Home Winemaking Step by Step: A Guide to Fermenting Wine Grapes by Jon Iverson

Author:Jon Iverson
Language: eng
Format: azw3
Publisher: Stonemark Publishing
Published: 2015-06-28T22:00:00+00:00

Dosage: Red vinifera must, 30-50g/hL (6-10 g/5 gal.)

Dosage: Non-vinifera red musts, 40-60g/hL (8-12 g/5 gal.)

Preparation and use: Dissolve the dosage in 10 times its weight of warm water (95oF/35oC). Stir it in thoroughly.

Shelf life: 4 years stored at 65oF (18o C), tightly sealed and dry.

Laffort Tanin VR Supra NF - powder - This fermentation tannin is similar to VR Supra, except that it contains no chestnut tannins, which can leave a detectible bitterness in the aftertaste. Use it at the rate 300 ppm for the more delicate red wines, such as Pinot Noir, Sangiovese and Grenache. The preparation, use and recommended dosage rates are the same as for VR Supra, above.

Laffort Filtrozym - powder – As the name suggests, this enzyme was developed to improve the fining, clarification and filtration of wines that are high in pectins and colloids — whites, reds and rosés. It is particularly recommended for botrytised wines, which are frequently difficult to clarify and filter due to excessive glucans. Use it post-fermentation after the gross lees have been settled out and give it six weeks to work at temperatures between 55 and 65oF (13-18oC). It should not be used at temperatures under 50oF (10oC).

Dosage: white wines 2-3g/hL (.4-.6 g/5-gal.)

rosés 3-4g/hL (.6-.8 g/5-gal.)

red wines 4-5g/hL (.8-1.0 g/5-gal.)

Preparation and use: Dissolve the dosage in ten times its weight of distilled water and stir it into the wine a few minutes later during racking. Should be used immediately — don’t store a mixed solution after rehydration.

Weight: 1 tsp. = 3.2 grams

Shelf life: 3 years at room temperature, stored dry; 6 months after opening.

Scottzyme KS - liquid – This enzyme should be reserved for special situations; namely, wines that are extremely difficult to settle or hard to filter. It would be a good choice for late harvest and ice wines, which are likely to be difficult to clarify. Never use it before pressing. It is most effective in white wines if used after pressing but before fermentation.

Dosage, white juice: 2.6 – 3.9ml/hL (0.5-0.75 ml/5-gal.)

Dosage, red and white wine: 5 - 7.8ml/hL (1 -1.5 ml/5-gal.)

Preparation and use: For better dispersion dilute the dosage in cool water to make about a 10% solution. Blend in during racking. Stir daily if the wine's temperature is less than 60oF as it takes several days to react.

Bench trials recommended before use in wines - Make a 2.5% solution (2.5ml plus water to 100ml total) and try at various rates:

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