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Winemaking Talk - Winemaking Forum

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  1. Hazelemere

    What's in your glass tonight?

    This is Pinnacle of the Pacific 2020 i.e. a 60/40 blend of Dineen Washington Vineyard Cabernet Franc and 40% Amador Cabernet Sauvignon with 10 medium toast American oak cubes per Imperial gallon of wine for 120 day soak during malolactic fermentation. All of the grapes were fresh and in perfect...
  2. Hazelemere

    looking for cuttings,,, via canada post

    Ricardo, I've taken all of your cuttings (except seedless) and they are ready for pickup anytime you like as follows: Siegerrebe Reichensteiner Ortega Madeleine Angevine Marechal Foch Regent You will get seedless cuttings as follows when you pick up your wine grape cuttings: Reliance...
  3. Hazelemere

    What's in your glass tonight?

    A blend of 3 wines that I racked and blended as follows: Brehm frozen California Chenin Blanc 2021 (very high acid but tasty and fragrant) Brehm frozen California Chardonnay 2021 (very high acid - improving from only buttered popcorn smell) Cyser 2022 - from organic russet juice mixed with...
  4. Hazelemere

    What's in your glass tonight?

    retasting today from a bottle......This is the best raspberry wine I've ever tasted. My son in laws comment "this is stunning!" So we'll make 2 carboys in 2023 from my frozen organic raspberries (one for him and one for me). He have me a gallon of his 50/50 Chenin Blanc/Gewurtztraminer all from...
  5. Hazelemere

    SO2 regimen for fermented wine in carboys.

    Take it up to about 85 ppm total which should give around 28 ppm free at bottling i.e. 1/8 tsp each time you rack into a 25 bottle carboy adds about 11 ppm, into a 30 bottle carboy adds about 10 ppm. Wine ages better in bulk i.e. no oxygen through a cork, especially if the carboy is cool.
  6. Hazelemere

    How much fruit?

    5 lb per US gallon 6 lb per Imperial gallon
  7. Hazelemere

    What's in your glass tonight?

    This is 2022 Cyser using unpasteurized blueberry blossom honey and organic homegrown Russet apple juice (i.e. no water and no sugar). The slightly gold colour comes from oxidized tannins in the russet skins during grinding and pressing ahead of sulphiting. ~25 ppm free SO2 at bottling. I only...
  8. Hazelemere

    What's in your glass tonight?

    The image on the right what I'm drinking now: Raspberry Melomel Cyser 2020. The image on the left is Raspberry Sour Cherry Melomel 2019 I have a stunning Newfie (Newfoundland born) yoga instructor (Mondays) chef and and Vegan cook book author who gives me all of her excellent vegan cookbooks...
  9. Hazelemere

    Baking soda to reduce wine acid.

    sodium from baking soda leaves an aftertaste like sodium from Campden tablets. potassium is better
  10. Hazelemere

    What's in your glass tonight?

    2019 Raspberry Sour Cherry Melomel (70% frozen raspberries, 30% frozen pitted sour cherries) with unpasteurized cranberry blossom honey to SG 1.012. I'm tasting it and added some to a Vegan Beyond Beef spaghetti sauce and chili. It is in good condition, has a nice flavour and is balanced...
  11. Hazelemere

    How to create a red blend?

    you can do it now in the glass
  12. Hazelemere

    Apple Wine

    grind or mash or super dice with sulphite and press
  13. Hazelemere

    What's in your glass tonight?

    Chenin Blanc Cyser Pyment 2021-2022 This is 80% high acid frozen Brehm California Chenin Blanc juice mixed with 20% Russet apple juice Cyser containing unpasteurized blueberry blossom honey. SG is 0.995. Comments: Acidity: this is better than Chenin Blanc on its own. SG is 0.995 instead of...
  14. Hazelemere

    What's in your glass tonight?

  15. Hazelemere

    Used 1 tsp of k meta instead of 1/4 tsp for carboy aging

    leave it alone. It could a year to sort itself out unless you blend it.
  16. Hazelemere

    What's in your glass tonight?

    Tasted today a day later. This is really good. Not because I made it and need accolades, ribbons and trophies from competitions. It just tastes good. French style. I've got another 55 bottles of this high acid buttered popcorn Chardonnay that I will absolutely be blend this way i.e. 1/2 gallon...