Originally posted by Rich
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2007 Montepulciano
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Originally posted by Rich View PostThe 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
BobN.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
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Second run at 1.016National 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
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Originally posted by Richard_S View PostSecond run at 1.016
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
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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
BobLast edited by lockwood1956; 28-09-2007, 09:19 PM.N.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
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Thinking ahead a little, should we all crack open samples of our 2007 Montepulciano at Grapefest 2008?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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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 funAttached FilesLast edited by lockwood1956; 30-09-2007, 09:03 PM.N.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
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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.Attached FilesN.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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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
bobLast edited by lockwood1956; 30-09-2007, 10:29 PM.N.G.W.B.J.
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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.
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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 knowLast edited by lockwood1956; 30-09-2007, 10:29 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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