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2007 Ciliegiuolo

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  • #31
    Yikes

    DAY 4
    room temp 64 deg F
    must temp 75 deg F

    S.G. 1.002!!!!!!!


    need to press the skins. colour looking really good

    Its amazing the difference using a yeast starter and really good quality nutrients can make (lesson here for all you GP yeast users.....stop using it ....its crap)
    Attached Files
    Last edited by lockwood1956; 05-09-2007, 05:20 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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    • #32
      I was going to have a lazy night tonight but thats the end of that!

      pictures of pressing to follow.......

      watch this space
      Last edited by lockwood1956; 05-09-2007, 05:13 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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      • #33
        Grapes pressed using shiny new bladder press (wonderful piece of kit..soooooooooooooo glad i bought it


        messy work though, but done now, Malo-lactic bacteria added and 2nd run using skins and 2 X magnum kits + lots of nutrient underway....

        life is good

        again thanks to Karl for his kind assistance (he's gone off home with a bottle of 05 sangio...very heavily oaked, and I've just opened a bottle of it and man does it need degassing!!!!!)

        but great fun
        Attached Files
        Last edited by lockwood1956; 05-09-2007, 09:10 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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        • #34
          Enjoyable evening dude, wooo that stuff smells and tastes great and what an awesome piece of kit that press is, I know, Iv'e just spent 3 hrs this aft pressing apples with a conventional one (actually yours) (arms like Popeye) .

          The sg on mine at present is 1.060 but the ferment is now furious so I'm looking at friday to press and transfer to secondary and start malo lactic culture,I love this fresh grape thing

          Oh and btw yes the bottle you gave needed de gassing, got the vacuvin out. But It's still good, drinking it now
          Discount Home Brew Supplies
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          • #35
            It was in the barrel just a bit too long, but will blend it with something else to get rid of too much oakiness.
            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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            • #36
              Originally posted by lockwood1956 View Post
              It was in the barrel just a bit too long, but will blend it with something else to get rid of too much oakiness.
              Hmmm not sure mate, I rather like it, well the bottles empty
              Discount Home Brew Supplies
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              • #37
                Originally posted by lockwood1956 View Post

                life is good
                Looks like it... Good thing you were wearing red.
                Virtual Wine Circle & Competition Co-Founder
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                • #38
                  Originally posted by lockwood1956 View Post
                  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
                  Thank you very much... Makes a lot of sense.

                  Which one will you be making? The bold one or the light-quaffing one?
                  Virtual Wine Circle & Competition Co-Founder
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                  • #39
                    bold for me........
                    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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                    • #40
                      Wonderful, groovy thread!

                      REBEL MODERATOR




                      ...lay down the boogie and play that funky music 'til ya die...'til ya die !"

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                      • #41
                        So to summarise, you have;

                        1. Crushed the grapes
                        2. Added yeast onto juice & skins
                        3. Let it ferment a few days.
                        4. Pressed juice out of skins, separating both.

                        Must have been a lot of skins... The second-run sounds quite delicious as well!
                        Virtual Wine Circle & Competition Co-Founder
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                        • #42
                          Bob/Karl

                          Just as a matter of interest, what were your starting S/G readings?
                          National Wine Judge NGWBJ

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                          My friends would think I was a nut, turning water into wine....... Lyrics from Solsbury hill by Peter Gabriel

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                          • #43
                            Brix on the grapes was 22 which is equivalent to S.G. of 1.090


                            Second run put together at S.G. 1.080 approx
                            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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                            • #44
                              Originally posted by Danina View Post
                              So to summarise, you have;

                              1. Crushed the grapes
                              2. Added yeast onto juice & skins
                              3. Let it ferment a few days.
                              4. Pressed juice out of skins, separating both.

                              Must have been a lot of skins... The second-run sounds quite delicious as well!

                              thats about the measure of it...oh and added MLF culture
                              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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                              • #45
                                Originally posted by lockwood1956 View Post
                                thats about the measure of it...oh and added MLF culture
                                Good, so I got it right so far.
                                Virtual Wine Circle & Competition Co-Founder
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