What R you doing today?

Discussion in 'General Chit-Chat' started by Tom, Oct 6, 2009.

Wine Making Forum

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  1. Jan 25, 2019 #16041

    Boatboy24

    Boatboy24

    Boatboy24

    No longer a newbie, but still clueless.

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    Kids are off today and with the shutdown still rolling on, we've been asked to take a few days of PTO this quarter. I'm happy to oblige. My oldest ended up over at a friend's for the night and will be gone most of today. So my youngest and I are hitting a movie this morning and going out to lunch. Good times!
     
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  2. Jan 25, 2019 #16042

    Chuck E

    Chuck E

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    Sounds like you had a great experience.

    Did he give you a protocol for doing the TA / tannins adjustments?
     
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  3. Jan 25, 2019 #16043

    mainshipfred

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    Don't even bring up TA with him, I know this from the past and it has been a heated debate on the forum, he only deals with ph. His ph protocol is pour 4 glasses with one being the base add differing amounts of tartaric to each one and taste and make additional adjustments if needed. Once you find one you think you like measure the ph, calculate the amount needed for your bulk volume and add half that amount. As far as tannins it is half the recomended package dosage.
     
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  4. Jan 25, 2019 #16044

    mainshipfred

    mainshipfred

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    Lucky!
     
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  5. Jan 25, 2019 #16045

    Boatboy24

    Boatboy24

    Boatboy24

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    THat's the 'art' part. Find what you like and measure that. Then aim for that when adjusting. Don't target a particular number just because you read that. I'm guilty of doing it, but I've had red wines that I really like pushing 3.9, and others at 3.7, that I find 'come alive' at 3.4 or 3.5.
     
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  6. Jan 25, 2019 #16046

    cmason1957

    cmason1957

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    I have gone to the worry about pH only school of thought as well. It seems to get me to the taste I want. I don't spit for specific numbers, what tastes good and what tastes good to my wife.
     
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  7. Jan 25, 2019 #16047

    Jal5

    Jal5

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    Racked my Chilean juice Sangiovese today. Tastes pretty good for a wine that started bulk aging last May. Will probably bottle at 12 months.
     
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  8. Jan 25, 2019 #16048

    ceeaton

    ceeaton

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    It's good that you are independently wealthy and can weather rough times like this, or was that a go fund me page I saw with your name on it?
     
  9. Jan 26, 2019 #16049

    Boatboy24

    Boatboy24

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    Well, I was 'retired' for a bit, as you know. ;)
     
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  10. Jan 28, 2019 #16050

    ceeaton

    ceeaton

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    Fourth year

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    Just got off the phone with my best friend from college. Been six years since we last spoke (I actually thought he was pissed at me, left messages and never got a call back). It made my day, week, month and year (I know, it's only January). Have cell numbers now, plan on a mini reunion this Spring. Don't know if I'll be able to fall a sleep for a while tonight, so might as well go grab another beer or three...
     
  11. Jan 29, 2019 #16051

    olusteebus

    olusteebus

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    Spent time cleaning bottles getting ready to bottle a merlot. Then realized I had no corks. It just seems like, if you pay $190 for a kit, they would supply the corks. I guess not!
     
  12. Jan 29, 2019 #16052

    ceeaton

    ceeaton

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    Unfortunately I had to shovel when I got home. Earlier today, after about an inch of snow, it abruptly stopped. I looked at the radar and said "yeah, I'm good". Started snowing pretty hard on the way home, enough to make the roads a mess. Back edge of the snow is approaching quickly, then it gets cold (but not as cold as I'm seeing in the midwest).

    Went to my favorite garden center today and found out, but accident, that every Tuesday is "senior discount day". Got an unexpected 20% off some seed starting supplies. It's nice to be old, some days (I sure don't feel like a senior).
     
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  13. Jan 30, 2019 #16053

    George Stauffer Jr

    George Stauffer Jr

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    Got more to handle today than I have time. So why am I typing? Procrastination. Had a threat of a freeze here in Lower Alabama so yesterday I had to pick 2 bushels of satsumas so they wouldn't be ruined. Now I'm trying to come up with a Berry/Satsuma wine recipe. I have a 6 gallon batch of Dragons Blood I racked to a Carboy yesterday and had planned on starting another one today. On top of that I have 5 gallons of Irish Red beer in a carboy working. Think I need to do an empty bottle inventory.
     
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  14. Jan 30, 2019 #16054

    ceeaton

    ceeaton

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    I think a large member @Johnd had a stab at Satsuma wine, not too sure he liked it so much, but maybe he could give you some tip as to what not to do. I think adding the berries might be a good start of what to do.

    https://www.winemakingtalk.com/threads/satsuma-wine.54952/page-2#post-691619
     
  15. Jan 31, 2019 #16055

    George Stauffer Jr

    George Stauffer Jr

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    Thanks, I need all the help I can get. My first attempt at satsuma wine some 12 years ago went down the drain. I made another batch 2 years ago and the flavors not bad but it came out way to sweet. I thought I had the SG perfect but evidently I didn't. I've wondered if anybody has even open all their bottles, put them back in a fermenter or carboy and added yeast. A do-over. Sounds crazy but if that doesn't work it's going down the drain also.
     
  16. Jan 31, 2019 #16056

    Johnd

    Johnd

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    Indeed, the only batch I’ve ever dumped. 6 gallons, crystal clear, good numbers, tasted poorly. The orange flavors were fine, just couldn’t shake the bitterness from the skins. I don’t mean the peel, they were peeled, but that skin was just something I couldn’t overcome. Had I pressed the fruit after peeling it and fermented the juice (like a white wine) the result may have been vastly improved.
     
  17. Jan 31, 2019 #16057

    George Stauffer Jr

    George Stauffer Jr

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    I also peeled my first batch then crushed the pieces,that's probably where I went wrong. My 2nd batch I cut them in half and squeezed them into satsuma juice. That one was not bitter, just way to sweet. Gonna try one more time but this time I'm making a 5 gallon batch and adding blackberries and blueberries (because I've got'em). Hoping they'll temper the flavor. I'm gonna make sure I check ALL my readings twice this time. What do think of that combo?
     
  18. Feb 1, 2019 #16058

    cmason1957

    cmason1957

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    Having a no fun decision. My Golden Retriever was diagnosed with lymphoma back in July. We decided not to treat, just keep him drugged when we had to. Today it became apparent that it was time to help him crossed the rainbow Bridge. His Kyl notes had grown to the size of softballs in his neck and he was miserable, but even this morning, he wanted to bring in the newspaper for me, always his job. He was a great dig and I was glad to have him for almost 10 years. 20180520_184158.jpeg
     
  19. Feb 1, 2019 #16059

    ibglowin

    ibglowin

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    So very sorry for your loss. As another owner of Golden Retriever's I feel your pain. We lost our first Golden to cancer at only 7 years. Then we doubled down and now have 2 Golden's that are both in the Morris Animal Foundation Golden Retriever Lifetime Study. 3000 Golden's that will be followed from life until they die in hopes of figuring out why cancer has decimated this wonderful breed of dog.

    Hugs to you and your wife. At least you got 10 years. Whatever you get its never enough I know full well.


    7314cf67ac4822e6f43ffe0acd7a107f.jpg
     
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  20. Feb 1, 2019 #16060

    cmason1957

    cmason1957

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    Thanks for the kind words. Goldens are among the best dogs when you have kids. This was my third one. Only time he ever came close to snapping at a child was when the grandson was stepping over him and fell on him. He hoped and almost snarled, then for this horrible guilty look on his face and ran away. No I wasn't mad at him. He will be sorely missed. But it will be a long time before we get another dog. Thanks for helping to figure out why these gentle giants get cancer at such a high rate.
     
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