The Chardonnay I made last year was a straight "steel" type.
In my beer fridge at 58°F
Rather fruity and dry.

This year I would like to go for the buttery oak type.

I plan on pressing my own grapes, then barrel fermenting it.
Then Malo with lees stirring.

Won't I need to ferment this one warm?
I have a 65~70° F basement for the barrel.
This is a new american oak barrel, so after fermentation I will age in
steel and glass. (maybe add oak chunks if it needs it)

Then re-fill the barrel with a cabernet.

"Pete" > wrote in message
m...
> The Chardonnay I made last year was a straight "steel" type.
> In my beer fridge at 58°F
> Rather fruity and dry.
>
> This year I would like to go for the buttery oak type.
>
> I plan on pressing my own grapes, then barrel fermenting it.
> Then Malo with lees stirring.
>
> Won't I need to ferment this one warm?
> I have a 65~70° F basement for the barrel.
> This is a new american oak barrel, so after fermentation I will age in
> steel and glass. (maybe add oak chunks if it needs it)
>
> Then re-fill the barrel with a cabernet.

I recommend a cool barrel fermentation for Chardonnay so as to preserve the
fruit. Unfortunately, I wouldn't recommend American oak for Chardonnay -
but hey, it's _your_ wine.

You could get close to a French oak barrel fermentation by adding French oak
chips to a carboy/keg and leaving it on the lees. I've done that and it's
pretty nice. Not the same as a barrel, but pretty good anyway.

Tom S

"Pete" > wrote in message
m...
> The Chardonnay I made last year was a straight "steel" type.
> In my beer fridge at 58°F
> Rather fruity and dry.
>
> This year I would like to go for the buttery oak type.
>
> I plan on pressing my own grapes, then barrel fermenting it.
> Then Malo with lees stirring.
>
> Won't I need to ferment this one warm?
> I have a 65~70° F basement for the barrel.
> This is a new american oak barrel, so after fermentation I will age in
> steel and glass. (maybe add oak chunks if it needs it)
>
> Then re-fill the barrel with a cabernet.

I recommend a cool barrel fermentation for Chardonnay so as to preserve the
fruit. Unfortunately, I wouldn't recommend American oak for Chardonnay -
but hey, it's _your_ wine.

You could get close to a French oak barrel fermentation by adding French oak
chips to a carboy/keg and leaving it on the lees. I've done that and it's
pretty nice. Not the same as a barrel, but pretty good anyway.

Tom S

Just remember that your ML fermentation will not progress to completion (if
at all) under the cool conditions (58F) you described. The ML will need
warmer temps to finish.

"Pete" > wrote in message
m...
> The Chardonnay I made last year was a straight "steel" type.
> In my beer fridge at 58°F
> Rather fruity and dry.
>
> This year I would like to go for the buttery oak type.
>
> I plan on pressing my own grapes, then barrel fermenting it.
> Then Malo with lees stirring.
>
> Won't I need to ferment this one warm?
> I have a 65~70° F basement for the barrel.
> This is a new american oak barrel, so after fermentation I will age in
> steel and glass. (maybe add oak chunks if it needs it)
>
> Then re-fill the barrel with a cabernet.

Just remember that your ML fermentation will not progress to completion (if
at all) under the cool conditions (58F) you described. The ML will need
warmer temps to finish.

"Pete" > wrote in message
m...
> The Chardonnay I made last year was a straight "steel" type.
> In my beer fridge at 58°F
> Rather fruity and dry.
>
> This year I would like to go for the buttery oak type.
>
> I plan on pressing my own grapes, then barrel fermenting it.
> Then Malo with lees stirring.
>
> Won't I need to ferment this one warm?
> I have a 65~70° F basement for the barrel.
> This is a new american oak barrel, so after fermentation I will age in
> steel and glass. (maybe add oak chunks if it needs it)
>
> Then re-fill the barrel with a cabernet.

I don't have the funds for a barrel anyway.. I bought a crusher/destemmer this year.

I ordered some french oak beans instead.

Would a cool ferment prevent the Malo culture from working?



"Tom S" > wrote in message .com>...
> "Pete" > wrote in message
> m...
> > The Chardonnay I made last year was a straight "steel" type.
> > In my beer fridge at 58°F
> > Rather fruity and dry.
> >
> > This year I would like to go for the buttery oak type.
> >
> > I plan on pressing my own grapes, then barrel fermenting it.
> > Then Malo with lees stirring.
> >
> > Won't I need to ferment this one warm?
> > I have a 65~70° F basement for the barrel.
> > This is a new american oak barrel, so after fermentation I will age in
> > steel and glass. (maybe add oak chunks if it needs it)
> >
> > Then re-fill the barrel with a cabernet.
>
> I recommend a cool barrel fermentation for Chardonnay so as to preserve the
> fruit. Unfortunately, I wouldn't recommend American oak for Chardonnay -
> but hey, it's _your_ wine.
>
> You could get close to a French oak barrel fermentation by adding French oak
> chips to a carboy/keg and leaving it on the lees. I've done that and it's
> pretty nice. Not the same as a barrel, but pretty good anyway.
>
> Tom S

I don't have the funds for a barrel anyway.. I bought a crusher/destemmer this year.

I ordered some french oak beans instead.

Would a cool ferment prevent the Malo culture from working?



"Tom S" > wrote in message .com>...
> "Pete" > wrote in message
> m...
> > The Chardonnay I made last year was a straight "steel" type.
> > In my beer fridge at 58°F
> > Rather fruity and dry.
> >
> > This year I would like to go for the buttery oak type.
> >
> > I plan on pressing my own grapes, then barrel fermenting it.
> > Then Malo with lees stirring.
> >
> > Won't I need to ferment this one warm?
> > I have a 65~70° F basement for the barrel.
> > This is a new american oak barrel, so after fermentation I will age in
> > steel and glass. (maybe add oak chunks if it needs it)
> >
> > Then re-fill the barrel with a cabernet.
>
> I recommend a cool barrel fermentation for Chardonnay so as to preserve the
> fruit. Unfortunately, I wouldn't recommend American oak for Chardonnay -
> but hey, it's _your_ wine.
>
> You could get close to a French oak barrel fermentation by adding French oak
> chips to a carboy/keg and leaving it on the lees. I've done that and it's
> pretty nice. Not the same as a barrel, but pretty good anyway.
>
> Tom S