I swear I can almost smell this just from the pictures!Brix at +1 today at 9am. So Friday afternoon it was +18, Sunday morning it's +1. Zooming through fermentation. The must is warm, despite the cool temps, 75-80F. It's still forming a nice cap, so I plan to punch down this evening before bed, and press the last wine of 2019 tomorrow morning. I'm going to shoot for early morning, and maybe by late in the afternoon, I can rack off the gross lees. I know that's quicker than desirable but it would fit my schedule better. I'll try and post some pics tomorrow. It looks like a lot of wine in the fermentor Brutes, estimating 60 gallons plus solids (and not much is solid after the EX-V and fermentation). Maybe 40-45 gallons? I guess I'll know after tomorrow.
One of my friends has gone to an all free run protocol. I think he's wasting wine but he makes nice wine.Maybe next year push it hard but keep everything over 1.5 separate. That’ll surely give you some useful intel.
Btw- lookin good over there bud! Up in wine country with all those toys and all that passion— how have you not popped your barrel cherry yet?!
Ya- Get back on the horse quick. New Jersey is a long way from anywhere, but Chile for sure. Bottle those 2017's. Free up some creative space. I did a mass bottling event last month and it was kind of cleansing. A day of back breaking work but got back to zero. And it only took 1 day.Yea man being a one man band can be time consuming. The prep and cleanup can get overwhelming at times.
I’m completely out of space now too. Zero wines from fall ‘17 and on have been bottled. Been putting off because got some blending to do on wines not quite ready yet. (Or started)
I layed low for 2019. And now eyeing up Spring like a junkie needing a fix! Chilean grapes have treated me very well in the past.
And I’ve read a lot of winemakers doing similar with the oak. And all kinds of interesting options when using large flex tanks. Interested to know which direction you go with it.
We were in Asheville NC last week and went a few wineries. Two of the properties have gone to aging in those industrial liquid storage cubes. They had them stacked 4 high x 4 deep. The wine maker said they were easier to sanitize and he could get more storage per square foot. The wines we tried were pretty tasty too. They don't have the same cachet as barrels though...One of my friends has gone to an all free run protocol. I think he's wasting wine but he makes nice wine.
Not going to do barrels. i just don't have the space until I buy a second property-and I'm only looking halfheartedly. The last thing I want is MORE problems. And a very well respected wine grower/maker that I know thinks I can get there with just oak parts. He is actually phasing out of barrels and into those big flex tank stacking cubes with staves or beans. We'll see. He's had great results and makes great wine..
"Barrel room" sounds better than "cube room" for sure. But poly cubes are likely the future as the price of barrels keeps going up and represents a lot of stranded cost for a winery. Likely the science will keep getting better and better and the secrets of micro-oxidation, and oak flavor extraction will be a known thing, so no downside.We were in Asheville NC last week and went a few wineries. Two of the properties have gone to aging in those industrial liquid storage cubes. They had them stacked 4 high x 4 deep. The wine maker said they were easier to sanitize and he could get more storage per square foot. The wines we tried were pretty tasty too. They don't have the same cachet as barrels though...
Not that lucky-I had to dump out half my Mourvedre! But availability was good this year and I feel fortunate to have a bunch of wine aging in the "wine room" Which by the way is unheated but still averaging 62-63 degrees. I check the tanks and kegs every few days with a Laser thermometer and very steady temps, I just wish they were lower.I hope you don't mind. I am moving in and we are buying lots of loto tickets. I know it a bit forward , but I think my wife will be fine with it...she really likes wine!
Just saying you have had an incredible run of luck lately!