2018 Grape Season Underway

Discussion in 'Wine Making from Grapes' started by pgentile, Feb 16, 2018.

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  1. Nov 8, 2018 #1121

    mainshipfred

    mainshipfred

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    Similar to the Stellenbasch Cabs we've gotten. I'm with you on the known regions and vineyards but that does come with a price. Would be nice to go with another winemaker I know plus it would be nice if BJ and Lori could hang out and drink wine while we talked shop with the others. I think BJ would be bored otherwise.
     
  2. Nov 8, 2018 #1122

    pgentile

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    Well then let's try and make it happen.
     
  3. Nov 8, 2018 #1123

    mainshipfred

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    As of now I'm going. If anything changes I'll let you know but I have to try to make up for my un Hungary trip. Will start looking for hotels nearby.
     
  4. Nov 8, 2018 #1124

    mainshipfred

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    Just crushed and tested the PV. 25 brix but the ph is 3.24. A little surprised at that.
     
  5. Nov 8, 2018 #1125

    Johnd

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    Fred, try lightly blending up a couple cups of must, strain the juice off, and test that, see if you get different numbers.
     
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  6. Nov 8, 2018 #1126

    mainshipfred

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    Thanks, I'll try it in tomorrow. The brix is probably going to change as well.
     
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  7. Nov 9, 2018 #1127

    Boatboy24

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    Grapes look awesome, Fred. But that's what we've come to know from Lanza. Agree w/ John on rechecking the numbers tomorrow.

    Just back from 4 days of debauchery in Dallas, but did do a visual check on the HHH Wa Merlot and the other 2018's. Merlot is still bubbling (expected), as is the Cab, which had yeast pitched on 10/1.
     
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  8. Nov 9, 2018 #1128

    ibglowin

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    Yawn.

    Pics or......... LOL

     
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  9. Nov 9, 2018 #1129

    porkchopmessiah

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    I was at Corrados in north jersey, they said they be getting grapes in the spring from south America....
     
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  10. Nov 9, 2018 #1130

    mainshipfred

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    Did what you recommended. Ph now reads 3.37, better I guess. From what I've been reading PV is a high acid wine.
     
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  11. Nov 9, 2018 #1131

    Johnd

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    I understand the same. PV by itself, in Bordeaux, rarely if ever got ripe and always had that vegetal undertone and underripe tannins, hence always used in small percentages. Grown in the warmer areas (like where you got yours from), those characteristics are overcome by ripening, and I'm betting that you'll have a nice wine. By the time you finish AF / MLF, you should get your pH up near 3.5, not a bad spot to be in!!!!!
     
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  12. Nov 9, 2018 #1132

    mainshipfred

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    Not a bad spot at all, it was my thoughts exactly. Thanks again for the blender tip.
     
  13. Nov 9, 2018 #1133

    Johnd

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    Your welcome, but I can't take credit, got it from Vinmetrica.......................It's the same reason we see our BRIX change as well the next day after crushing, takes time for all of the goodies to be released, the blender just releases everything quicker.
     
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  14. Nov 11, 2018 #1134

    sdelli

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    I make PV every year for many years. Started for blending but it has come to be one of the better tasting wines on it’s own in my cellar. Gota say though... Always comes in at very high ph levels. Rarely get a batch that doesn’t need an adjustment down. It will still probably come out of fermentation at around 3.5 for you which is a nice number. Mine came in two weeks ago at 4.0.. I adjusted down to 3.55. I pressed it yesterday and now at 3.69.
     
  15. Nov 12, 2018 #1135

    pgentile

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    Gino Pinto's still had some grapes and juice buckets as of this past friday. LHBS still has about 20 buckets. I almost pulled the trigger on some more this weekend, but I would need more carboys and more basement space so I held off.

    It's tough though, maybe just one more bucket or two? 3-4 more lugs?

    Racked all grape Nebbiolo(supposedly old vine sangio) at 8 weeks yesterday. It is delicious already can't wait to taste this again at 1 year.

    This years Zin and PS are even better. Very very happy with the wines from this fall.
     
  16. Nov 12, 2018 #1136

    mainshipfred

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    Carboys are easy, now the basement space is a whole nother issue.
     
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  17. Nov 13, 2018 #1137

    porkchopmessiah

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    I just bought a skeeball machine, wife would prefer car boys at this point
     
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  18. Nov 17, 2018 #1138

    jgmann67

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    Need some quick ideas. Racked the OVZ and this is what the 3 gal carboy looks like. I’d rather not rack this into gallon jugs (with a 1.5 or so to spare).

    IMG_5487.JPG
     
  19. Nov 17, 2018 #1139

    pgentile

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    Buy a bottle of OVZ and top it off. Other choices are headspace eliminator from AIO or marbles to take up the space.

    I usually use something similar in this situation. Like if I had a some extra cab sauv or other bigger red I would top off with that. I used a commercial bottle of sauv blanc to top off my juice bucket sauv blanc just shy of 10 gallons the other day.
     
  20. Nov 17, 2018 #1140

    jgmann67

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    Of the choices, topping with a commercial OVZ is probably the one I’m going with.
     

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