And you are co-inoculating your batches, especially the BM4x4 ones, right?
2018 Grape Season Underway
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Boatboy24
No longer a newbie, but still clueless.
All of 'em. Tomorrow night, likely. VP41
Here too. A cap is starting to form on my wine. Smells good.
Hoping that my supplies show up by then.
Fantastic! Sounds like Fred’s new connection was a success. that’s nice they had c/d for you guys if ya wanted. Huge plus if one isn’t owned. Craig I hope next year everything works out for ya.
Numbers seem legit all around.
And Jim, with your numbers and adjustments you make it sound so easy! A seasoned vet no doubt. When you adjusted did you check TA, or since so minor didn’t even worry about it? TA is always a hassle for me on crush day.
And did anyone happen to take an So2 reading at crush? Just curious.
Numbers seem legit all around.
And Jim, with your numbers and adjustments you make it sound so easy! A seasoned vet no doubt. When you adjusted did you check TA, or since so minor didn’t even worry about it? TA is always a hassle for me on crush day.
And did anyone happen to take an So2 reading at crush? Just curious.
Boatboy24
No longer a newbie, but still clueless.
@mainshipfred mentioned that today as he was pressing his Sauvignon Blanc. I hadn't previously heard that.
Boatboy24
No longer a newbie, but still clueless.
I've been going on pH alone for the last few years.
Boatboy24
No longer a newbie, but still clueless.
I got starters going and pitched between 3 and 5 this afternoon. So no caps yet. But I just ran down and took a look and we have very clear bubbling going on at this point. I figure by tomorrow night, I'll be doing my first punchdown, adding Fermaid, Optimalo and MLB.
That was a real plus the only varietal that came in 42
You had two helpers, technically. I cranked that press down a few times.
Sorry, didn't mean to leave you out.
I'm going to take the SO2 readings today.
Yep supposedly they create channels for the wine to run through. I just didn't think ahead and didn't have any. The alternate method was pretty slick though.
It explains why the horizontal Bladder presses have lengthy programs for pressing whites. Press, deflate, roll, press...etc. When it’s a business you can’t afford to waste.
I fluff and repress my reds. I don’t have to press as hard at one time and still get the yield.
Some wineries us their stems to facilitate pressing. Not for me because I worry about the stem tannins being astringent.
I fluff and repress my reds. I don’t have to press as hard at one time and still get the yield.
Some wineries us their stems to facilitate pressing. Not for me because I worry about the stem tannins being astringent.
Boatboy24
No longer a newbie, but still clueless.
Just giving you a hard time. I pretty much stood there and watched you and your son work.
pgentile
Still learning
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Good to hear, I'm going call in a bit. Hopefully my Old Vine Zin lot is in.
Thanks
Last year I did my grapes September 2nd. This year looking at oct 13th as my earliest possible pickup day.
I’m not positive how the progression of grape acid goes, but if it’s taking this long to harvest the cabs for optimal ripeness, wouldn’t there be a nice byproduct of acid increasing too? Or does acid decrease as sugar goes up?
The only gauge I have is my Touriga. 1.120 SG 4.37 ph. Don't know if it's a true representation.
Acid decreases with hang time. (c.f. http://www.winecountrythisweek.com/articles/what-“hang-time” )
I found this source kinda nice regarding determining when to harvest:
https://ohioline.osu.edu/factsheet/HYG-1436
pgentile
Still learning
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