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  1. mattyc

    How to get more fruit-forward Marquette?!?

    That's a really good point. My "conviction" to not back sweeten - or at least experiment with it - may be partially to blame. I'm going to do some trials. Yes, this is a good point too. a "small" change from 8.0 down to 6.5 is about a 20% acid reduction - significant. I think I need to get...
  2. mattyc

    How to get more fruit-forward Marquette?!?

    stickman, yes everything happens in glass after Primary. Aging about 12 months before bottling. Rack off gross lees a couple days after pressing, again in 2-3 months after MLF complete (january), then again every three mos - April & July. salcoco - Good question. I played with acid...
  3. mattyc

    How to get more fruit-forward Marquette?!?

    Any other thoughts? Anything other than more additives?
  4. mattyc

    How to get more fruit-forward Marquette?!?

    Interesting... can you expand on that?
  5. mattyc

    How to get more fruit-forward Marquette?!?

    I'm working up my plan for my fifth year with Marquette and what I want to do with it, and reviewing previous years, tasting notes, etc... and the one thing I'd really like to do with this wine - but so far have been unsuccessful - is to make it *POP* with more fruitiness! I'm shooting for a...
  6. mattyc

    First larger batch in Brute - when to go to air-tight?

    Wow. Thanks everyone for all the helpful replies! Yes, I wish I had an old-timer to learn from, but feel very fortunate to have this group of people available and willing to comment and help out!!!
  7. mattyc

    First larger batch in Brute - when to go to air-tight?

    Thanks. Can you expand on why not? We work so hard to keep air out of the wine from pressing and beyond. What's different now, when the wine is around 1.000? It's pretty much wine, right? I'm making Marquette and everything I've read from the U of MN recommends 8 days of skin contact time...
  8. mattyc

    First larger batch in Brute - when to go to air-tight?

    I've always made smaller batches that fit in an 8 gallon airtight primary fermeter. This week I started a larger batch (~25 gal) in a Brute, covering it with a towel to keep insects out. I'm planning to press after 8 days of skin contact time, but toward the end of that 8 days my SG is going...
  9. mattyc

    Grapes shriveling & bugs moving in - pick now?

    Thanks for the quick reply. I really don't think it's birds... 1) it's happening on bunches that are deep in the canopy that the birds just couldn't get to - just the same as the bunches close to the netting, and 2) I've been watching things closely and the birds just haven't been in the...
  10. mattyc

    Grapes shriveling & bugs moving in - pick now?

    I've been measuring Brix and pH every other day on my three rows of Marquette. The first row is on TWC and the other two are GDC. The TWC row has consistently been about 2-3 brix ahead of the GDC rows and been looking great; today it measured 25 brix and pH is 2.87 (9/3 and 9/5 it was 24...
  11. mattyc

    Shoot Positioning - Marquette on GDC

    It's been 6 years since I put my first row of vines in the ground, and I've had three years of harvest now... things are coming along! I've pruned to about 8 shoots per foot (on each wire) in accordance with some of grapeman's advice here. From there, I've always just let the shoots grow and...
  12. mattyc

    Pick early due to wasps?

    A comment on the wasps... The wasps decimated my grapes last year, and when I did pick them it was a miracle I didn't get stung - I felt like I should have been wearing a bee suit... This year, mid-August when my Plums started ripening, the wasps were back with a vengeance, but I put out 6...
  13. mattyc

    Acid Adjustment on Marquette Must w/KHCO3

    Hi - I harvested my Marquette the other day, slowly starting to get more fruit here. I picked a little on the early side after dealing with wasps and rot last year... pH 3.00 TA 13.5 g/L SG 1.096 Anyhow, I have my fruit split up into three different primaries, and I went to make an...
  14. mattyc

    Pruning Questions

    Thanks Rich - so helpful!
  15. mattyc

    Pruning Questions

    Thanks Rich. So you're suggesting letting two fruiting canes grow out of each spur? (And letting a third basal bud grow to provide a new spur for next year) ...and that makes 3 cands for each spur? I thought the idea was to have one cane per spur? Obviously I'm learning here... but if...
  16. mattyc

    Pruning Questions

    Hi Folks - Marquette vines, about 5 years old now. I pruned a couple months ago here in MN, and buds are really starting to push and open up now. The books and pictures and slide decks I read about pruning make it sound so simple, but when I'm standing face to face with a vine, it feels...
  17. mattyc

    RJ Spagnols Three Reds - all high TA

    I racked three different reds tonight, all of which were started in early Jan and clarified (SuperKleer) in late Jan and have been sitting in the cellar for the last 3 months. They all had a sharp bite to them and when I measured the TA on them, all were pretty high: RJS Cru Select -...
  18. mattyc

    Rhubarb clarification

    It's about time to bottle my Rhubarb wine from last spring. This is the second batch I've made. When I clarified last year's batch with Superkleer it completely cut out the pink color and left me with a golden/yellow wine (see attached pics); love the wine, just would have liked to keep some...
  19. mattyc

    Marquette harvest today in MN

    We have SWD in our raspberries pretty bad, wonder if that's what brought on some of the rotting...?
  20. mattyc

    Marquette harvest today in MN

    Picked my Marquette here in MN today... Feel like I still have so much to learn! Just the second year I've gotten fruit on my first 14 vines; I have another 16 that should produce for the first time next year. 65 lbs grapes, yielding 46 lbs must, 25.3 Brix, 1.20 TA, 3.24 pH. Two...
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