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Introduction to Grape Wine Beginnings Your White Bordeaux

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Introduction to Grape Wine Beginnings Your White Bordeaux Brehm Vineyards’ White Bordeaux Grape Wine Beginning Guide v1.0 Copyright © 2001 by Peter Brehm. Not to be reprinted in any form. Introduction to This winemaking experience will impart Grape Wine Beginnings on you the classic winemaking style for Your White Bordeaux Grape Wine producing White Bordeaux wine. If you Beginning brings a little bit of Western follow these instructions and monitor your France to your home. Like the traditional winemaking progress in the included White Bordeaux of France, you will White Bordeaux Grape Wine Beginning’s ferment a blend of Sémillion and Log, you will produce a refined, premium Sauvignon Blanc to make a delicate, White Bordeaux. We will guide you complex, yet dry wine, accented by a through the production the wine, but it is touch of oak. Your White Bordeaux Grape up to you to enjoy it. Wine Beginning includes 5-gallons of There are many ways to produce this pressed and settled Sémillion and style of wine. The methods described Sauvignon Blanc grape juice already herein are personal, based on classic blended in a ratio common for a White winemaking techniques that have been Bordeaux. proven over decades. It is the way Peter Brehm, our winemaker, wishes to guide If you ordered more than 5-gallons of you through this production of fine wine - juice, you will receive the proper amount it is not the only way. of yeast, lysozyme and oak cubes to make your wine. The guide for making 50-gallons is the same as it is for 5- Grape Juice Fermentation gallons, only you have a higher volume. Grape juice fermentation refers to the You may need to make a few conversion of grape juice into wine by the adjustments to your winemaking based actions of yeast reproduction. Brehm on the volume of juice you are Vineyards provides you with your fermenting. If you have questions, please winemaking starting point, premium give Brehm Vineyards a call. quality California Coastal Sémillion and Sauvignon Blanc juice blended at the Your grape juice not only reflects the time of harvest for production of White geographical region and particular site Bordeaux. where grown, it is a canvas upon which you, the winemaker, can freely express Yeast are single celled organisms that, your style and preferences. A White under anaerobic conditions (oxygen-free Bordeaux is crisp, fermented dry without environments), use sugars as a carbon malolactic fermentation. It is fresh and source to grow and divide. As the yeast clean with a hint oak flavoring. White reproduces, sugar is converted into Bordeaux is a style of wine perfect for alcohol. This process is known as seafood, chicken and vegetables. alcoholic fermentation. In winemaking, alcoholic fermentation by yeast is also known as the Primary Fermentation or Fermentation at a cool temperature and a Sugar Fermentation. closed fermentor do not allow as much evaporation of alcohol as with an open, Within the grape juice, as the yeast warm fermentor. White wine multiply, sweet sugars are converted by fermentations usually produce higher the yeast into pyruvate. Through an alcohol per given sugar concentration enzymatic reaction, the pyruvate is than red fermentations. converted to acetylaldehyde, releasing carbon dioxide (CO2). The Winemaking yeasts are usually not acetylaldehyde, through another affected by alcohol in the fermenting juice enzymatic reaction, is converted to ethyl if there is an adequate amount of nutrient alcohol or ethanol as a by-product. sources until the concentration of the alcohol reaches 15+%; some are happy The yeasts’ production of ethanol is a at 17%. natural part of their life cycle. It is not the primary goal of the yeast to produce ethanol, but to produce energy carrying Winemaker Preparation molecules to be used in other biological A good winemaker is ready for anything. reactions by the yeast. It is the Their equipment and fermentors are winemakers’ goal that yeast consumes clean and sterile prior to taking receipt of the sugar in the grapes and excretes their juice. This should be your goal as alcohol. well. Winemakers strive to use yeast that Read through this comprehensive guide match their future wine’s desired style, and the included White Bordeaux Grape alcohol content, age, related enzymatic Wine Beginning’s Log so you will be activity and fermentation characteristics prepared to make wine once you receive (fast, slow, low, foam, etc). The presence your juice. After receiving your juice, for of alcohol in higher concentrations will approximately two weeks you are tending actually impede yeast growth and may to the fermenting juice daily. This is not eventually kill yeast. for a long period of time, but daily. A few hints to prepare yourself for this Brehm Vineyards has provided a selected endeavor: winemaking yeast, Lalvin’s CY3079, for use with your White Bordeaux Grape - Make sure that you read through and Wine Beginning. understand this White Bordeaux Grape Wine Beginning’s Guide before you notify In most cases, the sugar content of the your supplier (or Brehm Vineyards) to grapes in conjunction with the use of ship you the juice. proper winemaking yeast will eventually convert all of the sugar in the grape juice - Read and familiarize yourself with the into alcohol. Grape juice that is 24% included White Bordeaux Grape Wine sugar (or 24° brix / balling) will produce a Beginning’s Log. wine of approximately 14% alcohol. - Purchase and receive the necessary winemaking equipment. 2 White Bordeaux Grape Wine Beginning Guide other pieces of winemaking equipment so - Read and understand all the instructions that you don’t contaminate your juice. that come with your equipment as well as The most convenient method of reading the recommended book. sterilization is to use common household bleach. The bleach will kill any live - Familiarize yourself with the other books contaminants as well as dissolving and articles posted at Brehm Vineyards’ dormant mold and fungi spores. web site. Use the following method for sterilizing - It is also recommended that you read your fermentor, carboys and winemaking the books listed in the White Bordeaux equipment. Grape Wine Beginning’s Log as Optional Equipment. (DO NOT USE THE BLEACH SOLUTION ON YOUR PVC TUBING!) Where To Ferment Your Juice - Add 2 fluid ounces of liquid (non- The location you choose to ferment your scented) bleach to 19 liters / 5 gallons of grapes should be cool (around 55°F water. /13°C), dry and free of any airborne contaminates. Anything that falls into - Fill your glass carboys and jugs about your juice can impart off flavors or cause 3/4 full with water before adding the other problems with the wine. A wash bleach. Then fill your containers to the down floor is a real plus. Make sure to top with water. The addition of water will keep your winemaking environment as thoroughly mix the bleach. clean as possible. - Allow your containers to sit in the bleach solution for at least 15 minutes. Sterilize Equipment Before, as well as during the primary - After 15 minutes, safely dispose of the sugar fermentation, other biological bleach solution. This bleach solution can organisms such as fungi, bacteria, and also be used to sterilize your other naturally occurring wild yeast can, and equipment. will, contaminate your wine and compete with your selected winemaking yeast for Bleach is a highly basic solution (with a critical nutrients. These biological pH much greater than 7). Simply rinsing infections can cause incomplete sugar your containers and equipment with water fermentation, the creation of off flavors in will not be enough to remove the bleach. the wine, as well as a host of other To bleach must be neutralized by an acid winemaking misfortunes. Therefore, it is to be completely removed. If the bleach very important that your winemaking is not neutralized, a slick residue will equipment be as sterile as possible remain (as well as the smell of bleach). before you begin to ferment. Follow these steps to neutralize the For your White Bordeaux Grape Wine bleach solution when rinsing your Beginning, you will need to sterilize your containers: fermentor (glass carboys and jugs) and White Bordeaux Grape Wine Beginning Guide 3 - Rinse containers thoroughly with cold defrosting cycle causing the pail to water. appear dented. There is nothing wrong with the pail or the juice, it is the natural - Fill the containers 3/4 full with water and consequence of the ice thawing. add 1/4 cup of Citric Acid crystals. However, you should not leave these pails upside down. - Fill the container to the top with water. Swollen pails, pails venting CO2, leaking - Stir the citric acid solution thoroughly so pails (probably not usable), and any other that all the crystals have dissolved. serious conditions as a result of the shipment of the grapes should be - Let sit about 5 minutes. received from the transport agent “with exception” to the specific condition. You - Pour out the acidulated water (you can should write a detailed description of the pour this out directly, or use it to condition and have the driver, or agent neutralize the bleach used on your other write their name, date, and recognition of equipment). the condition on the bill of lading or air waybill BEFORE you leave with the pails. - Rinse containers and equipment Please notify supplier, or Brehm thoroughly with water. Vineyards immediately of the problem. - Smell the containers and equipment for bleach. How to Thaw Your Juice Depending on the method used to ship Make sure you smell your containers and you your White Bordeaux Grape Wine equipment after you have completed the Beginning juice, you will need to let the rinsing process. If you can smell bleach, pails of grape juice thaw for 1-4 days.
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