2007 Montepulciano

[medpretzel]

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

ohh nice!

[lockwood1956]

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.

It should start fermenting almost immediately

regards
Bob

[lockwood1956]

Temp at 64 deg F
S.G. 1028


whoo hooo

[Richard S]

Second run at 1.016

[Rich]

Second run at 1.016

Rich, what quantity did you get off your first run after you'd squeezed them? You had 4 boxes too didn't you?

Did mine today, only got 17 litres, which is now in 3 full demijohns and 1 half full one. Going to do the other batch tonight and hopefully be able to get another 3.5 worth!

Started a carafe 21 kit on the Monte skins too, should be interesting! picked up soome more sugar and a couple of tins of concentrate to chuck in with the next lot, had thought of buying another kit.. then didn't.

Got some pics to upload after dinner. Take away curry tonight! (with a glass or 2 of red)

Rich

[Alun]

Co2

What do you use as your source of CO2 when covering the must?

[lockwood1956]

Hi Alun
Welcome aboard

Once the ferment is underway then the must provides the CO2, before that (see photo http://www.winesathome.co.uk/forum/a...2&d=1190546468) its from a CO2 bottle

regards
Bob

[Richard S]

Thinking ahead a little, should we all crack open samples of our 2007 Montepulciano at Grapefest 2008?

[lockwood1956]

Yes we should, but 2009 or 2010 would be better

[lockwood1956]

Well finally it was pressing time

S.G. was at 1.014

Pressed the skins....see how the sample floats in the air as if by magic

[lockwood1956]

Malo Lactic culture added...ran tests before MLF starts and Malic is at 160 mg/l...see the test spot to the right of the black tub (ARRRRR the black tub)

what fun

[lockwood1956]

And second run begun

Added to the pressed skins......20 kilos sugar, 20 tsp yeast nutrient (10 tsp Tronozymol and 10 tsp standard nutrient) and 20 gallons of water.

Ferment began within minutes.....life is good.

[lockwood1956]

Didnt get as much juice from these as I'd hoped, there was 34 boxes, and I was hoping to get around 38 gallons of wine, perhaps even 40. But....it looks like 34 boxes is only getting about 30 gallons from 1st run....hmmm


However it looks and tastes fab.

regards
bob

[Hippie]

Absolutely wonderful! Beautiful dark color. Looks like it for sure needs the malolactic secondary fermentation. Do you think these grapes are not as ripe as the grapes from last year, hence the high acid and less juice?

What are the beginning numbers on the 2nd run? abv, acid, ph, SG, etc.?

Good job buddy, with the pics AND the wine.

[lockwood1956]

Sorry Glenvall
i was pitiful with the testing on this lot

S.G. is 1.080

tested that, then came inside...pressing 34 gallons on you own saps your strength

will test acid and PH tomorrow


Im a bad pupil I know