Other peoples wines

Discussion in 'General Chit-Chat' started by Wade E, Jun 25, 2010.

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  1. Jan 2, 2020 #761

    Johnd

    Johnd

    Johnd

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    I had no idea that your wife was a juggler........LOL!! Happy New Year Craig, hope you all get better quickly!
     
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  2. Jan 9, 2020 #762

    Boatboy24

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    A little something that I think is from @ceeaton. Very nice, with good balance, just a hint of fruit and good oak and tannin.

    IMG_1665.JPG
     
  3. Jan 9, 2020 #763

    jgmann67

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    That’s his... I have one in my rack. Will do a side by side with one of mine eventually.

    We also had one at the last fire pit night at the old house. Agree - very nice.
     
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  4. Jan 12, 2020 #764

    Boatboy24

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    Saw @mainshipfred today. This is obviously young, but I couldn't resist. I love a good Zinfandel, and this is a good Zinfandel. Medium/light in body and a great balance of fruit and spice. Really well done, Fred. This should be outstanding at the two year mark, but it's already very, very good. Nice label too.

    IMG_1673.JPG
     
    Last edited: Jan 12, 2020
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  5. Jan 12, 2020 #765

    berrycrush

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  6. Jan 12, 2020 #766

    cmason1957

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    BDx and AMH are both wine yeasts, it looks like there is another one listed there as well.
     
  7. Jan 12, 2020 #767

    Boatboy24

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    R56, if I'm reading the label right. Fred is a master at separating batches to use multiple yeasts. I'm becoming a firm believer in that, as it seems to really add a lot of complexity to the wine.
     
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  8. Jan 12, 2020 #768

    mainshipfred

    mainshipfred

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    Thank you Jim and thanks for the kind words on the wine. Vintner's Harvest R56 is one of my go to's for big reds. There is not a lot of information about the yeast but I have always liked the outcome.

    R56 Vintner's Harvest
    Species : Wine
    Fermentation Temp Range (°F) : 72-86
    Apparent Attenuation Range (%) : n/a
    Flocculation : Medium
    Alcohol Tolerance : 13.50%
    Pitching/Fermentation : Vintner's Harvest Yeast - R56 Ideally suited for rich, full bodied red wines. Noted for exceptional depth and flavor complexity, R56 exhibits complex aromatics during fermentation, conferring an old world quality which one might only expect from multiple-strain natural flora fermentations. Unusual in complex aromatic strains, R56 still respects the varietal character of the fruit and imparts good structure and balance.
    Notes : R56 is also a high glycerol producing strain. A medium rate fermenter with optimal temperature between 22 to 30C (72 -86F) and will ferment to 13.5% abv.
    Best Styles : Cabernet, Shiraz, Zinfandel
     
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