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2007 Montepulciano

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  • #31
    And just to prove that I did do some work
    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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    • #32
      Fermentation begins
      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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      • #33
        ooh! the photos!

        Yay!
        Virtual Wine Circle & Competition Co-Founder
        Twitter: VirtualWineO
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        • #34
          Karl stops!

          sorry dude, just couldn't resist.
          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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          • #35
            This morning temps are down and the ferment has not really properly taken off, this will of course give us some extra time on the skins which isnt a bad thing I think. But I will probably put a blanket of CO2 on top of the must if ferment doesnt properly kick in by the end of the day. To protect the must from too much oxygen, and particularly spoilage organisms. I wwill just squirt some CO2 into the tub, and because it is heavier than Oxygen it will sink onto the top of the must.
            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
              On a side note
              I tasted some fab wines last night brought to my house by the assembled throng.

              a merlot from Rich (we didnt drink the ocean spray...will get to it later)
              a Grenache syrah from Karl
              a Pinot grigio from Richard_s

              all of them beautifully put together, and very well degassed a credit to the winemakers. cheers boys for an absolutely fabulous day, great company, great fun...


              regards
              Bob
              Last edited by lockwood1956; 22-09-2007, 04:04 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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              • #37
                Originally posted by lockwood1956 View Post
                A Fruity Karl between two Richards (d1cks) and Richard_S and Karl adjust the acidity of the must
                Just what are they adjusting the acid with?

                It looks mighty suspicious to me!
                Let's party


                AKA Brunehilda - Last of the Valkaries

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                • #38
                  Well done Bob, the vultures have been circling this thread all day waiting for the pics.

                  I still would have liked to have de-gassed that wine a bit more but it wasn't bad.

                  Had a great day and a good laugh, already looking forward to "grapefest" 2008.

                  Originally posted by lockwood1956 View Post
                  This morning temps are down and the ferment has not really properly taken off, this will of course give us some extra time on the skins which isnt a bad thing I think. But I will probably put a blanket of CO2 on top of the must if ferment doesnt properly kick in by the end of the day. To protect the must from too much oxygen, and particularly spoilage organisms. I wwill just squirt some CO2 into the tub, and because it is heavier than Oxygen it will sink onto the top of the must.
                  Mine was slow starting but it looks like it is starting to take off now.
                  Last edited by Richard S; 22-09-2007, 05:23 PM.
                  National Wine Judge NGWBJ

                  Secretary of 5 Towns Wine and Beer Society

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

                  Member of THE newest wine circle in Yorkshire!!

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                  • #39
                    Originally posted by Mamgiowl View Post
                    Just what are they adjusting the acid with?

                    It looks mighty suspicious to me!
                    Don't worry about it too much Mamgi, unless Bob offers you a bottle that is!
                    National Wine Judge NGWBJ

                    Secretary of 5 Towns Wine and Beer Society

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

                    Member of THE newest wine circle in Yorkshire!!

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                    • #40
                      Originally posted by lockwood1956 View Post
                      Karl stops!

                      sorry dude, just couldn't resist.

                      Grrrrr, I,ll remember this,
                      Great day indeed, and as Bob stated the evenings refreshments were fantastic all good well produced wines.....yum
                      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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                      • #41
                        Originally posted by lockwood1956 View Post
                        Karl stops!

                        sorry dude, just couldn't resist.

                        Well, I am sure it was a long day for all....
                        Virtual Wine Circle & Competition Co-Founder
                        Twitter: VirtualWineO
                        Facebook: Virtual Wine Circle

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                        • #42
                          Broke out the CO2 bottle and put a layer of CO2 on top of the must...just to be safe

                          protected from spoilage beasties now


                          mwahahahahahaha
                          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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                          • #43
                            Originally posted by lockwood1956 View Post
                            Broke out the CO2 bottle and put a layer of CO2 on top of the must...just to be safe

                            protected from spoilage beasties now


                            mwahahahahahaha

                            Hmmm, could you show how you do that sometime when convenient? I've never tried that before.
                            Virtual Wine Circle & Competition Co-Founder
                            Twitter: VirtualWineO
                            Facebook: Virtual Wine Circle

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                            • #44
                              Originally posted by lockwood1956 View Post
                              mwahahahahahaha
                              Like I said - loony tunes

                              I'm already thinking about a second run. If I freeze the skins will I need to prep a new yeast starter or will the original yeast survive?
                              National Wine Judge NGWBJ

                              Secretary of 5 Towns Wine and Beer Society

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

                              Member of THE newest wine circle in Yorkshire!!

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                              • #45
                                Real easy, the tub has a plastic sheet over the top of it, just put the hose from the CO2 tank under the plastic sheet, and let the CO2 go in, because it is heavier than air it sinks in the tub and settles on top of the must like a blanket, protecting the must, much as the CO2 from the fermentation does.

                                but if I get time I will takee some photos tomorrow to demonstrate

                                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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