RJ Spagnols 2 New Batches

[Wade E]

Started 2 kits today, actually 3 as Im making 2-3 gallon RJS Cru Select all juice ice wine kits and doing them as a 6 gallon batch. I also
started a Orchard Breeezin Watermelon Merlot and upped the SG to 1.082
with sugar ( I know I voided the warranty)

Starting SG for the Ice wine was 1.150.

The 1st is the Ice wine and the 2nd is the Merlot.


Edited by: wade

 

[Wade E]

3 going all together now and need to wait to start the Blueberry Noir.
Edited by: wade

 

[NorthernWinos]

WOW! WOW!! WOW!!! Glad your having so much fun....it's going to smell really good in that room soon.

 

[Wade E]

I sense another FineVineWines order in the making!

 

[Trigham]

I really have to get some of those bigger primaries with the taps and I love the way that watermelon wine looks, will it be sweet ?

 

[Wade E]

I will add the whole f-pack (finishing pack) but I have upped the abv.
so that it will hold longer. So it will be a sweet wine when done.

 

[grapeman]

Those look good down there Wade all lined up like that. I still think that floor needs a nice big blueberry stain on it

I noticed in one of the pictures the other day the toekick was unfinished. I see from the picture above you took care of that now(blue tape).

 

[Wade E]

All door casings and base moldings are stained and on their third coat of poly and will be installed in a few days.

 

[Waldo]

Come on wade..appease us and throw something on that damned shiny floor and counter top. It jsut aint right man for a wine making area to be that clean.

Edited by: Waldo

 

[masta]

And don't forget to splatter some on the walls also!

 

[bmorosco]

Looks awsome congrats!!!

 

[Wade E]

Your all just gonna have to wait till I degass 1st with the mix stir
and add the stabilizer as I always forget and get the volcano that is
just unstoppable.

I came home to find all 3 primaries bubbling away to a nice symphony.

 

[Wade E]

I have racked the Watermelon White Merlot in which I upped the SG to
1.080 and it made it down to 0.996 today. The pictures of the volcano
as promised after adding sulfites are posted under my winemaking area
post!

The second picture is after 1 hour of adding clarifier and this batch
was racked with no sediment and already there is a good layer on the
bottom.

 

[Wade E]

Still have a few days left on the melomel and the ice wine. The
watermelon has cleared nicely and I will rack it off the sediment soon.

 

[Wade E]

Heres whats left of the 12 lbs. of blueberries after being depleted.

 

[NorthernWinos]

Looks really fine!

 

[grapeman]

Not even enough for a decent blueberry pie! Everything looks great.

 

[Wade E]

I actually went down there with the intentions of racking both batches
and realized after taking an SG that I had sanitized 2 carboys for
nothing!

 

[Wade E]

The Ice wine and the Blueberry mel sure are taking there time to get to
racking but there almost there. Theyre bubbling away though. Should be
ready to rack in the next few days. The melomel is at 1.034 and the Ice
is at 1.065. The ice wine will finish off between 1.050-1.060. I will
be racking the Watermelon White Merlot when the other 2 get racked so I
can clean all the stuff at once. They all smell really good. Ill be
starting the Blueberry Pinot Noir and the Symphony late this week or
this weekend. I also finally purchased a Portuguese floor corker to
ease bottling.

Edited by: wade

 

[ttalsma]

The Ice wine and the Blueberry mel sure are taking there time to get to
racking but there almost there. Theyre bubbling away though. Should be
ready to rack in the next few days. The melomel is at 1.034 and the Ice
is at 1.065. The ice wine will finish off between 1.050-1.060. I will
be racking the Watermelon White Merlot when the other 2 get racked so I
can clean all the stuff at once. They all smell really good. Ill be
starting the Blueberry Pinot Noir and the Symphony late this week or
this weekend. I also finally purchased a Portuguese floor corker to
ease bottling.

Wade,

Do you have a recipe for the Blueberry Melomel? I'm thinking about making some, so a recipe would be helpful!

Thanks