2011 Ferments

[goldseal]

That's more or less what I am using - two tubular heaters attached to a temperature controller, in between two fermenters, with foam rubber on the top and all covered in a plastic sheet or two.

High tech

[Cellar_Rat]

The cap traps a lot of heat. More punchdown should equal less heat...

..and breathout 29c.

I think hourly checks are required!

[robwrx]

Merlot down to SG 1.020

Sangiovese is SG 1.025

Had trouble keeping temperature up and have only managed between 20c and 25c. My heater blew the electrics and I've hade to rely on swapping a couple of brewbelts between fermenters (hurry up Karl with my order)

[NorthernWiner]

Steve,

Hey hey - just a thought - have we got our wires crossed?
I am planning to put toasted oak in the primary fermenter. I have settled on 1kg in 350 litres (must).

Perhaps we do. When I was talking about oak for the Primitivo/Zin, I meant after ferm. But hey, I like oak, so I'd maybe do both during and after.

If you look up a bit later - you should be able to see the stove billowing smoke from there!

That would explain the black cloud drifting past my house.

[Cellar_Rat]

Perhaps we do. When I was talking about oak for the Primitivo/Zin, I meant after ferm. But hey, I like oak, so I'd maybe do both during and after.

I have 1 kg in 300 litres, so it will be very light (or thats the plan) I am trying to keep away from that "drinking floorboards" feeling.

[Duffbeer]

(hurry up Karl with my order)

On it's way mate

[robwrx]

On it's way mate

Yay! That's good news thanks.

Cheers

[Cellar_Rat]

Week again primitiveo now 33c
Air con on.

[goldseal]

The cap on the Sangiovese and the Merlot looks a bit half-hearted - pressing tomorrow

[robwrx]

The cap on the Sangiovese and the Merlot looks a bit half-hearted - pressing tomorrow

Ahh but do the skins look like a translucent piece of old johnny?

That will mean absolutely nothing if you didn't see Brians presentation.

[lockwood1956]

lol

[goldseal]

I missed that presentation - maybe that was a good thing

[Cellar_Rat]

AArg. Primitivo 34c. This must doesn't seem to vent its gases as well.
These were small berrys which produced a dense must.

Ice bags added to get it down to 29c (which would normally be enough). I have to say say it is lucky I still had them - these were testers for shipping frozen crushed grapes. Recycled then back into the freezer

[NorthernWiner]

AArg. Primitivo 34c.

Yikes!

[Cellar_Rat]

Yikes indeed. I am off outside in a minute to see whats accuring now.