Spent a while stood in the garage staring at it all, and wondering where to start. I'll be having a good sort out on Thursday. (Also weighed out some grain today, so I can get a beer on whilst sorting out the garage.)
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First racking of Wine Number 1 - Apple Juice, and blended two gallons together - one had a starting sg of 1092 and then i made another deliberatley lower at sg1060 to get ABV of just under 11%.
They love being degassed, dont they?!!? More head than a pint of Boddies!!
I racked and degassed a WN1 - Orange 5 days ago and its still not clearing. Might have to throw in some finings . . .Hmmmm.A day without wine is a day without sunshine!
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Roasted some of my French Oak collected last winter ready for GrapeFest. A few doubts are creeping in as to was it definitely oak, have I treated it right etc but I was sure at the time so hey ho. Tasted last years GF Merlot. Maturing nicely, free run and pressed wines are clearly different. That said I think I will blend back together as they seemed to complement each other nicely.
Most of the rest of the time I spend looking forward to Grapefest. Only 3 more days!!Simon
"I can certainly see that you know your wine. Most of the guests who stay here wouldn't know the difference between Bordeaux and Claret." - Basil Fawlty
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Originally posted by robwrx View PostI have left a small amount of sod met in each bin and sealed the lids. Should be fine until Saturday shouldn't it?Pete the Instructor
It looks like Phil Donahue throwing up into a tuba
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Originally posted by goldseal View PostRemember to bring a little Meta with you (10% solution is best) if you can. Unless you are starting your fermentation straight away, you'll need to add a bit to your must, and you never know what might need a wash and sanitise on the day.
A 10% solution of Pot Met is already bottled and syringe at the ready for use with the must.
I will forget something but most things are covered excellently in your Virgins Guide To Grapefest.
Rob
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