Originally posted by NorthernWiner
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2007 Ciliegiuolo
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Originally posted by lockwood1956 View PostHey steve
what sort of grapes are you getting?
Are you planning on blending the Ciliegiolo with anything down the road, or bottling as a varietal?
SteveSteve
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Originally posted by NorthernWiner View PostAre you planning on blending the Ciliegiolo with anything down the road, or bottling as a varietal?
Steve
will probably invite all the guys round again for a blending party...saw yogi's post on winepress about it and thought it sounded like a real blast.N.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer maker
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Originally posted by NorthernWiner View PostCan't wait to break in the new barrel.N.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer maker
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Originally posted by lockwood1956 View PostWill you ferment a white in it first or just be real careful monitoring oak levels in early batches?Steve
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Originally posted by lockwood1956 View PostI'm thinking of seperate blends with some of last years sangio, Cab and Merlot, and maybe some combos....what fun
will probably invite all the guys round again for a blending party...saw yogi's post on winepress about it and thought it sounded like a real blast.
Now how would one determine which is the "best blend?"
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Sorry for not updating, regarding the third run on the skins, I added the grape concentrate from a white Grande Maison kit to try and produce a rose.
Not 100% clear yet but I think it's going to turn out ok.
I left to ferment for two days and strained off the skins, I didn't press them as I thought it might pull too much colour and glad I didn't, it has also pulled a little of the bouquet from the skins too which i'm also pleased with.
Will try to remember to update when it's drinking time.Discount Home Brew Supplies
Chairman of 5 Towns Wine & Beer Makers Circle!
Convenor of Judges YFAWB Show Committee
National Wine Judge
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Well I racked the Ciliegiuolo this evening onto 30g of heavy toast french oak and all's looking well, a little taster and I think it's going to be a great wine, good aroma tastes very cherry like, the tannin at the moment is quite high and unbalanced, but at two months thats not surprising. Will probably leave it three months before racking again and remove or add more oak.Discount Home Brew Supplies
Chairman of 5 Towns Wine & Beer Makers Circle!
Convenor of Judges YFAWB Show Committee
National Wine Judge
N.G.W.B.J Member
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