What are you making and what have you made ???

[lisanordmann]

I'm making this up as I go, but using a bit of logic.

8 lugs will produce nearly 20 gallons of wine, so I can use the pomace to produce a bit under 10 gallons of second run wine, e.g., for every 2 gallons of wine I add 1 gallon water + stuff to the pomace. However, I'm going for quality, not quantity, so I'm pushing the ratio from 2:1 to 3:1 (roughly). I'd rather have less of a better wine.

So for a 6 gallon Syrah kit wine how much pumuce should I add?

 

[Rice_Guy]

Interesting about adding the pomace to a wine kit. I have a VineCo Syrah that I will be adding Chambourin pumice to. I am just not sure how much to add. I made a Chambourin Rose’ and have the leftover seeds and skins not much pulp.

1) I can press a red grape and get roughly 80% juice
2) ? strong tannins? I can steep 15% PetitePearl crushed grape for a week (northern red) in white juice (Itasca and Briana) and turn the whole mix into a strong red wine
3) Is this pomace recycled as if making a second wine? It would lose strength.
4) How much do you have to work with, my freezer limits what I do.

 

[winemaker81]

So for a 6 gallon Syrah kit wine how much pumuce should I add?

I'm adding all the pomace from 288 lbs of grapes (eight 36 lb lugs). I have no idea how much that will be, I only know the starting point (288 lbs).

How many pounds of grapes did you start with?

 

[lisanordmann]

I'm adding all the pomace from 288 lbs of grapes (eight 36 lb lugs). I have no idea how much that will be, I only know the starting point (288 lbs).

How many pounds of grapes did you start with?

I started with 125 lbs of grapes. I pressed right after crush and destemming. They are all in my freezer now.

 

[VinesnBines]

So for a 6 gallon Syrah kit wine how much pumuce should I add?

I would say to use all the pomace you have - within reason. If you have 2 tons that might be too much. As Bryan is planning anything under 300 lbs will be good.

Edit:125 pounds will be just right!

 

[joeswine]

Yesterday I started a wine loves melbec, coconut yuzo and a blood orange sangria, all for two of my wine customers.
Theses ladies by two kits evet 2 months a peace , they supply their own bottles and corks I do the process.

 

[winemaker81]

I started with 125 lbs of grapes. I pressed right after crush and destemming. They are all in my freezer now.

I agree with Beth -- use it all.

 

[winemaker81]

We crushed 3 tons of grapes today -- I brought home my 684 lbs of it. I can't make more than that -- the springs on my truck were at what I consider the safe limit!

 

[Kivanc]

I am making wine from Kalecik Karasi grape wine with 15% tolerant wine yeast. I add sugar to 1.140 s.g., 1 lemon juice, 1 spoon of yeast nutrient. It’s fermenting at its peak (I prepared yeast starter and added 2 hours after.)

 

[joeswine]

Interesting

 

[Kivanc]

After 7 days, I put the Kalecik Karası grape must into secondary vessel at 0.991 s.g. The beginning s.g. was 1.140. Still I could see the last bubbles and now that I can wait to see it clear

 

[joeswine]

Now there in the secondary fir s little r and r

 

[BigDaveK]

After 7 days, I put the Kalecik Karası grape must into secondary vessel at 0.991 s.g. The beginning s.g. was 1.140. Still I could see the last bubbles and now that I can wait to see it clear

This sounds interesting! I buy Hungarian wines now and then and I think I'll see if Turkish wines are available. Has to wait for one of my trips to the big city, though.

 

[Kivanc]

This sounds interesting! I buy Hungarian wines now and then and I think I'll see if Turkish wines are available. Has to wait for one of my trips to the big city, though.

How great
It dropped only 1 point (0,990 sg) over weeks. 19,68% ABV I live in Ankara. Though Kalecik is close to Ankara, I am glad that I encountered Kalecik Karasi grape at market place. Popular brand wines are made with this grape.

 

[RevA]

I did a bit of cellar work today and started a dragon blood type wine.

 

[Hazelemere]

Raspberry Chambord 2022

SG 1.004 with 25 bottles of Raspberry table wine racked onto one bottle of Chambord liqueur with sorbate and put into a cooler.

Also making Cyser 2022 from Russet + King organic apple juice SG 1.040+ unpasteurized blueberry blossom honey to SG 1.098. No water or sugar added.

 

[Hazelemere]

Right now I'm settling home grown organic Madeleine Angevine juice foot crushed and and pneumatic water bladder pressed at SG 1.076 and raised to SG 1.085 with cane sugar. Yesterday I started hand destemmed uncrushed homegrown organic Marechal Foch at SG 1.092. The day before I started hand destemmed homegrown uncrushed organic Regent at SG 1.089 both reds with RC 212 yeast. I have homegrown organic Siegerrebe SG 1.084 fermenting with a yeast suggested on this website which I have never used Lalvin 71B. I'm also fermenting blackberry raspberry dried elderberry fruit port with Lalvin Bayanus yeast and will top up one carboy with 2 bottles of French Chambord (black raspberry liqueur) plus 30 medium toast American oak cubes to 75 ppm total sulphite as potassium metabisulphite. Finally, I'm collecting organic homegrown russet apples to grind and press to get SG 1.040-1.050 juice to sweeten with unpasteurized blueberry blossom honey to SG 1.085 to make Cyser probably 30 bottles. Russets make delicious meads IMHO. I'll use Lalvin 71B yeast for this.

I tasted 2022 organic home grown 60% Siegerrebe unchaptalized at SG 1.084 with 40% Madeline Angevine chaptalized from SG 1.076 to 1.085 and topped up with 2 bottles of high acid Brehm Chenin Blanc from a Lalvin 71B yeast ferment and treated with bentonite mid-ferment. This is the best Siegerrebe I've tasted since 1983 and which I attribute to the 71B yeast. This is an absolute fruit bomb. Pity I only have 2 cases which I will savour with my wife who is a Siegerrebe fan. This is lust the way I like it. I won't use Lalvin bayanus yeast on white grape wines unless I have to. I didn't know anything about 71B yeast until logging onto this website which proves that you can teach an old dog new tricks.

 

[Hazelemere]

I tasted 2022 organic home grown 60% Siegerrebe unchaptalized at SG 1.084 with 40% Madeline Angevine chaptalized from SG 1.076 to 1.085 and topped up with 2 bottles of high acid Brehm Chenin Blanc from a Lalvin 71B yeast ferment and treated with bentonite mid-ferment. This is the best Siegerrebe I've tasted since 1983 and which I attribute to the 71B yeast. This is an absolute fruit bomb. Pity I only have 2 cases which I will savour with my wife who is a Siegerrebe fan. This is lust the way I like it. I won't use Lalvin bayanus yeast on white grape wines unless I have to. I didn't know anything about 71B yeast until logging onto this website which proves that you can teach an old dog new tricks.

I tasted 2022 organic home grown 60% Siegerrebe unchaptalized at SG 1.084 with 40% Madeline Angevine chaptalized from SG 1.076 to 1.085 and topped up with 2 bottles of high acid Brehm Chenin Blanc from a Lalvin 71B yeast ferment and treated with bentonite mid-ferment. This is the best Siegerrebe I've tasted since 1983 and which I attribute to the 71B yeast. This is an absolute fruit bomb. Pity I only have 2 cases which I will savour with my wife who is a Siegerrebe fan. This is lust the way I like it. I won't use Lalvin bayanus yeast on white grape wines unless I have to. I didn't know anything about 71B yeast until logging onto this website which proves that you can teach an old dog new tricks.

too funny "lust" should read "just" but lust just the way I like it works also.

 

[RevA]

Two imperial gallons for a quad berry dragons blood.

 

[Hazelemere]

Cyser update. Organic Russet and King apple juice with a bit of Cox at SG 1.040 raised to SG 1.098 with unpasteurized blueberry blossom honey no water and no sugar. This is now at SG 1.000 after fermenting with Lalvin bayanus yeast (Lalvin 71B wouldn't start even with nutrient containing B vitamins) and ready to rack and sulphite after settling from bentonite addition to remove protein. Bentonites strips all sulphite. This is much better than I expected from high acid/high tannin Russet apple pulp which browned really fast (skin tannin oxidation) in the grinder ahead of the press. It was fermented at about 25 ppm total sulphite ahead of bentonite treatment. It has a really good smell from the honey and the tannin/acid are fine. This has the potential to be really good if I let it age before bottling. I'm thinking summer 2023. I should get 3 cases which suits me just fine. I'll definitely make it again with the same type of honey or I'll make 2 batches e.g. 2nd one with unpasteurized raspberry blossom honey. I think that the russets grafted onto a transparent apple tree are Belle de boskop which I got from my neighbour's tree.