And just to prove that I did do some work
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2007 Montepulciano
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This morning temps are down and the ferment has not really properly taken off, this will of course give us some extra time on the skins which isnt a bad thing I think. But I will probably put a blanket of CO2 on top of the must if ferment doesnt properly kick in by the end of the day. To protect the must from too much oxygen, and particularly spoilage organisms. I wwill just squirt some CO2 into the tub, and because it is heavier than Oxygen it will sink onto the top of the must.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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On a side note
I tasted some fab wines last night brought to my house by the assembled throng.
a merlot from Rich (we didnt drink the ocean spray...will get to it later)
a Grenache syrah from Karl
a Pinot grigio from Richard_s
all of them beautifully put together, and very well degassed a credit to the winemakers. cheers boys for an absolutely fabulous day, great company, great fun...
regards
BobLast edited by lockwood1956; 22-09-2007, 04:04 PM.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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Well done Bob, the vultures have been circling this thread all day waiting for the pics.
I still would have liked to have de-gassed that wine a bit more but it wasn't bad.
Had a great day and a good laugh, already looking forward to "grapefest" 2008.
Originally posted by lockwood1956 View PostThis morning temps are down and the ferment has not really properly taken off, this will of course give us some extra time on the skins which isnt a bad thing I think. But I will probably put a blanket of CO2 on top of the must if ferment doesnt properly kick in by the end of the day. To protect the must from too much oxygen, and particularly spoilage organisms. I wwill just squirt some CO2 into the tub, and because it is heavier than Oxygen it will sink onto the top of the must.Last edited by Richard S; 22-09-2007, 05:23 PM.National Wine Judge NGWBJ
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My friends would think I was a nut, turning water into wine....... Lyrics from Solsbury hill by Peter Gabriel
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Originally posted by Mamgiowl View PostJust what are they adjusting the acid with?
It looks mighty suspicious to me!National Wine Judge NGWBJ
Secretary of 5 Towns Wine and Beer Society
My friends would think I was a nut, turning water into wine....... Lyrics from Solsbury hill by Peter Gabriel
Member of THE newest wine circle in Yorkshire!!
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Originally posted by lockwood1956 View PostKarl stops!
sorry dude, just couldn't resist.
Grrrrr, I,ll remember this,
Great day indeed, and as Bob stated the evenings refreshments were fantastic all good well produced wines.....yumDiscount Home Brew Supplies
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Originally posted by lockwood1956 View PostBroke out the CO2 bottle and put a layer of CO2 on top of the must...just to be safe
protected from spoilage beasties now
mwahahahahahaha
Hmmm, could you show how you do that sometime when convenient? I've never tried that before.
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Originally posted by lockwood1956 View Postmwahahahahahaha
I'm already thinking about a second run. If I freeze the skins will I need to prep a new yeast starter or will the original yeast survive?National Wine Judge NGWBJ
Secretary of 5 Towns Wine and Beer Society
My friends would think I was a nut, turning water into wine....... Lyrics from Solsbury hill by Peter Gabriel
Member of THE newest wine circle in Yorkshire!!
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Real easy, the tub has a plastic sheet over the top of it, just put the hose from the CO2 tank under the plastic sheet, and let the CO2 go in, because it is heavier than air it sinks in the tub and settles on top of the must like a blanket, protecting the must, much as the CO2 from the fermentation does.
but if I get time I will takee some photos tomorrow to demonstrate
regards
BobN.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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