Recent content by Cabroper

What is a good way to measure sulfites in Reds?

FWIW, my kitchen is very clean. Still wondering where in the process sterility is critical to the outcome.

I'm trying to understand where in the process is cleanliness and even sanitation important. I'm surprised actually that the grapes and spiders all get run thru the destemming machine and end up in the fermentation container. Where is cleanliness important, and how important? Thanks in...

what yeast, temp, surlie, time to press etc as a baseline guide for Italian Style?

What is a reasonable outcome for a diligent home red wine maker with good fruit to work with, by say the 3rd year of trying? Going for a big fruit-forward Cab. (all caveats for 1 million variables included) Pour most of it out Barely drinkable OK i guess, but not much to write home...

Maybe I'm way ahead of myself, but how would I go about figuring that out conclusively?

Thanks, yes lots to learn. A couple more pix from the harvest.

The result of the harvest!

I hear people say "this is made in the classic Italian style" and I like those wines. i.e. Doffo winery in Temecula CA and others in So Cal. I'm wondering what would be done (techniques) that would characterize "italian" style? What does that mean?

I'm in So Cal. We already harvested a full pickup truck load of Cab, crushed with a machine and set aside 150 gal of must, and my friend measured what I think was brix and said it was perfect. I'm so new to this, I'm not sure what that is, I'm thinking sugar content? The vines are 3-4 yrs...

Understood. That's part of the learning... So, if you're blending in Merlot, at what point in the process is that done?

My friend has, with mixed results. I want to take it up a notch. I'm going to assist him this year, with the idea of learning and being a lot more involved next year. I've only been drinking wine for 2 years, and want to make something good! Thanks in advance.

For the home wine maker, what variation in techniques would be in "italian style"?

I have similar questions. I'm in so cal and its warm here now. My friend is harvesting cab. Does the fermentation have to be done below a certain temp? What are the temp restrictions for aging? Can it be done well in the house? Say 79 deg?

My friend has about 1/2 acre of Cab and i need to learn how this works. I'm trained in science and have been drinking wine for about 2 years. I need to learn everything i can and I'm not interested in making any crappy wine. Glad to be on the forum!