Originally posted by bigshug1960
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2013 Ferments
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Originally posted by ukric View PostI had no choice, it was bubbling away by the time I got to it anyway lol
What is happening with your hand de-stemmed grapes? Did you crush with feet? Are you doing anything different with the fermentation?
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Nothing especially different, the only other thing I'm thinking of is splitting the free run and pressed to give it even more of a purist feel, if that's the right phrase?
The crush was all by hand... probably have got better results running them through the crusher maybeWith Grape flavour comes grape responsibility
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Minimalist approach this year.
Didn't measure any SGs or acids
Cap temps finally getting up towards where I want them (currently in the 26 -28c range, with heating, aiming for 30 ish).
Tempranillo a bit smelly - bled juice for the rosé stank on Sunday, fermenting on its own. Lots of Tronozymol in the Tempranillo red (RC212), a bit less in the Shiraz and Sicilian (BM4x4)
So far, so OK.
Now, I have to leave them for two days, with Mrs Goldseal on punch-down and H2S dutyPete the Instructor
It looks like Phil Donahue throwing up into a tuba
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Originally posted by bigshug1960 View PostThey looked and smelt like they had started to ferment themselves a little, should I be worried about that ?
welcome to the wonderful world of wine grape winemaking
regards
BobN.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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Speaking of presses, I pressed the 3 boxes of Nero d'volvo this morning as they were down to SG 1.018 and I am away for the weekend. 19.5 litres of juice sat settling out.
Merlot is fermenting quite slowly, SG1.045, Shiraz and Tempranillo are a bit quicker at around SG1.030. Going to press those on Monday.
Colour on Shiraz is very good, Merlot seems to have improved a bit with nice purple tones and definitely darker than when started. Tempranillo and Nero are still pale red.
Noticed a little whiff coming from the Tempranillo last night so I added a tsp of nutrient and the smell has gone.
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Trebbiano pressed on Monday, 2 days on the skins, as usual a merky grey colour, tried to let some of the crap settle out, but the wild yeast had kicked in so added a vintners harvest BV7 yeast, juice yeald just over 15 ltrs(3 boxes)
Unknown Spanish white pressed on Wednesday so 4 days on the skins, a much clearer juice, brix quite low on these 16, so will add some grape concentrate again wild yeast active so pitched VH BV7, juice yeald just under 15ltrs (3boxes).
Bob, I would consider a manual press for whites in future, there was still a lot of juice in your skins after using the bladder press.
Shiraz is still sitting in the back of my van (lazy sod) so el naturel it is.Discount Home Brew Supplies
Chairman of 5 Towns Wine & Beer Makers Circle!
Convenor of Judges YFAWB Show Committee
National Wine Judge
N.G.W.B.J Member
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Originally posted by Duffbeer View PostBob, I would consider a manual press for whites in future, there was still a lot of juice in your skins after using the bladder press.Steve
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Heard that before - I think jelly is a good description.
I use hessian separators (not to be confused with Hessian separatists) - simple discs in the basket press - I think these work by giving pathway to the juice. Does rice do the same perhaps?Gluten free, caffeine free, dairy free, fat free – you gotta love this red wine diet!
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Originally posted by NorthernWiner View PostQuestion Karl... do you guys ever use anything like rice hulls to get a better press on whites?Discount Home Brew Supplies
Chairman of 5 Towns Wine & Beer Makers Circle!
Convenor of Judges YFAWB Show Committee
National Wine Judge
N.G.W.B.J Member
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