Probably going to be Saturday morning. Did you want me to pick something up for you? did you save your skins? Don't know what they have.
Fall 2018 crush and pictures.
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Probably going to be Saturday morning. Did you want me to pick something up for you? did you save your skins? Don't know what they have.
Do they have any juice buckets left at S&S? Mrs. Mann was asking me about a white wine (really, it was more of a complaint that I make a lot more red than white wine).
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Got 2 presses going last weekend. Pressed 1872lbs of Cab/Merlot/Franc and 432lbs of 100% Sangiovese. Looks Good!
I don't know what they have. I'll checkwhen I get back to my office this afternoon.
Countrygent
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First crop of Pinot Noir Precoce off third year vines. Underripe, but wet weather was starting rot ... so the protocol will be winemaking to reduce green and vegetal character. Brix was only 17 and the TA close to 0.9.
The weather turned wet and cloudy just at the end of August, which had been smoky from west coast forest fires (the tomato garden was late ripening this year as well). And my canopy management, early cropping, bunch exposure probably deserves a failing grade ... which means I can do better next year I hope.
No crushing pictures - latex gloves and hand stripping/squeezing in a bowl for a few hours, lost about 1/4 culling our sketchy rotten or underripe bunches.
Rookie excitement though!
The weather turned wet and cloudy just at the end of August, which had been smoky from west coast forest fires (the tomato garden was late ripening this year as well). And my canopy management, early cropping, bunch exposure probably deserves a failing grade ... which means I can do better next year I hope.
No crushing pictures - latex gloves and hand stripping/squeezing in a bowl for a few hours, lost about 1/4 culling our sketchy rotten or underripe bunches.
Rookie excitement though!
Nice looking, too bad you had to pick early. I see your helper guarding them.
Ok, here are our shots from this year. We didn't get enough for wine, but we made a lot of jelly. We have folks requesting more jelly, so maybe I'll set some grapes aside for jelly, but the wine comes first! Next year I let the vines produce.
Just called and they said they had most of the juices left. Grapes are iffy. They don't do a very good job with inventory.
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Crush was last Saturday and I will press tomorrow. I ended up processing 27 lugs (5 of Merlot, 22 cab) all from Passo Robles. This comes to 972 pounds. Should be more than enough to fill my 300l SSVC tank.
Compared to the norm, this is nothing. Picked them up, setup equipment, crushed, cleaned and put everything away before 1pm. This was with only 2 other workers. It was a snap.
Compared to the norm, this is nothing. Picked them up, setup equipment, crushed, cleaned and put everything away before 1pm. This was with only 2 other workers. It was a snap.
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BTW . Brix was 26 and ta was .6gpl. awesome grapes!
Nice looking fruit!! I'll join you guys in ordering from them next year. The fact that they crush & destem is really great. I press by hand but like to get the grapes crushed mechanically....
Boatboy24
No longer a newbie, but still clueless.
So, are you going? I'm on the fence about a bucket, but wouldn't be able to get it from you until Sunday. Baseball Sat morning, then leaving for a Scout camping trip.
Did you happen to take a ph reading?
Too easy. Sounds like you didn’t make enough! I’m wondering if Corrados and Pintos brought in the same grapes from Paso Robles. Not sure about Pintos whole setup, but the Robles labels on the lugs say “Gino Pintos”, not Crybaby.
Since Pintos owns their own fleet of refrig trucks then they could do their own packing with shipping and Corrado’s using a sub (crybaby) yet still be the same vineyard.
@JohnT- were the grapes specified to be clones? Merlot- 181 and Cab 8?
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No idea. I already gave my crates away to the produce stand/farm across the street.
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My sexy yeast gives me a nice bulge... Lol
Brix was down to 4 this morning.
Brix was down to 4 this morning.
Boatboy24
No longer a newbie, but still clueless.
At this point, your yeast are reproducing asexually -- you know, by themselves.
Well, I guess that could still create a bulge...
That was my plan but I just finished helping crush 16 ton at Bull Run Winery. They are getting grapes in from Cali and some from Washington State. I'm probably going to see if I can get Washington State grapes off them. They have 20 ton coming Tuesday and will help with that as well.
Masbustelo
Junior Member
Pgentile With that crusher you have, is it easy to pick the stems out afterward?
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