2021 Super Tuscan

November 2021

Eric & I intended to make an Italian blend using 4 lugs of Sangiovese and 1 lug each of different Italian varietals that are not normally blended. It was intended to be an experiment.

When our plans fell through, Plan B was to purchase 3 Super Tuscan kits from Finer Wine Kits, which arrived today.

Their blend is normally Sangiovese, Cabernet Sauvignon, and Merlot (common for Super Tuscan blends). However, their supplier was unable to get Sangiovese (others reported the same problem, no idea why), so they substituted a blend of Grenache and Syrah to reproduce the character of the Sangiovese. So the “Super Tuscan” is all French grapes — Cabernet Sauvignon and Merlot are from Bordeaux, while Grenache and Syrah are from Rhone.

I have confidence that the folks at Finer Wine Kits and their supplier has done a good job of reproducing, as much as feasible, the character of Sangiovese, and that we’ll get the wine we expect from this.


Ingredients

Note: This batch of wine is made using 3 kits, so all ingredients are tripled, e.g., a Forte kit normally contains 2 grape skin packs, so 6 are listed below.

Kit Finer Wine Kits Forte Super Tuscan
Enzyme 3 tsp ScottZyme ColorPro enzyme (this is not included in the kit — I purchased it to use with fresh grapes, but am using it here since I have it)
Grape Skin 6x grape skin packs
Muslin Bags 6x bags (for grape skins)
Grape Seeds 3x seed packs
Nutrients 3x Nutrient packet A (must)
3x Nutrient packet B (yeast starter)
3x Nutrient packet C (must)
Fermentation Oak 3x 1.5 oz packet toasted oak chips
Fining Agents 3x kieselsol & chitosan
Aging Oak 3x 1.5 oz packet toasted oak cubes
Yeast 3 tsp Avante — the kit included 3x Lalvin Bourgovin RC 212, but we chose to go with the Avante.
Finishing Pack 3x packs — these will be disposed of, as there is no need for sorbate in a dry wine

Method
Prepared the yeast starter by putting 3 tsp Avante and all 3 yeast starter nutrient pack B in a 1.5 liter wine bottle. Added 2 cups water and shook to mix. Placed a a towel over it to keep stuff out. This will be used tomorrow.

Added Scottzyme ColoPro enzyme. Poured the concentrates into the fermenter; all were thick and partially frozen. Rinsed each bag 4 times using a gallon of water each. Added a total of 13.2 gallons of water to the must.

Added wine nutrient packet #A, grape seeds, and fermentation oak. Stirred well using a drill-mounted stirring rod.

Prepared the skin packs — each was dumped into a separate muslin bag, which was tied and dunked in the must. Punched them down so they are well soaked. Covered the fermenter with a towel.

Didn’t bother checking the must temperature — give the state of the concentrate bags, it’s way too cold, but should warm up by tomorrow afternoon. Checked the SG, but there was a lot of foam so didn’t look carefully at it — it appeared to be around 1.100, which is fine.

11/17/2020
SG —
Inoculated by pouring the starter down the side of the fermenter to spread it as little as possible.

I didn’t check temperature before inoculating — the room was 67.4 F while the must was 62.8 F. In hindsight I probably should have let the must warm up more, but I have a lot more Avante if this one doesn’t start.

11/18/2021
SG 1.100
The fermentation was really fast, down to 1.030 yesterday afternoon. I was supposed to add Nutrient Packet C then, but forgot. So I added it this morning. 11/22/2021
SG 1.015
SG was 1.000 yesterday morning, but we waited until today to rack. Then pressed the skin packs, producing just a bit less than 1.5 liters. The wine is now in a 54 liter demijohn and a 19 liter carboy. 11/24/2021
SG 0.998
Racked, adding 1 tsp K-meta. Like with the Rhone blend, the lees was fine lees (yeast hulls). I expected a lot more sediment, which is why I did not rack before now. 02/10/2022
SG
Topped the barrel with 2.25 bottles. 07/16/2022
SG 0.999
xx/xx/2022
SG
xx/xx/2022
SG
xx/xx/2022
SG

Notes
Yield ? bottles
Alcohol 13.9% estimated
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