Four and a half years ago I started four root stock Syrah plants on a pergola I built for growing and shade. Late last year I noticed that there was more of a crop than I had expected and decided to make some wine. I ended up with three net gallons. I harvested and fermented in mid-September, pressed a couple of weeks later, and bottled in March. I did have a couple of food grade six gallon fermentation buckets and a three gallon glass carboy. I used a generic wine yeast and a pound of dark toast oak chips. I crushed with a large potato masher and hand pressed with a mesh bag. The wine is drinkable, 16% alcohol, but not very good tasting. I’ve had a few somewhat knowledgeable people diagnose the wine. Consensus is: 1) Crushed too late, too much brix, too little fruit flavor. 2) Way over oaked which masks whatever fruit flavor was possible. 3) The fruit, being the first harvest, was probably a little thin on flavor to begin with.
I’ve got a much larger crop now – probably triple last year – and hope to do better this time. I acquired some equipment since last year as well: an optical brix meter, a small press, and I have access to a crusher/stemmer. I’m watching the brix, it now ranges between 17 and 19. I’ll harvest around 24 which I expect will be in about two or three weeks. I have a couple of questions and would appreciate any comments.
1) I obviously used too much oak, and I didn’t like using the chips – they’re a little powdery and messy – made it harder to clear the wine. I’m interested in cubes or spirals. I’ll probably have around ten gallons – either two 5 gallon or three 3 gallon carboys. I’d appreciate suggestions on oak: how much, what variety, and what form – it they’re not too much, I’m leaning toward spirals.
2) Suggestions on specific yeast and fermentation temp would be appreciated.
As to what flavor of wine I want, something drinkable would be a start. If I had my druthers, I would like it darker and heavier - rather than lighter. Oaky, and strong fruit. I’m not partial to light, un-oaked syrah; to me they're lemony.
Thanks in advance.
Warren
Chico, California
I’ve got a much larger crop now – probably triple last year – and hope to do better this time. I acquired some equipment since last year as well: an optical brix meter, a small press, and I have access to a crusher/stemmer. I’m watching the brix, it now ranges between 17 and 19. I’ll harvest around 24 which I expect will be in about two or three weeks. I have a couple of questions and would appreciate any comments.
1) I obviously used too much oak, and I didn’t like using the chips – they’re a little powdery and messy – made it harder to clear the wine. I’m interested in cubes or spirals. I’ll probably have around ten gallons – either two 5 gallon or three 3 gallon carboys. I’d appreciate suggestions on oak: how much, what variety, and what form – it they’re not too much, I’m leaning toward spirals.
2) Suggestions on specific yeast and fermentation temp would be appreciated.
As to what flavor of wine I want, something drinkable would be a start. If I had my druthers, I would like it darker and heavier - rather than lighter. Oaky, and strong fruit. I’m not partial to light, un-oaked syrah; to me they're lemony.
Thanks in advance.
Warren
Chico, California
