877.812.1137

where to find wine grapes

Notes from our Winemaker Frank Renaldi about the Chilean Sauvignon Blanc: After the Press

Notes from our Winemaker Frank Renaldi about the Chilean Sauvignon Blanc:

After the Press

“Adjusted Brix to 21.5 (11.8% alcohol). Adjusted with Tartaric Acid to get pH = 3.24 and TA = .60. Will have to acidify after fermentation. Could have adjusted further, but ta would still be low (desired .7 – .9). Used Vin13 yeast – Very slow start. Took over 24 hours to get started. Still at 58 degree with a slow cool fermentation. No big nose yet. Looking forward to reporting more on the results once fermentation has completed.”

Don’t forget to sign up for the Spring Bootcamp with winemaker Frank Renadli! Learn how to make great wine at home in just 5 weeks!

sauvignon blanc_chile_musto wine grape_winemaker_winemaking