I'm giddy with excitement!

[NorthernWiner]

Today's the day I pick up 250 lbs of frozen Cabernet from Sonoma. Premium stuff.

I'm planning to split it up and try some different experiments... cold soak, no cold soak, three different yeasts, different fermenting temperatures, early vs. late press.

In the end it will all go into the same barrel, but I'm hoping to learn a few things along the way.

Hee hee.

[lockwood1956]

You lucky dog

[Duffbeer]

You lucky dog

I agree, there's nothing better than messing with real grape juice and tinkering

Steve is that frozen juice, or actual frozen grapes ?

[lockwood1956]

I'm guessing grapes, if it were juice it would be X No of gallons

[lockwood1956]

Im really hoping this new supplier comes good and we can have cabernet and merlot in 2009

[Duffbeer]

I'm guessing grapes, if it were juice it would be X No of gallons

Good point old bean.
Also thinking some ice wine could be conjured too ? or too long a journey ?

[lockwood1956]

oooo Cab icewine sounds good

[NorthernWiner]

I agree, there's nothing better than messing with real grape juice and tinkering

Steve is that frozen juice, or actual frozen grapes ?

It's actual frozen crushed grape must. This company (Brehm) does a real nice job of processing and flash freezing the grapes. I bought Pinot from them last year, and they were beautiful - crushed ever so gently, so the skin was barely broke open. Lots of whole berries and nary a stem or leaf in the entire batch.

[NorthernWiner]

oooo Cab icewine sounds good

Speaking of icewine...

While out picking up the grapes, the distributor tells me he has some leftover frozen juice from last year, botrytized Chardonnay and Chenin Blanc, so I picked up 5 gallons of that also.

I think it's icewine time again.

[lockwood1956]

Top banana