Just in time to give as Christmas gifts. We will be bottling, barcoding and labeling about 25 cases. I have the corks, the bottles and the filler reserved. The argon is full and the wine is ready to go after a final lab analysis. I am going to send out an invite for anyone wanting [...]
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A few weeks ago (when was it Chuck?) Joe, Chuck and I got together for a day of barrel cleaning, racking of the 2007 Syrah, and bottling of our 2006 Cabernets. Things didn’t go as planned. All of it could have been prevented by a little work done a few days ahead. Here is what [...] I topped off the Syrah the other day and pulled a little sample to try. I t seems to be a little musty tasting so I want to rack it off into the other barrel, clean out the lees (with our new barrel rinser!) and put it back into the French barrel. Chuck is already [...] Well this took a long time to post. Our pressing day was fun, long and almost didn’t happen. The first problem was that the press was awfully small for our volumes, the second problem was that the press bleed valve would not close on the bladder press. We also believe that the pressure gauge [...] I soaked the barrel overnight in ProxyClean, rinsed it out and am nnow letting it sit with 5 gallons of citric acid to keep it moist. No leaks at all. I did a dry run with our filling system and it worked perfectly with complete flow control from the output end. I still need to sanitize the [...] Everything is registering 0 Brix. I hope waiting until next Sunday to press isn’t too long of an extended maceration. Here is the final chart:
You can smell it from the sidewalk. The Cabernet is still winning, with Merlot second and Syrah a distant third.
I transfered the “Gardner’s Block” Cabernet into one of the large, white fermenters. Its cap was almost to the top of the smaller one and I had to constantly punch it down to keep the skins on the juice. Sorry, Chuck, I should have listened to you. Things are roiling away, lots of CO2 and great smells. I am tracking temperature and Brix. The Cabernet continues to be the most vigorous. Click on the thumbnail to see a confusing chart. I am going to try to improve it as time permits. We should see temperatures go up correlated to sugar dropping, then [...] |
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