WineXpert Yeast swap for SE Brunello w/Skins

Discussion in 'Kit Winemaking' started by jgmann67, May 18, 2018.

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  1. Jul 14, 2018 #41

    jgmann67

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    Pulled the bag of skins and gave it a good squeeze. Then racked over to a clean carboy, along with a Kmeta dose, 90g of oak cubes and 2g of tannin extra riche.

    The racking produced some good foamy co2. I'm short of the top of a 6 gallon (which is really like 6.4 gal) carboy, though. Ive got one of Steve's vacuum caps on it for now. But, I'll need to find a decent Sangiovese to top it up. Doubtful I'll find a good Brunello for "top up" price.
     
  2. Jul 18, 2018 #42

    ceeaton

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    I could give you one of mine if you give one of yours back in the future. Think of it as an investment on my part.
     
  3. Jul 18, 2018 #43

    jgmann67

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    Sounds like a plan!
     
  4. Jul 18, 2018 #44

    ceeaton

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    I'll drop it off with the slurry.
     
  5. Sep 19, 2018 #45

    jgmann67

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    I racked the Brunello off the oak and fine lees this weekend. Got a bit of CO2 out of it with the AIO. Tasting like an older wine. Another six months in the carboy and it'll be ready for the bottle.
     
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  6. Dec 21, 2018 #46

    jgmann67

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    Well, another three months passed and I needed a free carboy.

    I racked and dosed the wine and left it overnight. Early the next AM, I put my 1 3/4” #9 corks in a corkador and sanitized enough bottles to get the job done. Then left to get the rest of my honey do chores for the day done.

    The wine was bottled after dinner, giving the sanitized bottles time to dry and the Kmeta gases time to kill any errant bacteria in the bottles (can’t be too clean).

    This has become my ritual on bottling weekends.

    We kicked out a 1.5 (the holiday/family dinner bottle), 6 tasters (375’s) and 26 standard 750 green bordeaux bottles.

    The bottles sat upright for a day and then got stacked on a shelf. This weekend, they’ll get capsules and labels. Then, nap time for them.
     
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  7. Dec 21, 2018 #47

    Swedeman

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    How much have you been topping up as these numbers corresponds to 31 bottles? Y
     
  8. Dec 21, 2018 #48

    jgmann67

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    Yep 31. I do my best to lose as little wine as possible during the process.

    I have 6.5 gallon Italian glass carboys and 5 gallon carboys.

    With the 6.5’s I’ll sometimes I use a 750 bottle of campatible wine to top up the first time. And a 375 at the second racking. With enough of my own wines made, I can usually avoid buying commercial wines to top.
     
  9. Dec 22, 2018 #49

    jgmann67

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    Correction. I only got 30.
     
  10. Jan 26, 2019 #50

    jgmann67

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    Finished product. Thanks to Craig (ceeaton) for the naming idea.

    IMG_5988.JPG

    The first taster was very satisfying. Soft and round with lots of potential.
     
  11. Jan 27, 2019 #51

    Dom Lausic

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    Looks fantastic! Where did you get your labels from?

    Also, what type of vessel did you use for primary? I noticed you had noted a couple of observations during EM, so I'm guessing it was a clear vessel?
     
  12. Jan 27, 2019 #52

    jgmann67

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    Thank you! I use an HP color laser printer and labels from online labels.com. Simple and it generally looks good... so, I’m a happy camper.

    I do my EM’s in a 7.5 gallon fermonster. Yep, clear. Makes it easy to keep track of what’s going on inside.
     
  13. Jan 27, 2019 #53

    ceeaton

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    I wasn't sure that name would stick, I like it!
     
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  14. Jun 22, 2019 #54

    jgmann67

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    This wine is now about a year old. The EM did nice things to the Brunello. It’s a very competent Sangiovese, Chianti kind of Italian. Maybe another year till it’s prime.

    We’ve plowed through most of the tasters, unfortunately.
     
  15. Jun 22, 2019 #55

    ceeaton

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    I think I brought one of those along. I'll have to twist @heatherd's arm to give it a try tonight if we meet up after the festival. I think that one will be a little too dry for my better half. If not, I haven't invited myself over to your place for a while, I'll have to bring one over to share (though I didn't do an EM on that one, it was started 2-22-2016).
     
  16. Jun 22, 2019 #56

    jgmann67

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    You’re always welcome, old man.

    I’m bottling the meritage in July. Finally.
     
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  17. Jul 21, 2019 #57

    jgmann67

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    Had one of the last sample bottles of this wine last week. Tasty. Almost ready. Maybe 6 more months till prime time... fingers crossed.
     

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