Grapefest 2008

[Richard S]

My latest sg readings.

Ciliguilio - 0.992, smells and tastes awesome!

Ciliguilio Rose - 0.992

Grenache - 0.998

Kit with skins in - 1.010, pessing and transfering to carbouy today.

[goldseal]

Should I be reaching for the EC1118 yet?

[Duffbeer]

What is the sg? has it moved at all since last Thurs ?

[Duffbeer]

pessing and transfering to carbouy today.

Couldn't you do the pessing before hand for hygiene reasons ?

[goldseal]

If it has, it has moved by 0.001, and that might be down to temperature differences, operator error etc..

No bubbles on the surface, no sound.

I have a 5L Better Bottle full of the stuff, and a 1gal DJ. Is it worth trying to kick start the DJ?


EDIT: The 1gal DJ has had some slooooowwwww airlock activity but no appreciable change in SG. Releasing CO2 maybe?

[Duffbeer]

Probably, make a starter with the 1118 and wait for it to be vigorous, add a pint of the d/j must and leave 24 hrs, then add 2 pints, leave 24 hrs and double up until 1/2 a d/j then add all together, if this kicks off then add 1/2 the d/j to the carboy.

[goldseal]

Thanks Karl.

Well ... here goes .... into the breach .... gulp

[goldseal]

Oh, forgot to ask ....

Any nutrients, B1 etc.. other than those in the starter?

[Duffbeer]

You could try a b1 tablet, but I wouldn't add any more Tronyzomol.

[goldseal]

Well, the first pint went into the starter around midday. It reached its peak activity-wise around 3pm. Waiting for midday tomorrow to add the next batch.

[NorthernWiner]

Is Grenache color an issue?

I noticed a number of you made Grenache this year. I did also. Do you have any trouble getting good color from Grenache? It seems like most of the American Grenache ends up on the pale side. Almost like a dark rose. I'm using mine for a blend, so I don't know that it matters that much, but I was simply curious.

I cold soaked mine with enzymes for a few days and pitched yeast yesterday. It's starting to darken a little, but not like most of my reds.

[goldseal]

Just the opposite for me - the juice was dark red from the start. It's like luminous ribena - a deep purple-red.

[Rich]

Mine is from the same grapes as Pete's, it's a lovely dark colour!

I'll try to get a pic later if I remember.

[NorthernWiner]

Well, I'm not in love with my Grenache at the moment, but she's still a baby and I'll live with her for awhile before casting her out of the fold.

It sure smells pretty, though.

I'm blending with Frontenac, which is an inky dark, black cherry-ish grape. Might be the perfect combo. If not, I'll tell myself that until the last bottle is gone (or I give it all away through BennyBoy's trade-off )

Thanks, dudes!

On a completely unrelated note, how is the Sangiovese progressing? Another one I made this year. From this side of the Atlantic, it smells like strawberries and cream. Mine is now on dry ice. See (scary Halloween) pics below....

Sounds like we will have to do a trans-Atlantic trade, eh?

ColdSangi 002.jpg
Mwah-hah-hah (insert Dr. Evil laugh from Austin Powers)

ColdSangi 003.jpg
(with his little blanket on)

Funny how we all decided to do some of the same varietals in '08.

[goldseal]

Well, the first pint went into the starter around midday. It reached its peak activity-wise around 3pm. Waiting for midday tomorrow to add the next batch.

Woke up this morning - it had fizzled out. No surface activity, airlock had equalised.

Added a bit more must, gave it a good shake. I'm going out for an hours or so - hoping to see some activity when I get back.