2007 Montepulciano

[Richard S]

Have reduced the batch size for the second run. Used about 2kg sugar, Bob suggested going for about half of original batch size.

Rock on!

Yeeehaaa!

[Rich]

I've got a carafe 21 red wine kit loafing in the cupboard, would adding all my skins to the full batch of this be worthwhile? Or just make something rubbish.... Any thoughts anyone?

R

[lockwood1956]

Adding the skins to the carafe 21 kit would be a great way to do a 2nd run.

regards
bob

[Rich]

Adding the skins to the carafe 21 kit would be a great way to do a 2nd run.

regards
bob

Righto, while I still have some big fermentor buckets I'll do that. The skins from both buckets or just one lot?
What about extra yeast, or would some be left on the skins? Would leaving some of the lees in the bottom get it off to a good start? Any other ideas for a bit of experimenting?

Rich

[lockwood1956]

the ferment will start up almost immediately with the yeast present on the skins, and generally you would do a batch 1/2 the size of the original, but i would just make it 5 galls if useing the carafe 21 kit....
you maybe dont need to, but a bit of nutrient wouldnt go amiss

regards
bob

[lockwood1956]

Dont know if its due to the extended maceration or not, but the colour is looking really good on the Montepulciano........


will take pics tomorrow


what is the colour density like for you guys?


regards
Bob

[Rich]

Ok, so mix up the carafe 21 kit as per the instructions, then add to the the grape skins with some tronz nutrient.

What SG are we looking for before I press these skins? I'll check it tomorrow to see if we are ready!

Then, I'll knock up the carafe 21 kit, not really expecting much from it, 1 litre of concentrate for 23 litres of wine, should be interesting.

Rich

[lockwood1956]

the Grape skins will make it a super duper kit!


just make the kit up as per instructions....then add the skins!

bob's your uncle

[Hippie]

I agree the nice color is in part due to extended maceration. Did it also get a cold soak?

Can I call you Uncle Bob too?

[medpretzel]

Dont know if its due to the extended maceration or not, but the colour is looking really good on the Montepulciano........


will take pics tomorrow

Please do, as I am feeling as if I am going through withdrawl without new pics!!!

[lockwood1956]

Can I call you Uncle Bob too?

ROFL of course you can..

it didnt get a cold soak, exactly, but it was slow starting (so i suppose it did really then )

[lockwood1956]

Latest pics, Trebbiano...notice how much headspace was required
Montepulciano after cap punched down
Colour sample


S.G. today 1.040
Temp still 64 Degrees

[medpretzel]

Beautiful color on the Montepulciano!

Thank you for posting!

[Rich]

Got my 1 gallon of Sangi pressed today, Looks good, lots of sediment stuff in it, look like might no get quite 6 bottles out of it eventually.

The skins are back in Primary now with a cheap Cab Sav style Youngs kit from Wilkos. Some yeast nutrient added, (Tronz), but no extra yeast. Will give it overnight to see if it takes off again.

Tastes ok.. more like a smoothy with that much sediment in

Rich

[Rich]

Forgot to add, I used a coasre bag, thats prob why there is so much sediment in there. Fairly easy to press though.