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Petite Shiraz from Fresh Juice

A spicey red to tingle your tastebuds

shared by: Jim

Category : Red Wines

Variety : Petit Syrah

Yeast : Enoferm - Syrah

Ingredients:

Sweetening Additive
Acid Correction Additives
Pectic Enzyme
Yeast Nutrient
Fining Agent
Oak of Choice (optional)
Potassium Metabisulfite

Target Values:

Fermentation Temp: 68 °F
Starting Sugar: 25 Brix
Acidity (Must): 6 g/L
pH (Must): 3.6
EndSugar Sugar: 0.99 SG

Instructions:

Fermentation

Before any testing of new juice stir thoroughly.
Adjust specific gravity to target levels compensating for temperature of must if needed.
Adjust acid level to target levels.
Corrections should be made with Tartaric Acid to raise acidity or Potassium Bicarbonate to lower it.

Add Yeast Nutrient and Pectic Enzyme to must.

Make a yeast starter by pouring approximately 4 ounces of juice and 4 oz. water into a container.
Sprinkle the Yeast and a little Yeast Nutrient into the solution.
Cover with a paper towel and allow it to proliferate.
Once moderate activity is detected, add to must.

If using a foam inhibitor add now.

Loosely cover the primary fermenter with lid and maintain target temperature for the next few days.
Fermentation will start within 24-48 hours if the temperature is kept constant.

Monitor Specific Gravity Levels throughout fermentation.
When the Specific Gravity drops below 1.020, it is time to rack the wine into a new clean vessel.
Attach air lock, but DO NOT TOP OFF at this point.

Keep the carboy at the target temperature for a further 14-20 days to finish fermentation.
You should then get a Specific Gravity reading of less than 1.000.
If the Specific Gravity is 1.000 or above allow a few more days of fermentation and then check again.


Stabilizing & De-gassing

Dissolve ¼ teaspoon Potassium Metabisulfite into 1 cup of wine.
Add this mixture to the carboy and stir vigorously for 2–3 minutes to release any excess CO2 gas.

Add Fining Agents per instructions on package.
Fining Agents will help your wine clear faster.
Top off and attach air lock.

Place the wine in a cooler area between 60-68°F (16-20°C) to clear faster.
Always make sure the airlock and bung are secure after stirring and the airlock is full of solution.
Leave your wine in this cool area for 2 weeks to clear.


Sweeten and Polish

Rack the wine into a new clean vessel.
If sweetening, do so now.
If using oak, add oak now.
Top off and attach air lock.
Check oak intensity every 2 weeks.
Rack if oak gets overly strong else leave set for 30 days to final polish.


Filtering & Bottling

Adjust SO2 before bottling.
To give your wine a professional appearance, it is recommended to filter before bottling.

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