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Pics of My 2016 Crush and Press

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Donz

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Hi all,

Just thought I would share with you pics from my 2016 wine making. We crushed 14 cases of Cabernet Sauvignon, 8 Merlot and 8 Sangiovese. Followed by yeast and MLF co-inoculation. Took 7 days on the skins to complete and we pressed this weekend. Looking forward to transferring into oak barrels and demijohns next weekend, wine looks incredible and smells lovely.

Salute don

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scarpone

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Looks great! How long have you been making wine? I have a few posts kicking around. This is my first year making wine from grapes, so far so good, Fermentation went smooth and it's racked into a carboy, smells good and tastes good so far so it seems like it's going in the right direction! I just add a small amount of French oak chips last night. Fingers crossed.
 

LoveTheWine

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Thanks for sharing, Looks like you had fun! Your crusher/destemmer and press look nice!:db
 

Donz

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Looks great! How long have you been making wine? I have a few posts kicking around. This is my first year making wine from grapes, so far so good, Fermentation went smooth and it's racked into a carboy, smells good and tastes good so far so it seems like it's going in the right direction! I just add a small amount of French oak chips last night. Fingers crossed.
Good for you, smell and taste are important factors!

I have been making wine with my father for at least 20 years. He is old school and believes in the old school ways of wine making. I on the other hand have changed.
 

homer

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Why did you press right after de-stemming? Or maybe another way why did you not ferment with the skins on? bk
 

ceeaton

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Why did you press right after de-stemming? Or maybe another way why did you not ferment with the skins on? bk
I don't believe he did as you say, re-read the first post, he had them on the skins for seven days.
 

Donz

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Why did you press right after de-stemming? Or maybe another way why did you not ferment with the skins on? bk

I pressed after 1 week of fermenting on the skins to extract beautiful color. Used BM4x4 with 2 doses of Wyeast nutrients and VP41 co innoculation 48hrs after fermentation began.
 
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