Grapefest 2010 Ferments

[goldseal]

Harsh

[Her Lushness]

Harsh

But witty...

[kampervan]

3 cherry kits bought

[goldseal]

3 cherry kits bought

Ian, you do realise the Port is a SWEET wine, don't you?

[kampervan]

yeh realised that, but will try one dry can always sweeten. just pressed another 5 ltr apple so now added 2ltr elderflower syrup and see what happensonly 1.060 as intend adding suome more syrup later

[koomber]

Curses!

HMmm. Just checked the SG on the merlot and it is 1.005. Little bit late on squeezing the grapes and to make matters worse I'm supposed to be going out tonight for a lassies party! Nooooo.

Ah well. It'll be Fine.

[goldseal]

HMmm. Just checked the SG on the merlot and it is 1.005. Little bit late on squeezing the grapes and to make matters worse I'm supposed to be going out tonight for a lassies party! Nooooo.

Ah well. It'll be Fine.

It should be fine. I'm fermenting to near-dry before racking.

[Rich]

It should be fine. I'm fermenting to near-dry before racking.

Please explain why.. Is it the lack of stick/stalks this year? or to aid extraction etc?

[goldseal]

Bit of both.

If the fermentations stay slow I may bottle out and rack early though

[lockwood1956]

My Merlot is going at a snails pace........


only at 1.078 today, so popped in some heat bombs (3 X 1 gal plastic containers full of very hot water, but with some airspace at the top so they float)

it is very cold in the winery....will likely build a cupboard in the corner for next year so i can control temps

is everyone having fun?

[silverfox]

Monte Fermentation

Hi All,
Well the Monte is all done.
SG 994
Tastes like Sh**t but should be ready to drink at Xmas.
Will try to press off skins tomorrow.
The Trebbie still going strong, nice & slow.

Silverfox.

[koomber]

Just out of curiosity, I know that for beer a fast ferment is generally considered a bad thing (fruity flavours and such) but what it the general concensus on wines?
Is my 4 day ferment to 1005 too fast?
How will it affect the flavour compared to Bob's (which is taking much longer)?
Is there an optimum length of time to ferment on the skins?


Also:
Did it seem like when I said I was going out for a lassies party that I was going on a girly night out or that I was going out to a party organised for a girl?

[lockwood1956]

oh

I thought perhaps you were the stripper for the evening!!!!!!


general consensus is:

faster hotter ferment is good for reds

slower gentler cooler temp ferment better for whites

[solly]

Good advice from Pete....

you mean Trebbiano Solly?

give it a day to feed on the nutrient, and as long as ferment isnt over, stirring may help release some of the smell....

keep us posted

will check on mine this morning, although because it is so cold in here, the fermentation is progressing very slowly, but I am quite happy about that.

Yes sorry Bob my bad it's Trebbiano.

After adding the nutrient some 24 hours ago, the smell has now nearly gone, I transfered the must to my new home made Carboy (more on that soon )
and it's going like a bomb now - The reds are still going strong in the colder / cooler garage (no heat just taken off the cold floor) will take a SG reading in the morning.

[lockwood1956]

My Trebbiano smelled a bit eggy...but not rotten egg....so it was ok after i properly aerated it (by taking hold of the 12 gal DJ and shaking the crap out of it)