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  1. Sep 21, 2019 #16481

    Chuck E

    Chuck E

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    Yes sir! thank you.
     
  2. Sep 21, 2019 #16482

    Boatboy24

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    Ended up racking the 2018 Lodi Zin and Chilean Carmenere/Petit Verdot out of their barrels and moved the CA Cab and Petit Sirah into the barrels. Winery is cleaned up and just about ready. Bring it on!
     
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  3. Sep 21, 2019 #16483

    jgmann67

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    Going to spend some time in the wine room getting ready for the Cab Syrah field blend, too.

    About how many gallons is 6 lugs of grapes? Thinking on whether I sanitize the medium or large fermentor.
     
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  4. Sep 21, 2019 #16484

    Boatboy24

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    You'll have about 12 gallons when you're all done. It won't fit in a 20gal Brute, that's for certain.
     
  5. Sep 21, 2019 #16485

    sour_grapes

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    I have 15 gallons of H3 Syrah from grapes from the 2017 vintage in bulk aging. I decided to bottle 6 gallons today. :db

    This was a fairly massive wine, with very deep purple coloring. The wine is lovely, IMHO, but is still a bit bitter from the tannins. I think I'll let the other 9 gallons age in bulk another year, but even the "young" bottled wine is drinking nicely with a little decanting. Maybe I will just tell people it is Negroamaro ;)
     
    Last edited: Sep 22, 2019
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  6. Sep 22, 2019 #16486

    GreenEnvy22

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    I got 80 liters from 6 lugs. So about 21 gallons.
     
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  7. Sep 22, 2019 #16487

    jgmann67

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    Guess I’ll prep the 32gal then. Thanks!
     
  8. Sep 22, 2019 #16488

    motherofgallons

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    I'm looking at this kit with skins as well as the Stag's Leap Merlot with skins. How did this one turn out?
     
  9. Sep 22, 2019 #16489

    mainshipfred

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    Yesterday I crushed 150 lbs and it filled 3 six gallon buckets to the 5+ gallon mark. The math shows 21.6 gallons for your 6 lugs with no allowance for the cap.
     
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  10. Sep 22, 2019 #16490

    Boatboy24

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    I've done 4 in a 20 gallon and was nervous.
     
  11. Sep 22, 2019 #16491

    cmason1957

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    A couple of photos the wife took yesterday as my brother in law and I pressed off the 200+ lbs of St. Vincent grapes and some of the 500+ Chambourcin grapes we picked up to make roses. I could have increased the pH of the Chambourcin that will become red wine a small bit. It is at 3.3, ta about 0.7 so I decided to go with it as is. The St. Vincent was a little low as well at 3.1, but for a rose, I thought both of those should be pretty good. Yeast was pitched for the red wine party yesterday as a cap was almost starting to form from the native yeast. Sg level was perfect on the Chambourcin at 24.5 Brix. I am adding a little bit of chapitalization sugar to the St. Vincent, Brix were at 19.5. 1890439475.jpeg 312322017.jpeg
     
  12. Sep 22, 2019 #16492

    sour_grapes

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    Well, that was nearly 6 years ago, so please forgive my questionable memory! ;) I drank the last one less than a year ago, however, so I am not totally out of it.

    It was decent. Not the best, not the worst I have made. A pleasant quaff. I also made the CC Showcase Malbec, which is really nice, one of my favorite results to date. Although I never did a back-to-back Malbec tasting between these two, the CC Showcase was hands-down better.

    I have also done the WE Eclipse Stag's Leap Merlot. It is also hands-down better than the WE SI Malbec.

    It is probably fair to note that my winemaking may have improved between the time I made the WE SI Malbec and the others. In particular, I started adding fermentation and/or finishing tannins, which I am convinced help out a lot.
     
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  13. Sep 22, 2019 #16493

    motherofgallons

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    Unfortunately I can only get WE kits here, so CC isn’t an option. I have seen people rave on here about the SL Merlot so I definitely want to get that but haven’t seen as much info about the Argentinian Malbec. If it’s just ok I’ll skip it... its just that both are on sale and I was wondering if it’s worth the carboy space. Maybe I’ll just keep hoping that the Eclipse Forza goes on sale at some point. :)

    As for staying on topic... today I racked my Luna Bianca to carboy for sur lie/batonnage, racked my LE Barbaresco off the skins to a carboy with extra oak after an 8 week EM, and did a chocolate raspberry dragon blood (chocolate from cacao husk tea and toasted nibs... smells amazing) as well as a blueberry/blackberry/black currant dragon blood (black-and-blueblood, a proven winner - this is batch #2).
     
    Last edited: Sep 22, 2019
  14. Sep 24, 2019 #16494

    Chuck E

    Chuck E

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    3 lugs would not fit in my 10 gallon Brute. I'm guessing you would need a 30 gallon Brute.
     
  15. Sep 24, 2019 #16495

    Johnd

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    Yeah, that's a little tight. I usually figure that 3 lugs of grapes (36# lugs) produce 10 gallons of must and yield 6 - 7 gallons of finished wine. 10 gallons of must in a 10 gallon bucket won't leave enough room for the cap to rise, I try to allow about 20% space on top of the must for the cap.
     
  16. Sep 24, 2019 #16496

    ibglowin

    ibglowin

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    The 20G Brute is the sweet spot for 3 lugs.

     
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  17. Sep 25, 2019 #16497

    GreenEnvy22

    GreenEnvy22

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    Racked the 90L of muscat today. I'm now officially out of carboys, will pick up a few more tomorrow as my Dornfelder is down to 1.007 as well.
    I have 11 cases of empty bottles ready to go, just need to find some time for a bottling day, 3 or 4 different wines to bottle.
    Man i love that all-in-one wine pump, sure made racking out of the 32gal brute a lot easier.
     

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  18. Sep 26, 2019 #16498

    GreenEnvy22

    GreenEnvy22

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    Did the grilling for my cousins wine club tonight, followed by a 15 bottle tasting of different Syrah's from around the world.
    First some bacon wrapped shrimp, then steaks. 20190925_185825.jpg 20190925_182842.jpg
     
    Last edited: Sep 26, 2019
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  19. Sep 26, 2019 #16499

    sour_grapes

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    Wow! That is a lot of beef! (And pork and decapods.) Color me jealous!
     
  20. Sep 27, 2019 #16500

    Boatboy24

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    Wow! I wanna be in that club!
     

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