rrawhide
Senior Member
- Joined
- Jun 2, 2007
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Well, we picked up the merlot and syrah 'wine' from my friend this
morning. He called it dirty wine since he just pumped from the
primary into oak barrels for the secondary. He has not racked yet
- probably 10 days from now. So we pumped from the oak barrels
into my Imperial Carboys. Probably have 7 gallons of each.
Here is what it looks like:
(just starting to settle down from trip home.)
The numbers are Merlot - Brix 21.5; TA .65; Ph .4 and SG 1.1.
Syrah - Brix 23.5; TA .54; Ph .4 and SG 1.1.
I presume that I just wait - wait - wait for about 10 days for the SG
to get below .992 and then do what? What chemicals do I need to
add? Do I add the chemicals like we do in kits or what?
Plus this being over 6 gallons do I need to adjust upwards?
I found out that an Imperial Carboy weighs much more than a regular 5
gallon glass carboy. After stabilizing and fining I think that I
will put into 5 gallon carboys and figure out a blend for the
rest. Any suggestions on the blend ratio?
Anyway, any suggestions/help/assistance/hand holding will be appreciated.
Also, here's what we now have going:
from the left - merlot - syrah - MM Amarone - WE Gewurztraminer - WE
Cabernet - (front) IM Modified Blackberry Cabernet - fresh fruit
strawberry - blackberry and peach.
in bottles: WE Riesling (for Thanksgiving) IM White Strawberry Merlot and IM Wildberry Shiraz.
Drinking - commercial !!!!!
One day - hope to be enjoying mine!!!!! wait - wait -wait
!!! Keep my hands off - let it bulk age
------------hummmmmmmmmmmmmmm!!
thanx
rrawhide
ps: just waiting for the proper time and meal for the Fish Farm
Bronze that Joan was so gracious in sending. Thanx Joan
morning. He called it dirty wine since he just pumped from the
primary into oak barrels for the secondary. He has not racked yet
- probably 10 days from now. So we pumped from the oak barrels
into my Imperial Carboys. Probably have 7 gallons of each.
Here is what it looks like:
(just starting to settle down from trip home.)
The numbers are Merlot - Brix 21.5; TA .65; Ph .4 and SG 1.1.
Syrah - Brix 23.5; TA .54; Ph .4 and SG 1.1.
I presume that I just wait - wait - wait for about 10 days for the SG
to get below .992 and then do what? What chemicals do I need to
add? Do I add the chemicals like we do in kits or what?
Plus this being over 6 gallons do I need to adjust upwards?
I found out that an Imperial Carboy weighs much more than a regular 5
gallon glass carboy. After stabilizing and fining I think that I
will put into 5 gallon carboys and figure out a blend for the
rest. Any suggestions on the blend ratio?
Anyway, any suggestions/help/assistance/hand holding will be appreciated.
Also, here's what we now have going:
from the left - merlot - syrah - MM Amarone - WE Gewurztraminer - WE
Cabernet - (front) IM Modified Blackberry Cabernet - fresh fruit
strawberry - blackberry and peach.
in bottles: WE Riesling (for Thanksgiving) IM White Strawberry Merlot and IM Wildberry Shiraz.
Drinking - commercial !!!!!
One day - hope to be enjoying mine!!!!! wait - wait -wait
!!! Keep my hands off - let it bulk age
------------hummmmmmmmmmmmmmm!!
thanx
rrawhide
ps: just waiting for the proper time and meal for the Fish Farm
Bronze that Joan was so gracious in sending. Thanx Joan