60 gallons of Borolo juice arrives 9/30. Hee Ha

kevinlfifer · Sep 23, 2015

I could not pass up the bulk discount. I am going to break the juice into multiple batches. I will kill off the existing yeast in some batches and use r-212, ICV-D21 (Languedoc), 3244 Chianti and AMH (Assmanshausen). I will also vary amounts of oak in some secondaries. I will be adding Marquette skins to some but not all.

I should end up with 10 variations. (10 six gallon batches)

Why did I choose the Barolo? I made a bucket of that last year and it is very good, and was drinkable early (even though it should age 3 years - - - yeah right, like any wine I make has a chance of surviving that long)

If anyone cares I'll post the batch variations and post some pix.

sour_grapes · Sep 23, 2015

Kevin, sounds great! Where is the juice from? I guess I mean both where did you buy it, and also where were the grapes grown?

JohnT · Sep 24, 2015

Kevin,

Fantastic! Hope you find that one great variation!

kevinlfifer · Sep 28, 2015

Juice is from gentile Juice - a distributor for Luva Bella.

Marquette skins from Majestic Oak grand Rapids OH

Rocky · Sep 28, 2015

Sounds like a great project, Kevin. Although you did not ask for suggestions for your variations, may I suggest one that I made a few years back. I added a 96 oz. can of Blackberries to each primary and it turned out very well. This is what I used: http://labelpeelers.com/vintners-harvest-blackberry-fruit-base-96-oz/

Do post pictures and keep us up on your progress.

kevinlfifer · Oct 5, 2015

I was re thinking the 10 batch idea and may just split it into 2 large bathes. But I stuck to the 10 x 6 gal batch plan but only 2 yeast types. One bucket (lug) of grapes has R-212, the other AMH, so those are the 2 yeasts in play. I siphoned the juice int the buckets then cut the top out of the drum. When I get to sp 1.00 or so I will blend all the like yeasts in the drum and then transfer to carboys.

ColemanM · Nov 10, 2015

How is this turning out? I am interested in buying some Nebbiolo grapes from keystone/vino Superiore. Has yours fermented out? Are you in mlf right now? Update and pictures ( or it didn't happen)

sdelli · Nov 12, 2015

Rocky said:
Sounds like a great project, Kevin. Although you did not ask for suggestions for your variations, may I suggest one that I made a few years back. I added a 96 oz. can of Blackberries to each primary and it turned out very well. This is what I used: http://labelpeelers.com/vintners-harvest-blackberry-fruit-base-96-oz/

Do post pictures and keep us up on your progress.

Rocky, that sounds like a very interesting idea! Are you happy with what it added to the flavor? I also was thinking of doing some Nebbiolo must and this sounds like an interesting addition......

Rocky · Nov 12, 2015

sdelli said:
Rocky, that sounds like a very interesting idea! Are you happy with what it added to the flavor? I also was thinking of doing some Nebbiolo must and this sounds like an interesting addition......

Yes, I am very pleased with the taste. It made a really great wine although not one that one would say is a true Barolo. As you may be aware, Barolo is a very complex wine and the DOCG designation given it in Italy brings with is some severe restrictions regarding aging and varietal grape content. I was just looking for a wine with another dimension of flavor that I enjoy and that is blackberry. I think one could make a very tasty and satisfying wine using strawberries or red raspberries. I like these fruit bases and I have used them a number of times in other wines. If you are a purist, this would not be something that would please you.

kevinlfifer · Nov 13, 2015

Bottled a 4 gal carboy for a Symphony fund raiser. It tastes great for this early.

Kinda like find Waldo, count the carboys. Hint look for the stoppers.

Floandgary · Nov 13, 2015

Yippy skippy !! Cauldron bubble, cauldron boil,,,,,,,, Soooooo many possibilities. could keep you hoppin' :HB

sdelli · Nov 13, 2015

kevinlfifer said:
Bottled a 4 gal carboy for a Symphony fund raiser. It tastes great for this early.

Kinda like find Waldo, count the carboys. Hint look for the stoppers.

I don't know about stoppers but you are definitely outgrowing your area!

JohnT · Nov 17, 2015

Yes, it looks pretty tight in there!

Time to decide if the wife really needs that sewing room... ::

kevinlfifer · Feb 9, 2016

Update: Racked all for final clearing first week of Jan. The R-212 yeast batch tasted very good, the AMH batch seemed light on oak so I added more. In the last week I've bottled 3 carboys of the R-212 stuff. It will start to vanish in Mar or so. (I have no self control)

Started toasting my own oak

kevinlfifer · Oct 10, 2016

My friends (fiends) and I liked the Barolo so much I'm doing 120 gal this year. The prior year's drum was divided into to batches of different yeasts. The R-212 aged to the best body and flavor. This year all 120 gal is getting R-212.

I have already treated the grapes with K-meta. I will crush, de-stem and add the yeast today. After 24 hrs I will add the inoculated grapes to the juice. I am cutting out the tops of 3 drums and fermenting 40 gal of must in each drum. I will post pix as I go.

Charlietuna · Oct 10, 2016

Looks great! I'll be watching for updates.

kevinlfifer · Oct 10, 2016

It's been a long day. The k-meta had dissipated already so I added the R-212 to the grapes. I had taken 3 packets of yeast, added 200 ml warm water and 200 ml of the grape (Alacante) must. I let that work for an hour before adding to the grapes. After setting in the sun for 4 hrs the grapes were bubbling right along so I added the grape must to the juice today. I didn't want the barrels to get any further along on whatever yeast they have. The sg was down to 1.085 already. I may add 1 lb sugar per 5 gal to bump up the alcohol to 14.5% or so.

ColemanM · Oct 10, 2016

Am I to understand you use a paint mixer attachment to your drill to "destem" the grapes?

kevinlfifer · Oct 11, 2016

Yes. I start by simply pushing the stirrer down to the bottom then jog the drill running it clockwise (that throws the must upward, but grabs the stems better). lift it out and repeat till you can run it slowly with out throwing grapes all over. Then reverse to counter clockwise, it pushes downward and you can run it pretty fast to break open all the grapes. You have to frequently remove stems in both directions. It took about 5 min to do a 42 lb lug.

kevinlfifer · Oct 19, 2016

OK I'm a little worried. Seems to be stuck at 1.013 sg. Added a heat pad to get temperature up to 75+

60 gallons of Borolo juice arrives 9/30. Hee Ha

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