Making White Wine Flow Chart

You will need:

• Potassium metabisulfate
• Go-Ferm
• yeast nutrient
• yeast
• tartaric acid

Optional:

• Malolactic bacteria
• grape tannin
• oak

White Wine Flow Chart

1. Harvest
2. Crush
   • Crush each berry
   • DO NOT DESTEM (for framework)
3. Press
   • Gentle pressing is better
   • Stop pressing when ‘runnings’ taste thin
4. Test and Additions
   • Potassium metabisulfate (sulfite)
     • Add ¼ tsp sulfite per 5 gallons
     • Dissolve in small quantity of must, add
   • Nutrients
     • 1/8 tsp nutrient per gallon of must
     • Dissolve in small quantity of must, add
   • Total Acid (TA) ~0.75g/L
     • 1tsp Tartaric acid = 0.12g/L increase TA
     • Dissolve in small quantity of must, add
   • Optional – Chapitalize (adding sugar)
     • Must < 22 ºB
     • 3T (~1.5oz) sugar/ gal must = ~1ºB
     • Dissolve in small quantity of must, add
   • Optional - Oak
     • 0.5-0.6oz Med plus oak per gallon of wine
     • mimics barrel fermentation
5. Settling – 12-24 hours after press
   • Overnight works great
   • Transfer ‘cleared’ must
6. Yeast
   • Choose strain – wet or dry
   • Dry: rehydrate with Go-Ferm 1.25g:1g dry yeast
   • Pitch yeast on top, don’t stir in!
7. Primary fermentation (1 – 2 weeks @ 50-60 ºF)
   • Start at room temp for 24hrs
   • Rack at 0ºB
8. Optional – Malolactic Fermentation (ML) (2 – 6 weeks @ 70 - 75ºF)
   • Inoculate wine with ML bacteria ‘on lees’
   • 1/8 tsp nutrient per gallon of must
   • Gives ‘butter’ to chardonnay and Sauv. Blanc
   • skip to #11
9. Secondary ferment (3 – 4 weeks @ 55-60ºF)
   • If no oak added, add ¼ tsp dry tannin per 2 gallons
10. First racking off ‘Gross lees’
    • Transfer wine leaving behind sediment
    • Fining - Super Kleer or Sparkolloid
    • Add ¼ tsp sulfite per 5 gallons
11. Optional - Cold Stabilization (1 – 2 months)
    • 27 – 40 ºF (or cold as possible)
    • use solid bung, NOT airlock
    • tannin/oak by taste
    • add 1tsp cream of tartar/ gal once cold
12. Maturing (none – year @ 55-60F)
    • NOTE - If wine is clear, skip to bottling
    • Add ¼ tsp sulfite per 5 gallons
    • pH/TA
      • Flabby – add tartaric acid to taste
      • Acidic – difficult, call NB for help
      • Fining - Super Kleer or Sparkolloid (if needed)
    • Optional – Oak/Tannins (by taste)
13. Bottle
    • Residual sugar
      • By taste
      • Add wine conditioner or sugar
    • pH/TA
      • by taste
      • use tartaric acid
    • Add ¼ tsp per 5 gallons
    • Optional – Filter
    • Wait 1 month before opening to avoid bottle shock