 8:36*am, wrote:
> I've fermented white grapes on skins for 7 days with good results.
> Grapes were ripe. What I would do if the grapes were from the east and
> in my back yard is harvest the grapes early in the morning after a
> cold night and *crush the grapes into a bin. Add plenty on SO2 and
> pitch Prisse de mousse. Once fermentation starts use a spagetti
> strainer and take out the grapes in cap and press them lightly with my
> hand letting the juice back into the must. If you don't get every last
> skin it's not a problem but after a few sweeps with the strainer
> you'll get most skins.
>
> Bob
>
> *On Aug 25, 9:54*pm, gene > wrote:
>
> > Pavel314 wrote:
> > > I plan to make a batch of white wine from the white grapes in my vineyard. I
> > > know that white wines are generally not fermented on the skins but it seems
> > > to me that method wastes a lot of the flavor from the skins. Does anyone
> > > have experience working with white grapes and how did you ferment them?
>
> > > Paul
>
> > I cold soak my white grapes for 1-3 days at 45-50degF to extract flavor
> > from the skins, but press off the skins prior to inoculating with yeast..
>
> > Have you considered doing an experiment where you do a split batch, then
> > compare the flavors?
> > My guess is that white wine fermented on the skins will be a tad bitter
> > due the extraction of heavier tannins and terpenes from the skins (and
> > seeds).
>
> > Gene