erm, given that the brix on the Tempranillo was 24 I'm slightly perturbed to find that in less than a week I'm at an SG of 1.000 Eeek Looks like I'm pressing tomorrow
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Originally posted by ukric View Posterm, given that the brix on the Tempranillo was 24 I'm slightly perturbed to find that in less than a week I'm at an SG of 1.000 Eeek Looks like I'm pressing tomorrowWomen will never be equal to men until they can walk down the street with a bald head and a beer gut, and still think they are sexy.
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Pressed the grapes today, the skins sank last night, this is the first time I have left the skins this long before pressing, have intended doing it each year but always bottle out
from 6 boxes of Merlot cab blend I got 7 gallons
from 5 boxes of Grenache. 7 gallons
from 5 boxes of Tempranillo 7 gallons ( just over)
those totals will will likely drop by half to one gall. When racked from gross lees, maybe tomorrow.
the colour on all batches is incredibly dark, much darker thanrevious years, from extra skin time
happy puppyN.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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I pressed yesterday and racked off gross lees today.
5 boxes of Grenache yielded 1 completely full better bottle after racking of lees.
5 boxes Tempranillo yielded 6 gallons.
Update on the white
2 boxes of Airen - = 1.5 clean gallons. Have to say so far it is proving much better than the Trebbiano. Nice citrus fruit aromas but early days.Simon
"I can certainly see that you know your wine. Most of the guests who stay here wouldn't know the difference between Bordeaux and Claret." - Basil Fawlty
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Originally posted by goldseal View PostAnyone checked acid on the Airen? I got around 1 (as sulphuric)!Simon
"I can certainly see that you know your wine. Most of the guests who stay here wouldn't know the difference between Bordeaux and Claret." - Basil Fawlty
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