Your thoughts for 2009

[ms67]

i've just stumbled across this grapefest section and it looks like a great fun way to spend some time. reckon the misses would enjoy it too. if i can make it then i will, so i guess that makes me another definate maybe (with a tent and also a spare tent should anyone want/need one).

i've never made a grape wine (one kit being the exception) but last year a mate who never brewed anything before wanted to try it with his own grapes so i lent a hand, passed on my knowledge of wine brewing basics, and he's happy with the results. i haven't tried it yet tho - he's a very active chap. So whatever expertise is available at grapefest will be welcome in my receptive and grapeful ears. oh and i'll bring some homemade foody yummy stuff too for all to share.

[goldseal]

you won't regret it

[solly]

If theres any room left I would like to attend as well, but it kind of depends on dates as I have to have another op around that time but will know a bit more next week.................it was good meeting Pete last week and heres looking forward to meeting so many good people on these forums

[lockwood1956]

Anyone can attend...

I dont have space to pitch tents in the garden any more (moved house) but there is lots of land to the rear of the house that could accomodate campers....or you could kip on the floor


its a great way to increase your winemaking knowledge, and maybe this year we could do a little educational stuff too, for those who are interested (acid additions, and why...wines by style, and how....that sort of stuff)

Date is set at September 12th unless there are harvest issues in Italy and Spain, but none are expected, we are due a hot summer, so Brix levels (sugar content) should be good

looking forward to it.

so those of you wishing to atend.......and wishing to learn new stuff....



wadda you wanna know...we can prepare stuff (for the night before perhaps) if we know in advance.

regards
Bob

[ms67]

if we come i'd love to have a crash course on yeast varieties. i used to use formula 67 (was that what it was called?). Recently i have got into the habit of using sauternes and from what info i've been able to find online its not surprising as it suits my procedures and i love fruity ester flavours. However i'd like to know more about other yeasts so i don't get stuck in a rut.

regarding camping .... is the land at the rear of your house ... is that a farmer's field, public land or what? is there someone we should contact for permission to camp?

i hope we can make it as it sounds like a good meet.

[wipka84]

Dont know whether this can be introduced as not going to the grape fest but a beginners guide to achieving a balanced wine whether it be on youtube, virtual wine circle or whatever would be greatly appreciated.

I make stuff but have no idea how to make it better or fix it. I can taste thanks to bob (two part youtube video was great) what a wine should be like and on a limited basis, individual characters ie acidity, sweetness, age and body. However I have never set out to make a particular style of wine; I rather follow recipes and see what is produced.

For instance i have a batch of wine thats ended up really high alcohol but thin. i dont think all the time in the world is going to fix that combination.

Many thanks.

[lockwood1956]

regarding camping .... is the land at the rear of your house ... is that a farmer's field, public land or what? is there someone we should contact for permission to camp?

i hope we can make it as it sounds like a good meet.

the local youths seem to camp there regularly, and they get left alone, its a plot of land that is protected because they found a rare type of newt there (honestly) im planning on planting tons of crab apple and elderberry trees there

[Zebedee]

the local youths seem to camp there regularly, and they get left alone, its a plot of land that is protected because they found a rare type of newt there

seems strange..

If it's protected, ..I'd have thought the powers that be would stop the camping so as not to disturb the habitat.

although,for grapefest,it sounds ideal...
everyone will be inebriated as a newt,so they should blend in well.

[lockwood1956]

if we come i'd love to have a crash course on yeast varieties. .

Read through this, you should find it really useful.

http://www.winesathome.co.uk/forum/showthread.php?t=945

[lockwood1956]

Dont know whether this can be introduced as not going to the grape fest but a beginners guide to achieving a balanced wine whether it be on youtube, virtual wine circle or whatever would be greatly appreciated..

see here

http://www.winesathome.co.uk/forum/showthread.php?t=3436

but we can make this a session of VWC at a future date.


this month will be based on the educate your palate video

hope this helps
regards
Bob

[ms67]

Read through this, you should find it really useful.

http://www.winesathome.co.uk/forum/showthread.php?t=945

thanks for that link but i have seen it before and actually didnt find it useful cos i'm just starting on the road to yeast experimentation. I use Ritchies dried yeasts and to be honest i dont recognise the brands mentioned in the link.

From an hour or so of surfing around i managed to find, for example, that sauternes is a good yeast for stuck ferments, high OG starts, countrywines, ester flavours, bottom fermenter, low foamer blah blah.this is the kind of info that i'm looking for, but getting that info in dribs and drabs from various websites is more effort than its worth when i haven't really got a clue. If my knowledge of yeast varieties was better then at least i could narrow it down to 2 or 3 and then spend the hour or so surfing to make the choice. But i'm a yeast noob. Getting the info while holding a glass of wine made with the relevent yeast would be uber learning for me, especially if its made from dried yeast because thats what i use. When i have a better grasp of what i'm doing and looking for with yeasts then i'm sure i'll get much more specialised. Right now tho i need some basic pointers that'll help me decide on a few dry yeast types for such things as flower wines, red fruits with heaps of body/tannin, other fruits, root veg, as well as more functional stuff like wide pH/temperature tolerances or yeasts that do well at extremes where others die off etc etc.

i got into sauternes through asking my homebrew shop what yeast to move onto after being an habitual formula 67 user. They suggested a few and it was only by chance that i chose the sauternes first, once the brew was under way i sought out info on it beyond the little the shop gave me. Very grateful to the shop tho for setting me on the path of getting serious about yeast.

does this help to clarify what i'm looking for? i imagine 5 mins would cover it, perhaps 6-10 yeasts discussed, some with sample wines to enhance the learning ;-) i'd be happy to bring along a selection of my sauternes brewed wines.

[lockwood1956]

Yes i think it does clarify things a little:


for heavy bodied reds i use Lalvin RC-212 or Gervin varietal A

for quality whites i use Lalvin D47 or Gervin no 5

For fruity wines, meads flower or delicate wines i use Gervin varietal D or Lalvin 71B-1122

For a great all rounder, look no further than Lalvin K1V-1116 it enhances fruit characteristics and is a consistent performer for whites and reds


hope this helps
regards
bob

[lockwood1956]

I have wine No1 made from different yeasts
all Lalvin
D47
EC-1118
K1V-1116
71B-1122
RC-212

1/2 gallon of each

I will bottle them soon, and they will be available for taste tests at grapefest

[ms67]

thanks heaps

i really needed something to bridge the gap between the link you gave me and what little i know atm. Should i make it to grapefest the wines you mentioned will be a great help in furthering my yeast explorations.... now i'm gonna check out those yeasts a little more thoroughly and perhaps even try my next brew with one of them (likely to be orange - a wine i have made plenty of over the years so a good one for me to try something new with as i know what to expect from it and it goes down well with everyone who's had some so far - or pineapple)

[goldseal]

Bob,

While I think about it, can I reserve a sleeping-bag sized space on your floor please?