Yea that would be my logical thinking too. But as we all know, the wine gods laugh at our comfort & like to throw curveballs at times.-Complete your last feeding with the Fermaid O or K, leave the DAP in the drawer. Avante likes heat and once it hits a temp it likes, it will complete fast-like just a day or three.
Ugh. 25 days since yeast. Shes givin me ogida!Pretty happy with this zero-skins-time, two week ferment rose'.
How's yours coming?
Not us! We want this sucker DRY!It's down to preference obviously, but my rose' drinking family members would not object at all to bit of RS - would even prefer it as some splash a bit of 7 Up in there glass!
not sure how to spell it. Or if it’s even a real word lol. Might be just weird Italian/American slang. I meant ogida like heartburn. Like it’s causing me stress!!!You sure got the color right.
What is ogida?
Much obliged And check out the top question asked lol. I am not alone.It is spelled "agita."
Hmm. Still have yet to ever try a dornfelder. How’s it look?Looks good, I did a similar amount of Dornfelder this year again as a Rose.
Crushed and pressed as quickly as I could on my own, probably an hour of skin contact time.
Yes. Instructive. You have FAR more patience than me. Good job sticking with it. It's working, and headed to a good place. Just not very fast. It's got to be the temperature. I think in brix, because it's easier, but thanks for reporting SG. I want reds finished in 7 days. Often less. But we're in the late fall here so the temps don't cooperate. Anyway, hoping your Rosé goes dry in the next couple of days. I've got everything dry except the last Sauvignon Blanc, but it's close. In 2-3 days 2020 fermentation will be over! I hope it's the same for you.Much obliged And check out the top question asked lol. I am not alone. View attachment 68621
Everything still slowly dropping over here btw.
Rosé at 1.013. Down from 1.015.
cab free run down to .997
Cab pressed wine down to .995
Everything still droppin. the never ending ferments!
It's pretty good, but I make it for a relative and she likes it super sweet. So we either back sweeten or stop fermentation, aiming for about 1.020 final gravity.Hmm. Still have yet to ever try a dornfelder. How’s it look?
Great thing about rosé is that there’s no rules! This is my 2nd one now. Both with almost no skins time. Malbec in spring was crushed and pressed right away. This cab was just strained without pressing.
Seems like that’s not really the norm tho. Especially when it’s a big red saignée style rosé. I worry that the juice ends up lacking a whole lot of nutrients it would get from the skins. But I’m vain. Too concerned with the wine lookin good in the bottle! Im just gonna keep doing minimal skins time as possible until I run into grapes where I can’t!
“the next couple days” ?! Lol I suppose maybe that could happen ——- if I wasn’t making wine in Bizzaro World like I’ve been! Was 1.013 yesterday— a looong way from dry for this wine. Shit, at its current pace I’m hoping to be dry by Christmas! Just for your amusement here’s the full timeline. Try not to to go crazy reading it.hoping your Rosé goes dry in the next couple of days. I've got everything dry except the last Sauvignon Blanc, but it's close. In 2-3 days 2020 fermentation will be over! I hope it's the same for you.
“the next couple days” ?! Lol I suppose maybe that could happen ——- if I wasn’t making wine in Bizzaro World like I’ve been! Was 1.013 yesterday— a looong way from dry for this wine. Shit, at its current pace I’m hoping to be dry by Christmas! Just for your amusement here’s the full timeline. Try not to to go crazy reading it.
10/26 - crush/strained juice
10/27 - racked to glass. Added yeast 1.105
10/28 - ——
10/29 - 1st activity. FermK & DAP
10/30 - ——
10/31 - ——
11/1 - 1.093
11/2 - 1.083
11/3 - 1.078 (fermK)
11/4 - 1.073 (began stirring every other day)
11/5 - 1.065
11/6 - 1.059
11/7 - 1.056
11/8 - 1.050
11/9 - 1.045
11/10 - 1.039
11/11 - 1.036
11/12 - 1.033
11/13 - 1.029
11/14 - 1.027
11/15 - 1.023
11/16 - ——
11/17 - 1.019
11/18 - transferred to full vessels
11/19 - 1.018 (now daily stirring)
11/20 - 1.016
11/21 - 1.015
11/22 - 1.013
11/23 - 1.011
This slow rate is a 1st for me too. Never over a week for reds. And had white juice take almost 2 weeks once. Despite the slowness it has always been lower each day so made it easier to be patient. Around 1.020 it did a little stall fakeout but just billed thru. I was expecting it to stick at some point but hasn’t happened yet- making me hopeful it will fully finish.What awesome data. You are a dedicated dude. And it's moving! But yah, slow. PlI'm used to things done in a week or two, but a month would make me 267-838-30
It is bizarro world though. Almost a month and not close to dry is weird. It's got to be temp, because it's moving but it's taking it's time for sure. This could be the best wine you ever made.