Picking up my grapes in the morning
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You better have something close by in case that blows up. A 7G plastic fermenter etc.
Boatboy24
No longer a newbie, but still clueless.
Agree. In fact, I'd probably just go ahead and remove some to a bucket, then blend it back together for secondary.
Must temp ~69F.
PH ~3.6x (without calibrating meter this time)
Slow fermentation but is going. Used 4 packets of RC212 hydrated with Go-Ferm.
Would you ferment a red at this temp and let it take longer?
I hear it is good or ok for whites, not sure about reds.
I only have 9gr of Fermaid K (need to buy more), would you add just that or wait and buy more and add the proper amount needed? (about 18gr)
After so much trouble checking SG yesterday I don't even want to check it today.
I know I should wait until SG ~1.070 in my case (taking the 1.100 as the starting SG)
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PH ~3.6x (without calibrating meter this time)
Slow fermentation but is going. Used 4 packets of RC212 hydrated with Go-Ferm.
Would you ferment a red at this temp and let it take longer?
I hear it is good or ok for whites, not sure about reds.
I only have 9gr of Fermaid K (need to buy more), would you add just that or wait and buy more and add the proper amount needed? (about 18gr)
After so much trouble checking SG yesterday I don't even want to check it today.
I know I should wait until SG ~1.070 in my case (taking the 1.100 as the starting SG)
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Your meter doesn't need to be calibrated with each use. Once a month is fine if its working normally. What is the ROOM temp? Is the Brute sitting on concrete or carpet? It should take off in a day or two depending on conditions. I add 1/2 Fermaid K after 24 hours and then the other half about 48-72 hours later.
Basement temp is around 68 and must temp now 70F. Measured with ph meter.
PH around 3.57
Cap is swollen up now.
Brute sitting on pallet with a cardboard.
I will mix the 9gr fermaid k with a bit of water and throw it in.
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PH around 3.57
Cap is swollen up now.
Brute sitting on pallet with a cardboard.
I will mix the 9gr fermaid k with a bit of water and throw it in.
Sent from my iPhone using Wine Making
Ideally you want the temps up in the low 80's for a day or so for good color extraction. Some yeast are better and that than others. I would set it on the floor on some carpet so it doesn't lose heat out the bottom sitting on a pallet will allow heat loss. You can also wrap the can in a blanket to give it some insulation My winery is around 68 as well and my temps got up to 78 to almost 80 for a day or so and then slowly dropped back. I have 3 stragglers that have decent caps still after 9 days but I can tell they are working and finishing out. No off smells. I will press them tomorrow after work more than likely.
Checked it now.
Must temp ~80F
PH 3.42
Couldn't check SG but I know it is still high.
Will throw in an additional 9 or 10gr Fermaid K tonight. Ran out of it so driving 60 miles round trip to closest HBS. I have regular yeast nutrient, should I use this instead and avoid the trip?
Big cap, punching about 3 times daily.
Sent from my iPhone using Wine Making
Must temp ~80F
PH 3.42
Couldn't check SG but I know it is still high.
Will throw in an additional 9 or 10gr Fermaid K tonight. Ran out of it so driving 60 miles round trip to closest HBS. I have regular yeast nutrient, should I use this instead and avoid the trip?
Big cap, punching about 3 times daily.
Sent from my iPhone using Wine Making
Fermaid K is a much better product which includes nutrients. Yeast energizer is basically like crack cocaine for yeast. Big hit of N2 but nothing else to assist with keeping them happy AND healthy.
Boatboy24
No longer a newbie, but still clueless.
Think long and hard while you're in the car about what you'll need over the next 60 days. Don't want to be making that trip again next week.
I order all my supplies from Morewine. No tax and shipped for free. My LHBS is 60 miles RT as well and they only stock beer supplies for the most part anyway.
Mike, when do you normally press?
Yesterday SG was ~1.042, didn't measure today but I think it will be ~1.000 by Sunday.
Do you let it go all the way dry, or simply press at 1.000?
Also, I see people saying that after pressing, they rack, put pressed wine into racked carboy/vessel, wait 24 hours, then rack one more time before putting it through MLF.
Wonder if airlock is needed during this period. I know we don't need to degas a bit before adding MLB, right?
So, what's the plan/schedule you use in general?
Yesterday SG was ~1.042, didn't measure today but I think it will be ~1.000 by Sunday.
Do you let it go all the way dry, or simply press at 1.000?
Also, I see people saying that after pressing, they rack, put pressed wine into racked carboy/vessel, wait 24 hours, then rack one more time before putting it through MLF.
Wonder if airlock is needed during this period. I know we don't need to degas a bit before adding MLB, right?
So, what's the plan/schedule you use in general?
I usually press around 1.000 but I don't use a hydrometer anymore I can tell just by the cap and how much it is pushed up between punchdowns (firmness) wise. Every batch can be different especially if you are using different yeast. I had 8 brutes this year and 4-5 different yeast strains going. My Syrah, Zin and Merlot were all done in 6 days and I pressed them off last Sunday. The 3 Brutes of Cab Sauv have been taking their sweet time and I finally added some heat 2 days ago as clouds and rain moved in to our area and the winery really cooled down with no sun. I was going to press today but its still rainy and I think this rain will be out of here by tomorrow so I will press one way or another using a tarp etc. tomorrow. I still have a decent cap but its starting to soften so Its ready and smells wonderful. Cherry cherry cherry and GREAT color.
As for racking off the gross lees I now wait a week at least as long as there are now off odors and the wine smells clean. The reason is if you rack off after only 24-48 hours the lees really haven't settled much at all and your loosing a lot of precious wine. The more it settles and compacts the more wine you will end up with and the cleaner your rack will be without a need for a second rack a few weeks later perhaps.
Yes, you need an airlock once you put it into glass. MLF added anytime after that first racking.
As for racking off the gross lees I now wait a week at least as long as there are now off odors and the wine smells clean. The reason is if you rack off after only 24-48 hours the lees really haven't settled much at all and your loosing a lot of precious wine. The more it settles and compacts the more wine you will end up with and the cleaner your rack will be without a need for a second rack a few weeks later perhaps.
Yes, you need an airlock once you put it into glass. MLF added anytime after that first racking.
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Boatboy24
No longer a newbie, but still clueless.
I'm still pretty new with grapes, but have found that you need 2+ days after that first racking to let things settle, like Mike said. I get a much better yield that way. Then rack again and pitch MLB after that racking. Yes, you do remove some sediment that the MLB would use for nutrient, but if you're using Acti-ML and Opti-Malo, I don't think it is an issue. And as was stated, once you are beyond that first racking, you need to be under airlock. Maybe not topped all the way up, but under air lock.
Mike: Your Cab sounds like its going to be great. How were the initial numbers?
Mike: Your Cab sounds like its going to be great. How were the initial numbers?
These came from the Lodi AVA so high Brix to start but pH wasn't that bad. I added a gallon of acidulated water to bring Brix down to around 24 and then rechecked pH and made initial TA reading. Added a bit more Tartaric and ended up with a pH of 3.5 and TA of 0.7 g/L
I end up getting a full 6G carboy and 2 gallons of press wine. I lose a full gallon probably at the 1st rack so I end up with 7 gallons of finished wine (out of 3 lugs) and that works out perfect for topups in the Vadai. Each wine goes in for 6 months each.
I end up getting a full 6G carboy and 2 gallons of press wine. I lose a full gallon probably at the 1st rack so I end up with 7 gallons of finished wine (out of 3 lugs) and that works out perfect for topups in the Vadai. Each wine goes in for 6 months each.
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Ok, so let me see if I get this correct:
1.when desired SG, around 1.000, scoop out floating grapes from brute
2.carefully rack off remaining wine from brute leaving sediment
3.place wine into carboy with airlock
4.press grapes and add wine to the carboy with airlock
5.wait around 2 days to let more gross lees settle down
6.rack off wine from gross less into another carboy (demi-john in my case)
7.prepare Acti-ML in a bit of warm water, I have 15gr
8.hydrate or add MLB (VP41) to Acti-ML solution
9.within 15 minutes, add MLB to demi-john
10.let the game starts...
11.within a week or two (?) add Opti-Malo Plus. Should I divide in two pitches like Fermaid K, add about 9gr a week after pitching MLB, then 9gr the 2nd week?
Did I miss anything?
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1.when desired SG, around 1.000, scoop out floating grapes from brute
2.carefully rack off remaining wine from brute leaving sediment
3.place wine into carboy with airlock
4.press grapes and add wine to the carboy with airlock
5.wait around 2 days to let more gross lees settle down
6.rack off wine from gross less into another carboy (demi-john in my case)
7.prepare Acti-ML in a bit of warm water, I have 15gr
8.hydrate or add MLB (VP41) to Acti-ML solution
9.within 15 minutes, add MLB to demi-john
10.let the game starts...
11.within a week or two (?) add Opti-Malo Plus. Should I divide in two pitches like Fermaid K, add about 9gr a week after pitching MLB, then 9gr the 2nd week?
Did I miss anything?
.
Boatboy24
No longer a newbie, but still clueless.
I add the Opti-Malo to the wine before I add the MLB. I don't know if that matters, but it has worked so far. Otherwise, I think you've got it down.
Mike: cab sounds well dialed in.
Mike: cab sounds well dialed in.
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Just get a one gallon bucket and a 6 gallon bucket. Set the press up high enough so the 6 gallon bucket fits below it. Scoop a gallon at a time into the bucket and dump it into the press. Most of the wine will flow right out and into the bucket below. When you get (in your case) the six gallon bucket filled then stop and transfer to your carboy. Continue until the basket is full and then you need to add the wooden plates and blocks and start your press run. Since you have a big brute you may need to fill the 6 gallon bucket several times depending on your press basket size.
Also the Opti Malo gets added right away to the wine before you add your MLB.
Also the Opti Malo gets added right away to the wine before you add your MLB.
Ok, new one for me...
Just I don't have a "real" wooden press....
http://www.winemakingtalk.com/forum/f6/home-made-wine-press-red-neck-styler-46665/
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