2018 Grape Season Underway

[ceeaton]

Got final measurements and adjustments done after a very brief visit to @mainshipfred 's crush/press operation to pick up some oak chips for fermentation. Numbers were as follows:

Cab Sauv: 24.4 Brix, 3.55 pH
Zin: 24 Brix, 3.70 pH
Syrah: 23.2 Brix, 3.86 pH
PS: 24 Brix, 3.65 pH

I tweaked the Zin and Syrah by adding a bit of tartaric. BM4X4 on the Cab, D254 on the PS and RP15 on both the Zin and Syrah.

And you are co-inoculating your batches, especially the BM4x4 ones, right?

 

[Boatboy24]

And you are co-inoculating your batches, especially the BM4x4 ones, right?

All of 'em. Tomorrow night, likely. VP41

 

[jgmann67]

All of 'em. Tomorrow night, likely. VP41

Here too. A cap is starting to form on my wine. Smells good.

Hoping that my supplies show up by then.

 

[whackfol]

Rice hulls will help with yield during pressing - esp the slippery whites.

 

[Ajmassa]

Fantastic! Sounds like Fred’s new connection was a success. that’s nice they had c/d for you guys if ya wanted. Huge plus if one isn’t owned. Craig I hope next year everything works out for ya.
Numbers seem legit all around.

And Jim, with your numbers and adjustments you make it sound so easy! A seasoned vet no doubt. When you adjusted did you check TA, or since so minor didn’t even worry about it? TA is always a hassle for me on crush day.

And did anyone happen to take an So2 reading at crush? Just curious.

 

[Boatboy24]

Rice hulls will help with yield during pressing - esp the slippery whites.

@mainshipfred mentioned that today as he was pressing his Sauvignon Blanc. I hadn't previously heard that.

 

[Boatboy24]

And Jim, with your numbers and adjustments you make it sound so easy! A seasoned vet no doubt. When you adjusted did you check TA, or since so minor didn’t even worry about it? TA is always a hassle for me on crush day.

I've been going on pH alone for the last few years.

 

[Boatboy24]

Here too. A cap is starting to form on my wine. Smells good.

Hoping that my supplies show up by then.

I got starters going and pitched between 3 and 5 this afternoon. So no caps yet. But I just ran down and took a look and we have very clear bubbling going on at this point. I figure by tomorrow night, I'll be doing my first punchdown, adding Fermaid, Optimalo and MLB.

 

[mainshipfred]

Very nice. Valdepena in 42lb lugs?

That was a real plus the only varietal that came in 42

 

[mainshipfred]

You had two helpers, technically. I cranked that press down a few times.

Sorry, didn't mean to leave you out.

 

[mainshipfred]

Fantastic! Sounds like Fred’s new connection was a success. that’s nice they had c/d for you guys if ya wanted. Huge plus if one isn’t owned. Craig I hope next year everything works out for ya.
Numbers seem legit all around.

And Jim, with your numbers and adjustments you make it sound so easy! A seasoned vet no doubt. When you adjusted did you check TA, or since so minor didn’t even worry about it? TA is always a hassle for me on crush day.

And did anyone happen to take an So2 reading at crush? Just curious.

I'm going to take the SO2 readings today.

 

[mainshipfred]

Rice hulls will help with yield during pressing - esp the slippery whites.

Yep supposedly they create channels for the wine to run through. I just didn't think ahead and didn't have any. The alternate method was pretty slick though.

 

[whackfol]

It explains why the horizontal Bladder presses have lengthy programs for pressing whites. Press, deflate, roll, press...etc. When it’s a business you can’t afford to waste.
I fluff and repress my reds. I don’t have to press as hard at one time and still get the yield.
Some wineries us their stems to facilitate pressing. Not for me because I worry about the stem tannins being astringent.

 

[Boatboy24]

Sorry, didn't mean to leave you out.

Just giving you a hard time. I pretty much stood there and watched you and your son work.

 

[Ajmassa]

@pgentile. I called up Gino Pintos this morning about the Paso Robles grapes.
They said they just got some in. Not tons. But they have Merlot, Pinot Noir, Syrah, and OV Zin. But my Cabernet is “at least 10 days away”.

 

[pgentile]

@pgentile. I called up Gino Pintos this morning about the Paso Robles grapes.
They said they just got some in. Not tons. But they have Merlot, Pinot Noir, Syrah, and OV Zin. But my Cabernet is “at least 10 days away”.

Good to hear, I'm going call in a bit. Hopefully my Old Vine Zin lot is in.

Thanks

 

[Ajmassa]

Good to hear, I'm going call in a bit. Hopefully my Old Vine Zin lot is in.

Thanks

Last year I did my grapes September 2nd. This year looking at oct 13th as my earliest possible pickup day.
I’m not positive how the progression of grape acid goes, but if it’s taking this long to harvest the cabs for optimal ripeness, wouldn’t there be a nice byproduct of acid increasing too? Or does acid decrease as sugar goes up?

 

[mainshipfred]

Last year I did my grapes September 2nd. This year looking at oct 13th as my earliest possible pickup day.
I’m not positive how the progression of grape acid goes, but if it’s taking this long to harvest the cabs for optimal ripeness, wouldn’t there be a nice byproduct of acid increasing too? Or does acid decrease as sugar goes up?

The only gauge I have is my Touriga. 1.120 SG 4.37 ph. Don't know if it's a true representation.

 

[sour_grapes]

Last year I did my grapes September 2nd. This year looking at oct 13th as my earliest possible pickup day.
I’m not positive how the progression of grape acid goes, but if it’s taking this long to harvest the cabs for optimal ripeness, wouldn’t there be a nice byproduct of acid increasing too? Or does acid decrease as sugar goes up?

Acid decreases with hang time. (c.f. http://www.winecountrythisweek.com/articles/what-“hang-time” )

I found this source kinda nice regarding determining when to harvest:
https://ohioline.osu.edu/factsheet/HYG-1436

 

[pgentile]

Acid decreases with hang time. (c.f. http://www.winecountrythisweek.com/articles/what-“hang-time” )

I found this source kinda nice regarding determining when to harvest:
https://ohioline.osu.edu/factsheet/HYG-1436

What @sour_grapes said.