Just picked today. It’s a small haul 100lb, and the birds had their share but I told the owners this is a learning year. The vines need a fertilizer boost this fall to get ready for next year. Going to destem and measure soon.
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Today’s harvest: Merlot
- Thread starter Snafflebit
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Nice brown stems showing some maturity as well.
I let them hang as long as I could. I was starting to see some shrivel despite irrigation. We hit 111°F yesterday in the vineyard.
GR!
Member
Nice haul!
Numbers are in
pH is 3.64 and the TA is 0.62%
acid is just a little low and I like the pH to be closer to 3.6
1.111 SG, or 27 Brix
this is going to be a big wine
but the grapes look great. This will be a blender wine, so I am debating if I should add any tartaric.
pH is 3.64 and the TA is 0.62%
acid is just a little low and I like the pH to be closer to 3.6
1.111 SG, or 27 Brix
this is going to be a big wine
but the grapes look great. This will be a blender wine, so I am debating if I should add any tartaric.
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I probably wouldn't. Particularly if it tastes good.
This is my “poor man’s destemmer”. Works well but I need a real one.
The juice tastes jammy. I just added 50ppm of potassium metabisulfite (worries about the bird damage causing infection) and Lallzyme EX-V.
The juice tastes jammy. I just added 50ppm of potassium metabisulfite (worries about the bird damage causing infection) and Lallzyme EX-V.
The enzymes are doing a great job I have more juice today
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Nice color for sure!!!!
I am pleased with the color of the juice. It looks like petite sirah! I pushed these grapes to the max, probably too hard
Nah, get all you can get, bigger IS better, at least in your book........
Pitching Merit yeast and FT Rouge. Then, off to bed.
ZebraB
Senior Member
My grapes will probably be coming in a couple weeks. This will be my first batch from grapes. I also will be using the “poor man’s destemmer” and have a couple of questions:
1) The winemag video for this type of distemper stated that 100 lbs takes about 1 hour. Wonder how long it took you to do this?
2) This looks like you destemmed outside. Did you encounter any fruit flies? Or are you not concerned about this because the So2 add afterwards?
Pics look like fun. Cannot wait!
1) The winemag video for this type of distemper stated that 100 lbs takes about 1 hour. Wonder how long it took you to do this?
2) This looks like you destemmed outside. Did you encounter any fruit flies? Or are you not concerned about this because the So2 add afterwards?
Pics look like fun. Cannot wait!
It took about 1 hour to destem with the milk crate. You develop a rhythm after a while. I hold the cluster by the stem and pull while pushing the cluster against the grate with the other hand. It is cheap but there are many uncracked berries. I did not have problems with fruit flies. You cannot do much to stop fruit flies anyway. The potassium metabisulfite will handle all the wild yeasts and bacteria in the grape must.
Happy winemaking!!!
Happy winemaking!!!
IMO the berries don't have to be fully crushed just as long a part of the skin is broken and the ones that are not will break during punch downs.
Ferment is headed towards completion on the Merlot. I pitched yeast on 9/9 at 1.111 SG and on 9/17 it has reached 1.030
This has been the longest ferment time I have experienced, and I am happy. I used Chr Hansen Merit yeast instead of my usual choice of Scott D80, due to the high brix grapes. Also, as I pointed out in another thread, my poor man's destemmer did not crush grapes well and I have about 50% whole berries. I may be getting free carbonic maceration in the process. This wine is tasting very fruity compared to my machine crushed Cab.
The Merlot at this stage, with its residual sugar and slight fizzyness is actually pleasant and easy drinking. I could imagine trying to corny keg a wine like this.
This has been the longest ferment time I have experienced, and I am happy. I used Chr Hansen Merit yeast instead of my usual choice of Scott D80, due to the high brix grapes. Also, as I pointed out in another thread, my poor man's destemmer did not crush grapes well and I have about 50% whole berries. I may be getting free carbonic maceration in the process. This wine is tasting very fruity compared to my machine crushed Cab.
The Merlot at this stage, with its residual sugar and slight fizzyness is actually pleasant and easy drinking. I could imagine trying to corny keg a wine like this.
Wow!!! That Merlot will be approaching 16% ABV if it goes to .995.......... right at the tolerance level for Merit.
I needed to do two doses of nutrient and DAP early on. I was detecting some eggy smell. But the ferment seems to be perking along and no sign of sticking. I probably cursed myself now.
