2019 Grape Season

Discussion in 'Wine Making from Grapes' started by pgentile, Apr 10, 2019.

Wine Making Forum

Help Support Winemaking Talk by donating:

  1. May 12, 2019 #21

    bathman

    bathman

    bathman

    Member

    Joined:
    Sep 3, 2018
    Messages:
    34
    Likes Received:
    21
    Gender:
    Male
    I'm also starting to think about the 2019 season plan. I have managed to secure some English Pinot Noir which should be ready in October time. Have an order in for 250kg (your 550lb) and planning to do 5 or 6 individual 25litre ferments. Going to keep 1 for a still Rose, 1 for a sparkling 'methode ancestral' Rose, and then 3 or 4 red batches which I'm going to experiment with different variables (yeast type, extended maceration etc).

    Hoping the results are better than last year!
     
    Boatboy24 and mainshipfred like this.
  2. May 14, 2019 #22

    mainshipfred

    mainshipfred

    mainshipfred

    Junior Member WMT Supporter

    Joined:
    Feb 25, 2017
    Messages:
    2,658
    Likes Received:
    1,573
    At 8 lugs each I ended up with 12+ gallons each which I thought was a pretty good yield after the first racking. I was expecting around 10 so I bought these cute little 2.5 gallon carboys. Normally at press I combine all the batches of different yeasts but this time I'm going to keep them separate, at least until after MLF. But then I'll have to figure which ones to blend to fit a barrel.
     

    Attached Files:

  3. May 14, 2019 #23

    Chuck E

    Chuck E

    Chuck E

    Supporting Members WMT Supporter

    Joined:
    Dec 8, 2018
    Messages:
    129
    Likes Received:
    86
    Gender:
    Male
    Location:
    Chicago burbs
    I have been looking for a couple 2.5 gallon carboys forever. Where did you find them?
     
    mainshipfred likes this.
  4. May 14, 2019 #24

    mainshipfred

    mainshipfred

    mainshipfred

    Junior Member WMT Supporter

    Joined:
    Feb 25, 2017
    Messages:
    2,658
    Likes Received:
    1,573
    Where else, Craigslist! LOL!
     
  5. May 15, 2019 #25

    cmason1957

    cmason1957

    cmason1957

    CRS Sufferer WMT Supporter

    Joined:
    Aug 5, 2011
    Messages:
    2,779
    Likes Received:
    1,818
    Woo hoo. Just got an email from my grape grower, I am on his list for this year, even though last year, the Chief Financial Officer told me no grapes. More because of how much we already have than any other reason. But this year, 500 lbs of Chambourcin and 100 lbs of St. Vincent will be mine. Now to hope the guy down in Arkansas comes through with having enough folks to order some Vinifera grapes.
     
  6. May 19, 2019 #26

    The Dutchman

    The Dutchman

    The Dutchman

    Junior

    Joined:
    Jul 8, 2018
    Messages:
    14
    Likes Received:
    4
    Gender:
    Male
    Yes regardless of having a small group or a large group off people that want grapes, I will be setting up a shipment.
    Only difference with a small group will be that the pickup will be at a winery that ordered from the same supplier, instead of in Northwest Arkansas. And as far as I am currently aware they ship to some wineries in Missouri.
     
  7. May 20, 2019 #27

    baron4406

    baron4406

    baron4406

    Supporting Members WMT Supporter

    Joined:
    Jan 29, 2017
    Messages:
    182
    Likes Received:
    98
    Gender:
    Male
    Got a call out of the blue, I actually forgot I ordered Carmenere grapes from Weak Knee. Made the trip yesterday to get them and was surprised at how good the grapes looked. Got 7 lugs. Trying to let then sit a day (he advised to go light on the sulfates since he's finding they are sprayed with it) with Lallzyme and Opti-Red. Not much juice they were THICK but measured 24 brix before the enzyme. Starting it after work today. Might bump it up to 25 brix though trying to do it might be a little tough. Pitching BM 4X4 with some FT Rouge. Co-inoculating with VP-41 after year has been going 48 hours. Maybe a little heat to start since it 62 degrees in my wine room lol.
     
    Last edited: May 21, 2019
    mainshipfred likes this.
  8. May 20, 2019 #28

    stickman

    stickman

    stickman

    Veteran Winemaker

    Joined:
    Jun 16, 2014
    Messages:
    1,080
    Likes Received:
    817
    Be careful as the brix may go up on its own from 24 to 25 after the skins soak overnight.
     
    baron4406 and mainshipfred like this.
  9. May 21, 2019 #29

    baron4406

    baron4406

    baron4406

    Supporting Members WMT Supporter

    Joined:
    Jan 29, 2017
    Messages:
    182
    Likes Received:
    98
    Gender:
    Male
    Yea Stickman I was a little surprised but the brix didn't go up any after soaking in the enzyme but it did free up some liquid. I had a bag of corn sugar laying around and after about 10-12 oz in each fermenter (had to split up the batch) we are right around 25 brix, original brix was actually 23.5 I was really impressed with these berries, they are the best looking stuff I ever got from him. Also added Opti-Red to each fermenter. Will add some Fermaid K after a few days then inoculate with VP-41 half way thru.

    *edit* after reading the MLF thread I'm gonna throw in the VP41 after work today to keep it within 24 hours of yeast pitching. I also measured the temp and it was 65 degrees so I threw my heat belts on my fermenters.
     
    Last edited: May 21, 2019
    stickman likes this.
  10. May 24, 2019 #30

    zadvocate

    zadvocate

    zadvocate

    Senior Member

    Joined:
    Aug 26, 2015
    Messages:
    356
    Likes Received:
    51
    Been away for a while due to moving etc... Funny, I too didn't do much this spring. One bucket of SA Sauv Blanc. I am trying to clean up what I have from the last year and already looking forward to the fall grapes!!! I bought a Vinmetrica 300 and love it. I think I really want to try a nice Rhone Blend. 66% Syrah and 33% Grenache.
     
  11. May 27, 2019 #31

    baron4406

    baron4406

    baron4406

    Supporting Members WMT Supporter

    Joined:
    Jan 29, 2017
    Messages:
    182
    Likes Received:
    98
    Gender:
    Male
    Pressed out the Carmenere this morning, got over 10 gallons of liquid out of 7 lugs of grapes. You really got to love that Lallzyme! These grapes looked good but very little juice, well a little enzyme took care of that.

    2019-Carmenere.jpg

    [​IMG]
     
    mainshipfred, stickman and Boatboy24 like this.
  12. May 27, 2019 #32

    Boatboy24

    Boatboy24

    Boatboy24

    No longer a newbie, but still clueless.

    Joined:
    Mar 18, 2012
    Messages:
    12,035
    Likes Received:
    7,221
    I like that you're using the Fermonster. I'm thinking about an experimental all-grape EM this fall using mine.
     
  13. May 28, 2019 #33

    baron4406

    baron4406

    baron4406

    Supporting Members WMT Supporter

    Joined:
    Jan 29, 2017
    Messages:
    182
    Likes Received:
    98
    Gender:
    Male
    Just keeping it there to wait out the VP-41 MLF. All are giving the telltale small bubbles. I got the Fermonster for high end kits , they are perfect for that. The only knock on them is they don't seal completely but they are fine if you have some MLF activity to keep a CO2 barrier above your wine. It looks like I may bet around 8.5 gallons of clear wine. Perfect for a 30 liter barrel.
     
    mainshipfred likes this.
  14. Jun 3, 2019 #34

    Matty_Kay

    Matty_Kay

    Matty_Kay

    Senior Member

    Joined:
    Dec 19, 2013
    Messages:
    305
    Likes Received:
    111
    Getting the itch already for the fall. Definitely going all OVZ, most likely with 2 different yeasts and blending the 2 batches. My 2018 zin is aging nicely, very fruit forward so far.
     
  15. Jun 4, 2019 #35

    jgmann67

    jgmann67

    jgmann67

    Rennaisance Man

    Joined:
    Feb 22, 2015
    Messages:
    3,295
    Likes Received:
    1,612
    Gender:
    Male
    I had a Tempranillo with dinner on Saturday. A lighter red, cherry and red berry flavors...kind of delicate, like a Pinot. Are they typically like that? That wouldn’t be a bad addition to this year’s effort.
     
  16. Jun 4, 2019 #36

    Johnd

    Johnd

    Johnd

    Large Member WMT Supporter

    Joined:
    Jun 11, 2015
    Messages:
    4,977
    Likes Received:
    4,455
    Location:
    S Louisiana
    I’m a Tempranillo fan, made some from Spain a few years back, Grapemasters must IIRC. It’s more of a heavy wine in my book, but I suppose it depends upon how it’s crafted. Here’s a review from one of my favorite Temps:

    “The 2014 Volver Single Vineyard comes from a parcel of vines planted in 1957 called Finca Los Juncares. It is 100% Tempranillo aged 15 months in French oak and bottled unfiltered. It is a relatively small cuvée of 3,000 cases, but it’s a stunning wine, with notes of unsmoked cigar tobacco, licorice and blackcurrants. This opaque purple-colored wine has a full-body, showing toasty notes intermixed with blackberry and cassis. It’s a beauty – an internationally styled, modern version of Tempranillo to drink over the next 5-6 years.”

    Great wine, got it at $14/bottle, wish I had some left......
     
    jgmann67 likes this.
  17. Jun 4, 2019 #37

    mainshipfred

    mainshipfred

    mainshipfred

    Junior Member WMT Supporter

    Joined:
    Feb 25, 2017
    Messages:
    2,658
    Likes Received:
    1,573
    I did a Tempranillo last fall which came in 42 lb lugs. Mine is also a lighter bodied wine although only 7 months old. Should be a fine table wine although I plan on blending some with a Touriga Nacional.
     
    jgmann67 and cmason1957 like this.

Share This Page