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2007 Ciliegiuolo

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  • 2007 Ciliegiuolo

    Picked up Ciliegiuolo grapes this morning, arrived back from London, Karl came round to help

    (I had my shirt off because it was hot......Sorry)
    Attached Files
    Last edited by lockwood1956; 01-09-2007, 06:43 PM.
    N.G.W.B.J.
    Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
    Wine, mead and beer maker

  • #2
    Karl at the crusher, kit ready to be used, the must, and testing the numbers


    The numbers on these grapes are great

    PH 3.6
    Acid at 5.5 TA
    Brix 22


    whoo hoo
    life is good
    Attached Files
    N.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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    • #3
      Pitching the yeast starter, ferment was almost instantaneous, finally puppies at play, Karl was throwing the ball while we had a coffee break.

      what a satisfying way to spend a day
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      N.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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      • #4
        I think a double D bra might be needed here Bob

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        • #5
          LOL

          no man boobs here matey!

          N.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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          • #6
            lmao

            Wot you doing here, testing your sperm count..

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            • #7
              Joking aside mate, a jolly good day, fresh grapes are a little new to me and as you know, i've picked your brains today. Now I feel like an expert........crusher/de-stemmer handle turner.
              Boy does my arm ache...
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              • #8
                thank you very much for the pictures! I've never gotten grapes for wines before (usually juice), so the experience is new to me.

                I hope it is okay to ask a few questions:
                How long do you leave the skins in the primary?
                How long did it take to crush/destem the grapes?
                When did you start the starter?
                What yeast did you use?

                Thank you so much, again, for the enlightening photos.

                The puppies are nice to see too. Looks like not only you two had fun, but the 4 of you.
                Virtual Wine Circle & Competition Co-Founder
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                • #9
                  Going to leave the skins in there till the brix is at around 4 or 5, so about 5 days I think
                  Crush-de-stem juice testing etc took about 2 hours, but that included coffee breaks and messing about
                  starter made at the start and (in 40 deg C water, with Tronozymol nutrient and some sugar, had planned on pitching the starter after 24 hours, but it kicked in so quickly I pitched it after about 2 hours (i think), it started the must fermenting almost immediately (no sulphite added at crush.....I'm taking chances I know, but want to be certain that MLF will start when I add the culture, and didnt want sulphite levels to get in the way...Karls 5 gall was sulphited)
                  Lalvin RC-212 yeast was used

                  hope this answers your questions, if you have more, then feel free to ask
                  regards
                  Bob
                  Last edited by lockwood1956; 02-09-2007, 11:51 AM. Reason: Extra info added regarding sulphite
                  N.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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                  • #10
                    24 Hours in and here we go, a cap has formed (the CO2 pushing the skins to the surface) this needs to be wetted (punched down) to prevent spoliage and to extract colour and Phenols from the skins, using a 10% sulphite solution (100g of sulphite topped up to 1 litre) I sanitised a long spoon (not the best punch down tool, but the best I have) and got all the skins submerged again, (well I also sanitised my hands and gave the grapes a good squish, as you can tell by the juice on my hands in the final photo) this process will happen a minimum of two times a day (aiming for 4) and as you can see from the final picture, the colour extraction has allready started. More updates later

                    cheers
                    Bob
                    Attached Files
                    Last edited by lockwood1956; 02-09-2007, 11:48 AM.
                    N.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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                    • #11
                      What's that you're spraying on the spoon? Looks easier than making up some VWP every time I want to use the hydrometer.

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                      • #12
                        And here's mine, worked out there's about 6 gal here from 4 crates, measured it this morning, Bob yours will be about 20 gal, real juicy grapes and taste yum.



                        Pitched the yeast starter about an hour ago (Lalvin RC212) and it's just starting to kick in.
                        Should be interesting to see if there's a difference in the two batches due to different environments and brewing styles.
                        It reminds me of my first ever brew, I can't help having a peek every hour.
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                        • #13
                          Very interesting thread. I am reading with fascination. Thank you for answering so many questions of mine. I do have one at this moment, however:

                          Originally posted by Duffbeer View Post
                          Should be interesting to see if there's a difference in the two batches due to different environments and brewing styles.
                          What temperatures are you keeping both at (Duffbeer & Lockwood)?

                          Thank you again.
                          Virtual Wine Circle & Competition Co-Founder
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                          • #14
                            Well the temp here today is 59 deg, so dont think the must will be overheating.

                            but thanks for the reminder....forgot to check temp this morning, but never mind due another punch down soon, so will check temp then, and report back

                            regards
                            Bob
                            N.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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                            • #15
                              Originally posted by Danina View Post
                              Very interesting thread. I am reading with fascination. Thank you for answering so many questions of mine. I do have one at this moment, however:



                              What temperatures are you keeping both at (Duffbeer & Lockwood)?

                              Thank you again.
                              The room temp at the moment is 22c 72f and will probably only change by an odd degree or two depending on the weather.
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