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Grapefest 2010 Ferments
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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
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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.Dutch Gunderson: Who are you and how did you get in here?
Frank Drebin: I'm a locksmith. And, I'm a locksmith.
-Police Squad
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Originally posted by koomber View PostHMmm. 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.Pete the Instructor
It looks like Phil Donahue throwing up into a tuba
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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?N.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer maker
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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?Dutch Gunderson: Who are you and how did you get in here?
Frank Drebin: I'm a locksmith. And, I'm a locksmith.
-Police Squad
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Originally posted by lockwood1956 View PostGood 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.
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.
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