texasermd
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- Oct 15, 2007
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I finally had a day off work today. After 6 ER shifts in a row (which is unusual for most ER MD's) I decided to perform a little work in the winery. Since it was raining and only in the mid 50's here in Texas, it seemed like a good idea. I have been watching my reds for several weeks and they are finally bone dry. I decided to do a little degassing, add some malolactic bacteria and start the aging process with a little tannin and oak. Sure, this could be fun. Oh, by the way, I have 20 5-gallon carboys going.....
First, about 3 days ago I started my ML culture. It's Lalvin 3X which uses 3 different bacteria to help ensure success. http://www.lallemandwine.us/products/bacteria_strains.php
I re-hydrated in 250ml distilled water, added 250ml of apple cider and let it sit to percolate. I checked the cider before I bought it: one ingredient - Apples!!
But, before I add the ML, I decided to do a little degassing with my vacuum aspirator pump. I let it run for about 5 minutes on each carboy. There were still some bubbles coming to the surface but nowhere near the boiling cauldron that appeared once -22 inches mercury of vacuum was applied.
After degassing and adding the ML culture, it's time for oak and tannin. I added 10gm/gallon of medium toast French oak chips to each carboy...
then I mixed up some Keller Tannin RM. I heated some wine in the microwave until it was warm but not boiling by any means, then I stirred in the tannin. This stuff turns to thick black tar-like goo initially. With continued stirring, it makes a quad-shot-starbucks-cappuccino-looking brew. Since I put 50gm in about 500ml of wine, it works out to 50ml of the final brew to get 5 grams or 1 gram/gallon in each of the carboys.
Finally, it's topping up time. Everything is stirred up very well. I use my stainless lees stirrer, which would usually be attached to a drill, but just stir the wine by hand. I have left the fine lees, by the way, since ML bacteria use nutrients in the lees to proliferate. Also, I have an extra 5 gallons of petit syrah to use to top up all the nearly-full carboys. I put it up on the top shelf to top up the middle shelf and put it down on the middle shelf to top up the bottom shelf.
Here's what the final product looks like.
What a great way to spend a little leisure time. We'll see what another 6 months or so holds in store for all this red wine. Now, what to do about my whites.....
Cheers,
John
First, about 3 days ago I started my ML culture. It's Lalvin 3X which uses 3 different bacteria to help ensure success. http://www.lallemandwine.us/products/bacteria_strains.php
I re-hydrated in 250ml distilled water, added 250ml of apple cider and let it sit to percolate. I checked the cider before I bought it: one ingredient - Apples!!
But, before I add the ML, I decided to do a little degassing with my vacuum aspirator pump. I let it run for about 5 minutes on each carboy. There were still some bubbles coming to the surface but nowhere near the boiling cauldron that appeared once -22 inches mercury of vacuum was applied.
After degassing and adding the ML culture, it's time for oak and tannin. I added 10gm/gallon of medium toast French oak chips to each carboy...
then I mixed up some Keller Tannin RM. I heated some wine in the microwave until it was warm but not boiling by any means, then I stirred in the tannin. This stuff turns to thick black tar-like goo initially. With continued stirring, it makes a quad-shot-starbucks-cappuccino-looking brew. Since I put 50gm in about 500ml of wine, it works out to 50ml of the final brew to get 5 grams or 1 gram/gallon in each of the carboys.
Finally, it's topping up time. Everything is stirred up very well. I use my stainless lees stirrer, which would usually be attached to a drill, but just stir the wine by hand. I have left the fine lees, by the way, since ML bacteria use nutrients in the lees to proliferate. Also, I have an extra 5 gallons of petit syrah to use to top up all the nearly-full carboys. I put it up on the top shelf to top up the middle shelf and put it down on the middle shelf to top up the bottom shelf.
Here's what the final product looks like.
What a great way to spend a little leisure time. We'll see what another 6 months or so holds in store for all this red wine. Now, what to do about my whites.....
Cheers,
John