Knowing that many on this group are experienced with this style of wine
making, I'm hoping to get some guidance. Though I've seen some of
this discussed, I haven't seen specifics on how people handle this in
glass. I'm making just a 5 g batch to see if it works out - using
Brehm frozen juice. Any comments or suggestions on my 'plan' below
are greatly appreciated. The grape stats are as follows: Brix 24.9,
pH 3.30, TA 0.8g/100mL
-will dilute to 24 Brix
-use Lalvin D47
-Ferment on 1oz. of medium-toast French oak cubes (in glass carboy)
slowly at 55-60F over 4 - 8 weeks.
-will put through 'concurrent' MLF initiated at about 12 Brix.
-will stir on the gross lees once per week during primary and MLF
-will sulphite once MLF is complete. Do I rack at this point?
-Continue stiring once per week - fine lees? gross lees?
How long should the stirring continue? Are there risks here?
-Fine with bentonite
-Cold stabilize
-Bottle

Thanks for your help,
RD