What's going on in your winery today..

[Cellar_Rat]

I was worried that no cold weather would be forthcoming.

Yeah I am going to open some doors today, and polish my racking hose !

[NorthernWiner]

...and polish my racking hose !

There's something distinctly naughty sounding about that, lol.

Cleaning up my winemaking area over the weekend, I was surprised to find a few random mouse droppings. So today I'll be laying out some traps.

[Cellar_Rat]

Lol

[SiSandrine]

random mouse droppings.

Now thats annoying. Happy hunting.

[lockwood1956]

The Mouse was random....or the droppings?

[NorthernWiner]

Truthfully, I didn't ask. I would prefer he leave the droppings in his little mouse crapper, though.


The traps have been set.

[lockwood1956]

[Uncleboobot]

Have transferred all my 2012 wines to the uninsulated shed for a spot of cold stabilisation. Hoping for some sub-zero temperatures this week. Am very relieved as I was worried that no cold weather would be forthcoming.

[ATTACH=CONFIG]3028[/ATTACH]

Sorry if this is off topic but can anybody point me towards a discussion about what temp wines should be stored at for bulk maturation please?

[lockwood1956]

The most important thing is that you protect the wine from large temperature fluctuations

Cooler is better than hotter but stable temps are what you want to try and achieve.

regards
Bob

[Cellar_Rat]

...and it does make a difference!

[mark g]

Just started
ingredients makes 2 gallons
1lt-strawberry ribena.
1lt-5 alive tropical fruits blend.
1lt-ocean spray blueberry juice.
2lt-red grape juice.
2kg-sugar.
1tsp-ritchies wine yeast(per DJ)
1tsp-yeast nutrient(per DJ)
water.
Method: make a sugar syrup with half of the sugar then leave to cool,then divide all the fruit juices &
grape juice into the DJs and add the divided sugar, yeast & nutrient fit the airlocks and ferment for a week
then make a sugar syrup with the rest of the sugar when cool divide and add to the DJs and top up with cold
tap water to the neck of the DJs,fit airlocks and fully ferment out.
Note: when fermenting as fully stopped rack and mature for at least 6 months.
IMAG0001-022.jpg

[NorthernWiner]

Hoping to do some bottling this weekend. I have 6 gal Pinot Grigio and 6 gal Sauvignon Blanc that has nicely cleared.

[Abervin]

Bottled 15 litres of Pinot Grigio style juice wine - 12 bottles, 1 5litre BIB & 2 tiny sample bottles

Started another 15 litre batch but a blush version this time.

[goldseal]

My Grapefest wines have been sitting indoors, unsulphited, hopefully undergoing ML.

No time and no chromatography paper this year, so everything has been given a generous dose of sulphiite and moved to the garage.

[Rich]

Finally started my Choc Orange port kit that I got last year. Then lined up the other kits that I have waiting to go on.