Wednesday, 25 May 2011

Chardonnay ferment

Today I decide to read a book on conventional wine making that I bought a few years ago.  Since I’ve been making a chardonnay this year I thought I should see if I’ve been doing it by the book.

De-stemming – yes
Addition of pectin or pectolytic enzymes – no
Temperature control – no
No skin contact – no
Use of starter yeast – no
Pump over – no
Fining – no
Stabilisation – no
Prevention of oxidation – yes

Maybe I’m mad but all I’m doing is tasting the wine and saying when I think it is ready.
I think it will sit in barrel for another week or two, them pressed and back into barrel but we will see how we go.

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