Back on July 28, I kicked off a test of three different types of yeast. I inoculated some Welch’s grape juice with K1 V1116, EC1118, and D-47. The K1 and EC got off to a quick, foamy start, but were mostly done after a week, and completely done after two. The D-47 was slower to get started and is still going. I didn’t want the the first two hanging out there without active CO2 production going on for too long, so with Tressa’s help, I measured and extracted them.
I moved them up to the kitchen counter and used my deconstructed auto-siphon to old-school-siphon them out into a wine thief, where I measured the specific gravity. Both were exactly at 1.000. So, fermentation was pretty complete. The Welch’s started out at about 1.098, so I was looking at about 13% alcohol there.
If you squint past the cultural debates and try to focus on the winemaking practices that are connected to what’s considered natural wine, I think it can be boiled down to a few elements: sustainably grown and sourced grapes; no adjustments for acid, tannin, etc.; minimal (if any) sulfite addition; no added commercial yeast.
There are a lot of holes, debates, and expansions in that list above, for sure. But, when you get tired of going deep into these debates, that’s perhaps the least objectionable zone that could get closest to a definition.
Why is everyone talking about natural wine right now?
I linked to a bunch of articles and blog posts above. But, therearemanymore where those came from.
It had developed a thin, but notable layer of yeast down at the bottom of the carboy. The bubbles from the degassing CO2 at the top were starting to dissipate as well. I figured that it would be good to get it off the yeast residue and that the racking would speed up the degassing process. I grabbed a sip as I racked and was pleasantly surprised. It was certainly still bubbly but pleasantly acidic and not overly sweet.
The racking process left me with a bit of headspace again, but I fortunately had a bottle of Frey white hanging out in the basement. I used about half that bottle to get the level back up. (Does that count as an additive?)