Pumpkinman
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- Oct 20, 2012
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I am curious to see what everyone has plans to make or is already making for the fall wine season.
I plan on getting the following Italian juice pails: Brunello, Amarone, Barolo, and Valpolicella.
I also plan on getting 4 lugs of Sangiovese grapes, 3 of them I'll use to make either a Sangiovese, a Chianti or a Brunello depending on how long I age it, or I may blend it for a Super Tuscan (this is getting to be too much fun!!!!) one lug will become 5 or 6 fresh grape packs that i'll use on the reds.
I feel that all 4 juice bucket varieties will benefit from Sangiovese, more so than using Merlot, all 4 big red Italians will be able to stand up to the Sangiovese without altering the targeted flavors and aroma.
Last but not least, I am getting 6 or so gallons of fresh pressed Catawba juice, I am really excited about this!
My wife and I love Catawba, BenMarl winery in Marlboro NY makes an incredible Catawba.
I plan on using the following yeasts:
Brunello - BM4x4
Amarone - BM4x4
Valpolicella - BM4x4
Barolo - BRL97
Sangiovese Grapes - BM4x4
Catawba - I'm really leaning towards 71B-1122, but I'm open to suggestions.
All reds will be put through MLF using Lalvin MBR 31.
I plan on getting the following Italian juice pails: Brunello, Amarone, Barolo, and Valpolicella.
I also plan on getting 4 lugs of Sangiovese grapes, 3 of them I'll use to make either a Sangiovese, a Chianti or a Brunello depending on how long I age it, or I may blend it for a Super Tuscan (this is getting to be too much fun!!!!) one lug will become 5 or 6 fresh grape packs that i'll use on the reds.
I feel that all 4 juice bucket varieties will benefit from Sangiovese, more so than using Merlot, all 4 big red Italians will be able to stand up to the Sangiovese without altering the targeted flavors and aroma.
Last but not least, I am getting 6 or so gallons of fresh pressed Catawba juice, I am really excited about this!
My wife and I love Catawba, BenMarl winery in Marlboro NY makes an incredible Catawba.
I plan on using the following yeasts:
Brunello - BM4x4
Amarone - BM4x4
Valpolicella - BM4x4
Barolo - BRL97
Sangiovese Grapes - BM4x4
Catawba - I'm really leaning towards 71B-1122, but I'm open to suggestions.
All reds will be put through MLF using Lalvin MBR 31.
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