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Wine Making Forum

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  1. Jan 23, 2019 #16021

    mainshipfred

    mainshipfred

    mainshipfred

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    I have a Chilean Merlot juice bucket from last year as well that was fermented with 7 lugs of Cab Sauv and 2 lugs of Malbec skins. It has been in a neutral barrel since 8-24-18. I'm not a huge Merlot fan and got it for blending but it's turning out very nice and without any oak. Debating whether to put it in a newer barrel for a while to get some oak but I don't want to ruin a good thing.
     
  2. Jan 23, 2019 #16022

    mainshipfred

    mainshipfred

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    The winemaker from the winery I help out at is coming to see my set up and taste my wines today. A little nervous because he won't hold anything back in giving his opinion on the wines. The good thing is he will also let me know what I should do to improve them. Now I have 12 varietals so he's probably going to have a little buzz towards the end, so I'm wondering if I should let him sample what I think are the better ones first or last. LOL
     
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  3. Jan 23, 2019 #16023

    Ajmassa

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    That’s a pretty great opportunity Fred. Good luck.

    (The good stuff always goes first!)
     
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  4. Jan 23, 2019 #16024

    Boatboy24

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    What a great opportunity, Fred! Anxious to hear how it goes.
     
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  5. Jan 23, 2019 #16025

    Trevor7

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    My question is, "Will he spit it out after each taste?" I could never bring myself to do that!
     
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  6. Jan 23, 2019 #16026

    ceeaton

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    Depends on if Fred's wine is any good! :)
     
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  7. Jan 23, 2019 #16027

    mainshipfred

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    I've seen him at other events and he has no problem with spitting.
     
  8. Jan 23, 2019 #16028

    sour_grapes

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    Well, I shoveled about as much snow today as I care to. (If truth be told, MORE than I care to!)
     
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  9. Jan 24, 2019 #16029

    Jal5

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    That’s exactly what I want to do next time to add body- ferment on some skins. What do you think about me using oak spirals in the carboy during aging in this one?
     
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  10. Jan 24, 2019 #16030

    Boatboy24

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    Watching the Caps lose. Again! :s :m
     
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  11. Jan 24, 2019 #16031

    cmason1957

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    Could be worse. You could be a Blues fan, one game they play like nobody can beat them, next game an old ladies beer league team could beat them and they couldn't score if the puck was at the top of the blue paint and no goalie.
     
    Last edited: Jan 24, 2019
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  12. Jan 24, 2019 #16032

    mainshipfred

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    I think spirals, tannins or both couldn't hurt. Pretty sure that's what a lot of folks do.
     
  13. Jan 24, 2019 #16033

    mainshipfred

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    Well it was very interesting and longer than I expected. We spent 3 ½ hours tasting and talking about wine making. In a nut shell he was very complimentary about my basic wine making and science skills. What he said I should consider improving is the artistic side. Mostly making post fermentation adjustment earlier in the process. However he would always reinforce it’s a style thing and his may be different from mine both in taste and procedure but there are basics I should follow.

    He suggested adjusting the acid and S02 immediately after MLF and always adjust acid before adding tannins. I can’t remember why but he related it to construction in you can’t build a wall before the foundation because it can’t be supported.

    As far as oak and primarily barrel oak he is not a fan of an over oaky wine and would prefer to add body with tannins. His recommended tannin is Scotts Tannin Estate which he told me about earlier but I cannot find on any of our online sites. In the end though he emphasized style.

    He was not a fan of racking with the AIO in the wines early stages because he feels it doesn’t allow enough O2 to be added to the wine which he says is very important. I explained the splash rack cane but his response is you were removing the air you were also removing the wines ability to absorb the O2. He did like the bottling feature though.

    There’s lots more things we talked about but a couple interesting things were when he imports whites from the west coast he gets juice not grapes. This is something Jim and I were debating but I think I’ll still do grapes for whites. This unrelated to wine making but interesting, with the weather we had in Virginia last year resulting in an unusually poor harvest, the State increased the amount of imported fruit allowed to still call it Virginia wine.

    P.S. there was no spitting, in fact just the opposite. Addition samples of several of the wines were poured. Afterward we opened a bottle of the Norton blend and sat and chatted. Next will be a private barrel tasting of his 2017 and 2018’s.
     
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  14. Jan 24, 2019 #16034

    Ajmassa

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  15. Jan 24, 2019 #16035

    ceeaton

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  16. Jan 24, 2019 #16036

    mainshipfred

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  17. Jan 24, 2019 #16037

    mainshipfred

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    If I remember corectly he told me there is a lot of aerobic activity still going on ( if I said that the right way). Said MLF is an anaerobic activity so when MLF is complete a good splashing is required. He actually recommended empting the wine in buckets and pouring it back and forth then back to the carboy or barrel.
     
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  18. Jan 24, 2019 #16038

    Ajmassa

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    Currently bouncing around the “aerobic vs anaerobic” internet rabbit hole right now.

    ***I strongly advise you to NOT enter.***

    (Google eventually dropped me right back in WMT circa 2012. In a very intense and informative debate involving this)

    The chemistry is not debatable. But how it is interpreted to implore winemaking techniques can differ dramatically.
     
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  19. Jan 25, 2019 #16039

    ceeaton

    ceeaton

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  20. Jan 25, 2019 #16040

    Ajmassa

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