Heartbreaking, George.
Of course, you already know what these folks would have done....
Of course, you already know what these folks would have done....
Heartbreaking, George.
Of course, you already know what these folks would have done....
Just want to report back that you did in fact inspire me, I woke up at 4:30 this morning to get to a pick in Brentwood (Contra Costa County, California -- the far eastern edge of the SF Bay Area), by 6:30, picked 163# of Mourvedre and used the crusher destemmer on site, brought home about 16 gallons of must. About to figure out my yeast and yeast nutrient situation. I will have to DIY a press in a week or so. Totally winging it with a real lack of equipment beyond what I have for beer brewing and kit wine making, but what could possibly go wrong? - GilmanGilmango, your words represent the intent of the string. So glad...
Depending on where you live, someone might have some equipment you could borrow or rent inexpensively. Either way, making wine from grapes is the best way to go. However, kits serve a great purpose and you'll always have enjoyable wine. Glad you're on here...
Dang it. A missed opportunity. Olde world wine at it’s finest.
Just racked for first transfer since press. Everything looking and smelling great! I did pull 1 gallon of PS into the house so I could see if I have MLF - looking for tiny bubbles. It’s warmer in the house. My garage is only 64 degrees right now which is in the range of the CH16 albeit on the low end.
I like vp41, it is very solid and tolerates high alcohol. It doesn’t give much butter flavor if I remember correctly. it co-inoculates easy as welll tooI really only have experience with CH16 - but can get VP41 locally. Is there a major difference between these two?
I really only have experience with CH16 - but can get VP41 locally. Is there a major difference between these two?
Ah that sucks!Today was both a battle and a walk in the park. First, the saunter…
After getting everything set up and sanitized, I started filling the bladder press. I‘ve found it’s easiest to just take 35 trips to the fermentor with a gallon sized pitcher. Most of the wine “free runs” through a strainer into the 5 gallon stainless stock pot and then pumped into the secondary fermentors (120L Speidel). It's typical to replace the strainer about every 5 gallons. I have two and alternate. I use a hose and spray the clogged strainer and put it back into rotation. My new pump worked like a champ. It never clogged and I was able to work through five fermentors within a few hours. You can see the setup in the pictures below. I was able to get approximately 62 gallons of Cab Franc (gravity is .996) and 45 gallons of Petite Sirah (gravity .995). I kept the press at one bar hoping for a gentle press.
Now, the battle…. Halfway through the first fermentor (Petite Sirah), I heard a crash behind me in the garage. During set up I noticed that one of the fermentors was listing. I literally got down on my hands and knees to see why. One of the five wheels was turned inward and wasn’t providing any support on that side. Keep in mind the food grade plastic cans are wide mouthed and tapered to the bottom. So in my case, top heavy and listing on a slopped concrete floor (All the clues were there, I should have known!). To my horror, it actually tipped completely over and I lost all 40 gallons of must. That was the crash I heard filling the bladder press. I made my way in to the garage.
I was stunned, dumbfounded and simply went back to the press knowing there was nothing that could be done except clean it all upon the completion of the press.
Gone. It’s gone. Down the drain in the floor. My unintended and inadvertent contribution to the fruit fly circle of life.
Now, some pictures - in order - to represent the day….
View attachment 78811View attachment 78812View attachment 78813View attachment 78814View attachment 78815View attachment 78816View attachment 78817View attachment 78818View attachment 78819
VP41 is really reliable.Quick update - after 24 hours after racking and bringing 1 gallon of wine into the house AND not seeing any tiny bubbles - even though I added Don Ho to the equation (thanks @Boatboy24) - I decided to re-inoculate CH16 on all batches. An hour later, I’m beginning to see those tiny bubbles.
I’m now convinced the previous packages of Ch16 were bad.
I really only have experience with CH16 - but can get VP41 locally. Is there a major difference between these two?
Quick update - after 24 hours after racking and bringing 1 gallon of wine into the house AND not seeing any tiny bubbles - even though I added Don Ho to the equation (thanks @Boatboy24) - I decided to re-inoculate CH16 on all batches. An hour later, I’m beginning to see those tiny bubbles.
I’m now convinced the previous packages of Ch16 were bad.
I really only have experience with CH16 - but can get VP41 locally. Is there a major difference between these two?
Quick update - after 24 hours after racking and bringing 1 gallon of wine into the house AND not seeing any tiny bubbles - even though I added Don Ho to the equation (thanks @Boatboy24) - I decided to re-inoculate CH16 on all batches. An hour later, I’m beginning to see those tiny bubbles.
I’m now convinced the previous packages of Ch16 were bad.
I really only have experience with CH16 - but can get VP41 locally. Is there a major difference between these two?
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