What's going on in your winery today..

[ms67]

?.....were they potable?

gawd ... i'm so lost with the possibilities for jokes/puns/typos/mispellings with this comment that i give up even trying to guess, let alone reply! i suppose i could just say "very clever/witty" but then i may not even be "getting" the same joke!

[wisp]

And I thought I was unique

[goldseal]

Added some juiced tinned strawberries to a gallon, as a late-addition exercise.

Pleased to see my Wine No.1 restart is up to a gallon now. I'm just hoping I can build it up to the full 5 gals before the rest spoils.

[NorthernWiner]

I've been up since the crack of dawn (no, Dawn is not the wife's name ) working a batch of Sauvignon Blanc.

Also racked the Apple Icewine, and am putting it outdoors in the snow to stop fermentation.

[Rich]

Busy day today.. disgorged 8 bottles of sparkly, shared 1 to make sure it was acceptable it certainly was very good. Does sparkly get bottle shock too ??

Plan for this week is to locate a disgorging key or make one..

Watched 10 gallons get filtered and bottled too.

Choc rasp port is fermenting quickly, and had it's sugar pack added today. The house smells like a brewery again

[ms67]

what is "bottle shock" rich?

[davekermito]

Fermenting

5 gallons of a CC Merlot which seems very drinkable after 30 days for my general quaffage.

5 gallons of Wine No. 1 incorporating a dented can or two of Youngs el cheapo Definitive, basically a completely winged recipe.

5 gallons of spiced turbo cider promised for a cheapskate friend who should know better.

Bulk Ageing

3 DJs of pear wine that despite best attempts are going for a world record in throwing off sediment...

Bottle ageing

62 bottles of Barolo. Actually as of about 10 minutes ago 61 bottles.
12 bottles of drain cleaner masquerading as a Charonnay/Semillon experiment

[Rich]

what is "bottle shock" rich?

When the wine is bottled, it can go into 'hiding', not taste right, or just needs time to settle out in the bottle.

[lockwood1956]

Not working in my winery today, but at someone else's.

Tis pruning time at Rydale vineyard, so I volunteered a day of my time to "help out" this is also home of the vine house

https://www.thevinehouse.co.uk

I bought all of my vines from Stuart and Elizabeth, and got so much information from them regarding my vines for free, this is sort of payback.

Will be running a project sharing grapes with Stuart this year, he's a great guy

http://www.ryedalevineyards.co.uk/

will take pics

regards
Bob

[ms67]

When the wine is bottled, it can go into 'hiding', not taste right, or just needs time to settle out in the bottle.

cheers Rich

from the sounds of what you say it's one of those mysterious wine things that has yet to be properly explained or understood? excluding bad practice for cleaning, sanitising, rinsing etc bottles and corks.

[lockwood1956]

cheers Rich

from the sounds of what you say it's one of those mysterious wine things that has yet to be properly explained or understood? .

I liken it to us.....


if you are in the middle of a nice deep sleep (bulk ageing) and someone unexpectedly wakes you up (splashing you around during filtering or bottling) it takes a little while for you to come round to being totally human again, you would likelty be fine after a cup of tea and maybe some toast and a read of the paper.... well the wine cant read so it takes a little longer to come round after being woken

hope the analogy helps

regards
Bob

[ms67]

cheers Bob, the analogy is helpful in terms of explaining that sometimes a wine will be affected by bottling .... a colourful story often helps to make something useful stick in the memory. But it's not really an explanation as wine isn't a sentient being, tho there are times when i'm sure a good wine could challenge my IQ (like when the last mouthful of a bottle remains in my glass and the rest is in my tummy!)

[wisp]

Ooh! I made some of that once!!, Brobat beware!

Yeah, and he tried to sell it to me!

[ms67]

bottled some of the blackberry wine made with foraged berries, GV2 yeast and brewed for balance (12% ABV). It's still young (5 months), sharper/more acid than the similar brew made from the trained bramble in the garden. I don't notice the lower ABV, and can't tell the difference GV2 has made over sauternes. Like i say it is young tho so plenty of time yet for things to progress, and maybe the different berries make it too difficult for me to tell the difference in GV2 and sauternes?. oh its very nice, maybe a little sharp but i'm enjoying it.

Also bottled some of last years elderflower so the room smells great, was good and kept my mitts off it ... well helped by having some blackberry to drink!

[lockwood1956]

But it's not really an explanation as wine isn't a sentient being,

Perhaps not, but it is an evolving liquid that is ageing, micro-oxygenating and developing, changing all of the time, long chain tannins forming from the short chain tannins present, any disturbance to this environment will adversely affect the desirable changes, and upset the "rhythm" of this process, it will however, if not overly worked, return to this state when left alone and allowed to rest again. This is why wine is best decanted and left to rest a little before drinking.

hows that?