Well I came to the conclusion that it would not excite me to compete with all the Cabs out there on the market. There are so many excellently made Cabs in every conceivable price category that I could not get motivated about trying to fit in with the crowd. Just don't think I could justify all the effort for a...meh. (I am being honest, right) So I was thinking back to when I was on a vacation last year in Belize and I remembered this great Spanish Garnacha that I loved. It was cheap, simple, easy drinking and good in the heat. Nothing complex but very satisfying.
With that in the back of my mind, I set out on my fall adventure of my second fermentation.
Since I had been wrestling with what I wanted to make, I was late to the game. Work schedules didn't help.
So I settled on frozen must from the guys at Wine Grapes Direct - 2021 Walla Walla Grenache
This is what I learned/ did differently than my first ever fermentation. May or may not be useful info for other beginners, you decide.
Started Nov 9th
1) Planned things out ahead of time. This was a big one. I wrote down all the things I would need and created a "protocol"
2) Got a decent digital thermometer added to my arsenal
3) Upped my volume to 100 lbs of must. I think with grapes you need more......if you can. How much? Just more. I'll keep pushing next year.
4) As grenache can be, it was high in sugar at over 27.5 brix. I watered back per the formula. This was a first for me. Kinda intimidating.
5) Knowing that it is hard to coax color from grenache I used Lalzyme enzyme to help break down the skins. This was a first for me. It was hard to tell how active this was as this batch was quite soupy from the start. Rhone varietals apparently yield more juice than a Bordelaise grape.
6) Paid attention and followed my protocol when re hydrating my yeast. Digital thermometer helped. Got a good batch going and this really boosted my confidence. I think I beat them to death last year.
7) Fermentation started on schedule. Fed with Fermaid K and then also again wit Fermaid O. I was more proactive this time and fed them per the schedule, first batch at take off and second batch after a third drop in brix. Last year I lost sleep as my yeast struggled to go. This year very steady. Great sleep.
8) Added FT Rouge tannin. This was a first for me.
9) Had a very steady fermentation that averaged about 72 deg over 9 days. Peak on day 4 was 74 deg. Pressed on day 10.
10) I made a bucket press. If you are just starting out I would say it's a good idea. It kept things nice and clean and made it easy to drain into a bucket for transfer to the carboy. I would say that after doing it one time, I will prioritize spending to get a real press. I would have liked just a bit more juice out of that must!
11) Got a chromatography test kit. No more guessing. Super easy. Very interesting and after second test and about 8 weeks was finished. Highly recommend
What I did NOT do:
1) I did not drain off a saignee. After watering back, I got the feeling I should. I just couldn't wrap my head around draining from such a small batch. Only 10 gallons. It is counter intuitive to add water and then drain it back off.
Will it matter???
2) I measured the pH of the juice before fermentation. 3.60. Yikes. I did not adjust and I really think I should have to some degree. So now I sit with wine at 3.67. I just had too much to work on improving and this got left in the dust. Will I alter????
So, I can say for sure when you have your ducks in a row it is much more fun......and leads to better success, less stress, better sleep, increased self confidence, even world peace. I racked off the light lees today upon malo completion and added my sulphur. Unfortunately a pretty heavy dose.
The good news. Sample taste was Really good. Color is super light as expected but still a nice garnet hue. I will probably blend some with a touch of syrah at some point but may also keep some as is. I can imagine myself with a slightly chilled glass next fall on the beach........just close my eyes and I'll be back in Belize!!
With that in the back of my mind, I set out on my fall adventure of my second fermentation.
Since I had been wrestling with what I wanted to make, I was late to the game. Work schedules didn't help.
So I settled on frozen must from the guys at Wine Grapes Direct - 2021 Walla Walla Grenache
This is what I learned/ did differently than my first ever fermentation. May or may not be useful info for other beginners, you decide.
Started Nov 9th
1) Planned things out ahead of time. This was a big one. I wrote down all the things I would need and created a "protocol"
2) Got a decent digital thermometer added to my arsenal
3) Upped my volume to 100 lbs of must. I think with grapes you need more......if you can. How much? Just more. I'll keep pushing next year.
4) As grenache can be, it was high in sugar at over 27.5 brix. I watered back per the formula. This was a first for me. Kinda intimidating.
5) Knowing that it is hard to coax color from grenache I used Lalzyme enzyme to help break down the skins. This was a first for me. It was hard to tell how active this was as this batch was quite soupy from the start. Rhone varietals apparently yield more juice than a Bordelaise grape.
6) Paid attention and followed my protocol when re hydrating my yeast. Digital thermometer helped. Got a good batch going and this really boosted my confidence. I think I beat them to death last year.
7) Fermentation started on schedule. Fed with Fermaid K and then also again wit Fermaid O. I was more proactive this time and fed them per the schedule, first batch at take off and second batch after a third drop in brix. Last year I lost sleep as my yeast struggled to go. This year very steady. Great sleep.
8) Added FT Rouge tannin. This was a first for me.
9) Had a very steady fermentation that averaged about 72 deg over 9 days. Peak on day 4 was 74 deg. Pressed on day 10.
10) I made a bucket press. If you are just starting out I would say it's a good idea. It kept things nice and clean and made it easy to drain into a bucket for transfer to the carboy. I would say that after doing it one time, I will prioritize spending to get a real press. I would have liked just a bit more juice out of that must!
11) Got a chromatography test kit. No more guessing. Super easy. Very interesting and after second test and about 8 weeks was finished. Highly recommend
What I did NOT do:
1) I did not drain off a saignee. After watering back, I got the feeling I should. I just couldn't wrap my head around draining from such a small batch. Only 10 gallons. It is counter intuitive to add water and then drain it back off.
Will it matter???
2) I measured the pH of the juice before fermentation. 3.60. Yikes. I did not adjust and I really think I should have to some degree. So now I sit with wine at 3.67. I just had too much to work on improving and this got left in the dust. Will I alter????
So, I can say for sure when you have your ducks in a row it is much more fun......and leads to better success, less stress, better sleep, increased self confidence, even world peace. I racked off the light lees today upon malo completion and added my sulphur. Unfortunately a pretty heavy dose.
The good news. Sample taste was Really good. Color is super light as expected but still a nice garnet hue. I will probably blend some with a touch of syrah at some point but may also keep some as is. I can imagine myself with a slightly chilled glass next fall on the beach........just close my eyes and I'll be back in Belize!!
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