GrapeFest 2009

[goldseal]

Hi Cash
Yes SG needs to be in the region of 1.070 and you will definately need nutrient in the 2nd run

regards
Bob

Yes ... what he said

[solly]

Yes ... what he said

Thanks chaps So...Just add some more sugar to take the SG upto about 1.070 or do I need another 900g of the grape concentrate as well and some more nutrient in there as well?

[goldseal]

Add sugar to 1.070 ish. Add at least 1tsp per gallon (of must, not skins) of nutrient.

To do this you'll need to drain the liquid off the skins again. The skins would have absorbed some though.

An easy(ish) way of doing this is to wait until the cap forms, then remove the skins with a jg, leaving (mainly) liquid behind.

Good luck!

EDIT: my calculator tells me this is around 630g of sugar per gallon or must (or 138g per litre)

[solly]

my calculator tells me this is around 630g of sugar per gallon or must (or 138g per litre)

Your about spot on there Pete

Added just over 1kg of sugar and 2.5 tps of nutrient as I have 2 gallons of must - SG is now just under 1.070 (which is fine as I just want a light Rose) and is bubbling well

Going to move it to the garage in the morning to give it a slow ferment - would move it now but the walk from the house to the garage means crossing the grass and the slugs in our garden seem love our grass at night and they stick to the bottom of your shoe big time

[lockwood1956]

45 gallons Ciliegiolo and 51 gallons of Merlot pressed (in three hours...Karl came to help )

skins in tub awaiting me returning with grape concentrate for 30 gallons of 2nd run


whoo hoo life is good

[goldseal]

I have a funny feeling all my Ciliegiolo is quitting at 0.997 - 8. I don't want to add nutrient to it all, because if it doesn't kick off I'll have 12 gallons of nutrient-tasting wine

I think I might try it out on a 1/2gal topup DJ I have lying around - a bit of stirring + house-warmth first. If that works I'll try to sneak 2 carboys inside without Mrs G noticing

[danpug]

This is the colour of mine, its going to look like a rose once its cleared Gravity is 994.

[lockwood1956]

added to the skins:

10 litres pressed red grape juice
10 kilos sugar
2 Cantina Montepulciano kits
1 Cantina Primitivo Kit
1 Wineart valpolicella kit


32 gasllons at 1.070, added 32 tsp yeast nutrient....ferment started within a minute of adding the first kit

whoo hoo

[lockwood1956]

This is the colour of mine, its going to look like a rose once its cleared Gravity is 994.

I think it looks like a medium bodied Italian Red

[danpug]

As long as it ends up as some sort of red i'll be happy. Is yours darker than mine?

[lockwood1956]

No
mine looks about the same...the merlot however is very very dark

[danpug]

Hmmm ok. Well that makes me a bit happier!

[medpretzel]

I have a funny feeling all my Ciliegiolo is quitting at 0.997 - 8. I don't want to add nutrient to it all, because if it doesn't kick off I'll have 12 gallons of nutrient-tasting wine

I think I might try it out on a 1/2gal topup DJ I have lying around - a bit of stirring + house-warmth first. If that works I'll try to sneak 2 carboys inside without Mrs G noticing

well, I would say as a gut feeling, take a liter out of it, add a sprinkle (pinch) of nutrient and see what happens. I call this "feeding the fish" in winemaking. If it takes off, you know what to expect in your **gulp** 12 gallons of wine....

[medpretzel]

If that works I'll try to sneak 2 carboys inside without Mrs G noticing

ooh, just noticed...

Mrs. G won't notice if you offer her a nice bottle of last year's....

[Richard S]

Pressed today at 1.020, couldn't let it go any longer due to working commitments Got about 6 gallons from the 6 boxes of grapes, I will be adding a blend of French and American oak after the first racking.