Rosé ZERO skins time!

[CDrew]

You gotta bottle some wine. Just sayin'. You have a gold mine sitting right there.

But glad your 2020 vintage is going well. Very happy for you!

 

[user 38734]

Your rosé already looks super clean and extremely similar color to my current ferment. What grape is it from?

That Rose' is a combo of Merlot and CS, from hillside grapes on a premium vineyard - so fingers crossed.

 

[Ajmassa]

-Complete your last feeding with the Fermaid O or K, leave the DAP in the drawer. Avante likes heat and once it hits a temp it likes, it will complete fast-like just a day or three.

Yea that would be my logical thinking too. But as we all know, the wine gods laugh at our comfort & like to throw curveballs at times.

I left the rosé be. ticking away slowly but surely. I hit the cab with a good shot of fermK but was at 1.045 by the time I added it. I figured it wasn’t a large enough dose to do damage tho—which is a benefit of step feeding, assuming those nutrients will be eatin up quickly rather than lingering allowing for other other nastiest to be fed.
I added a 20% dose 3 days in a row. Then hit it with a 50% to bring it home.

Room temp been kept above 70° Pace is still the same tho. Yesterday was at 1.025ish. 13 days since yeast. 20days on skins.
Rosé now 19 since yeast - 1.035ish yesterday.

no idea why this is going so much slower than typical. Native yeast? low nitrogen? Maybe. Never got a YAN level. I just wanna make sure nothing stalls and they both finish finish dry and healthy. Anticipating pressing Tuesday or Wednesday unless things unexpectedly pick up.

 

[Ajmassa]

⏱

 

[CDrew]

 

[user 38734]

Pretty happy with this zero-skins-time, two week ferment rose'.

How's yours coming?

 

[Ajmassa]

Pretty happy with this zero-skins-time, two week ferment rose'.

How's yours coming?

Ugh. 25 days since yeast. Shes givin me ogida!

11/15 - 1.023
11/17 - 1.019
11/19 - 1.018
11/20 - 1.016
11/21 - 1.015

got it on a heat pad I stir it occasionally. Steady heavy stream of co2 flowing up and airlock bubbling. Not sure what else to do besides check it daily. If it sticks then I guess I’ll cross that bridge when I get there.

 

[user 38734]

It's down to preference obviously, but my rose' drinking family members would not object at all to bit of RS - would even prefer it as some splash a bit of 7 Up in there glass!

 

[Ajmassa]

The cab however is essentially finished. The 15gal of free run is pushing .998 for a couple days now. The 8 gal of pressed wine is at .996 (in a 9gal demi) Not sure why they’d end at different SG’s. Free run still actively producing alot of co2 so hoping it finishes off the last couple ticks.

23 days on skins with a week of coldsoak. finished almost/maybe dry in about 17 days. Press was a fiasco since the basket was covered in filth. Did what I had to do in limited time and it all worked out in the end. No time to make it pretty paint and new staves- but it’s all good. This was 1st time i couldn’t fill the skins into 1 basket. Took 2 rounds.Currently waiting to rack off the gross lees. Chroma test showed mlf complete too.

I did a photo comparing all my 2020 wines. Sauv/Franc juice w/ Petite Verdot grapes came from the barrel. Ready to swap out for the Chilean Malbec. Both have legit color and will be wines I can be proud of though the Malbec is the superior wine of the two. (Have 7 gal of rosé from this Malbec too) Red mountain cab color is beyond exceptional. Damn near stains the glass purple! The Family Red however is a whole other story. Will update that one soon.

Here’s some pics from this week:

 

[CDrew]

Ugh. 25 days since yeast. Shes givin me ogida!

You sure got the color right.

What is ogida?

edit: And, Congrats on the Cab. What a saga.

 

[Ajmassa]

It's down to preference obviously, but my rose' drinking family members would not object at all to bit of RS - would even prefer it as some splash a bit of 7 Up in there glass!

Not us! We want this sucker DRY!

You sure got the color right.

What is ogida?

not sure how to spell it. Or if it’s even a real word lol. Might be just weird Italian/American slang. I meant ogida like heartburn. Like it’s causing me stress!!!

 

[sour_grapes]

It is spelled "agita."

 

[Ajmassa]

It is spelled "agita."

Much obliged And check out the top question asked lol. I am not alone.

Everything still slowly dropping over here btw. Following the pressing the SG’s kinda stood still for a little while. Temps had dropped at the time and the rosé seemed to stop for a couple daystoo actually.
I upped the heat some in the room yesterday.

Rosé at 1.013. Down from 1.015.
cab free run down to .997
Cab pressed wine down to .995

Everything still droppin. the never ending ferments!

 

[GreenEnvy22]

Looks good, I did a similar amount of Dornfelder this year again as a Rose.
Crushed and pressed as quickly as I could on my own, probably an hour of skin contact time.

 

[Ajmassa]

Looks good, I did a similar amount of Dornfelder this year again as a Rose.
Crushed and pressed as quickly as I could on my own, probably an hour of skin contact time.

Hmm. Still have yet to ever try a dornfelder. How’s it look?
Great thing about rosé is that there’s no rules! This is my 2nd one now. Both with almost no skins time. Malbec in spring was crushed and pressed right away. This cab was just strained without pressing.

Seems like that’s not really the norm tho. Especially when it’s a big red saignée style rosé. I worry that the juice ends up lacking a whole lot of nutrients it would get from the skins. But I’m vain. Too concerned with the wine lookin good in the bottle! Im just gonna keep doing minimal skins time as possible until I run into grapes where I can’t!

 

[CDrew]

Much obliged And check out the top question asked lol. I am not alone. View attachment 68621

Everything still slowly dropping over here btw.

Rosé at 1.013. Down from 1.015.
cab free run down to .997
Cab pressed wine down to .995

Everything still droppin. the never ending ferments!

Yes. Instructive. You have FAR more patience than me. Good job sticking with it. It's working, and headed to a good place. Just not very fast. It's got to be the temperature. I think in brix, because it's easier, but thanks for reporting SG. I want reds finished in 7 days. Often less. But we're in the late fall here so the temps don't cooperate. Anyway, hoping your Rosé goes dry in the next couple of days. I've got everything dry except the last Sauvignon Blanc, but it's close. In 2-3 days 2020 fermentation will be over! I hope it's the same for you.

 

[GreenEnvy22]

Hmm. Still have yet to ever try a dornfelder. How’s it look?
Great thing about rosé is that there’s no rules! This is my 2nd one now. Both with almost no skins time. Malbec in spring was crushed and pressed right away. This cab was just strained without pressing.

Seems like that’s not really the norm tho. Especially when it’s a big red saignée style rosé. I worry that the juice ends up lacking a whole lot of nutrients it would get from the skins. But I’m vain. Too concerned with the wine lookin good in the bottle! Im just gonna keep doing minimal skins time as possible until I run into grapes where I can’t!

It's pretty good, but I make it for a relative and she likes it super sweet. So we either back sweeten or stop fermentation, aiming for about 1.020 final gravity.
Dornfelder is really dark, so even just an hour of skin time gives it a nice red colour.

 

[Ajmassa]

hoping your Rosé goes dry in the next couple of days. I've got everything dry except the last Sauvignon Blanc, but it's close. In 2-3 days 2020 fermentation will be over! I hope it's the same for you.

“the next couple days” ?! Lol I suppose maybe that could happen ——- if I wasn’t making wine in Bizzaro World like I’ve been! Was 1.013 yesterday— a looong way from dry for this wine. ****, at its current pace I’m hoping to be dry by Christmas! Just for your amusement here’s the full timeline. Try not to to go crazy reading it.

10/26 - crush/strained juice
10/27 - racked to glass. Added yeast 1.105
10/28 - ——
10/29 - 1st activity. FermK & DAP
10/30 - ——
10/31 - ——
11/1 - 1.093
11/2 - 1.083
11/3 - 1.078 (fermK)
11/4 - 1.073 (began stirring every other day)
11/5 - 1.065
11/6 - 1.059
11/7 - 1.056
11/8 - 1.050
11/9 - 1.045
11/10 - 1.039
11/11 - 1.036
11/12 - 1.033
11/13 - 1.029
11/14 - 1.027
11/15 - 1.023
11/16 - ——
11/17 - 1.019
11/18 - transferred to full vessels
11/19 - 1.018 (now daily stirring)
11/20 - 1.016
11/21 - 1.015
11/22 - 1.013
11/23 - 1.011

 

[CDrew]

“the next couple days” ?! Lol I suppose maybe that could happen ——- if I wasn’t making wine in Bizzaro World like I’ve been! Was 1.013 yesterday— a looong way from dry for this wine. ****, at its current pace I’m hoping to be dry by Christmas! Just for your amusement here’s the full timeline. Try not to to go crazy reading it.

10/26 - crush/strained juice
10/27 - racked to glass. Added yeast 1.105
10/28 - ——
10/29 - 1st activity. FermK & DAP
10/30 - ——
10/31 - ——
11/1 - 1.093
11/2 - 1.083
11/3 - 1.078 (fermK)
11/4 - 1.073 (began stirring every other day)
11/5 - 1.065
11/6 - 1.059
11/7 - 1.056
11/8 - 1.050
11/9 - 1.045
11/10 - 1.039
11/11 - 1.036
11/12 - 1.033
11/13 - 1.029
11/14 - 1.027
11/15 - 1.023
11/16 - ——
11/17 - 1.019
11/18 - transferred to full vessels
11/19 - 1.018 (now daily stirring)
11/20 - 1.016
11/21 - 1.015
11/22 - 1.013
11/23 - 1.011

What awesome data. You are a dedicated dude. And it's moving! But yah, slow. I'm used to things done in a week or two, but a month would make me crazy. You may be at that awhile!

It is bizarro world though. Almost a month and not close to dry is weird. It's got to be temp, because it's moving but it's taking it's time for sure. This could be the best wine you ever made.

 

[Ajmassa]

What awesome data. You are a dedicated dude. And it's moving! But yah, slow. PlI'm used to things done in a week or two, but a month would make me 267-838-30

It is bizarro world though. Almost a month and not close to dry is weird. It's got to be temp, because it's moving but it's taking it's time for sure. This could be the best wine you ever made.

This slow rate is a 1st for me too. Never over a week for reds. And had white juice take almost 2 weeks once. Despite the slowness it has always been lower each day so made it easier to be patient. Around 1.020 it did a little stall fakeout but just billed thru. I was expecting it to stick at some point but hasn’t happened yet- making me hopeful it will fully finish.

definitely happy with the saigneé rosé decisions. I see no reason not to do it every season and get this little bonus wine