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Cynewulf
Senior Member From Northern Virginia
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- Viewing thread maximum extraction when pressing whites
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Cynewulf reacted to winemaker81's post in the thread Short Primary Fermentation Italian American Tradition? with
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Color and aroma, yes. Tannins, no. Search on "extended maceration". Color and aroma are extracted mostly during the first 3 to 5 days... -
Cynewulf reacted to sour_grapes's post in the thread Short Primary Fermentation Italian American Tradition? with Like.
I'm not @Cynewulf , but I believe that here, "lighter" means, "less dissolved solids," not lower alcohol. Yes, it would continue to...
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Cynewulf replied to the thread Adventures in Wild Fermentation.Here’s a brief update on last year and what’s going on this year. I bottled everything back in May. The Marquette was nice but a little...
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Cynewulf replied to the thread Short Primary Fermentation Italian American Tradition?.I’m not from an Italian American family but I’d suggest they may have pressed after 3-4 days because they wanted a lighter red wine that...
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Cynewulf reacted to Nebbiolo020's post in the thread Short Primary Fermentation Italian American Tradition? with Like.
You can, but what I’m saying is that wild sacc yeast will take over naturally if present once the abv kills the other wild yeast.
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Cynewulf reacted to Nebbiolo020's post in the thread Short Primary Fermentation Italian American Tradition? with Like.
My opinion on wild yeast is that I find wines produced with wild yeasts have more texture, more flavors and aromatics and I think it is...
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Cynewulf reacted to Rocky's post in the thread Short Primary Fermentation Italian American Tradition? with Like.
I have been involved in winemaking in all capacities from stripping grapes from the bunches as a child of 8 in 1950 to making my own...
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Cynewulf replied to the thread maximum extraction when pressing whites.Last year I crushed, destemmed, and immediately pressed 85% of my Itasca and macerated the remaining 15% for a week before blending and...
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Cynewulf reacted to NorCal's post in the thread Determining why the wine I made is below expectations with Like.
I’ve unstuck fermentations, don’t care to do this one. The CF 80%/PS 20% will be a semi sweet wine was racked and blended tonight at .4...
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Merlot is coming in fast. I wish I could slow it down. Grapes are at 19 Brix. I gave the vines some water. The leaves were turning from...
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Marquette at 18.8 Brix today in Huron, Ohio (up along Lake Erie)
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Having a heavy rain weekend, grapes are looking great, no pests and very little mildew
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That is the indicator the wine is fine. :)
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From my experience (20 years --- trivial in the 5000 year old wine making tradition) is that punching down release gases that if not...
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I was lucky my first couple years; the weather was dry. I didn’t spray much the first year and sporadically the second. I didn’t lose...
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