What is Cold Soaking?
Cold soaking, also known as pre-fermentation maceration, is a winemaking technique that is widely used in the production of red wines. It involves holding crushed red grapes at a low temperature and takes place before fermentation.
Why should I be cold soaking?
Cold soaking red grapes such as Pinot Noir, Cabernet Sauvignon, Merlot, and more has many benefits. The aim of a cold soak is to extract more aromas, aroma intensity, and color from the skins of the grapes. In red wines, it makes for a more intensely fruity and deeper-colored wine; but it also makes for a fuller wine with increased palate weight. For example, in Pinot Noir, cold-soaking extracts the softer, more supple tannins to help produce a silky mouthfeel. It also helps emphasize the lush fruit notes like dark cherry and plum. Yum!
But wait; there’s more: Firstly, time in a cold soak, even a brief one, lets a winemaker get a much better handle on the fruit at hand, enough time to get a tank thoroughly mixed, time for any raisins in the fruit to reveal their sugars, time to get more trustworthy readings on basic wine chemistry than the numbers grabbed in the rush of fruit delivery. And second, extracting some goodies early in the cycle leaves open the option of pressing slightly early and working off the last few Brix in barrel, again minimizing the influence of nasty seed tannin.
How do I do it?
It is important to maintain a chilled temperature because if the must gets too warm it can begin fermenting. To properly cold soak, you need to maintain a temperature of about 35-45 degrees Fahrenheit. This could be difficult for home winemakers without a chiller system. Try using dry ice or ice tubes ser in the wine to the wine as cold as you can. Remember, the point of the low temperature is to be sure the yeast cannot get started.
This is usually done for about 5 days, though the length of time varies according to the winemaker’s goals and the grape variety. You should add enzymes to help the extraction move along, and sulfur dioxide to inhibit unwanted microbial activity. Using inert gas to prevent oxidation is also a great idea. Inert gases, known as carbon dioxide, nitrogen, and argon are necessary for winemaking. They are used to supplant air in places where air could come into contact with the wine.
Need help with cold soaking your grapes?
Musto Wine Grape Company is here to help. Give us a call at (877) 812-1137 to speak with one of Musto’s Crush Crew members. We’re here to provide you with the best quality wine grapes, juices, and equipment, as well as the support to ensure you are successful in making the wine of your dreams!
EC-1118 Wine Yeast: Product Spotlight
What makes EC-1118 so great?
EC-1118. It’s an excellent strain to be used in a wide variety of wines. This includes red and white, including sparkling, fruit wines, late harvest wines and cider. It has a strong competitive character that will inhibit wild yeasts, and restart stuck fermentation due to it’s great alcohol and sulfate tolerance. Being a very neutral yeast, it will have very little effect on the varietal character of the grape. It ferments fully, and flocculates well, producing compact lees. It has extremely low production of foam, volatile acid and hydrogen sulfide (H2S) and it ferments well over a wide range of temperatures (50 to 86 degrees Fahrenheit), making it one of the most favorable and popular wine yeasts.
Considering EC-1118 for your next wine batch? Click here to be directed to our store to purchase online, or call us at (877) 812 – 1137 to place an order with one of our associates. We can also provide a step-by-step instructional for re-hydrating your yeast and adding it to your wine. Whether you’re a newbie home winemaker or a pro, we’re here to help!
Fermenting Tubs: Product Spotlight
Fermenting Tubs: Product Spotlight
Fermenting tubs: we sell a variety of winemaking products, including tubs specifically made for fermenting. Why is a fermenting tub one of the best investments you can make? Choosing the proper vessel to ferment your wine in is extremely important as it effects the quality of fermentation.
What’s so special about our fermenting tubs?
Our fermenting tubs are made of food grade plastic. Did you know if you used a non-food grade plastic pail or tub to ferment your wine in, you can actually poison yourself? This is due to the plastic actually seeping into your wine while it heats up during fermentation! Wild, right?
What are the benefits of using a fermenting tub aside from not being poisoned?
Aside from not being poisoned by your fermenting tub, the way our fermenting tubs are engineered makes a big difference than per say a normal drum or bucket. Our pails gradually get wider going from the base up, giving the must more surface area to breathe. This also helps with any cold spots you may have. More surface area equals better fermentation, better fermentation equals better wine, and we all know what better wine equals!
Do your fermenting tubs come with lids?
Our fermenting tubs do come with lids (sold separately) however; we actually recommend simply using a bed sheet draped over the tub. Why? Let’s revisit the need to let your wine breathe: not providing enough oxygen to your wine can actually give it a rotten egg smell, this is due to volatile sulfur compounds developing in the enclosed space between the wine and the lid. Not only do you want to avoid rotten egg smelling wine, you also don’t want your tub to explode. A closed fermentation tub becomes an incubator, trapping heat with the gasses and BOOM! Now you have must everywhere AND your winemaking room smells like rotten eggs. Yuck. Using the bed sheet instead of the lid will prevent this too.
If you’ve decided to invest in a fermenting tub, visit our store to pick yours up or give us a call at (877) 812 – 1137 to place your order over the phone with one of our sales associates. You can view the sizes and specs of our tubs here.
Setting up your stainless steel tank
Once the home winemaker has mastered the art of getting just the right amount of wine into dozens of different sized carboys, they may be wondering if there is an easier way to ferment and bulk age their wine. Enter the stainless steel tank!
While getting a stainless tank may seem like a big next step, it’s likely one of the best decisions you will make, assuming production levels are high enough. If you’re a home winemaker who has a couple carboys sitting in the cellar, your goal probably isn’t a larger tank. But if you’re making anything more than that, it may just make your life that much easier (and fun!)
A variety of sizes
Stainless steel tanks come in many sizes, from 100 liters (26 gallons) to 10,000 liters or more! Unless you’re looking to start their own large scale commercial winery, you’ll likely start your search in the 100L+ range.
Variable capacity or fixed volume
Part of the beauty of stainless tanks is that unlike carboys, demijohns, and barrels, they are oftentimes variable capacity. What does this mean? It means you don’t have to worry about constantly topping up, blending other wines into your batch to allow it to reach the neck of the vessel, the threat of oxidation, or employing inert gas to keep the head space at the top of the vessel blanketed. Some winemakers prefer fixed capacity tanks, but again, the downside is that you really need to stay on top of keeping them full the entire time you’re bulk aging.
A fixed capacity tank. These will usually have a hatch at the top rather than a variable lid that can be lowered or raised.
A variable capacity tank with floating lid
Time to set up your stainless steel tank
Setting up your tank is very simple to do. The basic setup will include a stand, valves, tasting valve, and maybe a thermometer and a thermowell. The tank may come with a stand or leveling feet which elevate it from the ground. Even the most simplistic, small tank may come with these, though some will only be basic enough that they get placed directly onto the floor or a pallet. The smallest tanks will not have a manway, since you can easily reach in from the top for cleaning or extracting the juice or must post fermentation. Some will have a valve on the bottom and some will not.
A thermometer gets inserted into the thermowell for constant temperature readings
What else might I need to set up on my tank?
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A manway
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1 or more valves
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Sight gauge (plastic tube on side of tank indicating volume in tank)
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Racking port and drainage port (higher and lower ports, respectively)
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Gaskets and clamps (most common are 1.5″ / 2″ / 2.5″)
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Gasket and pump (for variable capacity tank)
Musto Wine Grape is happy to offer a wide range of Marchisio stainless steel tanks, from 100L capacity onward. Come see us and we will be happy to speak with you in detail about what tank is the best for you!
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