2007 Montepulciano

[lockwood1956]

Karl and I pressed the 2nd run on the Montepulciano skins...

got about 24 gallons ...whoo hoo..lots more left in the skins than i thought from 1st pressing.

If we do these grapes next year, will definately add some enzyme to extract more from them...probably Rohapect

regards
Bob

[medpretzel]

in the 2nd run?

[lockwood1956]

Sorry no...in the 1st run

[medpretzel]

But the color is already so nice!!!

[lockwood1956]

its just that there is so much left in them for the 2nd run, i fugure i didnt get enough out on the first run....coooler fermenting temps the cause perhaps?

[Hippie]

Yep, very likely so.

[NorthernWiner]

its just that there is so much left in them for the 2nd run, i fugure i didnt get enough out on the first run....coooler fermenting temps the cause perhaps?

I suspect you're right about that Bob, but I also think enzymes would help you a lot regardless of the fermentation temperature. Are you able to get Lallzyme (made by Lallemand) over there? I started using it two years ago and swear by the stuff. For the teeny little dosage that you use, it makes a huge difference in extraction - almost to the point where it can be difficult to press because there isn't much left of the skins. They literally disintegrate.

Steve

[lockwood1956]

Cant find that product listed at my suppliers Steve

but can get this..........

trenolin rouge DF ERBSLOH 100 ml003.205.3€ 11,29

Highly concentrated liquid enzyme compound. Increases the colour yield and release of tannin from red grapes. Depsidase free. Keep refrigerated.
Dose : 10 ml / 100 kg must at 15°C, with a contact time of 1 - 2 hours.

[lockwood1956]

All done, 2nd runs all completed, we are all just sitting maturing quietly now.....well except me...im processing the hamburgh from the greenhouse today

[Hippie]

Awesome.

[medpretzel]

How nice!!!! Impressive!!!

Can I move in there? I promise I don't eat alot, and I wouldn't take up that much space.

[Richard S]

Being very new to wine making, I am on a steep learning curve (learning lots and quickly!). The last couple of weeks have taught me more about making wine than I have learned since I started again a year ago. Even if my Monte' doesn't turn out to be great, the processing lessons learned are invaluable.

[lockwood1956]

The Monte will turn out just Fab...

you will see

pleased you got something from the process, only 11 months till we do it all again

[Rich]

only 11 months till we do it all again

I can just picture Bob in the winery, with his chuff chart on the wall, counting down the days...


Rich

[lockwood1956]

You arent wrong matey

its 328 days to go