rrawhide
Senior Member
- Joined
- Jun 2, 2007
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Morn'n
Had a little warm spell here so quickly made up a couple of kits that I had around. There was a Chianti and aValpochella. Well, got them started and they both had a starting sg of 1.100. By they way, I added 2 gallons of last years syrah must to each of the primaries (that I had frozen).So this is the reason for the higher starting sg i believe.This is the 7th day and the sg is 1.010. Seemed like it went down pretty fast. The temp dropped again and the Valpochella is at 65 degrees and the Chianti is at 58. I only have one brew belt so was changing it back and forth to keep sorta warm. So, my question is - did the cold temps stop/slow/speed upthe fermentation or did it continue on once it started? Even though the sg had dropped quickly just makes me wonder. Guess that I better get them in the secondaries under an airlock and let 'go!
By they way, the 2008 syrah is coming on nicely and there are sure differences between the different oaks.
We had the folks from Bella La Vina Wnery up for a tasting and dinner last night. They loved all the syrah's. They made a suggestion for me to think about. I have 12 gallons of syrah american oak heavy; 6 gallons of hungarian oak house; and 12 gallons of french oak house blend and 6 gallons of zero oak. They suggested blending it all in a 30 gallon american oak medium toast barrel and let sit for a year. Wow - what a suggestion.
Do I take a chance and do this orkeep them each separately.
Maybe I should make a 'glass blend' of all 4 and see what it is like today!!!
This is sure a different twist on things!!!! hummmmmmmmmmm!!!!
Any comments or suggestions?
Thanx
rrawhide
Had a little warm spell here so quickly made up a couple of kits that I had around. There was a Chianti and aValpochella. Well, got them started and they both had a starting sg of 1.100. By they way, I added 2 gallons of last years syrah must to each of the primaries (that I had frozen).So this is the reason for the higher starting sg i believe.This is the 7th day and the sg is 1.010. Seemed like it went down pretty fast. The temp dropped again and the Valpochella is at 65 degrees and the Chianti is at 58. I only have one brew belt so was changing it back and forth to keep sorta warm. So, my question is - did the cold temps stop/slow/speed upthe fermentation or did it continue on once it started? Even though the sg had dropped quickly just makes me wonder. Guess that I better get them in the secondaries under an airlock and let 'go!
By they way, the 2008 syrah is coming on nicely and there are sure differences between the different oaks.
We had the folks from Bella La Vina Wnery up for a tasting and dinner last night. They loved all the syrah's. They made a suggestion for me to think about. I have 12 gallons of syrah american oak heavy; 6 gallons of hungarian oak house; and 12 gallons of french oak house blend and 6 gallons of zero oak. They suggested blending it all in a 30 gallon american oak medium toast barrel and let sit for a year. Wow - what a suggestion.
Do I take a chance and do this orkeep them each separately.
Maybe I should make a 'glass blend' of all 4 and see what it is like today!!!
This is sure a different twist on things!!!! hummmmmmmmmmm!!!!
Any comments or suggestions?
Thanx
rrawhide