Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 02-05-2006, 04:31 PM posted to rec.crafts.winemaking
external usenet poster
 
Join Date: Feb 2006
Posts: 132
Default Chill then Fine, or Fine then Chill - All in a Corny?

Evening-

I've ~15 gallons of Chardonnay that is ready for the next step- but I'm
unsure what to do. Should I fine the material (very light haze) and
rack into Corny kegs for chilling in a kegerator, or should I chill
first, pump back into a carboy and fine?

I figure the corny kegs will be the easiest method for moving- clean,
sanitized, and easily lifted in and out of the freezer.

Suggestions very much welcome.

Jason


  #3 (permalink)   Report Post  
Old 02-05-2006, 05:48 PM posted to rec.crafts.winemaking
external usenet poster
 
Join Date: Jan 2006
Posts: 917
Default Chill then Fine, or Fine then Chill - All in a Corny?

Jason,
Here are some general guidelines from ECKraus and Zoecklein if you
decide to use bentonite, I usually use that on whites.

A little goes a long way. I would avoid pumping if possible on whites.
Don't throw out the lees, resettle them in a smaller tall container,
the lees are a bit fluffy.

http://www.eckraus.com/wine-making-bentonite.html

http://www.fst.vt.edu/extension/enol...entonite01.pdf

Joe

  #4 (permalink)   Report Post  
Old 11-05-2006, 11:41 PM posted to rec.crafts.winemaking
external usenet poster
 
Join Date: Feb 2006
Posts: 132
Default Chill then Fine, or Fine then Chill - All in a Corny?

Thanks Joe-

I added the Betonite about 4 days ago, stirred it as recommended. The
bottom of the demijohn is rather well coated now, but I still have
significant haze. Should I rack off to another demi or would you
recommend leaving it- the third option is to rack to a corny for chill
stabilization.

I picked up a great deal on 0.40 micron steril filter pads from a local
supply shop- that's going to be my final pass.

This chard, to the best of my knowledge, never underwent MLF- and has
no malic acid present.

  #5 (permalink)   Report Post  
Old 12-05-2006, 01:04 AM posted to rec.crafts.winemaking
external usenet poster
 
Join Date: Jan 2006
Posts: 917
Default Chill then Fine, or Fine then Chill - All in a Corny?

If you see haze you will probably bind up that filter quickly, why not
give it more time and see what happens? I have left wine on bentonite
lees for months with no ill effects, others will chime in if that seems
unwise.

Try shining a strong light across the carboy and move it from top to
bottom looking at it at a right angle to the beam. (Don't look directly
into the beam.) If you see more of the beam's outline at the bottom
than at the top, the wine is slowly clearing. You can see a
stratification at times with the beam that you would not pick up with a
naked eye.


Joe

wrote:
Thanks Joe-

I added the Bentonite about 4 days ago, stirred it as recommended. The
bottom of the demijohn is rather well coated now, but I still have
significant haze. Should I rack off to another demi or would you
recommend leaving it- the third option is to rack to a corny for chill
stabilization.

I picked up a great deal on 0.40 micron steril filter pads from a local
supply shop- that's going to be my final pass.

This chard, to the best of my knowledge, never underwent MLF- and has
no malic acid present.




  #6 (permalink)   Report Post  
Old 12-05-2006, 04:26 AM posted to rec.crafts.winemaking
external usenet poster
 
Join Date: Jan 2006
Posts: 163
Default Chill then Fine, or Fine then Chill - All in a Corny?

I generally advise to chill then fine. the precipitation of bitartrate
often fines the wine for you.


wrote:
Evening-

I've ~15 gallons of Chardonnay that is ready for the next step- but I'm
unsure what to do. Should I fine the material (very light haze) and
rack into Corny kegs for chilling in a kegerator, or should I chill
first, pump back into a carboy and fine?

I figure the corny kegs will be the easiest method for moving- clean,
sanitized, and easily lifted in and out of the freezer.

Suggestions very much welcome.

Jason




Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Ketchup debate: To chill or not to chill graham[_4_] General Cooking 79 11-02-2017 08:57 PM
Tic Tac Chill Julie Bove Diabetic 3 11-12-2009 09:50 PM
Merlot chill no chill? DotCom Wine 5 25-07-2005 09:15 PM
A fine Wine for a fine dinner Thurston Howell III Wine 2 13-03-2005 09:09 PM
let's all chill out Momzilla Vegan 4 17-06-2004 08:13 PM


All times are GMT +1. The time now is 03:52 PM.

Powered by vBulletin® Copyright ©2000 - 2022, Jelsoft Enterprises Ltd.
Copyright 2004-2022 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017