Tweet
No these grapes came in at 24 brix
so potentially 14.9% ABV
yum yum
so potentially 14.9% ABV
yum yum
-
N.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer maker -
Incredible.REBEL MODERATOR
...lay down the boogie and play that funky music 'til ya die...'til ya die !"Comment
-
It's all that lovely Southern Italian sunshine...they have had a good summer too...
going to make a yeast starter today
cheers
BobN.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer makerComment
-
Yea I hear you. I bet they taste good.REBEL MODERATOR
...lay down the boogie and play that funky music 'til ya die...'til ya die !"Comment
-
Yup
even with the extra acid they taste reaaaally sweetN.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer makerComment
-
Yeast pitched at 17.30 this afternoon
fingers crossedN.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer makerComment
-
You didn't say what yeast! Man, I am trying to live vicariously here!REBEL MODERATOR
...lay down the boogie and play that funky music 'til ya die...'til ya die !"Comment
-
Sorry Glenvall
this one
N.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer makerComment
-
hmmmm
better picture here
N.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer makerComment
-
Oh yea, thanks Bob. Now I remember talking about it! I think it is a good choice.REBEL MODERATOR
...lay down the boogie and play that funky music 'til ya die...'til ya die !"Comment
-
Well ...
today is day 12 of ferment....
Still at around 15 brix( 1.068 ish)......ferment started very slowly, and has continued at a slowish but steady pace..I'ts turned a bit cooler here, it has been on skins long enough now so decided I will press tonight after work and transfer to glass, will also (i think...haven't decided for sure) innoculate for MLF (Malo-Lactic Fermentation) at the same time, in the hope that it will all be over after return from holidays, and the numbers will be rifght again.
I will do all PH and TA tests tonight too, to see how far back on the "normal" track we are.
The scicilian (unknown variety) grapes are fermenting nicely too....they will go to glass maybe tonight.
Looking at various grape databases I think they are Primitivo (Zinfandel)...started at 28 brix! whoo hoo....port style here we come.
cheers me dearsN.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer makerComment
-
Bob, are you sure the SG is low enough for both transferring to glass and innoculating with ML culture? How long will you be gone?REBEL MODERATOR
...lay down the boogie and play that funky music 'til ya die...'til ya die !"Comment
-
Deep joy!
TA is now at 7 g/l and PH is at 3.19 on the Merlot
and between 7 and 7.5g/l and PH 3.23 on the Cab
so moving in the right direction
was a very slow to start ferment and progressing slowly, but surely, pressed very lightly off the skins (been on the skins for 12 days now.....)
Brix is still at 14-15...
now all in secondary...a bit early but hey ho....need to get it sorted before weekend as flying off to Mexico!
So relieved its going better
decided against innoculating with MLF....may try when i get home...yes brix still a bit high for transfer to secondary butwhat can you do....didnt expect the ferment to go this long.
they are both a very deep red
Will be gone 2 weeks
regards
BobN.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer makerComment
-
Sounds great! Where are the pics?REBEL MODERATOR
...lay down the boogie and play that funky music 'til ya die...'til ya die !"Comment
-
Will take pics tonightN.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer makerComment
Comment