Fall 2017 Crush

Discussion in 'Wine Making from Grapes' started by Steve_M, Sep 17, 2017.

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  1. Sep 17, 2017 #1

    Steve_M

    Steve_M

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    Yesterday we picked up our grapes, this years wine is Grenache and Zinfandel field blended with a little Alicante added for color. Added Lallzyme Ex, this morning Brix is 25, ph is 3.72 and TA 3.9 g/l. Will MLF after primary, what would you all suggest on adjustments?
    Opti Red will be added as well, yeast is BM4X4.
    Winemaker in training.

    IMG_3087.jpg

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  2. Sep 18, 2017 #2

    Steve_M

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    Tested must on 3 separate occasions. Brix 25, Ph 3.72 and TA 3.9 g/l. I have added 1L of water to which 12 grams of tartaric acid has been added.
    We crushed on Saturday will inoculate with BM4X4 in the morning.
    I didn't want to adjust too much will test again at end of primary.
     
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  3. Sep 18, 2017 #3

    ceeaton

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    My only suggestion is that is wouldn't hurt to add some tartaric acid to both bring down the pH and up the TA a bit, but you've done that so I think you are good to go in my opinion. Have fun! Who is your helper? He definitely looks like he is having fun.
     
  4. Sep 18, 2017 #4

    balatonwine

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    I like your home made crusher.
     
  5. Sep 18, 2017 #5

    JohnT

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    Why did you add water to your must? Why not just add acid directly?
     
  6. Sep 18, 2017 #6

    Steve_M

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    @JohnT, that is a great question. I don't have a great answer other than I was assuming water would help to bring down the Brix ever so slightly as well.
     
  7. Sep 18, 2017 #7

    Billpizzaiolo

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    Last week I de-stemmed and crushed 360 lbs of grapes. Today I lightly pressed the skins & Seeds scooped out of the vat in a basket press added together with the first run juice yielded 25 gallons now in secondary (malolactic) fermentation. If I had a still I could make Grappa but alas can't do that in NJ without inviting trouble. I guess it goes into the compost heap again this year.
     
  8. Sep 18, 2017 #8

    Boatboy24

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    The deer used to love it when I did that. I always thought I'd catch a glimpse of one stumbling around drunk, but it never happened.
     
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  9. Sep 19, 2017 #9

    JohnT

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    I like to compost my skins. Tomatoes just LOVE composed grape skins.

    Most years, I loose a small portion of my grape skin pile to the local deer.

    It is very entertaining watching them get drunk on the stuff.

    Usually timid, the deer seem rather calm and (if they see me) look like they are about to put their hoofs around my shoulders and say "I really love you man".
     
  10. Sep 19, 2017 #10

    Steve_M

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    A portion of this years skins will become tomato fertilizer.
     
  11. Sep 19, 2017 #11

    geek

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    After the acidulated water addition, did you check the brix again to see if it came down a tiny bit?
     
  12. Sep 21, 2017 #12

    Steve_M

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    @geek, i did and tiny indeed. Barely nudged.
     
    Last edited: Sep 21, 2017
  13. Sep 26, 2017 #13

    Steve_M

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    Week after inoculating them must with BM4X4, we pressed the wine. Total wine was 57 gallons. The pH 3.66 TA is 6.6 g/L. Will rack off Lee's tomorrow inoculate with MLF transfer some to barrels the rest to Caboys.
     
    Last edited: Sep 26, 2017
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  14. Oct 20, 2017 #14

    Steve_M

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    9/27/17 Started MLF used VP41, just over 3 weeks complete! Fastest yet

    DF48691C-F7E5-446A-965F-51C672449004.jpg
     
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  15. Oct 20, 2017 #15

    Boatboy24

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    I'd let it go a couple more weeks.
     
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  16. Oct 20, 2017 #16

    geek

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    Ditto...I’d leave it alone for a bit more, it’s still showing some Malo left...
     

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