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URL:https://www.learndesk.us/class-it/6027103176753152/lesson/813d3870649d2d0f8c40905fa5350cd6?ref=outlook-calendar
SUMMARY:Fermentazione del vino rosso (Red Wine Fermentation) Part2
DTSTART;TZID=America/Los_Angeles:20260513T190000
DTEND;TZID=America/Los_Angeles:20260513T200000
LOCATION:https://www.learndesk.us/class-it/6027103176753152/lesson/813d3870649d2d0f8c40905fa5350cd6?ref=outlook-calendar
DESCRIPTION: Red Wine Fermentation
All right. Now, here's the one you've all been waiting for. We're going to go all the way through the ways of making these three different styles of red wine. We're going to start with must preparation. We're going to work our way all the way through malolactic and élevage and all that stuff, all in one go, because it all ties together. So this is going to be a little bit longer than some of our previous little bites, but I just wanted you to hear it all at one time. And away we go.
Here are some rules of thumb. I think we've mentioned some of these before.
You can figure that skin contact is going to raise your pH about 0.1 in the first 24 hours, and then another 0.1 for the rest of the fermentation. The reason this is important is that we've discussed before that we want to adjust everything to pH 3.45 as fresh juice, but we have to account for that 0.1 rise. So instead, we'll be looking at the wine after 24 hours and we'll be shooting for 3.55. And...

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