Grapefest 2012

[Delmonteman]

Well, you really need bucket-type fermenters for the initial stages and a carboy-type (glass carboy or 23l PET) once you rack off the skins.

You'll need both buckets initially - 3 boxes per 33l bucket generally. You'll be fermenting a mush of juice, skins, pips and a few stalks for a few days, before drawing off the juice.

Is the carboy essential as I only have fermenting bins?

[robwrx]

Is the carboy essential as I only have fermenting bins?

You can use Demi-johns instead.

Rob

[lockwood1956]

Hi Daniel
the wine will need to go into an airlocked container with very little airspace surfave above the wine, which is why DJ's with their tapered necks are the best option. If you leave a large surface area exposed to oxygen the wine will oxidise very quickly.

regards
Bob

[Delmonteman]

Ok, so semi demis or a carboy off karl? How do we order from karl for gf just pm him?

[lockwood1956]

Either PM him or look on

http://hobbywinesupplies.co.uk

you can ring him and he will be happy to sort you out

[Delmonteman]

Now I'm flapping!

OK, read the red wine timeline and now I am flapping...

What's MLF for and do I need to do it?
Are colour/ flavour extracting enzymes necessary?
How do I do a yeast starter if I'm getting the yeast from Karl on the same day?
WTF do I do about oak!?!?!?

Daniel

[lockwood1956]

you dont need to do any of those things

they are options and marked in red to indicate thus

however....

yeast starter can be started in a bottle on the day and pitched later (read the tutorial section for info on yeast starters)

oak can be purchased from Karl as can MLF culture

to be honest I would go for plain grape ferment (you will learn tons on the day about how it works) and of course you have the forum to help you with tweaks along the way. (look at previous years grapefest threads and see how it all pans out)



dont worry it will be fine


.....what could possibly go wrong?

[Cellar_Rat]

OK, read the red wine timeline and now I am flapping...

What's MLF for and do I need to do it?
Are colour/ flavour extracting enzymes necessary?
How do I do a yeast starter if I'm getting the yeast from Karl on the same day?
WTF do I do about oak!?!?!?

Daniel

Don't make it hard the first time Daniel. You will be amazed how good fresh grape wine is, with just a few simple steps.

[Cellar_Rat]

Can I recommend a brilliant book

The Way to Make Wine: How to Craft Superb Table Wines at Home.

If I was going to write a book, I hope this would be it.

[lockwood1956]

You will learn tons during the day on the 22nd and you have the forum and the local guys to help

everyone worries before their first time

read pete's grapefest virgin guide.....

http://www.winesathome.co.uk/forum/showthread.php?5248-A-Virgin-s-Guide-to-Grapefest

[lockwood1956]

What sort of yeast are you ordering Daniel?

I am sure it is not beyond our imagination to fire up a yeast starter on your behalf the night before

Karl will likely drop off the supplies at my place before the saturday anyway

you coming over for the friday night curry?

[SiSandrine]

Anyone else thinking about going for a Garnacha / Shiraz blend a la Rhone? I vaguely remember from previous posts you had 'issues' - Pete/Bob with Grenache. ANy views?

[krakowmike]

What time is curry time? Is it byow? Do we bring our own glass? Lots of questions but exciting for us to be attending

[goldseal]

What time is curry time? Is it byow? Do we bring our own glass? Lots of questions but exciting for us to be attending

BYOW - yes, definitely. Don't bring too much though, otherwise there will be no room on the table for food

Anyone else thinking about going for a Garnacha / Shiraz blend a la Rhone? I vaguely remember from previous posts you had 'issues' - Pete/Bob with Grenache. ANy views?

I'm not going for Grenache again. In 2008 it looked great - almost jam-like, but was low on sugar and lost most of its colour. I found it oxidises easily too.

I'll probably do Tempranillo and Shiraz

[lockwood1956]

Anyone else thinking about going for a Garnacha / Shiraz blend a la Rhone? I vaguely remember from previous posts you had 'issues' - Pete/Bob with Grenache. ANy views?

If I could source some Mouverdre I might have considered it, but the Grenache/Garnacha hasn't been brilliant for use in any great quantities, i did an 80/20 tempranillo grenache blend and it was ok, but not as good as the 100% tempranillo so im not having any grenache this year either. (I am however taking tempranillo that/I think I might oak heavily and age for a long time)

regards
bob