Rose had another dose of Tronozymol this morning and seems to be behaving now, sg 1.006. Took a reading from the Merlot out in the garage, 1.070 and fermenting slowly.
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Ciliegiolo smelling slightly eggy, but not rotten eggs (at least, I don't think so!). I'm going to leave it alone (apart from punching down) and see how it goes.
When I prepared the rosé must, i drew off twice the amount of must required, then left it for an hour or so. It separated into two layers, juice and sediment. I drew the juice off and fermented that, and consequently it has only dropped a 2 or 3mm thick layer at the bottom of the fermenter. I'm tempted to make sure it is fully topped-up and ferment out in the primary (a 1 gal Better Bottle). Any views on that?Pete the Instructor
It looks like Phil Donahue throwing up into a tuba
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I think you will be ok with that Pete, it's what I have done. I think my Rose is about done as fermentation has come to a screeching halt.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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Originally posted by goldseal View PostCiliegiolo smelling slightly eggy, but not rotten eggs (at least, I don't think so!). I'm going to leave it alone (apart from punching down) and see how it goes.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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My stinky brew had to have 2tsp, it tastes ok.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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Added another 1/2tsp per gal to the large ciliegiolo fermenter which was exhibiting a bit of egginess.
I was thinking about fermenting the rosés out without racking, but I might be trying a batonnage experiment with one or both, so I thought I'd better get any trace of gross lees out. both have now been racked and topped up. I gave the Merlot a 1/2tsp of nutrient because there was a hint of egg.
I wish I'd taken another couple of gallons for rosé to try side-by-side batonnage and non-batonnage experiments. I might try with a spare gallon or red, but I don't know whether K1V is suitable for this.Pete the Instructor
It looks like Phil Donahue throwing up into a tuba
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Ciliegiolo at around 1.003! That's 1.080 to 1.003 in 2.5 days. Should have learned from last year, they may take time to get going, but when they do, they are like runaway trains
Luckily the Merlot is around 1.025, so that's 8 gallons less to worry about.
Racking stations! Racking stations!Pete the Instructor
It looks like Phil Donahue throwing up into a tuba
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Both of mine are around 1.010, and I've pressed a total of 6 gallons from each. Once the sediments settle and they're racked off, I expect to have a good 5 gallons of each.
The cheapo kit has some of the skins in, and is fermenting already, without my adding nutrient or yeast!
At what point should I add oak chips to the Merlot or Ciliwotsit? and how much should I add to say 5 gallons?
Pix to follow...HRH Her Lushness
Beauty is in the eye of the beer holder.
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Originally posted by Her Lushness View Post
At what point should I add oak chips to the Merlot or Ciliwotsit? and how much should I add to say 5 gallons?
Pix to follow...
50 gram would be about right for a period of 2 to 6 weeks depending on oak preference, tasting often .
Not sure I would add oak to the Merlot though, it is more of a fruity red, or if you do go easy.
Any thoughts out there on oaking a MerlotDiscount Home Brew Supplies
Chairman of 5 Towns Wine & Beer Makers Circle!
Convenor of Judges YFAWB Show Committee
National Wine Judge
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