Chilean Grapes

[dvizz]

Viognier juice

Will the SG readings be the same as the red wine juices for primary and secondary fermentation

 

[JohnT]

Will the SG readings be the same as the red wine juices for primary and secondary fermentation

In short, yes.

 

[Enologo]

Okay. Couldn't wait for the grapes so I picked up 4 pails of Syrah juice on Sunday. Pitched the BM4X4 last night and still waiting for it to kick off. Guess I'll have to try a tweak or two later on but I just couldn't wait.

 

[JohnT]

Called Corrado's yesterday. They said that the Chilean grapes will arrive for the weekend, but when I asked when exactly they would show up they could not say for certain....

Stay Tuned!

 

[Enologo]

Glad I pulled the trigger. I added the second step of nutrient and energizer today and it's moving along quite nicely.

 

[JohnT]

Called again at lunch time yesterday. The new is that the grapes have cleared customs. I am putting a lit candle in the window in hopes that they will arrive by Saturday morning!

 

[eightysixCJ]

Called again at lunch time yesterday. The new is that the grapes have cleared customs. I am putting a lit candle in the window in hopes that they will arrive by Saturday morning!

I called this evening, they expect delivery by midnight. Will call in the am...

Tom

 

[Rocco]

Omg!!! Stop calling they are coming tommorrow! Lol

 

[JohnT]

Omg!!! Stop calling they are coming tommorrow! Lol

Hey, they originally told us the first week of May. We have been on hold ever since.

 

[JohnT]

WE GOT THEM!!!!

and priced at $24/crate! Worth the wait!

numbers to follow.....

 

[Rocco]

How long have they been sitting off the vines?

 

[JohnT]

Not too sire, but the grapes were clean and plump. Still need to get the numbers, but I think that this is good fruit.

We had fun. My bro and I.

 

[Rocco]

Nice!! Congrats!!!

 

[ceeaton]

JohnT, Pictures. Pictures? Pictures! Where are the pictures? I know you took some, you always do!

 

[JohnT]

my numbers

I did an 80/20 cab/merlot.. ta is .56, initial brick is 25%. Potential A/V is 15.1%

Also did a pure pinot noir.. tags is .575, brix is 26%, with potential a.b.v. of 15.9%.

I made no adjustments and will pitch yeast tomorrow.

These grapes make my Hungarian heart skip a beat. High sugar and acid higher than one would expect.

Worth the wait and price!

 

[JohnT]

I hate spell check!

 

[ceeaton]

I did an 80/20 cab/merlot.. ta is .56, initial brick is 25%. Potential A/V is 15.1%

Also did a pure pinot noir.. tags is .575, brix is 26%, with potential a.b.v. of 15.9%.

I made no adjustments and will pitch yeast tomorrow.

These grapes make my Hungarian heart skip a beat. High sugar and acid higher than one would expect.

Worth the wait and price!

Curious. You don't mention the pH. Is that something you only worry about after fermentation to adjust sulfite levels?

Not trying to be a smart a**, just trying to learn. I'm thinking I spend too much time worrying about my pH levels.

 

[JohnT]

I just have not time to check ph yet. I will in the am

 

[JohnT]

PH measures strength, TA measures weight. Both can give a good idea of what grapes are like.

 

[ceeaton]

Got it. So my personal pH would be low and my TA would be high