WineXpert A couple of triple batches

[Rocky]

I just racked into the secondary fermenters. Two triple batches, one is Pinot Grigio and one is Traminer-Riesling. They spend 7 days in the primary fermenter and were both between SG 1.010 and SG 1.020 (just a little higher than the directions suggest but it was an opportune time for me today and the weather is sucking.

 

[geek]

Go Rocky..!!!

I made the WE Selection Australian Riesling Traminer, assuming that is the one you're making....and finished the last bottle recently.

Excellent if you let it age enough..!!

I gave a bottle to a friend and his wife (they know a bit about wines) and they called me raving on how good it was.

 

[cmsben61]

nice clean organized work area

 

[Rocky]

Yep, Varis, that is the one I am making. Unfortunately, nothing ages very long around here. I am critically low on white wines in my cellar, something like only 80 bottles of Sauvignon Blanc. My Bride and Daughter are the white wine drinkers in the family and they are pacing the floors waiting for the Traminer-Riesling. I have made it before and I only add about 1/2 of the flavor pack that comes with it, getting the SG up to about 0.998. Anything more than that is too sweet for our tastes.

Thank you Cmsben61. I started out carving a little corner out of the cellar and now have about 1/3 of it. Everything I have made for the work tables, benches, computer station, etc. was from repurposed materials. The only thing I bought new was some vinyl flooring which I use to cover all the flat surfaces. It cleans up very easily, does not absorb stains and is very durable (Well, duh, it is for floors!).

 

[bkisel]

Rocky, if I'm not going dry in the fermentor I feel comfortable transferring to "secondary" anywhere in the 1.020-1.000 SG range.

BTW, I hear you about nothing aging very long.