Chardonnay ferment

Today I decide to read a book on conventional wine making that I bought a few years ago.  Since I’ve been making a chardonnay this year I thought I should see if I’ve been doing it by the book.

De-stemming – yes

Addition of pectin or pectolytic enzymes – no

Temperature control – no

No skin contact – no

Use of starter yeast – no

Pump over – no

Fining – no

Stabilisation – no

Prevention of oxidation – yes

Maybe I’m mad but all I’m doing is tasting the wine and saying when I think it is ready.

I think it will sit in barrel for another week or two, them pressed and back into barrel but we will see how we go.