Grapefest 2012 Ferments

[robwrx]

If you have already added nutrient - I will take the risk and say it probably has enough. (cos I am doing the same grapes as you and mine are fine with no nutrient at all ) so you do not need to add any more.

Hope this helps

Yes thanks Brian I was leaning towards only putting more in if I got an eggy smell. The original nutrient addition was half the quantity recommended on the tub so that I could add more if necessary.

[goldseal]

Brix'es in the 7.5 - 8 range, which means it's close.

Planning on pressing tomorrow regardless - good weather forecast, which means I can use the big new press rather than the table-top one.

[NorthernWiner]

Brix'es in the 7.5 - 8 range, which means it's close.

Pete, what are you using to measure this... a refractometer or something else?

"Close" in my dictionary usually means that it's been sitting at 0 brix for at least a day.

[goldseal]

I thought that the reading you see on the refractometer is skewed by the alcohol now in the must, so an adjustment should be made.

I was using The Valley Vintner's spreadsheet. For instance, my Merlot started at 24.5, so a reading of 9 gives me an SG of 0.996.

Does this sound right to you?

[NorthernWiner]

Now that I think about it, that does sound about right. I always have trouble reading it toward the end. The more alcohol there is, the blurrier the refractometer gets.

Come to think of it, I guess that applies to people as well.

[Cellar_Rat]

Now that I think about it, that does sound about right. I always have trouble reading it toward the end. The more alcohol there is, the blurrier the refractometer gets.

Come to think of it, I guess that applies to people as well.

LOL. It certainly applies to my wife.

This link is good. http://www.musther.net/vinocalc.html#monitorferment

[robwrx]

Pressed all three reds today

Merlot SG1.001
Tempranillo SG1.003
Montepulciano SG1.000

Monte has a lot of tannin, Tempranillo was very drinkable already Yields down a bit on last year.

[fatbloke]

What a difference a bit of honey and time can make. When I took readings on Thursday evening, the merlot, the tempranillo and the mixed Merlot/temp buckets (with 3 boxes of grape each) were all about the 1.060 mark, while the small bucket with just 1 box of temp was at 1.045

Didn't take a reading after just adding the honey, so I'm just gonna keep bashing the cap down and step feed till they stop.....

[DaveH]

Not going to be able to rack/press today (am currently sat at work this morning - then off to the Kenny to watch LTFC this afternoon). Tomorrow looks good though!!! Going to possibly leave the cap and not punch down tonight, so that i can rack off from under the skins as per Brian's talk last year.

[Cellar_Rat]

Merlot all done. 995 pressed and pumped over. Nice.
Breakfast while watching your wine press - the only way to start the day.

[fatbloke]

Ok, so when I did my morning bash down of the cap, I decided to do a final step feed this evening. I'm planning a further 200g of honey per box of grape.

So the question is, how much longer should I continue to press the cap down, given that the intention is to leave the skins in until they sink ?

I ask, because I normally only aerate traditional meads to the 1/3rd break, and a traditional is much less prone to oxidation, that a pyment, especially one made from fresh grape.

[goldseal]

Pressing, cleaning, trying to get done in time to pop down the road to see the Vulcan flypast. More later ....

[lockwood1956]

So the question is, how much longer should I continue to press the cap down, given that the intention is to leave the skins in until they sink ?

twice a day till they sink

[goldseal]

Monte, Tempranillo and Merlot pressed. Caps hadn't sunk but I was constrained by the weather (i.e. only decent day forecasted for a bit, pressing outside).

Shiny new press worked well. Definitely faster than the old Boots press, which was 1/3 the capacity. A lot of time is spent on the 'turn handle, wait, turn a bit more, wait ...' cycle, and with a bigger press there are a lot fewer cycles, hence faster pressing.

The downside is that the press bag is a lot coarser, so there is a lot more sediment in the DJs and carboys. I will follow Steve's lead here - wait a day, then rack off the lees. At least that's what I thought Steve did (I'm sure you'll correct me if required ).

Minus sediment, I reckon I have a little over a gallon per box from the Monte and Temp, and about a gallon a box from the Merlot. Merlot colour is an oily, inky darkness, Temp and Monte a bit less intense.

Missed the Vulcan though

[fatbloke]

twice a day till they sink

Ok Bob, TVM for the guidance