Now the wait begins!
Cellar Craft CC Showcase Old Vine Zinfandel (with Enzyme Pack)
- Thread starter ibglowin
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I just started this one as well...
I was in primary for only 8 days! SG was at .994 on the 8th day. Moved it to secondary and added the enzyme (and air locked it). It has been in secondary for about 14 days. I am going to rack again, degas and add the clarifiers this weekend. I will let you all know if I see any white residue.
Pete
I was in primary for only 8 days! SG was at .994 on the 8th day. Moved it to secondary and added the enzyme (and air locked it). It has been in secondary for about 14 days. I am going to rack again, degas and add the clarifiers this weekend. I will let you all know if I see any white residue.
Pete
Mharris335
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I just tasted my 5 month old CC Zin kit. It was drinkable now. I was racking it again and let some sit in a glass for a few hours. It was smooth and fruit forward. I can't wait to see this wine at the two year mark. I think this kit is better then the CC Red Mount. Cab, but what do I know.
I will be bottling mine tonight! I did free SO2 test at lunch and topped off with another dose of K-Meta. My only question is the oak. I made it by the book but it might need a few extra ounces of oak chips (next time around). Will look forward to the left over glass that I always seem to have (and savor) Will post pics and tasting notes in my usual bottling thread.
Mharris335
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Good luck with the bottling and hope the taste will be as good as mine. I have one bottle left of mine from 2 years ago. I will open soon and let you know. I just put 2 more ounces of oak in mine this last weekend.I also can't wait to see you labels.
ibglowin said:I will be bottling mine tonight! I did free SO2 test at lunch and topped off with another dose of K-Meta. My only question is the oak. I made it by the book but it might need a few extra ounces of oak chips (next time around). Will look forward to the left over glass that I always seem to have (and savor) Will post pics and tasting notes in my usual bottling thread.
Mike,
I have a suggestion for you, don't buy another kit until you first buy a 5-6 gallon oak barrel. I can not believe how much better my wine has become since I started using a barrel. I now have 2 barrels, American and Hungarian Oak.
Believe me, you will be thanking me a year from now.
Robert
Mharris335
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Is it hard to find a 6 gal barrel? How many kits will they go through before you need another barrel? I was thinking about getting one, but needed some questions answered first.
Vadai sells them. I've heard that the benefit of barrel aging is mainly the micro-oxidation that takes place, as opposed to imparting the oak flavor to the wine. So the barrels should last a very long time if you keep them full. Staves and spirals will satisfy your oaking requirements once the barrel is neutral.Mharris335 said:
You guys are trying hard to separate me from some more $$ aren't you!
Yea but how many times can you run a batch through a barrel before its neutral and useless (more or less)
If you can get 4 batches of of a barrel before its neutral your adding a few more dollars on top of each bottle of wine and getting closer and closer to where it doesn't make much economic sense to "make your own".
For me its a combination of pride in the fact that "I made this" plus economic justification. Cost $6 to make but taste equivalent to a $10-$15 bottle.
Barrels are much cooler to look at for sure than glass carboys!
If you can get 4 batches of of a barrel before its neutral your adding a few more dollars on top of each bottle of wine and getting closer and closer to where it doesn't make much economic sense to "make your own".
For me its a combination of pride in the fact that "I made this" plus economic justification. Cost $6 to make but taste equivalent to a $10-$15 bottle.
Barrels are much cooler to look at for sure than glass carboys!
ibglowin said:
Mike,
Last year I bought an Barrel Mill 5 gallon (hold 6 gallons 32 oz) American Oak medium toast and have barrel aged over 8 wines in it. It has lost some of it's oak flavor but now I can leave my wines in the barrel for up to 3 months.
The secret of the barrel aging is the micro-oxidation that takes place over the months. I just purchased a Hungarian oak barrel from Vadai, (best price for Hungarian barrels) and will be using both barrels for a long time.
When the barrel is neutral, I will still be using it for the micro-oxidation action and use either oak spiral or cubes to add the oak flavor. Think of a neutral barrel as another carboy that can hold your wine as it bulk ages. Today, many commercial wineries use neutral oak barrels and add oak cubes to their wines,
When I started making wine nearly two years ago, I was concerned about cost and figuring out how much I was saving per bottle. I do not even worry about that anymore. Now, I want to make the BEST possible wine that I can. If I save a few dollars verse commercial wines, all the better.
Robert
