I'm gearing myself up for the possibilities that come with the fall harvest in California.
I'm planning a blend of about 85% Cabernet; 10% Cab Franc; and 5% Petit Verdot - mostly from grapes (though 1 juice pail isn't a bad idea). I understand that it's best to ferment separately and blend after fermentation is complete. But, let's suppose I want 12 gallons of Cab; and 6 gallons each of the other two. I figure I'd just blend up 15 gallons and bottle the rest straight up; or, do 20 gallons of Cab, use 5 gallons (3 and 2 respectfully) of the other two, and bottle the rest...
So, I'm really shopping for some input right now. Am I crazy? Why is it bad to blend and then ferment? What blends have you done and with what results?
I already see the need for a big brute primary. What do I do about clearing? Aging??
I've only been at this hobby for a year and have only made kits so far. So, for me - this is a huge step... All advice is welcome and appreciated.
I'm planning a blend of about 85% Cabernet; 10% Cab Franc; and 5% Petit Verdot - mostly from grapes (though 1 juice pail isn't a bad idea). I understand that it's best to ferment separately and blend after fermentation is complete. But, let's suppose I want 12 gallons of Cab; and 6 gallons each of the other two. I figure I'd just blend up 15 gallons and bottle the rest straight up; or, do 20 gallons of Cab, use 5 gallons (3 and 2 respectfully) of the other two, and bottle the rest...
So, I'm really shopping for some input right now. Am I crazy? Why is it bad to blend and then ferment? What blends have you done and with what results?
I already see the need for a big brute primary. What do I do about clearing? Aging??
I've only been at this hobby for a year and have only made kits so far. So, for me - this is a huge step... All advice is welcome and appreciated.