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Old 01-06-2017, 03:26 PM   #1
Johnd
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The winery is back in business, the frozen must from Spain has arrived! A very long journey from the vineyard in Montsant wine region in Catalonia, northern Spain, via Toronto, where it sat for a few weeks to get through US Customs, and a truck ride down to southeast Louisiana.

Most of the frozen must I get just gets shipped on a pallet and is partially thawed when it arrives, this batch from Grapemasters was shipped in a freezer truck and arrived frozen solid. Total of 9 pails, 5 Tempranillo, 4 Merlot, are at home at the moment in the tub in warm water, hoping to get them thawed to above freezing for some cold soaking time as they warm.

I know, I know, pictures or it didn't happen, pics to come later this evening.......
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Old 01-06-2017, 04:55 PM   #2
stickman
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Yes we're waiting for pics...in the mean time, be careful with the cold soak, stay below 50F if you are going to hold it for any length of time. Some of the wild/spoilage yeasts start multiplying and fermenting around 50F to 55F and are even SO2 tolerant to 50 to 70 ppm.

 
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Old 01-06-2017, 07:26 PM   #3
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Yes we're waiting for pics...in the mean time, be careful with the cold soak, stay below 50F if you are going to hold it for any length of time. Some of the wild/spoilage yeasts start multiplying and fermenting around 50F to 55F and are even SO2 tolerant to 50 to 70 ppm.
No worries there, it was frozen solid as bucket shaped blocks. A little time in the tub full of hot water and I was able to dump them into fermenters and break them up. They're in the house at 70 and will slowly thaw and warm up to room temp with lots of agitation along the way. Temps are still below 32 in the must and it's not flowable yet. I'll pitch yeast at 65 and MLB a couple days later and we'll be off to the races.
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Old 01-06-2017, 07:42 PM   #4
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No worries there, it was frozen solid as bucket shaped blocks. A little time in the tub full of hot water and I was able to dump them into fermenters and break them up. They're in the house at 70 and will slowly thaw and warm up to room temp with lots of agitation along the way. Temps are still below 32 in the must and it's not flowable yet. I'll pitch yeast at 65 and MLB a couple days later and we'll be off to the races.
Remember earlier this Fall when a bunch of us were getting grapes from Cali-fornia? This is your payback, in the dead of winter, no grapes to be had around these parts, and your knee deep in must...enjoy my friend!
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Old 01-06-2017, 07:56 PM   #5
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Remember earlier this Fall when a bunch of us were getting grapes from Cali-fornia? This is your payback, in the dead of winter, no grapes to be had around these parts, and your knee deep in must...enjoy my friend!
Although my Californians were a month behind y'all, it was an excruciating time frame. I'm pretty stoked about the grapemasters must, still icy, but really nice aroma, and the numbers he's had are solid, well timed picking numbers. 25 BRIX, 5.2 TA and 3.8 pH on the Tempranillo, little acidulated water my be needed, 24.5 BRIX, 6.6 TA and 3.5 pH, good to go, assuming my numbers are close.

I'm going to make wines in three sessions this year, grapemasters frozen must in winter, Brehm frozen must in spring, Californians in the fall. Should be able to keep up with my habit.....
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Old 01-06-2017, 08:02 PM   #6
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Although my Californians were a month behind y'all, it was an excruciating time frame. I'm pretty stoked about the grapemasters must, still icy, but really nice aroma, and the numbers he's had are solid, well timed picking numbers. 25 BRIX, 5.2 TA and 3.8 pH on the Tempranillo, little acidulated water my be needed, 24.5 BRIX, 6.6 TA and 3.5 pH, good to go, assuming my numbers are close.

I'm going to make wines in three sessions this year, grapemasters frozen must in winter, Brehm frozen must in spring, Californians in the fall. Should be able to keep up with my habit.....
Ah, to play with numbers again. To have aromas of fresh grapes wafting through the house...I'll come visit in two years and see how you did! I keep telling my wife we need a vacation, and she likes warm weather in the Winter. She just has to become an RN so I can retire and travel.

So as you are enjoying your Spanish must, I'm toying with an apple juice based wine...hummm, can't figure out which I'd rather be fermenting, NOT!
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Old 01-06-2017, 08:09 PM   #7
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So as you are enjoying your Spanish must, I'm toying with an apple juice based wine...hummm, can't figure out which I'd rather be fermenting, NOT!
I've been watching your apple project and thinking how good the clear amber colored carboy looks. If I didn't have these dudes on the way, I'd have been raiding the frozen concentrate section of the local supermarket!

Come on down in the winter, we'll send the ladies off sightseeing and lock ourselves in the wine room with a corkscrew, two glasses, and a wine thief.
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Old 01-06-2017, 08:25 PM   #8
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I've been watching your apple project and thinking how good the clear amber colored carboy looks. If I didn't have these dudes on the way, I'd have been raiding the frozen concentrate section of the local supermarket!

Come on down in the winter, we'll send the ladies off sightseeing and lock ourselves in the wine room with a corkscrew, two glasses, and a wine thief.
I could introduce you to the ancient carboy tipping habit...who needs a wine thief? (Though I will admit, not carboy tipping, only thiefing lately. I thiefed a 375 of my Lanza Zin for jgmann and realized that I haven't sampled my Zin since before MLF, I'm getting downright patient).
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Old 01-06-2017, 08:31 PM   #9
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I could introduce you to the ancient carboy tipping habit...who needs a wine thief? (Though I will admit, not carboy tipping, only thiefing lately. I thiefed a 375 of my Lanza Zin for jgmann and realized that I haven't sampled my Zin since before MLF, I'm getting downright patient).
I should've been more specific. My wine thieves are the glass type with the open top that you put your thumb over to capture the wine. I use them as glass straws, as tipping carboys requires too much effort........
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Old 01-06-2017, 08:37 PM   #10
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I should've been more specific. My wine thieves are the glass type with the open top that you put your thumb over to capture the wine. I use them as glass straws, as tipping carboys requires too much effort........
Nice, now you've done it, I'll infect all of my wines by the end of the weekend.

Okay. Back to your original reason for this thread, we need lot's of pictures and a play by play on these wines as they progress so we can live vicariously through your experiences (and become more and more jealous that we didn't order El musto de Espaņa). (Guessing that must is musto)
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