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White
Wine Fermentation Procedure
 1.
Press whole berry clusters gently so as not to crack
seeds or create bits of skin or stems in the juice.
2. Add KMS* (40 ppm) 40 g/100 gal = 50 ppm @ pH 3.4
3. Chill to 50°F for 24 hours to precipitate out
the undesirable seeds, skins etc, that could impart
bitter flavors.
4. Rack juice from gross lees into fermentation container
to approximately 75% capacity of the container to allow
for expansion during fermentation.
5. Inoculate with yeast (100grams/100 gal must)
6. Inoculate with yeast food (200 g/100 gal must)
7. Add DAP** (45 g/100 gal must) in 3 parts during the
first 1/3 of the fermentation. Separate additions prevent
excessive nitrogen levels.
8. Keep chilled (55°F- 60°F) until fermentation
slows using fermentation bung.
9. Rack to remove lees but now into a vessel with very
little air space using fermentation bung. Keep chilled
as above.
10. Rack again when fermentation stops to remove all
the lees (2-3 weeks)
11. Add KMS to 40 ppm
12. Store in stainless containers with no head space
and bunged. Some white wines can be stored for a period
of time in oak. This is a stylistic decision.
*Potassium
Metabisulfite
**Diammonium Phosphate
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