Ended with two 20 gallon containers each
about half full of must. To Each I added
1 teaspoon potassium metabisulfite
• AD356 — Opti-White - (38g)
• TAN250 — Tannin FT Blanc Soft - 8 g
• AD342 — Go-Ferm (25 g)
To one I added: • DYW56. — Dry Wine Yeast -
ICV-D47 - (20)
To the other: • DYW82 — Dry Wine Yeast-P-HST
- (20g)
On 9 September to each I added: • AD345 —
Fermaid K (16 g)
and to one I added: DYWM Viniflora Malolactic Bacteria (2.5 g) and
to the other DYWM5 Dry Malolactic Bacteria - 31 (2.5 g)
All bought from MoreWine! in Concord.
After one week I racked to glass carboys (13
September 2015):
After settling and fining, bottled in June, and is an excellent Chardonnay.