Group buy in St. Louis

[winemaker_3352]

That settles it. I'll drink half, then get some chocolate out for the other half

There ya go - get a head start on Friday

 

[winemaker_3352]

Juice is thawing out nicely - should be able to pitch the yeast tomorrow..

 

[winemaker_3352]

Sav Blanc is thawed and at 54* - going to get the yeast going on it - the temp should gradually creep up and fermentation start up.

Once started i will stick it in the freezer for a cold ferment....

 

[BobF]

A few hours ago mine still had icebergs in it. I'm thinking late tomorrow or Friday to get it started.

Do you know if Bob T ever got the numbers from Toro?

 

[winemaker_3352]

No i don't. What numbers are you looking for??

Do you still have yours in the 6 gallon buckets - or did you transfer to your primary??

Putting mine in my primary really let it thaw out...

I will add the yeast to the Pinot Noir tomorrow morning - let the temp get close to 65 or so - its at about 58 right now..

 

[BobF]

pH, TA, brix ...

I'm planning to ferment in the pails they came in. I'll remove a little if I need to make room, but these have a couple of inches head space already. I don't know if the pails are larger than 23L, or if there is less than 23L of juice.

I will test myself to see what the numbers are. I'm just curious what Toro says they are and whether these are supposed to be 'balanced' or not.

 

[winemaker_3352]

Here were my numbers:

Sav. Blanc:
SG = 1.090
TA = .325 - had to bring up to .70

Pinot Noir
SG = 1.090
TA = .275 - had to bring up to .60

SG was good - but acid was low - so ph was high.

 

[BobF]

I found signs of ferment this am so I prepared and pitched the yeast without any testing. I'm gonna' see if Bob can get Malbec and Syrah numbers from some of the others. SG is what I need most so I can see how much sugar to feed, if any.

I did talk to someone at Toro yesterday, but he was quite vague about the numbers, without even distinguishing between varieties.

Man, this stuff smells and tastes great! Much darker than I was expecting from juice.

 

[winemaker_3352]

I pitched my yeast in the pinot already - i think i caught mine before ferment kicked in - i did see some signs in the pinot.

The juice is a nice deep red color - much darker than i expected as well. But they do taste and smell great!!

Very excited for these - hoping it does well - b/c i see myself getting a lot more next year!!!

 

[BobF]

I could easily see myself doubling my order next year. Especially if the price stays as good. I figure the more buckets I pick, the better my transport cost per pail making the trip!

10 buckets would be a great excuse to pick up some 30g flextanks!!!

 

[winemaker_3352]

Exactly!! The price was pretty cheap for what we got if you ask me..

If it stays that price and this wine turns out at least decent - i will probably double my order as well...

 

[winemaker_3352]

So the Pinot SG is as 1.020 right now and the Sav. Blanc is at 1.070 - coming along nicely.

Bob how is your wine doing??

 

[BobF]

Everything at ~1012-1015. Gave 'em their fermaid k this morning. This the first time I've used BM80 & 254. So far I like them. Time will tell for sure

 

[winemaker_3352]

Got the numbers in from Bob T.

SG was spot on - but the TA and PH were off - TA was low.

Wonder if freezing them affecting that??

 

[BobF]

I got them as well. The Syrah and Malbec had already started fermenting. I bet that's why the SGs look low. The pH and TA numbers look good for these to me.

I'll be making my measurements after the second racking.

 

[winemaker_3352]

I had already adjusted my TA levels - will re-test after secondary is complete as well.

But I adjusted the Pinot to .65 and Sav. Blanc to .70.

So all should be good - hopefully

Did you take an TA reading??

 

[BobF]

No. I found it fermenting when I opened the pails, so I did quick gravity readings while the yeast was hydrating and pitched.

 

[winemaker_3352]

Ok - I was able to take SG and TA readings before that started - but i think mine thawed out sooner than yours did.

The wines smell great - i took a sip of each and they taste like they are going to turn out great!!

Doesn't fill up a 6 gallon carboy though - going to purchase some 5 gallons this week to rack to.

 

[BobF]

That's disappointing. About the fill. Assuming you have Italian 6s, how short are they?

 

[winemaker_3352]

Yeah i know - i was hoping to have a full 6 gallon carboy.

I guess in order to keep the pails from cracking they had to run short - give the juice room to expand when it froze.

Probably about 1/2 gallon.

I could top off with some like wine - but if i go with a 5 gallon - it will leave me with 1/2 gallon of the same wine for topping off later.