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2007 Ciliegiuolo

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  • #16
    Originally posted by Ben View Post
    What's that you're spraying on the spoon? Looks easier than making up some VWP every time I want to use the hydrometer.
    It's a 10% sulphite solution...I use it for everything.

    spray on spills to wipe up, sanitising equipment, and sulphiting my musts, before ferment and at every other racking, instead of using campden tablets I use 5ml of 10% sulphite solution per gallon, I've gone off campden tablets, as they are a bit of a pain to crush, and in the tablet there is carrier medium, which with some types of campden tablets have been thought to cause hazes. I also pop some into DJ's and carbuoys with a stopper in, and it keeps it sanitised until i need them, I also use it in the vinator (bottle rinser)

    so it's useful stuff.

    Just put 100g of sulphite powder into a jug and top up to 1 litre (isn't the metric system just great.....1 litre water = 1 kilo, so if it contains 100g os sulphite, then its 10% solution)

    hope this helps
    regards
    bob

    Plus its more geekery to indulge in.
    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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    • #17
      Ok, so you basically poured it into a squirty bottle for convinience. I might try that. VWP is a sulphite solution? or similar?

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      • #18
        Room is at 16 deg C 62F
        must is at 18deg C 64F

        I think the must temp will rise as it gets up a good head of steam


        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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        • #19
          Originally posted by Ben View Post
          Ok, so you basically poured it into a squirty bottle for convinience. I might try that. VWP is a sulphite solution? or similar?
          NO

          VWP is a chlorine bleach powder, not the same at all, do not under any circumstances add it to your must. or use it for the purposes I outlined.


          metabisulphite powder is what you need...either pottasium metabisulphite or Sodium Metabisulphite

          I have stopped using the stuff sold as steriliser, (including VWP) as its a pain to have to do all that rinsing before you can use stuff. (it doesnt sterilise either, despite what it says on the tub, AND its too expensive)

          hope this helps
          regards
          bob
          Last edited by lockwood1956; 02-09-2007, 03:08 PM.
          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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          • #20
            Just as a side note:

            We cannot sterilise stuff in our winemaking process, we can only sanitise.
            it is possible to get things sterile, but it only lasts a few seconds before its not sterile any more.

            worth remembering
            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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            • #21
              Just having a thought here Been reading one or two threads about doing a second run on the skins after pressing, would it be possible to freeze the skins to use at a later date, maybe add them to a white to produce a rose, or for a little extra colour and tannin in a cheap red kit ??
              Discount Home Brew Supplies
              Chairman of 5 Towns Wine & Beer Makers Circle!
              Convenor of Judges YFAWB Show Committee
              National Wine Judge
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              • #22
                YUP!

                to all of the above
                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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                • #23
                  Cheers dude
                  Discount Home Brew Supplies
                  Chairman of 5 Towns Wine & Beer Makers Circle!
                  Convenor of Judges YFAWB Show Committee
                  National Wine Judge
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                  • #24
                    Update

                    left to right
                    cap formed, after cap punched down, and colour day3
                    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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                    • #25
                      Wow the colours becoming quite intense, mines a murky purple like the pic in your earlier post, probably because it's a day behind due to the sulphiting
                      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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                      • #26
                        Beautiful colour! What made you choose Ciliegiuolo for the type of wine you wanted to make? Any particular characteristic?
                        Virtual Wine Circle & Competition Co-Founder
                        Twitter: VirtualWineO
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                        • #27
                          It's all he has at this time, it's an early variety, I wasn't going to get any other grapes other than the merlot, cab sauv and grenache, but weakened at the last moment

                          they were "in" and I couldn't resist
                          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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                          • #28
                            Lots of "will" power, no "won't" power, eh?
                            Let's party


                            AKA Brunehilda - Last of the Valkaries

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                            • #29
                              Ah yes, I do undestand.... I read up a little after I posted, and it sounds like an interesting grape variety.

                              Ciliegiolo is a variety of red wine grape from Italy, named after the Italian for 'cherry'. It is a minor component of traditional blends such as Chianti, but interest has revived in recent years. In Umbria it is made into a light quaffing wine,in Tuscany it is made into a bigger, more structured style. Recently it was found to be one of the parents of Sangiovese.
                              Now I'm sorry to be asking a senseless question, but how do you make a "light quaffing wine" as opposed to a "bigger, more structured one?" Dilution with water?
                              Virtual Wine Circle & Competition Co-Founder
                              Twitter: VirtualWineO
                              Facebook: Virtual Wine Circle

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                              • #30
                                Press the juice from the grapes earlier....less colour and tannin


                                or even press the take some of the "free run" (juice without skins) and ferment that
                                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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