2007 Ciliegiuolo

[lockwood1956]

Forgot to add, the skins ended up being about 5 1/2 gallons (imperial) once pressed.

the wine tastes yummy by the way, cherry flavours, but it also reminds me of something else. (it's on the tip of my tongue) will think of it later

[Duffbeer]

Sg of mine today has dropped dramaticaly in just 24 hrs from 1.060 to 1.022, definately be pressing tomorrow .

[Duffbeer]

Are you monitering the temps Karl ?

It has been warm and humid for a couple of days, nowt worse than a quick ferment.

Temp in brewing room stays pretty much the same, give or take a degree, the room never gets direct sunlight through the window and is tiled wall to wall, was 22c on Monday, 22 1/2c today.
Seems about on par with Bob's just a couple of day's behind due to sulphiting, it did seem slow to start, but the last two day's it's gone crazysmells great too, gave it a good mulching and squishing by hand this afternoon and it's foaming like a rabid dog .

[medpretzel]

Sg of mine today has dropped dramaticaly in just 24 hrs from 1.060 to 1.022, definately be pressing tomorrow .

Please take some pictures! It'd be nice to see how it looks on a smaller scale!

the wine tastes yummy by the way, cherry flavours, but it also reminds me of something else. (it's on the tip of my tongue) will think of it later

Hmm sounds interesting. I wonder what the mystery taste is... Thank you for sharing about the taste! I almost can taste it myself!

[Duffbeer]

Please take some pictures! It'd be nice to see how it looks on a smaller scale!




Hmm sounds interesting. I wonder what the mystery taste is... Thank you for sharing about the taste! I almost can taste it myself!

Lmfaoooooooooo Well I suppose it's not all about size, more technique and experience, hmmm

[medpretzel]

????

[Duffbeer]

Checked the sg tis afternoon and was 1.004, time to get sorted.

All set up and ready to go, on a smaller scale that is.



In goes the grapes, hmm smells fantastic.



Fatlad "crank that ratchet"



Yum liquid silk, exactly 23ltrs / 5 gal, after pressing



And finally a second run on the skins
fermenting away as I type, fantasic.



Oh and not forgeting the end result with MLF added.



My plan is to do a third run on the skins to produce a rose, will it work ? any ideas folks.

[lockwood1956]

Not sure about a third run......


not something I've seen many people doing, maybe two runs is all you can expect, but.....experimentation is always good


keep us posted

regards
Bob

[Duffbeer]

Not sure about a third run......


not something I've seen many people doing, maybe two runs is all you can expect, but.....experimentation is always good


keep us posted

regards
Bob

Will do matey, the plan is to add white grape concentrate and ferment on skins long enough to extract the last bit of fruity bouquet and blush colour. Who knows ? I'll keep ya posted

[lockwood1956]

be sure to add lots of yeast nutrient

[Hippie]

Also, remember the aim with a 2nd run is lower alcohol, acid, tannin, body, etc., keeping it well balanced and for early drinking, so I am thinking if I dared to do a 3rd run, it might be more like a wine cooler or the Island Mist type. W.G.C. is a good idea. You might can pull it off well.

[medpretzel]

Wow, Duff, thanks for the pictures. THat's more what I would be able to do in my own home.

I'm jealous... I so need a press!

[Richard S]

Lookin good Karl but how do you go on if you aint got a press?

[lockwood1956]

Put the skins in a muslin bag and squeeze by hand

[lockwood1956]

Checked SG on 2nd run....1.004, too much to do to press today!

might get the chance later, not sure, depends how much beer I drink during the England game


probably press tomorrow