Fresh varietal juice
Instructions
Every Mosti Mondiale juice has been pre-inoculated with selected yeast and a minimal amount of sulphur dioxide. This is done to ensure you the desired fermentation and reduce the risk of oxidation to the must.
At your Distributor’s store
1) If the band has been removed, do not accept the pail and hand it back to your Distributor. Then take note, on the graph-sheet supplied by your Distributor, of the lot number inscribed on the pail’s identification-seal, the date of your purchase and the name of your Distributor. The lot number is essential for your Mosti Mondiale guarantee.
At home
2) Open the pail by breaking the cover’s seal-band. Remove completely and re-place lightly on top of the pail.
3) Allow the must to return to room temperature (approx. 22°-24° / 72°-75°F), at which point the fermentation will begin by itself. Mix well and take a first specific density reading at the first signs of fermentation. N.B. Make sure you thoroughly clean and sterilise with sulfite all equipment in contact with the must. These can be contamination vectors.
4. Let the must ferment in the pail for the next 4 to 6 days. In order to properly follow the fermentation’s progression, at least every second day, take note on your graph of the must’s specific gravity and temperature. You can take the opportunity to slowly mix the must (this resuspends the yeast and available nutrients contained in the must).
5) Between a specific density of 1,010 and 1,030, you can now completely transfer the must in a sterile carboy or demi-john (of larger capacity in order to avoid possible over-spills from the still active fermentation). Make sure to include all deposits from the bottom of the pail (which still contains a lot of nutrients and a majority of yeast). Apply an airlock containing a standard solution of potassium metabisulfite (it is not necessary at this stage to have a full carboy, as the CO2 generated protects the must) and let the must ferment for one (1) more week. Continue taking your specific gravity readings at least every second day.
Optional: If desired, you can add oak chips on the carboy just before the must transfer. Consult your Distributor concerning proper preparation, quantity and soaking time tailored to your taste.
6) At a density of 0,990 to 0,992, rack the wine in a clean sterile carboy, this time leaving the sediment (lees) behind. Make sure your carboy is now well topped-up (1 to 2 inches (5cm) from the neck; if required, top-up with wine, not water). Be sure to properly fix the airlock in place. Let clarify for 2 to 3 weeks in a dark and as cool as possible place (the cold helps natural clarification and stabilization).
7. After this 2-3 week clarification period, rack again to remove the wine from the lees (minimal). Also helps to partially degaz the wine. Remove the oak shavings, if you have.
N.B. Some wines may require a few additional racking to completely clarify. Should you wish to expedite the clarification process, your Mosti Mondiale authorized distributor can supply you with a “SILIGEL” and “LIQUIGEL” dual action clarifier.
8) You now have two options:
A. To bottle immediately: add 4gr (1/2 teaspoon) of potassium metabisulfite and 1 gr (1/8 teaspoon) ascorbic acid (vitamin C). Dissolve in 150ml of cold water and add to wine. Stir well and filter*.
B. To let your wine age and mature: add 4gr (1/2 teaspoon) of potassium metabisulfite and 1 gr (1/8 teaspoon) ascorbic acid (vitamin C). If your wine has aged for 6 months or more, we recommend adding 1 gr of potassium metabisulfite prior to filtering*.
9. You are now ready to bottle. For the good keeping of your wine, always use a new, good quality corks.
* Mosti Mondiale recommends adding 5 gr of potassium sorbate to your 23 liter batch prior to bottling to prevent any possible refermentation in the bottle.
N.B. It is possible, once in bottle, that your wine will precipitate small crystals of tartar, commonly known as wine diamonds. This phenomenon is entirely natural and is not a defect. However, if you wish to prevent its appearance, discuss the matter with your Distributor. He or she will advise you on means of determining and preventing the manifestation.
Now leave your wine to age gracefully in a dark and cool place.
Its nobility, complexity and finesse will reward you for your patience.
Good cuvée Mondiale!
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