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  1. Billpizzaiolo

    New jersey winemakers talk

    Did Partenopi's wine ever clear up? The marbles were a good idea if he cleaned them really well first. (Sterilized clean)
  2. Billpizzaiolo

    New jersey winemakers talk

    Later this week I will be transferring wine from glass carboys to small oak barrels after removing the wine that spent half a year in the barrels and bottling it. I throughly rinse out the barrels with a strong water stream almost as strong as a power washer. Then soak it over night with clean...
  3. Billpizzaiolo

    New jersey winemakers talk

    Congratulations on your silver medal. We gave up going into that contest. Just keeping all our wine for home consumption after getting a good review at the Cornell University Wine course. Family and very picky daughter like it too. That is what counts in our house.
  4. Billpizzaiolo

    What are you making and what have you made ???

    I have 12 gallons of Nebbiolo/Old Vine Zinfandel blend in oak barriques that I crushed fermented and racked back in September-October. 15 gallons of the other half of the same crush is in 3 glass carboys waiting to go into the oak in May or June. This fall also made 12 gallons of Pinot Blanc...
  5. Billpizzaiolo

    Fall 2017 Crush

    Last week I de-stemmed and crushed 360 lbs of grapes. Today I lightly pressed the skins & Seeds scooped out of the vat in a basket press added together with the first run juice yielded 25 gallons now in secondary (malolactic) fermentation. If I had a still I could make Grappa but alas can't do...
  6. Billpizzaiolo

    punch down

    I do the same if I am around during the day. Otherwise it is when I get up in the morning and before going to sleep in the evening. Today it is reading 1.013 S.G. and I think that tomorrow I will press the must and start Malolactic.
  7. Billpizzaiolo

    Hi All from NJ

    BM4X4 worked but the flavor is off for me. Next time I will surely use RC 212 I like that better. Half in oak half in glass for 6 months and then switch oak to bottles and glass to oak.
  8. Billpizzaiolo

    Hi All from NJ

    Sauv. Blanc came out beautiful clear and crisp. DW is loving it. The red is now in Oak and last year's red is out and in bottles now. Next dry day I will be pruning the vines and fixing trellises. Looking forward to another year of feeding the damn deer and birds. Good thing i keep bees...
  9. Billpizzaiolo

    New jersey winemakers talk

    Did it eventually clear up?
  10. Billpizzaiolo

    New jersey winemakers talk

    I failed to mention Brewers Apprentice in Freehold. I purchase some of the last minute supplies there as they are closer for me than Clifton. They also have some great deals on brewing beer on the premises. You buy all the ingredients and they have the professional equipment (15 gallon steam...
  11. Billpizzaiolo

    New jersey winemakers talk

    I buy my grape from Corrado's in Clifton over the years. This September, I bought 10 cases and 6 gallons of white juice there. The Reds are in secondary fermentation and the white is clearing up and should be ready by Christmas to be bottled. Welcome to the board and good luck making your...
  12. Billpizzaiolo

    What are you making and what have you made ???

    This fall's crush included what is now 28 gallons of Old vine zinfandel & Barbera in a 50:50 batch that is in malolactic fermentation and 6 gallons of Sauv/Blanc sitting on secondary lees and clearing up. Tasted both and they show promise. The Sauv/Blanc compares well with Santa Marg/Pinot...
  13. Billpizzaiolo

    Hi All from NJ

    First run (juice from under the cap without pressing) = 94.7 liters Pressed all the skins (must) = 19 liters My eventual yield is about 95 liters of wine if I am careful racking and filtering. Sometimes I don't filter with all three filters sometimes just one or two it depends on how...
  14. Billpizzaiolo

    Hi All from NJ

    Well the S.G. dropped down from 1.1011 to .996 and that meant that it was time to press the must. Free run was 24 gallons and press yielded and additional 5 gallons of juice. The debate here now is whether to mix the pressed juice with the free run and when to do it. I have always in the...
  15. Billpizzaiolo

    Hi All from NJ

    We are headed to Octopus' Garden tonight with our cugini. Maybe see you there. Our wine bottles have no labels. Too much work cleaning them off when recycling the bottles.
  16. Billpizzaiolo

    Hi All from NJ

    Yes, I purchased 5 lugs of Old Vine Zinfandel at Corrado's @ $46 each. They did not have Chenin Blanc so I am experimenting with Sauvignon Blanc (6 Gallons). Corrado's in Clifton has expanded further back into their warehouse area. A whole new layout. 24 Brix is pretty good, I should get...
  17. Billpizzaiolo

    How much yeast to add to primary fermentation?

    For the past years (lots of them I lost count) I have been using one packet for each 36 lb box of grape and have had very good results. I generally crush 360 lbs of grape each year.
  18. Billpizzaiolo

    Hi All from NJ

    Last week I picked whatever grapes the deer and the birds didn't eat on me. So I felt it was time to check out the grapes at Corrado's. Today I bought 360 lbs of grape. Half old vine Zinfandel and Barbera. Brix 24, de-stemmed it and crushed the whole batch of almost 40 gallons of must. Added...
  19. Billpizzaiolo

    Hi All from NJ

    Didn't they tell you in school you are not supposed to think? Just work your A-- off to let the rich guys & politicians not pay taxes. We are supposed to support everything else so they can play. You know the best job in NJ is to be a politician or millionaire. Lifetime benefits after winning...
  20. Billpizzaiolo

    Hi All from NJ

    Those are really nice labels.
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