Good Question? Put it in there and drink it fast I see someone here has a goblet on his mantle You must log in or register to reply here. Latest posts W. Other Best kit for quick turnaround? Latest: Werner 6 minutes ago. Kit Winemaking. Beginners Wine Making Forum. Post a Meme, any Meme! General Chit-Chat. I wish I could describe it It had pretty good body of course I bulked it a bit with some white grapes. At first it had a sharp alcohol taste why I think it needs aged more which faded to reveal a rich earthy flavor.
It finished very sweet. I tried it both chilled and at room temperature. I think I liked it more at room temp. I'll try and remember to post an update after it gets some more age on it. You must log in or register to reply here. Similar threads W. Looking for stainless steel fermenting tanks. WCN May 17, Replies 4 Views May 18, jgmillr1. Stainless fermenter for wine. Replies 3 Views 3K. Dec 21, billtzk. Aging in stainless? HappyWino Mar 11, Replies 7 Views 1K.
Mar 12, KevinM. Instant fermentation? PCasey May 14, Replies 11 Views 2K. May 15, culaslucas. Cooler temperatures will retain the delicate varietal flavors and aromas that most white wines are valued for. Stainless steel containers are very efficient at controlling the fermentation temperature. They have a chamber surrounding the tank that holds coolant and there are controls on the tank that allow the winemaker to maintain a certain temperature.
Condensation appears on the tank when the liquid is cooled. Stainless steel tanks also make it easier to prevent oxidation, monitor the fermentation and attach other winemaking tools. Most have closed tops in order to minimize the amount of air contact during the fermentation process. There is a small lid on the top of these tanks that allows the winemaker to monitor the fermentation and add ingredients to the must.
The cap can also be punched down through this opening. Many have an attachment for a hose at the bottom of the tank to allow the winemaker to pump over the cap. Smaller recoopered barrels are made from used gallon L barrels that are disassembled, planed, trimmed, rebuilt, and toasted. As is well known, barrels are good for wine aging. It should be noted, though, that the size has a strong influence on this suitability.
As size goes down from the commercial gallon L barrel, the ratio of oak surface area to wine volume goes up. As a result, a given level of oak flavor contribution will occur faster in a small barrel than a large one. One useful rule of thumb for new barrels is to allow one week of aging for every gallon of capacity. While this allows over a year for a standard barrel and six months or so for a half-size one, it shows that very small sizes may not be practical.
If you age your wine just five weeks in a 5-gallon L barrel, it may get good oak flavor but it will not be fully aged. You will need another neutral container for that wine to finish it.
In addition to aging finished wine, barrels can be used for fermentation and malolactic fermentation MLF. Chardonnay and a few other white wines are often fermented in barrels. Even in a cool cellar, the fermenting juice may get quite warm as the wood provides effective insulation against loss of the heat of fermentation. After fermentation, Chardonnay is sometimes left on the lees in the barrel to help develop better texture and mouthfeel.
A barrel used for white wine fermentation remains suitable for aging either white or red wine, although a used red-wine barrel should not be switched to white wine production to avoid color carryover. If a barrel is neutral, it may still be converted to a red wine fermenter. Stand the barrel on end and use a reciprocating saw to cut out the top. It will be stronger if you leave about two inches 5 cm of the top all the way around. Drive a bung into the bung hole, and you now have an oak tank suitable for red wine punchdown.
Like the variable capacity tanks, the aspect ratio of a barrel is a bit tall, but the presence of an oak surface my contribute positively to tannin and mouthfeel development. To clean a barrel, let it soak for a few hours or overnight with a solution of sodium percarbonate or sodium carbonate. Rinse out, then rinse with a solution of citric acid to neutralize the alkaline cleaning agent. Now, fill with wine.
If the barrel is to be stored for a short time, you can leave it with a sulfite solution bunged up inside. For longer dry storage, burn sulfur sticks or disks in the barrel once every couple of weeks after it has dried. With barrels, we have wrapped up the major classes of fermenters for home winemakers. There are variations you may run into, but the sizes, shapes, and materials are likely to be familiar after this review.
Used shipping drums for foods or beverages will be stainless steel or plastic and shaped like a tank, special-purpose fermenters with a built-in false bottom for vacuum pressing resemble other stainless steel choices, and custom built tanks can be made from many materials redwood, stainless steel, even concrete , but are out of reach for most of us.
It comes down, then, to just a few critical features. Choose your purpose: primary for red wine, primary for white wine, or wine aging.
Choose your size in gallons or liters, including issues of portability and shipping costs. Now you can factor in the container shape plus material of construction and you just about have it. After reviewing costs, you will be ready to buy. Now is the season, too.
Look at everything out there, make your plans, and get those fermenters. The grapevines have bloomed in wine country and another harvest is on its way! Making a choice between fermenter types can involve considerations of the projected amount of wine to be made and how that might change in the future , cost, type of wine being made, available space in your winery, safety and perhaps even the chemicals you prefer for cleaning and sanitizing as different surfaces have preferred cleaners.
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