Here’s how we stir the lees and the oak chips during Malolactic Fermentation of the Pinot Noir. It’s a power drill attachment with plastic blades attached at the end to mix it up. Works great.
Yesterday we took our September 2019 harvest of Pinot Noir which had been crushed, destemmed, sO2’d and chaptilized out of deep freeze. We have 28 gallons of wine now defrosted and split between 2 fermenters filled with 14 gallons each. It’s still too cold to inoculate – just 48º so we have the cellar heat on and hope to raise them temperature to 70º in a day or two.
Next up we plan to measure our brix, ph and ta, make any adjustments needed then begin primary fermentation.
In another vessel we have 3 gallons of Chardonnay which is resting on fine lees – and has been for 6 months that we plan to inoculate with malolactic bacteria and nutrients like acti-malo and opti-malo plus and set into motion 1-3 months of MLF – (malolactic fermentation or secondary fermentation) The purpose of this process is to soften the mouthfeel of the wine by turning the Malic (harsh) acid into Lactic (softer) acid. TMC = too much chemistry!
In yet another vessel we have 3 gallons of our practice batch of Pinot Noir (grapes purchased from another vineyard which came to us frozen, crushed and destemmed with the correct brix (sugar) ph and acidity .. that wine has been through both primary and secondary fermentation and is soon to be racked and aged one last time before bottling.