The Grapevine: How to Make Red Wine

When the grapes come to Purdue we generally bring them right to the colder which that’s set at about 26 degrees Fahrenheit. The distinction in red wine production is that we do not go with the pushing action right after the crush.

The reason you ferment on the skins for reds is most all the shade comes from the skins. If you ever pop open a red grape berry you’re going to observe that the pulp is white. When you take about tannins in red wines we’re really speaking about what I would certainly think about a mouth-feel characteriistic.

We really ferment our reds at about 70 levels. As soon as you taste the red wine you do not get that spritz in your mouth. When the red wine is pushed, we put it back into a carboy as well as after that we placed it with malolactic fermentation.

For reds there’s a pair various wine designs. If we were to earn a completely dry merlot we add oak chips. They include some taste to wines and also type of ravel the tannins. You would possibly let the oak chips gone about a month in the carboy. From there you would rack. So the oak chips are going to settle, then you would certainly rack the wime far from the chips and the yeast and anything that would be establishing on the bottom. From there it’s basically similar to the whites. We would add sulfites. We add bentonite. We include these two items since they help fine the wine, they assist remove it up, settle it up as it’s in the cool cooler.

After a wine’s been setting in the cooler for two months then we would bring it out and once again, we would rack it. The residue on the bottom would certainly our bentonite, our sparkloid that we added, maybe even a little yeast debris and after that there’s probably going be a lot of tartrate crystals around the vessel. You can filter then you could go right into the bottle.

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