Looks like we’re running the same schedule. My Cab-Syrah was at 1.02 last night. I have off on Monday, so I might give the wine an additional day on the skins before pressing.
2019 Harvest Journal
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Looks like we’re running the same schedule. My Cab-Syrah was at 1.02 last night. I have off on Monday, so I might give the wine an additional day on the skins before pressing.
Boatboy24
No longer a newbie, but still clueless.
It's press day! 
It's press day!
Pics or it didn’t happen - you know the rules.
What’s your SG right now? Mine is dipping below 1.010 and it’s still forming a cap.
Press day for me as well for the Touriga and Merlot. Pressed the Grenache yesterday along with crushing the Norton. Would have pressed all of them but my wife made me watch some baseball game with her.
BTW, I made a gazillion holer a couple years back but never used it. This morning I pumped off the free run and it made pressing so much easier.
Boatboy24
No longer a newbie, but still clueless.
Had a good time today. A lot of work, but a few helpers made it go much quicker.
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Nice cellar pics. Nice to have the whole family involved.
Boatboy24
No longer a newbie, but still clueless.
Every wine is different. 5 or 6 days ago, I racked both of these, added sulfite and Lysozyme. Can't believe how cloudy the Petite Manseng is.
No signs of forced child labor. Smart! 
What pen type are you using to write on the carboys? I assume it comes off easily?
Your Viognier looks great. You could be drinking that by Christmas.
Your Viognier looks great. You could be drinking that by Christmas.
Boatboy24
No longer a newbie, but still clueless.
Comes off super easy with water.
https://www.amazon.com/gp/product/B01AAJSJDA/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
One of these things is not like the other........ ??????
Boatboy24
No longer a newbie, but still clueless.
One wife, one sister...
My Petit Manseng is like yours but the Viognier has no resemblance, mine is still as cloudy as the PM.
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Picked up my three juice buckets today. Cabernet Sauvignon, Fricking Merlot, and Zinfandel from the Lodi area, I believe. True to form, the needed just a small amount of sugar and tartaric acid. Sg was 1.085 and pH was 3.77. I don't measure ta preferment, generally, unless I am going to make big changes to pH. My wife and I decided to make a big red blend, so into the bucket they went. I thought I had pulled out my 30 gallon bucket, but it was only a 20 gallon. Tomorrow it gets moved to the bigger bucket. Temp was still only 50 tonight, so it should be fine waiting. 
The 2019 crush and pressing is done. All equipment cleaned and put away. MLF on the reds started Monday and will stay that way until I sulfite them sometime in mid January which will give me time to bottle the 2018s to make room. There are 16 different wines with 2 varietals being both a red and Rose.
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You don't do half-assed, do you Fred!? Nice work. Go big or go home. (Me? Not so much....)
Your on your way now! Excellent job!
Wow! Did I count correctly? 13 different grape varieties and one fruit wine!?! Very impressive! And what is up with the Grenache in the front? Did u pull that off at the crush as a rose? We're they all grape or was some juice thrown in? I am very jealous right now! Your potential for a blending party is endless!
Thanks, yes they were all from grapes except the peach of course. The 3 gallon Grenache is a Rose as well as the Nebbiolo/Sangiovese and yes I'm looking forward to the blending.
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