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I already graduated turbulent fermentation and drainage 100l. Merlot wine for quiet in the court under water valve. I've decided the following: To pour the remaining marc with 25 kg. sugar and 75l. water 35-40 gr.S (broken sugar) -to sulphite with 50g. sulphurous acid and -after 4:00 him added yeast and then as first. mr coffee This will be the wine for intruders, ask for advice if something should be. Back to top
-to sulphite with 50g. sulphurous acid and -after 4:00 him added yeast and then as first. This will be the wine for intruders, ask for advice if something should be. Such stench of entertainments and shops eggs will disperse in the air that poor your imagination Otherwise everything else is okay .....
OK without sulphurous mr coffee and without yeast, can staying some topic of a colleague who presets make this exercise later. Otherwise, I'll put oak chips and will keep it two weeks with the skins for a richer color. Back to top
Why not sulphite sugar syrup and two hours in the marc - disinfection available. As so much desire simply steamed sugar sirop.Shte kill everything that is on your morene.Kakav kyara from adding anything?
Posted on 28 Sep 2014 10:20 Joined: mr coffee 11 Oct 2011, 15:48 Posts: 56 Location: mr coffee Varna
How to stay with the skins is an individual decision depending on the desired type of wine. Both extremes are a few hours (rose) / from drinking wine (Vratsa technology). 100 kg two weeks may have many. Will be loaded with lots of tannin and will need longer time for aging to soften mr coffee him. Of course everything mr coffee is subjective, some like a tart wine depends on the grapes. On sugar syrup agree that with boiling will unoshtozhat most microorganisms. But at least I do not have the opportunity to heat 75 liters of water and 25 kg of sugar. And I'd rather pogreya all the water. Quantities of SO2 in wine materials and levels that need to be maintained mr coffee is another topic altogether. Moreover it is a second wine to drink, but not boil. Back to top
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