Who can compete with an optical berry sorter???
Awesome suggestions. It will be going into a neutral barrel, so I'll leave out oak and see how it is tasting.Pick late (brown seeds, water back if needed)
Whole berry ferment
Cool temp ferment
No enzyme extraction
No added acid
Soft punch downs
Free run only or very soft press
Old oak, no oak, or polymer aging
Egg white fining to preference (could take 6 to 12 per barrel)
Glycerin to preference
I’m right there with you. I like a big, dark wine, but I want the wine stand on its own, without having to have it with food. Thus the challenge, to make a big dark, PS that does not have the bite and tannin that often accompanies the varietal, without having to lay it down for years.I’m interested to see how this wine turns out PS is a varietal I’ve never been fond of because of how tannic it can be and how long it can take to age. Then again I’m impatient I don’t want to have to wait years to drink wine.
I did not. pH came it at a surprising 3.7, which was consistent with the reading that was taken at the winery that did the sorting / cold soak.Holy brix, Batman!
Did you add acid along with the water?
I have decided I really like the light oakiness that comes from French Oak over the Heavy, in your face US Oak. Due to sampling a very over oaked (3 years in a 1 year old at the start barrel) my wife will kill me if I ever say Hungarian oak.
Anyway, I wonder if French Oak would be a better choice for this for you??
You do know that French and Hungarian oak are the same species, just different territoire.
The wine will be aging in a pretty much neutral French oak barrel. If I add any oak, it will be a light or medium toast French spiral.I have decided I really like the light oakiness that comes from French Oak over the Heavy, in your face US Oak. Due to sampling a very over oaked (3 years in a 1 year old at the start barrel) my wife will kill me if I ever say Hungarian oak.
Anyway, I wonder if French Oak would be a better choice for this for you??
@NorCal - I'm certain this wine will be amazing. I expect a bottle or two, of course, although I fantasize about a full case. Personally, I pitched Prelude and followed up with Avante within three days. The wine finished at .995 by day 11 at press. I'm confident you'll be pleased.I may have chickened out a bit on the Prelude, which is my first go with a non-Saccharomyces yeast. @4score, who is the pioneer in our circle with alternative yeasts, gave me the Prelude yeast and told me to go deep with it.
Day 1 harvest, cold storage
Day 2 destemmer/crush/ hand sort, cold storage
Day 3-5 cold soak
Day 6 adjusted to 25.5, inoculate Prelude 7am, 6pm 24 brix
Day 7 8am 23 brix, 6pm 20.5 brix
This is where I chickened out, with 20% of the brix consumed by Prelude and a week since harvest. The Prellude was going faster than expected and I wanted to make sure this wine finished, and I figured 20% of the brix consumed via the unconventional route was enough for me.
It is at this point I decided to call in the big guns and unleashed a full dose of Avante on the 1,000 pound must.
note: my chicken, picture care of @4score
PS. @4score is an amazing photographer and has a keen eye.
View attachment 78898
This is where I chickened out, with only 36 hours, yet 20% of the brix consumed by Prelude and a week since harvest. The Prellude was going faster than expected and I wanted to make sure this wine finished, and I figured 20% of the brix consumed via the unconventional route was enough for me.
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