Just harvested 100 lbs riesling and have run through crusher and destemmer. should i press the must now or wait, had yeast and punch down for few days? Wondered if this would add more of the fruitiness to it?
when placing newly squeezed must into carboy i know you want to eliminate oxygen exposure so I thought how about placing a few small chips of dry ice in the must then placing the air lock. Just wanted to see if someone else has done this or any one's thoughts about it.
Ive got a rubiano grape in the carboy now for 10 months and at the last racking a taste revealled an earthy almost asphargus like flavour to it. Any suggestions on what to do now? Maybe some charred oak for a few months?
Currently got cab sauv/merlot,pinot noir and a rubiano grape in carboys aging nicely. Rubianio is my first attempt from grapes acquired locally in northern michigan. Started with the box kits then progressed to juice from a wholesaler from chilean harvest then from california and italy in the...
Bit the bullett on shipping costs and ordered up the Grifo destemmer /crusher and the accompanying stand. Looking forward to not killing my back doing all that destemming and crushing by hand. Need to make an acrylic shield for my press. Last year was surprized by juice squirting out the small...
I live in the middle of northern michigans wine country so it makes more sense to do local grapes than buying juice from out of state but many of the vineyards are very reluctant to give up any of their grapes.
It looks great. I've been thinking of getting the manual version but the shipping cost seems awfully high. I keep looking for a lower shipping cost but everyone seems to want about 200 to ship the destemmer. I destemmed and crushed by hand 105 lbs of a rubiano grape last year and spent 4 hour s...