What R you doing today?

[Sirs]

well went and got these today in a bit over 3 hours they are some beautiful late harvest cabernet sauvignon

 

[sevenal]

what would you say that weighs

75 to 80 lbs?

second look says 100 lbs?

 

[ffemt128]

I'm guessing about 110

 

[Sirs]

you mean the grapes??? if so not sure haven't even tried weighing yet got over half crushed measured the SG/Brix was a tad over 1.080 right at 28 brix but I'd say your(Doug) about right if thats what your talking about. well off to go get more see you all this evening

 

[ffemt128]

you mean the grapes??? if so not sure haven't even tried weighing yet got over half crushed measured the SG/Brix was a tad over 1.080 right at 28 brix but I'd say your(Doug) about right if thats what your talking about. well off to go get more see you all this evening

Lucky you living in an area where grapes are readily available. I was referring to the grapes with the weight. Nice sugar levels there.

 

[Wade E]

Eddie, which is it because 28 brix is WAYYYYYYYYYYYYY over 1.080!!!!!!! I would imagine that 28 brix is about where they should be though and not 1.080.
I just bottled the Blueberry Shiraz a dn my Chocolate Raspberry Port that is over a year old. The B-Shiraz was about 4 1/2 months old but I also upped the abv on that so it needs more time to chill out. Will label and encapsulate them tomorrow.

 

[Sirs]

actually it's closer to 26, I also got another 5 buckets today will be all I can get this year from them but got to talk to the main vineyard keeper and he gave me his number to call to find out about getting all I need next season.

 

[Wade E]

Designed labels, printed and cut them out so Im ready for tomorrow.

 

[ffemt128]

Last night I transferred the muscadine to carboys and started a 3 gallon batch of water wine for top up purposes. The bronze and reds have signifcant pulp still and I'll use the water wine to top up with. I started that at 1.085 sg and .70% acid. I'll double check after work then pitch the yeast.

 

[ffemt128]

Labeled and Capsuled 4 cases of wine that were bottled. I had to wash the outside of the bottles since they have been sitting in cases so long. Hope I have the 2 batches labeled correctly. I may grab a bottle of Sauvgnon Blanc when I intended to grab some Pinot Grigio. LOL. Anyway, bottles are resting nicely on the shelf until next year. Hopefully they will reach at leat a year in aging.

 

[Runningwolf]

Pressed about 2300 gallons of Catawba.

 

[Julie]

Pressed about 2300 gallons of Catawba.

Cool, I'll be up Sat to get some of that

 

[ibglowin]

This is starting to sound like work!

Pressed about 2300 gallons of Catawba.

 

[Sirs]

crushing the last of the grapes I'd got man those things are wickedly awesome smelling and the natural yeast is working lie a dog it is really pushing the cap up bigtime

 

[Sirs]

doneeeeeeeeeeee yeahhhhhhh got all my grapes crushed and they are all working nicely already oh man the smell going out in the house first peach,muscadine, and now cabernet sauvignon oh and even got some petit verdot thank goodness, the smell will almost make you drunk.... awesome

 

[ffemt128]

Cool, I'll be up Sat to get some of that

So should we...

 

[Tom]

just got a case of 3 BUCK CHUCK

 

[SarahRides]

just got a case of 3 BUCK CHUCK

What happened to Two Buck Chuck?

 

[Julie]

What happened to Two Buck Chuck?

inflation!

 

[Tom]

East of the Mississippi its 3 BUCK CHUCK.