I just got some more fresh juice yesterday. Regina: chardonnay, chianti
and merlot. (is there a 12 step program... )

It was quiet cold when I got it from the refrigeration truck. I'm
following Jon Iverson's book for these three.

He states 50-60deg for the white and 70-80 for the red for the primary
fermentation.

What's a good temp to get all three started? Right now their at ~60deg.
After the 3 days I'll take the white to the basement and leave the
reds in the warmer room. Though this time of year (it's 35deg out right
now) it might be hard to keep that room in the mid 70's without
supplemental heating.

"Marty Phee" > wrote in message
...
>I just got some more fresh juice yesterday. Regina: chardonnay, chianti
>and merlot. (is there a 12 step program... )
>
> It was quiet cold when I got it from the refrigeration truck. I'm
> following Jon Iverson's book for these three.
>
> He states 50-60deg for the white and 70-80 for the red for the primary
> fermentation.
>
> What's a good temp to get all three started? Right now their at ~60deg.

The higher temperatures recommended for the reds are not necessary in your
case because you are only fermenting juice - not must (juice+skins and
pulp).

A 60°F starting temperature should be fine for all these wines.

Tom S

That's the problem I have with both books I got. They both assume your
starting from freshly crushed grapes.

For instance my juice can already with sulfites added (100ppm) and if I
were to add more according to the books I'd run the chance of ruining it
I believe.


Tom S wrote:
> "Marty Phee" > wrote in message
> ...
>
>>I just got some more fresh juice yesterday. Regina: chardonnay, chianti
>>and merlot. (is there a 12 step program... )
>>
>>It was quiet cold when I got it from the refrigeration truck. I'm
>>following Jon Iverson's book for these three.
>>
>>He states 50-60deg for the white and 70-80 for the red for the primary
>>fermentation.
>>
>>What's a good temp to get all three started? Right now their at ~60deg.
>
>
> The higher temperatures recommended for the reds are not necessary in your
> case because you are only fermenting juice - not must (juice+skins and
> pulp).
>
> A 60°F starting temperature should be fine for all these wines.
>
> Tom S
>
>

"Marty Phee" > wrote in message
...
> That's the problem I have with both books I got. They both assume your
> starting from freshly crushed grapes.
>
> For instance my juice can already with sulfites added (100ppm) and if I
> were to add more according to the books I'd run the chance of ruining it I
> believe.

If you already have 100 ppm SO2 in there you won't need to add any until
fermentation is complete - and probably not much then. You will need to be
able to measure the free SO2 then to tell.

Tom S

I bought a titret kit, but I've read that it's pretty hard to use with
reds. Being a newbie I haven't tried it before. How do most people test?

Tom S wrote:
> "Marty Phee" > wrote in message
> ...
>
>>That's the problem I have with both books I got. They both assume your
>>starting from freshly crushed grapes.
>>
>>For instance my juice can already with sulfites added (100ppm) and if I
>>were to add more according to the books I'd run the chance of ruining it I
>>believe.
>
>
> If you already have 100 ppm SO2 in there you won't need to add any until
> fermentation is complete - and probably not much then. You will need to be
> able to measure the free SO2 then to tell.
>
> Tom S
>
>

I've found the titret kits not too difficult to use as long as you have
1) a well-lit area, and 2) a sample of the wine being tested for color
comparison. Just shake during testing to get all the fluids mixed.

I always have had a lot more trouble with acid tests.

Rob