Well, took the plunge and bought 3 lugs last night.
2 Merlot and 1 Cabernet Savignon.
De-stemed by hand and crushed with a mash potato crusher...WHAT A PAIN..!!!
I started around 8pm, my son helped and then my wife for the de-stem process, took us close to 2 hours, then I did the crush alone until a bit after mid-night.
I have 2 6gal buckets almost full and I think some grapes are still not crushed. I added 1/4 tsp of kmeta to each bucket and stirred a bit.
I plan to do maceration and leave grapes in cold temps; both the merlot and cab tested at around ~1.100
I have not tested PH and plan to do that tonight.
My dilemma is the temp, I left the 2 buckets in the deck as it was in the 30s overnight and will be in the low 50s during the day. Is that too high of a temp?
I MAY only be able to put 1 bucket in the basement refrigerator.
This morning I stirred with a spoon and it felt like hard to move around in bucket. I will blend it altogether and will need a large brute to mix them up before pitching yeast.
Questions:
1.what yeast you recommend, local place has Red Star. Should I use 2 packets, maybe RC-212?
2.when in brute, you pitch the yeast on top of all those grapes/skins on the surface and then you stir?
3.this will be hard to press skins when time comes, suggestions..!!!
4.how many days to leave alone before yeast, 1 day ok due to temp fluctuation?
5.yeast nutrient, how much and before pitching yeast? Yeast energizer?
6.no pectix enzyme, right?
Any other suggestions ...
2 Merlot and 1 Cabernet Savignon.
De-stemed by hand and crushed with a mash potato crusher...WHAT A PAIN..!!!
I started around 8pm, my son helped and then my wife for the de-stem process, took us close to 2 hours, then I did the crush alone until a bit after mid-night.
I have 2 6gal buckets almost full and I think some grapes are still not crushed. I added 1/4 tsp of kmeta to each bucket and stirred a bit.
I plan to do maceration and leave grapes in cold temps; both the merlot and cab tested at around ~1.100
I have not tested PH and plan to do that tonight.
My dilemma is the temp, I left the 2 buckets in the deck as it was in the 30s overnight and will be in the low 50s during the day. Is that too high of a temp?
I MAY only be able to put 1 bucket in the basement refrigerator.
This morning I stirred with a spoon and it felt like hard to move around in bucket. I will blend it altogether and will need a large brute to mix them up before pitching yeast.
Questions:
1.what yeast you recommend, local place has Red Star. Should I use 2 packets, maybe RC-212?
2.when in brute, you pitch the yeast on top of all those grapes/skins on the surface and then you stir?
3.this will be hard to press skins when time comes, suggestions..!!!
4.how many days to leave alone before yeast, 1 day ok due to temp fluctuation?
5.yeast nutrient, how much and before pitching yeast? Yeast energizer?
6.no pectix enzyme, right?
Any other suggestions ...
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