Easing into grapes

Discussion in 'General Wine Making Forum' started by crushday, Dec 21, 2019.

Wine Making Forum

Help Support Winemaking Talk by donating:

  1. Jan 12, 2020 #41

    CDrew

    CDrew

    CDrew

    Senior Member

    Joined:
    Feb 15, 2018
    Messages:
    542
    Likes Received:
    590
    Gender:
    Male
    I can't really answer the MLF question directly, but I do know some wineries practice is to put aging wine that hasn't done MLF into barrels that previously had MLF bacteria and that serves to inoculate the new wine. So in your case, if you feel MLF is not desirable, I would not put the wine in a previously MLF barrel.

    At your low temps, you'll get an automatic extended maceration, which is pretty cool (no pun intended!). Once fermentation starts, you may find that the exothermic portion of fermentation will warm things up a bit too.

    Good times. Keep us posted.
     
    crushday likes this.
  2. Jan 13, 2020 #42

    crushday

    crushday

    crushday

    Grape juice artisan WMT Supporter

    Joined:
    Jul 2, 2018
    Messages:
    444
    Likes Received:
    282
    Location:
    Pacific NW
    Update: 5:20pm - I added the CH-16 MLF bacteria as I have a moderate yeast fermentation going. Punching the cap makes a lot more sense to me now. This was the first time I've had 6-8" of skins, seeds and stems in an organized block. There were also what looked like worm holes (or similar to a cooking pancake) presumably where CO2 has been escaping.

    A word on the bacteria. I ordered the smallest amount available, which was packaged for 60 gallons of must. The amount in the package was maybe a teaspoon, or a little bit more. Measuring out 1/10th of that was a total guess. I don't imagine that too much is too much...
     
  3. Jan 13, 2020 #43

    CDrew

    CDrew

    CDrew

    Senior Member

    Joined:
    Feb 15, 2018
    Messages:
    542
    Likes Received:
    590
    Gender:
    Male
    Yes, the standard amount of MLB is for 66 gallons, but you can't really use too much and I would not try and measure it out, especially this cold where the MLB will be slow. Good going. I added the whole amount to 45 gallons most recently and it was fine. I have parsed out portions which also works fine. But you're right just estimate and move on.

    Your description of the cap is spot on. Just be sure to stir up the bottom of the fermenter too.
     
    crushday likes this.
  4. Jan 13, 2020 #44

    crushday

    crushday

    crushday

    Grape juice artisan WMT Supporter

    Joined:
    Jul 2, 2018
    Messages:
    444
    Likes Received:
    282
    Location:
    Pacific NW
    Thanks for the wise direction. Tomorrow morning I'll do just that and add it to my punching down. I can already see a major difference in the juice in terms of the color. It's looking really dark and deep. I wish I could say that I was being captivated by the aroma. Having smelled every adjunct, I would say it resembles the GoFerm the most. That, undoubtedly, will change.
     
    Last edited: Jan 13, 2020
  5. Jan 13, 2020 #45

    jgmann67

    jgmann67

    jgmann67

    Rennaisance Man

    Joined:
    Feb 22, 2015
    Messages:
    3,627
    Likes Received:
    1,898
    Gender:
    Male
    I do wine from grapes and kit wines. But, I don’t own a barrel. If I did, I don’t think I’d own just one - I’d use one set for fresh grapes and another set for kits, just to avoid the possibility of MLB/kit wine interaction.
     
    crushday likes this.
  6. Jan 13, 2020 #46

    stickman

    stickman

    stickman

    Veteran Winemaker

    Joined:
    Jun 16, 2014
    Messages:
    1,400
    Likes Received:
    1,195
    Next time you're at the home store, get one of these bucket openers, it will help minimize the chances of you ending up in the emergency room getting stitches. It's just a cheap plastic handle, but it makes a big difference if you're opening more than a few buckets.

    https://www.lowes.com/pd/Warner-7-75-in-Plastic-Paint-Bucket-Opener/1000027151
     
    crushday likes this.
  7. Jan 13, 2020 #47

    crushday

    crushday

    crushday

    Grape juice artisan WMT Supporter

    Joined:
    Jul 2, 2018
    Messages:
    444
    Likes Received:
    282
    Location:
    Pacific NW
    I decided to work from home today so I can more closely monitor my little project. I was just out there to check. I may have made a potential volume error fermenting these batches in the buckets that were delivered. As you can see from the pictures, one of them is only 1.5" from the rim and the other closer to 1". Of course, spilling over would not make me happy. Am I at risk? I seem to remember a @stickman image in the 2019 Cab string with the pre-fermentation must being really close to the rim of his stainless fermentor so I think I'm ok. However, now I wonder how a large portion of his must didn't hit the floor.

    Also, when I stirred this morning I was cautious as to not create a volcano. I've had a few of these with some of the wine kits I've made and that's seriously the makings of a very bad day...

    Here's the pre-fermenation levels...

    IMG_1279.jpeg

    Here's the levels after 24 hours of active fermentation...

    IMG_1285.jpeg

    IMG_1286.jpeg
     
    Last edited: Jan 13, 2020
    stickman and mainshipfred like this.
  8. Jan 13, 2020 #48

    mainshipfred

    mainshipfred

    mainshipfred

    Junior Member WMT Supporter

    Joined:
    Feb 25, 2017
    Messages:
    3,366
    Likes Received:
    2,039
    My guess would be the cap won't get much bigger if you were active for 24 hours. The harder part will be punching down without the grapes falling out.
     
    Last edited: Jan 13, 2020
    cmason1957 likes this.
  9. Jan 13, 2020 #49

    CDrew

    CDrew

    CDrew

    Senior Member

    Joined:
    Feb 15, 2018
    Messages:
    542
    Likes Received:
    590
    Gender:
    Male
    A trip to Home Depot for a 20 gallon Brute would solve this problem definitively!

    But I agree with @mainshipfred that you're likely fine if you keep an eye on it.

    Things look good and I'll bet smell pretty nice right about now.
     
    crushday and mainshipfred like this.
  10. Jan 13, 2020 #50

    crushday

    crushday

    crushday

    Grape juice artisan WMT Supporter

    Joined:
    Jul 2, 2018
    Messages:
    444
    Likes Received:
    282
    Location:
    Pacific NW
    Wow, definitely turned an aromatic corner during this punch down, even since this morning at 5:30am. Smells like wine now...
     
    Ajmassa, CDrew and mainshipfred like this.
  11. Jan 13, 2020 #51

    crushday

    crushday

    crushday

    Grape juice artisan WMT Supporter

    Joined:
    Jul 2, 2018
    Messages:
    444
    Likes Received:
    282
    Location:
    Pacific NW
    Well, I'm glad I decided to work from home today. I went out at 2pm to punch and as you can tell from the images, I had the developments of a pending mess. I believe I acted quickly and with the information provided in this string related to the Brutes, I went to HD and purchased one. They didn't have a 20 gallon pail so I bought the 32 gallon. NSF was stamped on the bottom. I did order a white 20 gallon a few days ago but it won't be available for pick up until the week of the 16th. Obviously, I could not wait that long. My experience with active ferments is that days 2-4 are the heaviest and I was just getting into that season. The alternative of waiting meant a lot of cleanup and lost must.

    After a quick spritz with StarSan and transfer, all is safe.

    IMG_1287.jpeg

    IMG_1289.jpeg
     
    Last edited: Jan 14, 2020
    Rice_Guy, ibglowin and sour_grapes like this.
  12. Jan 13, 2020 #52

    CDrew

    CDrew

    CDrew

    Senior Member

    Joined:
    Feb 15, 2018
    Messages:
    542
    Likes Received:
    590
    Gender:
    Male
    Bravo!
     
    crushday likes this.
  13. Jan 14, 2020 #53

    sour_grapes

    sour_grapes

    sour_grapes

    Victim of the Invasion of the Avatar Snatchers

    Joined:
    Sep 19, 2013
    Messages:
    9,968
    Likes Received:
    7,471
    Livin' on the edge! No harm, no foul I guess.
     
    crushday likes this.
  14. Jan 14, 2020 #54

    cmason1957

    cmason1957

    cmason1957

    CRS Sufferer WMT Supporter

    Joined:
    Aug 5, 2011
    Messages:
    3,296
    Likes Received:
    2,322
    You made a good call there.
     
    crushday likes this.
  15. Jan 15, 2020 #55

    crushday

    crushday

    crushday

    Grape juice artisan WMT Supporter

    Joined:
    Jul 2, 2018
    Messages:
    444
    Likes Received:
    282
    Location:
    Pacific NW
    Potential critical decision. Remember I'm flying out in the morning. I came home for lunch and my intention was to check SG with my hydrometer, adjust for the temperature and take a reading. SG is down to 1.009. Taste is outstanding. Color is good, but could be darker. I have to admit I wasn't mentally prepared for the split second of wonder I had upon experiencing the carbonation of the wine upon first sip.

    Should I press tonight and get Mrs. Burgin off the hook? Or, do I stay the course and she punches down until I get home and, I press on Sunday? Looking for collective wisdom. I need to make my decision by 7pm to give me enough time to get it done before needing to hit the sack.

    What say you?

    IMG_1293.jpeg IMG_1292.jpeg
     
    Last edited: Jan 16, 2020
  16. Jan 15, 2020 #56

    bshef

    bshef

    bshef

    Highland Meadow Vineyard

    Joined:
    Jun 13, 2019
    Messages:
    166
    Likes Received:
    55
    Gender:
    Female
    Location:
    Virginia
    I’d let it ferment to complete dryness, .990 . It won’t hurt to wait as long as Mrs. B punches down twice a day. She probably will enjoy the punch. I find it gratifying; the beauty and aroma is rewarding.
     
    crushday likes this.
  17. Jan 15, 2020 #57

    cmason1957

    cmason1957

    cmason1957

    CRS Sufferer WMT Supporter

    Joined:
    Aug 5, 2011
    Messages:
    3,296
    Likes Received:
    2,322
    I would agree with the wait, get it as cold as possible and let it soak out as much of that color as you can. It loses some color as it clears. And you shouldn't necessarily expect it to get to 0.990 anything under 1.000 is dry, it gets as dry as it gets, sometimes there are non-fermentable sugars present.
     
    crushday likes this.
  18. Jan 15, 2020 #58

    Chuck E

    Chuck E

    Chuck E

    Supporting Members WMT Supporter

    Joined:
    Dec 8, 2018
    Messages:
    308
    Likes Received:
    201
    Gender:
    Male
    Location:
    Chicago burbs
    Bring Mrs. B a present from your trip and ask her to punch it down.
     
    crushday likes this.
  19. Jan 15, 2020 #59

    sour_grapes

    sour_grapes

    sour_grapes

    Victim of the Invasion of the Avatar Snatchers

    Joined:
    Sep 19, 2013
    Messages:
    9,968
    Likes Received:
    7,471
    But not in that order! :D

    But I agree with the sentiment...
     
    Boatboy24, stickman and crushday like this.
  20. Jan 16, 2020 #60

    Boatboy24

    Boatboy24

    Boatboy24

    No longer a newbie, but still clueless.

    Joined:
    Mar 18, 2012
    Messages:
    12,585
    Likes Received:
    7,839
    Wait.
     
    crushday likes this.

Draft saved Draft deleted

Share This Page

Group Builder