Originally posted by robwrx
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What's going on in your winery today..
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Originally posted by SiSandrine View PostIf its the same Grenache that I got at Grapefest then bleed it off quick. Thick and inky black. I tried to bleed some off after a couple of days by then too late. Still a little like treacle after a good couple of rackings too.
About the only thing we can make with it is White Grenache.Steve
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Originally posted by SiSandrine View PostIf its the same Grenache that I got at Grapefest then bleed it off quick. Thick and inky black. I tried to bleed some off after a couple of days by then too late. Still a little like treacle after a good couple of rackings too.
Lovely though.
I bled the Tempranillo after 36hrs or so and that is probably the darkest Rose I've ever seen. I'm thinking of filtering it to see if I can remove a bit of colour.
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Originally posted by NorthernWiner View PostRob, there is a limit, but it's not a predictable one. Wines precipitate tartrate until they reach equilibrium somewhere below the saturation point.
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Not a lot happening in my winery. Checked temperature of defrosting Grenache 24 hrs after they arrived and temp was a lowly 3c. Checked again 10hrs later and temperature has risen to only 5c. At this rate I will be pitching yeast on Christmas day.
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Pressing Merlot and Cab Sauvignon this evening. The Merlot finished two days ago, but the Cab is still bubbling away. I had hoped they would all finish at the same time, because I only want to get the press out once. Oh well. Everything is going to be pressed tonight regardless.
It will all go into barrels Saturday morning, where it will have a nice yearlong sleep.Steve
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Reassembled my floor corker yesterday. Another one of the plastic jaws broke, but it was only an internal rib, so a great lump of epoxy putty solved the problem (I hope).
I think the plastic jaws just get brittle with age, so it is living on borrowed time. I'd better start saving for a brass versionPete the Instructor
It looks like Phil Donahue throwing up into a tuba
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Well that's the wine making finished for the year as we will have a house full over Christmas and we’ll need the room. So over the last two days I've filtered and bottled a WN1 a WN1 rose from Lidl mixed grape juice an elderberry wine and a chocolate raspberry port sorted out the cellar and put all the carboys up in the loft.Life would be better if I could brew it as fast as we drink it!
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Grenache from frozen grapes started last night after drawing off 6 litres for Rose. Trying Vintners Harvest VR21 in the Grenache and Lalvin 71B in the Rose.
Skins are very mushy compared with fresh 1st run skins and remind me of the condition that skins are in during a 2nd run. I assume this is due to the freeze thawing process but I imagine that means I've got good extraction from the skins as the Rose must is quite dark.
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Brian? Brian!!! Is that really you?
Good point about the mushy skins, I have never fermented Grenache before. Impressed with extraction though.
Cool ambient temperatures helping to keep ferment temperature down, no run away high 30's this time.
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