Recent content by yanick

Thanks ! That’s perfect actually, I’m looking to have a bit of carbonation. Was concerned the sorbate would inhibit, but, having looked at my half gallon right now, seems I see some activity 👍🏼

It is a second run indeed. I find the light carbonation takes it up a notch and hides a bit of the tartness in this second press wine. In Quebec, commercial piquette must contain cider to be able to be sold… don’t ask me « why » 🤷🏻‍♂️. But it’s fun to just try things ! No rules apply here...

Adding to this thread as I have also tried making piquette this year, very fun outside of the box way of trying things ! I'Ve had some pinot noir that was too sweet and strong (grapes had too much initial sugar, and should have "ameliorated" before starting). I used 5 gallons of this (wasnt...

Thats what I thought, and I guess I'll be able to compare pressing around 995 vs pressing a couple days after 995. I also plan on trying something "different". I've got some 2021 Pinot Noir that still has too much residual sugar (started with sky high potential alcohol...). I'll pour it...

Quick update on this one. Fermentation is progressing slowly, as I've opened the windows (temperature is in the upper 50s here now). I used EC1118, so I think it can hold up to these colder temperatures. I thought having colder ferment would help me have a darker colour, but it seems that...

Some pictures for this year : Moscato SG 1.096 (juice has greener tint) Albarino SG 1.088 (juice has browner tint)

Tried my first batch of orange wine last year, and it was pretty good ! I'm in Montreal, so grape options are limited, and our go-to for decades have been Piazza, the mosti mondiale family, who are really great. Picked up some moscato, as options were limited, and since I like passito, I wanted...

Never thought of decanting, but yeah it does make a lot of sense, I’ll try it ! Has the wedding passed ? How was it ? I’m guessing you had good comments on the wine ? The colour looks amazing, and so does your label !

Thanks for documenting and sharing Crushday ! Heres my first attempt this year at an orange wine. In Montreal, Orange wines are SUPER popular, and I have to admit I like them more than whites (And easier to do!) Got enough Moscato grapes from california, to have at least a demi-john (52...

That would have been a great idea ! I'm just on the other side of the country in Montreal, so might be tough... I'll Look to age it more as suggested by CDrew. I'll be starting to drink my 2020 soon, so will have time to figure out what to do with it. Thanks all !

Would like to hear from the pros on what to do with this :) Did 2 runs with 2021 grapes last year of around 200 Liters each: 1 cab-merlot-syrah blend and 1 Pinot Noir. "New" this year for me was addition of a little wood chips during primary ferm followed by MLF fermentation on both. The...

Yes, actually was hesitating on the enzymes because of your experience you shared :) Was able to get decent pressings last year even though mine are fairly full (like 50 gallons) Actually, after pressing my 2 x 55gallons, I combined the must from the two in to one and gave a last vacuum press...

Yeah, i guess it should still ferment. The enzymes is a good suggestion as well, however since I have a wineeasy system, and want to minimize the chance of the bottom clogging a little because of more sediment. thanks for the response !

Hello to all, This year, I am doing one batch on Pinot noir 100%, and a second batch 66% cab sauv, 22% merlot and 12% petite Syrah. Got the grapes destemmed and crushed at Our local spot in Montreal, marche Piazza and brought them back home yesterday. Nothing unusual to report for the Pinot...

I've been thinking strongly about getting the WineEsay NorCal has, and I guess you did too. Sure would like to see pictures of your equipment set up - or a description of the merch - my back starts getting sore at season's end which is right about now. Hey Booty Juice, as requested here a...