Differences in sediment
 

I was racking some Pinot today following cold stabilization (Finally!
Some real cold weather here in the Pacific NW!). I noticed that some
of the carboys threw a much heavier sediment that the others. They've
been handled identically, other than the grapes with lesser sediment
were picked about 10 days earlier. The original Brix/acid numbers are
about the same on the two groups. Both groups were racked following
primary, and haven't been racked since. They've both gone through ML
since being racked. Both groups are Pinot Noir, don't know about
clonal varieties.

So, not that it matters that much, but more out of curiosity, any ideas
why one set would throw more gunk than the other?

Rob

Differences in sediment
 

Rob wrote:
> I was racking some Pinot today following cold stabilization (Finally!
> Some real cold weather here in the Pacific NW!). I noticed that some
> of the carboys threw a much heavier sediment that the others. They've
> been handled identically, other than the grapes with lesser sediment
> were picked about 10 days earlier. The original Brix/acid numbers are
> about the same on the two groups. Both groups were racked following
> primary, and haven't been racked since. They've both gone through ML
> since being racked. Both groups are Pinot Noir, don't know about
> clonal varieties.
>
> So, not that it matters that much, but more out of curiosity, any ideas
> why one set would throw more gunk than the other?
>
> Rob

Did each wine have equal lengths of time in primary? There could be
more vegetable matter in one. Or there could be more suspended yeast
in one batch....or more tannins causing fining.

Really the variables are extensive.

Differences in sediment
 

They both went about 10 days through primary. ONe's been in carboy
probably about 12 weeks, and the other about 14 weeks.

I know the variables are extensive, and that's why I'm curious - it's
neat to learn what they could be!

Thanks

Rob

Differences in sediment
 

Rob wrote:
> They both went about 10 days through primary. ONe's been in carboy
> probably about 12 weeks, and the other about 14 weeks.
>
> I know the variables are extensive, and that's why I'm curious - it's
> neat to learn what they could be!
>
> Thanks
>
> Rob

Could be difference in pressing or free run vs. press run? Free run
throws more gunk but you probably would have racked off that already.

Pp

Differences in sediment
 

Were the colors of the sediment different and was it mostly tartrates
or was it more sediment? Same yeast on both? The major change in
ripening other than sugar is a change in the acid balance, younger
grapes are more malic and lose that. Pinot Noir is about as
predictable as a hurricanes path as I see it...
Joe

Differences in sediment
 

There was a difference in the sediment colors - the heavier sediment
was more purple, the lesser was more grey. Both were mostly sediment,
and what tartrates there were were mixed into the muck by the time I
was really looking (they weren't big honking crystals, they were more
fine. I did notice some). Different yeasts, though I pressed both
very late (near 0Brix).

The "predictable as a hurricane" comment is well taken, Joe!

Rob