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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.
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.
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.
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.....
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.
"There are 10 types of people who understand Binary; those that do and those that don't.........."
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.
Women will never be equal to men until they can walk down the street with a bald head and a beer gut, and still think they are sexy.
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
Pete the Instructor
It looks like Phil Donahue throwing up into a tuba
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