- Aug 1, 2016
- Reaction score
definitely keep her wrapped until she's ready for barrel prep and then wine.
I've done it once before, 9 samples is about the limit on one normal sized sheet, and still have it where the acid spots don't start blending together. 1/2" from the left margin, 1" spaces between gets it just right.Looks good!
BTW I'm not sure I've ever had a chromatogram fully loaded like that.
A few reasons. Wanted to get this rack and sulfiting in and let em sit and degas a bit more, and hopefully drop some more sediment. Once it goes into the barrel, I intend to leave it for two years with nothing but sulfiting and topping up. The more sediment that drops before, the better. @Keith5 and I haven’t gotten together yet to do our blending trials to determine the final mix. Plus, I haven’t gotten around to building the rolling barrel stand yet. It’s hunting season, the wine can wait, the ducks and deer won’t wait.That, is a lot of wine. Why didn't it go into the barrel with this racking? What is the strategy? (Looking to learn).
Nice to see that much in one place!
I'm a blue tape fan too.
Been lamenting about how much I over ordered, though it really lends itself to lots of blending ratios. With so many options, it could be a drunken endeavor by the time it’s decided. Maybe that will be its name, “Drunken Endeavor”.Well you've got plenty of stock for when you sit down at the blending table!
Actually, I’m kinda thinking of just aging in the barrel without any adjuncts at all, just taking advantage of microx and concentration. Sorta let the wine be what it is, maybe do some blending with it and some of the 60 barrel wine.Hot damn! Lookin good John. You bottle up that 30gal Saint Martin to make room to fill and ya still got 3 more carboys to boot! Not too bad.
Have you given any thought to the type of oak adjuncts you would be adding to the 30? Stave segments, those tank sticks on a rope, or would you go with spirals ?
WOW, that'a a sight for sore eyes. But, aren't those carboys supposed to be topped up? what's the reason for all that airspace if you don't mind explaining?Just finished a little racking / sulfiting extravaganza on the 19’s, lost the two one gallons to lees in the process. Left with 18 six gallon carboys, four Cabs with D254, four cabs with BM 4x4, two D254 Merlot, two BM 4x4 Merlot, one Merlot half blended with Cab Franc / Petit Verdot, three Petit Verdot, and two Cab Franc. Tasted a little blend of CF / PV, nice fruit, little fizzy, little bitter, little tannic, green, kinda boozy, but very promising for a 2 month old wine.
Nice to have everything sulfited, now I can procrastinate barrel loading for even longer!! Definitely my kind of hobby..
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I'm not John, but I am not seeing any headspace. On a few of them, it looks to me like the light is playing tricks. On those, the reflected light from the top (above where the angle of the glass changes at the shoulder) looks like it is being reflected from the top of a (too-low) level of wine. If you look up into the very neck, you can see there is liquid there.WOW, that'a a sight for sore eyes. But, aren't those carboys supposed to be topped up? what's the reason for all that airspace if you don't mind explaining?
LOL, you're right. The light fooled me.I'm not John, but I am not seeing any headspace. On a few of them, it looks to me like the light is playing tricks. On those, the reflected light from the top (above where the angle of the glass changes at the shoulder) looks like it is being reflected from the top of a (too-low) level of wine. If you look up into the very neck, you can see there is liquid there.