Along with my Marquette , I plan on harvesting enough Itasca for six gallons or so. Hopefully I’ll have enough Marquette to sell. If weather is kind I would like to pick blueberries for six gallons also.
2024, What are your plans?
- Thread starter BarrelMonkey
- Start date
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We tend to make plans, then modify them repeatedly as new ideas occur. In September when we get the final grape list (we order west coast USA grapes), the plan is finalized.
This year is no different. In Post #3 I listed a first draft of our 2024 plan. Since then we've looked at production from 2020 to 2023 and accepted the fact that we have overproduced. So ... we're cutting this year's production by 25%.
Barrel #1 will probably be one of the items listed previously. Pinotage (if it's available) is the current front runner, but we may do a field blend of one of the other choices.
Barrel #2 will be 2 juice buckets fermented with the pomace of Barrel #1, and the type will depend on Barrel #1. So far we are happy with this year's Sangiovese juice + CS, CF, Merlot pomace, so we'll do a repeat.
Barrel #3 will be Chambourcin, Marechal Foch, or Chelois, purchased from @VinesnBines. This may be a field blend with a lug or two of other varietals, depending on what's available. The 2023 Chambourcin is developing nicely, so the idea of barreling the 2024 is strong.
For whites? I'm leaning towards Vidal again. The 2023 was fermented as juice and the remainder on the skins -- two totally different wines. I have a wild-haired idea of pressing out 7 gallons of juice to fill a carboy, and fermenting the pulp with a white juice bucket.
We have a "five year plan", where we don't make the same red twice in 5 years. Given our willingness to drink anything red Vinifera, it's not a hard plan to stick to.
EDIT:
We are thinking about yeast. Using Avante and Bravo in 2023 for the Vinifera worked well, and I have plenty left, so we'll do that again. The Chambourcin is acidic (French-American hybrid in cool climate, this is not a surprise) and the batch made with Avante (eats 25-30% of malic acid) is clearly different from the Bravo. We will probably do MLF this fall, although the tartaric will be high, so cold stabilization is on the menu to address that.
Doing MLF on the Vidal is also a thought. Not sure which yeast to use. TR-313 produced a strong grapefruit taste that was initially overpowering, although some of that was acid (which has reduced). I'm leaning towards a different strain, possibly 71-B.
Decisions, decisions, decisions ...
This year is no different. In Post #3 I listed a first draft of our 2024 plan. Since then we've looked at production from 2020 to 2023 and accepted the fact that we have overproduced. So ... we're cutting this year's production by 25%.
Barrel #1 will probably be one of the items listed previously. Pinotage (if it's available) is the current front runner, but we may do a field blend of one of the other choices.
Barrel #2 will be 2 juice buckets fermented with the pomace of Barrel #1, and the type will depend on Barrel #1. So far we are happy with this year's Sangiovese juice + CS, CF, Merlot pomace, so we'll do a repeat.
Barrel #3 will be Chambourcin, Marechal Foch, or Chelois, purchased from @VinesnBines. This may be a field blend with a lug or two of other varietals, depending on what's available. The 2023 Chambourcin is developing nicely, so the idea of barreling the 2024 is strong.
For whites? I'm leaning towards Vidal again. The 2023 was fermented as juice and the remainder on the skins -- two totally different wines. I have a wild-haired idea of pressing out 7 gallons of juice to fill a carboy, and fermenting the pulp with a white juice bucket.
We have a "five year plan", where we don't make the same red twice in 5 years. Given our willingness to drink anything red Vinifera, it's not a hard plan to stick to.
EDIT:
We are thinking about yeast. Using Avante and Bravo in 2023 for the Vinifera worked well, and I have plenty left, so we'll do that again. The Chambourcin is acidic (French-American hybrid in cool climate, this is not a surprise) and the batch made with Avante (eats 25-30% of malic acid) is clearly different from the Bravo. We will probably do MLF this fall, although the tartaric will be high, so cold stabilization is on the menu to address that.
Doing MLF on the Vidal is also a thought. Not sure which yeast to use. TR-313 produced a strong grapefruit taste that was initially overpowering, although some of that was acid (which has reduced). I'm leaning towards a different strain, possibly 71-B.
Decisions, decisions, decisions ...
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I have a freezer full of rhubarb, raspberries, and mixed fruit blend so I plan to use that up. The rhubarb and raspberry will most likely be their own separate batches, and the mixed berry blend will be Dragons Blood.
I also have a bunch of frozen OJ so an orange chocolate wine is also in sight.
Skeeter Pee is on the list, but I am going to follow @BigDaveK 's plan and use the Costco lemon juice this time.
I also have a key lime SP fermenting now.
I do have 2 kits on the shelf, as well.
I don't plan to do any juice buckets this year - I will be bottling a Barbera from last spring's Chilean juice bucket soon. Although I may make an exception if I can source a fall Barbera juice bucket.
I may end up doing one or two dessert wine kits, but I have a pretty good stock of those right now.
I really need to clean off some shelves in my utility room so I have a place to store more bottled wine! Then I can add more fermenring to the list!
I also have a bunch of frozen OJ so an orange chocolate wine is also in sight.
Skeeter Pee is on the list, but I am going to follow @BigDaveK 's plan and use the Costco lemon juice this time.
I also have a key lime SP fermenting now.
I do have 2 kits on the shelf, as well.
I don't plan to do any juice buckets this year - I will be bottling a Barbera from last spring's Chilean juice bucket soon. Although I may make an exception if I can source a fall Barbera juice bucket.
I may end up doing one or two dessert wine kits, but I have a pretty good stock of those right now.
I really need to clean off some shelves in my utility room so I have a place to store more bottled wine! Then I can add more fermenring to the list!
anthocyanin
Member
I've secured a grape supply for a carboy of Riesling and a carboy of Pinot Noir + 1 gallon saignee rose. Planning on trying to get some Tempranillo from southern Oregon too if I can, but if not I'll be satisfied with just the 2 carboys this year. Or maybe I'd try a 3 gallon Foch since it seems to be easy to find and cheap on Craigslist closer to harvest time.
I tried my first bottle of (commercial) Willamette Valley Foch recently and it wasn't my favorite but wasn't bad either, but I'd consider making some just to have some variety in case I can't conveniently get other red vinifera varietals. I don't really think I can justify the cost of WineGrapesDirect buckets given that I live in a winegrowing region. And Costco wines are such a good value if I'm in the mood for full-bodied reds.
I tried my first bottle of (commercial) Willamette Valley Foch recently and it wasn't my favorite but wasn't bad either, but I'd consider making some just to have some variety in case I can't conveniently get other red vinifera varietals. I don't really think I can justify the cost of WineGrapesDirect buckets given that I live in a winegrowing region. And Costco wines are such a good value if I'm in the mood for full-bodied reds.
My plans this year are mostly based on availability of grapes. I know that I can get high quality of the following, so going with a few safe options.
Malbec / Cab Sauv (80/20) = 17 gal (84 bottles)
Zinfindel / Petit Syrah (80/15) = 17 gal (84 bottles)
Merlot / Cab Franc (80/20) = 21 gal (108 bottles)
I also purchased a few lugs of misc blenders to try different things (9 gal).
Happy crush everyone!
Malbec / Cab Sauv (80/20) = 17 gal (84 bottles)
Zinfindel / Petit Syrah (80/15) = 17 gal (84 bottles)
Merlot / Cab Franc (80/20) = 21 gal (108 bottles)
I also purchased a few lugs of misc blenders to try different things (9 gal).
Happy crush everyone!
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Rotundifolia
Member
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This year I will get 300 lbs of Merlot and 350 Cab from Red Mountain. Unfortunately the temperatures are around 90 degrees in Benton so the grapes will be early and not the best year. I plan on doing what I did last year is cold soak with GAIA yeast and then inoculate with Ruby yeast.
Last year my Cab from rattlesnake area was subpar so I put the pumice straight from the Merlot into the cab. It is turning out fairly well but my cap sanked the next day. Too much active yeast. This year I will freeze some and add it to one of the trash cans. Hopefully it will get more flavor out of a lessor year.
Additionally this year I will add STIMULA CABERNET nutrient when 1/3 complete. Hopefully that will help too, Always fun trying to do the best for what you can get.
Last year my Cab from rattlesnake area was subpar so I put the pumice straight from the Merlot into the cab. It is turning out fairly well but my cap sanked the next day. Too much active yeast. This year I will freeze some and add it to one of the trash cans. Hopefully it will get more flavor out of a lessor year.
Additionally this year I will add STIMULA CABERNET nutrient when 1/3 complete. Hopefully that will help too, Always fun trying to do the best for what you can get.
You live in Washington? I hail from Olympia...
anthocyanin
Member
My problem this year is I have too many options to choose from and I want to make them all (but don't have the capacity)! I'll almost definitely be making - Willamette valley Pinot and Riesling, and Rogue Valley (southern OR) Viognier. I can also get Tempranillo (from the same vineyard that has Viognier), or Cab Sauv from the Columbia valley, but I really don't have capacity to make 5 varietals, and it's so hard to choose! Leaning toward Temp since I can hopefully harvest it the same day as Viognier, and it seems like it pairs well with a lot of cuisines we eat. But the grapes had one or two days of fairly heavy smoke, and on the other hand I do enjoy a good cab too (haven't had as many commercial Tempranillos to compare against). But the cab would be an extra 6+ hours driving round-trip.
- Joined
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Finalized the order with Mario at Consumer's Produce this morning.
37 boxes of Lanza* Tempranillo
3 boxes of Lanza* Graciano
7 boxes of Lanza* Sangiovese
Three projects.
The first is Rioja. Thirty boxes (1080 lbs.) of Tempranillo and three boxes of Graciano to be fermented separately. Yeast choice and additions to be determined. This will be blended at some point after performing bench trials. We expect to bulk age for a minimum of twenty four months on oak before bottling.
Second project is our annual Brunello. Seven boxes of Sangiovese, three or four days of cold soaking followed by a warm fermentation. Extended maceration for a minimum of fifty two days post fermentation. Bulk age for minimum of twenty eight months. Bottle and hold for a year.
The long bulk aging for both of these wines would have been nearly impossible for us a few years ago except for two things. The first is that we've made (and purchased!) enough wine so that there is no pressure to bottle. The second is that we've cultivated a certain amount of patience.
Purchasing wine? You betcha! A number of years ago it dawned on us that there is no way we can attempt to make a hundred (someday), fifty (hope), or even a twenty five (maybe this year?) dollar bottle of wine if we don't know how they taste. The best writers are voracious readers. The best players are constantly listening. We decided to (hic!) do the same.
Third project is Port. When talking to Mario about this project the other day he asked for some time to do research. He told us one of the grapes used in Port, besides Touriga Nacional, is Tinta Roriz. When you google Tinta Roriz it comes up Tempranillo. We took his recommendation and added it to the order. The remaining seven boxes of Tempranillo will go into the Port. That wine will be fermented on the cool side and stopped somewhere between 80 and 120g/l residual sugar. Everclear at 95 ABV is the choice for fortification. Goal is 18-20 ABV for the Port.
*Though all of the grapes above come through Lanza, these grapes are not grown by them. These are actually grown by Steve Tenbrink. Lanza distributes for Tenbrink Family Vineyards. We've used his Sangiovese for the last three years and his Pinot Noir last year. The quality is up to Lanza standards. We have been very happy with the results.
37 boxes of Lanza* Tempranillo
3 boxes of Lanza* Graciano
7 boxes of Lanza* Sangiovese
Three projects.
The first is Rioja. Thirty boxes (1080 lbs.) of Tempranillo and three boxes of Graciano to be fermented separately. Yeast choice and additions to be determined. This will be blended at some point after performing bench trials. We expect to bulk age for a minimum of twenty four months on oak before bottling.
Second project is our annual Brunello. Seven boxes of Sangiovese, three or four days of cold soaking followed by a warm fermentation. Extended maceration for a minimum of fifty two days post fermentation. Bulk age for minimum of twenty eight months. Bottle and hold for a year.
The long bulk aging for both of these wines would have been nearly impossible for us a few years ago except for two things. The first is that we've made (and purchased!) enough wine so that there is no pressure to bottle. The second is that we've cultivated a certain amount of patience.
Purchasing wine? You betcha! A number of years ago it dawned on us that there is no way we can attempt to make a hundred (someday), fifty (hope), or even a twenty five (maybe this year?) dollar bottle of wine if we don't know how they taste. The best writers are voracious readers. The best players are constantly listening. We decided to (hic!) do the same.
Third project is Port. When talking to Mario about this project the other day he asked for some time to do research. He told us one of the grapes used in Port, besides Touriga Nacional, is Tinta Roriz. When you google Tinta Roriz it comes up Tempranillo. We took his recommendation and added it to the order. The remaining seven boxes of Tempranillo will go into the Port. That wine will be fermented on the cool side and stopped somewhere between 80 and 120g/l residual sugar. Everclear at 95 ABV is the choice for fortification. Goal is 18-20 ABV for the Port.
*Though all of the grapes above come through Lanza, these grapes are not grown by them. These are actually grown by Steve Tenbrink. Lanza distributes for Tenbrink Family Vineyards. We've used his Sangiovese for the last three years and his Pinot Noir last year. The quality is up to Lanza standards. We have been very happy with the results.
Mettler Lodi sells Pinotage
Last year those grapes were available through Gino Pinto in Ashland VA.
--
Our plans have changed several times since February. A big change is the coordinator of the Durham grape buying group is radio silent. Attempts to ping several people didn't produce any good news, so we revamped our plans.
Current plan is to purchase 8 lugs each Chambourcin and Chelois from @VinesnBines, along with enough Vidal and Chardonnel to make 2 and 1 carboys, respectively.
For our 3rd barrel, if we can line things up we'll purchase 2 juice buckets of probably Pinot Noir to ferment with the pomace of the Chambourcin, Chelois, or both. If things don't line up, we'll purchase 3 juice buckets and ferment with commercial skin packs.
Asa group we are all dealing with natural product that are at the whim of Mother Nature and Dionysus, so we have to be flexible. In my case, people are also a factor ... I'm hoping our coordinator doesn't have something bad happening. Regardless, we have a solid Plan B and are moving ahead.
Framboise 2024
Raspberry table wine fermented with 71B yeast and topped with French Chambord (black raspberry liqueur). 15 lbs frozen raspberries covered with 7.5 lb of cane sugar for 2 days while thawing before adding 2.5 Imperial gallons of water plus pectic enzyme and nutrient followed by 71B yeast starter in apple juice. Press after 6 day vigorous ferment in my bladder press to get the seeds out.
Black Iris Port 2024
Pitted frozen wild black cherries (10 lbs), 2.5 lb frozen wild blackberries, 1 lb dried elderberries covered 6 lbs of cane sugar for 2 days while thawiing before adding 2 Imperial gallons of water plus pectic enzyme and nutrient followed by EC-1118 yeast starter in apple juice. Press after 6 day vigorous ferment through the raspberry press cake to get the seeds out. Feed with cane sugar to 16% alcohol and then switch to corn sugar to 18% alcohol. Consider topping up with Drambuie - Scottish heather honey Scotch whiskey liqueur.
Pacific Muscat Spatlese 2024
This will be my homegrown Siegerrebe at SG 1.083+ blended with as much homegrown Ortega as I can get at SG 1.083+ blended with my Australian Orange Muscat from Fresco juice at SG 1.083 with or without Fresco 2024 Chilean Viognier at SG 1.083 to maximize the Muscat smell and improve the acid on the Siegerrebe. I'll ferment with D47 yeast which leaves a nice aftertaste and mouthfeel.
Russet Edelzwicker and Russet Cyser Pyment 2024
I should get ~240 lbs of homegrown organic russet apples that I'll grind and press with my son in law at about 25 ppm sulphite with pectic enzyme, nutrient and D47 yeast. I have some V13 yeast that I may also try. I'll bentonite it after 6 days of vigorous ferment and then re-sulphite it (~48 bottles). I'll blend it with 2nd run Siegerrebe-Ortega-Madeleine Angevine-Reichensteiner (Edelzwicker) from 1st run skins and juice sediment with pectic enzyme for 48 hours with no extra sugar or water (no idea what volume I'll get). I'll chaptalize the Russet juice with cane sugar to SG ~1.085. I may do some with unpasteurized honey instead to make a carboy of Russet Cyser Pyment.
Raspberry table wine fermented with 71B yeast and topped with French Chambord (black raspberry liqueur). 15 lbs frozen raspberries covered with 7.5 lb of cane sugar for 2 days while thawing before adding 2.5 Imperial gallons of water plus pectic enzyme and nutrient followed by 71B yeast starter in apple juice. Press after 6 day vigorous ferment in my bladder press to get the seeds out.
Black Iris Port 2024
Pitted frozen wild black cherries (10 lbs), 2.5 lb frozen wild blackberries, 1 lb dried elderberries covered 6 lbs of cane sugar for 2 days while thawiing before adding 2 Imperial gallons of water plus pectic enzyme and nutrient followed by EC-1118 yeast starter in apple juice. Press after 6 day vigorous ferment through the raspberry press cake to get the seeds out. Feed with cane sugar to 16% alcohol and then switch to corn sugar to 18% alcohol. Consider topping up with Drambuie - Scottish heather honey Scotch whiskey liqueur.
Pacific Muscat Spatlese 2024
This will be my homegrown Siegerrebe at SG 1.083+ blended with as much homegrown Ortega as I can get at SG 1.083+ blended with my Australian Orange Muscat from Fresco juice at SG 1.083 with or without Fresco 2024 Chilean Viognier at SG 1.083 to maximize the Muscat smell and improve the acid on the Siegerrebe. I'll ferment with D47 yeast which leaves a nice aftertaste and mouthfeel.
Russet Edelzwicker and Russet Cyser Pyment 2024
I should get ~240 lbs of homegrown organic russet apples that I'll grind and press with my son in law at about 25 ppm sulphite with pectic enzyme, nutrient and D47 yeast. I have some V13 yeast that I may also try. I'll bentonite it after 6 days of vigorous ferment and then re-sulphite it (~48 bottles). I'll blend it with 2nd run Siegerrebe-Ortega-Madeleine Angevine-Reichensteiner (Edelzwicker) from 1st run skins and juice sediment with pectic enzyme for 48 hours with no extra sugar or water (no idea what volume I'll get). I'll chaptalize the Russet juice with cane sugar to SG ~1.085. I may do some with unpasteurized honey instead to make a carboy of Russet Cyser Pyment.
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they sell Pinotage grapes.
Understood.
what I actually did:
Framboise 2024
Raspberry table wine fermented with 71B yeast and topped with French Chambord (black raspberry liqueur). 15 lbs frozen raspberries covered with 7.5 lb of cane sugar for 2 days while thawing before adding 2.5 Imperial gallons of water plus pectic enzyme and nutrient followed at SG 1.085 by 71B yeast starter in apple juice. Pressed at SG 1.000 in my bladder press to get the seeds out. Added 2 bottles of Chambord. Got 26.5 bottles which should be very good by Easter.
Black Iris Port 2024
Pitted frozen wild black cherries (10 lbs), 2.5 lb frozen wild blackberries, 1 lb dried elderberries covered by 6 lbs of cane sugar for 2 days while thawiing before adding 2 Imperial gallons of water plus pectic enzyme and nutrient followed by EC-1118 yeast starter in apple juice. Press after 6 day vigorous ferment through the raspberry press cake to get the seeds out. Feed with cane sugar to 16% alcohol and then switch to corn sugar to 18% alcohol. Consider topping up with Drambuie - Scottish heather honey Scotch whiskey liqueur. This is at SG 1.010 and ~16% alcohol. Flavour is good.
Cyser Pyment 2024
This is homegrown destemmed, culled, frozen and thawed white wine grapes (4 varieties - Siegerrebe, Ortega, Reichensteiner, Madeleine Angevine) crushed and pressed with ground and pressed homegrown Cox apples and chaptalized with unpasteurized blueberry blossom honey with 71B yeast and nutrient at ~25 ppm free sulphite. It has been treated with bentonite.
Russet Macintosh 2024
This is homegrown culled Russet apples mixed with Okanagan Macintosh apples, ground, pressed, chaptalized with cane sugar to SG 1.085 and fermented with D47 yeast. It has been treated with bentonite.
Regent Rose 2024
This is homegrown Regent, culled, crushed, destemmed and pressed at SG 1.073, then chaptalized with cane sugar to SG 1.085. It was fermented with 71B yeast.
Marechal Foch Rose 2024
This is homegrown Marechal Foch, culled, crushed, destemmed and pressed at SG. 1.076, then chaptalized with cane sugar to SG 1.085. It was fermented with 71B yeast.
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To answer the original question.. may plan is to make more wine than I can drink.
This will let me actually age some of it
This will let me actually age some of it
Are you fermenting these dry and/or are you back sweetening any if these? I see the sugar addition to the port that was added with the liqueur. I’ve had some good ports from duoro valley, but have not made this style. I’ve also made hard cider before and found that it tasted flat without some carbonation. How do you plan to finish these? Thanks-
EastsideWinemaker
Junior
Reality were slightly different
. This weekend I brought:Barbera, 25 gallons of must, fermented on BM4x4
Dolcetta, 25 gallons of must fermented on RC212
Petit Verdot, 60 gallons of must, fermented on BDX
Grenache Noir, 150 gallon of must, fermented on D254
