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Old 08-24-2014, 03:14 PM   #21
joeswine
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Ready? getting close to wine making season in September and October juices will be coming in from California and Italy are you ready?

Things to remember
, there are many tools for winemaking toolboxes I think a very important these three items are at the top of my list and they are things to remember.

Capitalization, is the process of adding sugar to unfermented grapes must in order to increase the alcohol content after fermentation. The technique was in and prevented by a French chemist from the name applies this process does not make the one sweeter but only artificially inflates the alcohol content. Actually, the sugar in capitalized wind cannot be tasted.

Potassium metabolic sulfite, is a common one or must attitude, where form sulfur dioxide gas so2. This both prevents most wild microorganisms from growing, and it acts as a potential intent oxidant, protecting both the color, and the delicate flavors of wine.

Typical dosage is 1/4 teaspoon potassium metabolic sulfate per 6 gallon bucket of must prior to fermentation, and 1/2 teaspoon per 6 gallon bucket at bottling. Winemaking equipment is sanitized by spraying with 1% solution.

Potassium sorbate, is used to inhibit molds, and yeast in one. Also known affectionately as wine stabilizer, potassium sorbate produces sorbate acid when added to wine. It serves two purposes. When active fermentation has ceased and the wind is rack for the final time after clearing, potassium sorbate will render any surviving yeast incapable of multiplying. He's living at that moment can continue fermenting any residual sugar into CO2 and alcohol, but when they die no disease will be present to cause future refermentation.when a wine is sweetened before bottling, sorbate is used to prevent refermentation when used in conjunction with potassium met bisulfite. it is primarily used with sweet wines, sparking wines and some hard ciders but may be added to table wines which exhibit difficulty in manintain9ing clarity after fining.


 
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Old 08-28-2014, 03:10 PM   #22
joeswine
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HERE IS A FPAC YOU CAN MAKE LIKE THE PROS,THINK OF IT AS A COOKING LESSON WITH GRAPES AND FOLLOW THE THOUGHT PATTERN YOU CAN USE IT AT THE READY OR FREEZE IT FOR LATTER.QUICK AND READILY AVAILABLE AT ANY FOOD MARKET.
WHAT YOU'LL SEE HERE IS THE BEGINNING OF THE PROCESS WASHING ,DE-STEMMING AND SAUTÉING DOWN OF THE GRAPES,BY THE WAY THE WINE WAS LONE STAR LORI A COASTAL WHITE VERY CLEAN AND REFRESHING SO I DRANK THE 375, AS WELL AS SHARED IT WITH MY GRAPES THEY ALSO APPRECIATED IT I'M SURE,THANKS LORI ANOTHER GREAT PIECE OF WINE MAKING.
IF YOU THINK ABOUT IT THE WINE MANUFACTURES AREN'T MUCH DIFFERENT FROM US ,THEY PLAN ,CONTROL AND ORGANIZE THEIR METHODS AND THEN ,EXECUTE ERROR,DON'T BE AFRAID ...THINK OUTSIDE THE BOX....
IMG_20140828_153241482.jpg   IMG_20140828_153253893.jpg   IMG_20140828_154001898.jpg   IMG_20140828_154018663.jpg   IMG_20140828_154650295_HDR.jpg  

IMG_20140828_154857041.jpg   IMG_20140828_154926898.jpg   IMG_20140828_155330822.jpg   IMG_20140828_155521392.jpg   IMG_20140828_155702046.jpg  



 
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Old 08-28-2014, 03:17 PM   #23
joeswine
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FOLLOW THE WHOLE PROCESS........Order of Pictures for F-Pak:
WASH GRAPES
DE-STEM
PLACE IN SAUTÉ PAN ON LOW HEAT
ADD A 1/3 CUP WHITE WINE (ANY TYPE)
HEAT GRAPES UNTIL THEY BECOME SOFT GENTLY SMASH THEM DOWN WHILE THEIR COOKING (ABOUT 10 MINS)
THEN YOU'LL SEE THEM START TO REDUCE THE LIQUID,YOU'LL FEEL THEM START TO GET MUSHY
STOP THE COOKING AND LET THEM COOL,ONCE COOL ENOUGH PLACE THEM EITHER IN ZIP TIGHT FREEZER BAGS OR VACUUM SEAL LIKE I DID IF YOU HAVE ONE,DATE AND PLACE THEM IN THE FREEZER FOR LATER SO THAT YOUR READY WHEN THE TIME COMES OR IF YOUR READY NOW AND YOU PLANNED OUT THIS EFFORT THE LET THEM COOL JUST A LITTLE AND PLACE THEM EITHER IN PAINTERS BAGS OR ALLOW THEM TO FLOAT FREELY IN THE WINE PRIMARY.OR IF YOUR PLAN IS TO USE THEM IN THE PRIMARY BY ALL MEANS DO SO,PLAN YOUR WORK AND THEN WORK YOUR PLAN.
IMG_20140828_160402629.jpg   IMG_20140828_160533106.jpg   IMG_20140828_160757417.jpg  


 
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Old 09-02-2014, 02:13 PM   #24
Geronimo
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I'll never use Everclear again! YUCK!! I tried to make my coffee extract with it, and while it did a fine job of extracting the essential oils and flavors, the final product was absolutely disgusting. I threw it all away and make a new batch with a reasonably good 80 proof Vodka. The end result is SOOOOOO much better!! I have no reservations about using it in a port kit I'm making.
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Old 09-02-2014, 02:26 PM   #25
joeswine
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what was your process and what was your base as apposed to simple syrup? If done in balance the everkleer becomes muted.

 
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Old 09-04-2014, 06:11 PM   #26
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NOW THAT WINE MAKING SEASON IS HERE AGAIN ,NOT THAT IT EVER GOES AWAY,TRY THISThompson seedlss grape fpac continued
FOLLOW THE WHOLE PROCESS........Order of Pictures for F-Pak:
WASH GRAPES
DE-STEM
PLACE IN SAUTÉ PAN ON LOW HEAT
ADD A 1/3 CUP WHITE WINE (ANY TYPE)
HEAT GRAPES UNTIL THEY BECOME SOFT GENTLY SMASH THEM DOWN WHILE THEIR COOKING (ABOUT 10 MINS)
THEN YOU'LL SEE THEM START TO REDUCE THE LIQUID,YOU'LL FEEL THEM START TO GET MUSHY
STOP THE COOKING AND LET THEM COOL,ONCE COOL ENOUGH PLACE THEM EITHER IN ZIP TIGHT FREEZER BAGS OR VACUUM SEAL LIKE I DID IF YOU HAVE ONE,DATE AND PLACE THEM IN THE FREEZER FOR LATER SO THAT YOUR READY WHEN THE TIME COMES OR IF YOUR READY NOW AND YOU PLANNED OUT THIS EFFORT THE LET THEM COOL JUST A LITTLE AND PLACE THEM EITHER IN PAINTERS BAGS OR ALLOW THEM TO FLOAT FREELY IN THE WINE PRIMARY.OR IF YOUR PLAN IS TO USE THEM IN THE PRIMARY BY ALL MEANS DO SO,PLAN YOUR WORK AND THEN WORK YOUR PLAN
IMG_20140828_153241482.jpg   IMG_20140828_154001898.jpg   IMG_20140828_154703540.jpg   IMG_20140828_154929825.jpg   IMG_20140828_155538015.jpg  

IMG_20140828_155702046.jpg   IMG_20140828_160402629.jpg   IMG_20140828_160535417.jpg   IMG_20140828_160757417.jpg  

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Old 09-07-2014, 10:55 AM   #27
vernsgal
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I thought I'd post my progress of my 2 pinot noirs. As mentioned earlier in this post, I have taken Joe's f-pak lessons and applied it(blackberries) to 2 identical pinot noirs. The 1st one I added the f-pak to the primary the 2nd to the secondary.July 17-Both starting SG were very close to same(1.096 & 1.100).July 27 I racked the 2nd one,SG .996, added sorbate and f-pak.July 30th racked the 1st one off f-pak.Racked 2nd off f-pak on Aug.9.
They've both had k-meta added to them and have been bulk aging since.
Taste- the 1st one that had it added in primary has a smoother taste with an aftertaste of balackberry.
the 2nd has blackberry more upfront and has a bit of a bite.
More aging on both will give a more accurate tasting.
Overall, as Joe has said it depends on if you want the taste upfront or not.
Thanks Joe with your help on this!
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Old 09-21-2014, 10:08 AM   #28
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this is kates chardonnay inexpensive kit that when tweaked worked out great we used grapefruit zest in this one to kit up the fruit acidity ,follow the flow.................................
2 box.jpg   1 contents.jpg   3 bentonite.jpg   4 add juice.jpg   5 rinse bag.jpg  

7 first SG reading.jpg   8 add simple syrup.jpg   10 instructions SG reading.jpg   11 yeast.jpg   12 cup american oak cubes.jpg  


 
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Old 09-21-2014, 10:18 AM   #29
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follow the process.............
13 American Oak cubes.jpg   14 tag.jpg   20140710_190845.jpg   IMG_20140716_161116423.jpg   Final Chardonnay product.jpg  

IMG_20140724_160612087_HDR.jpg   IMG_20140724_161700210.jpg   IMG_20140731_194302284.jpg   IMG_20140731_195916649.jpg   2 box.jpg  


 
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Old 10-17-2014, 03:37 PM   #30
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FOLLOW THE FLOW,,,,,,,,,,
1 rinse berries.jpg   2 add to the pan.jpg   3 add juice.jpg   4 change colors.jpg   5 add a lid for a few mins.jpg  

6 change colors and smoosh.jpg   8 finished f pak.jpg   9  Add to bag.jpg  

 
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