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He he he... I know what you mean. Here is a pic of my living room at the moment. These are the times that test any marriage, eh? Steve
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Yep know where your coming from as well, my fermenting bucket in the bedroom gave off an awfull eggy smell recently which didnt go down too well with my dearest.
Yep know where your coming from as well, my fermenting bucket in the bedroom gave off an awfull eggy smell recently which didnt go down too well with my dearest.
so its only dropped 16 points in 3 days, so slow progress indeed, but colour extraction is looking good. A very thick cap formed today (about 8" deep)
The Trebbiano overflowed, so had to remove some from the Carbuoy..
cheers
Bob
Last edited by lockwood1956; 24-09-2007, 06:57 PM.
N.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer maker
Hey Bob, I was just kind of curious why you choose to ferment so cool? I tend to go the opposite route with reds... well, sort of. After a 2-day cold soak, I usually let the must warm up to about 60 F before pitching yeast, and then use an electric blanket to drive the temps up to the mid 80's for a day or two. After that I cut off the heat and let them drop back down to the 70's before pressing.
I think it helps improve the colour, but may be a long cool ferment has the same effect?
Hey Bob, I was just kind of curious why you choose to ferment so cool? I tend to go the opposite route with reds... well, sort of. After a 2-day cold soak, I usually let the must warm up to about 60 F before pitching yeast, and then use an electric blanket to drive the temps up to the mid 80's for a day or two. After that I cut off the heat and let them drop back down to the 70's before pressing.
I think it helps improve the colour, but may be a long cool ferment has the same effect?
Steve
I have gone this route because I fancied the idea of the extended maceration, and because it is cold outside (50's) and the winery isn't heated, i thought i would just run with it
it may come back and bit me in the QUACK!QUACK!QUACK! !
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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