WineXpert Pinot Noir II

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bilbo-in-maine

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I started a batch of Oregon Yam Hill County Pinot Noir on 11/29. I have
ignored it until this evening, when I checked SG and found it down at
1.002, figured it was time to get in a carboy. Washed and sanitized the
only one available along with tubing and drained out of the primary
using the spigot.



This kit is a rich, heady brew right now, still fermenting actively,
with a strong odor. It came with two 30 gram packets of oak dust which
left a major mess at the bottom of the pail, more of it than grape
goop. I let a little drain to the carboy.



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It has a deep, opaque color right now.





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I mentioned the "bouquet". The whole time it was fermenting there were
snide remarks from others and for two days the whole house really was
filled with the odor. Should lead to great things!





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Here it is, on the left, with its mates the Viognier (middle) and Old
Vines Zin (right), all dressed for winter in snow suits and mittens.



More pics hopefully in later stages.



I'm pretty sure AAAStinkie did one of these too. Maybe he will show his in his inimitable style - hope so
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Where might Poly take us next?!!
 
Do you not have central heating in Maine? Or are you planning to take your
babies outside?
 
Ha, good one Peter.
smiley36.gif




Actually, a little of both. No central heating, just two wood stoves
with 2 propane Rinnai backup heaters, and lots of south facing glass.
The babies may want to go outside for a week at some point (see the
thread on cold stabilization.) I don't expect a dose of cold to make
kits precipitate tartrate crystals, but it seems to help in dropping
sediment. I'd like to let them clear without using sorbate and the
finings, sitting for a longer time than the compressed schedule the
manufacturer sets. I'll still dose with k-meta, and use a smaller
amount of the chitosan if needed before bottling. I think the Pinot
Noir would benefit.



Bill
 
So glad to see we're not the only ones who refer to their carboys with wine as their babies!
smiley36.gif
The only time we put a kit into the bottle on the "schedule" laid out by the "home office" was in the very beginning. We learned the value of just waiting a while. The longer we wait the better the results.
 
A month has passed since I racked the Oregon Yam Hill County Pinot Noir out of the primary. It was stabilized two weeks ago and degassed. Today it was time to rack a second time for clearing, since it was sitting on a very thick bed of sediment and past due per kit schedule. The empty shows how much was left behind, even after leaving almost all of the sediment behind from the primary bucket at the first racking. The wine has cleared very nicely and is very dark. We drank just a small amount with dinner (roast duck w/ orange sauce) and, even so young, it was very agreeable. I'll leave it to age in the carboy with 3 oz. of House Toast oak cubes for another month and a half and then bottle. No complaints with this one!
smiley1.gif


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Looks like a very nice wine, bilbo.


You are going to like the Viognier too!!! I made that one this summer and it was gone in a flash!!


I had a comercial one last night...it was a Viognier/Muscat. Very flowery and nice.....as a matter of fact I'm gonna go get the rest of it now!!!


Ramona
 
Bill,


I have also done the Oregon Yam Hill County Pinot Noir. I started mine in Feb. '05. Bottled it in June. I popped one of the 375 ml bottles last night. WOW. This is really going to be good. Will try again in May or June.





Hal
 
It is so refreshing to hear wine makers refer to aging their wines. It will make a huge difference in your wines. It seems like every newbie is in such a hurry. It takes them about 3-4 kits to figure it out!
 
3-4 kits, that is probably enough cellared to let some age a while
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earl
 

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