joeswine
joeswine
- Joined
- Nov 15, 2007
- Messages
- 8,859
- Reaction score
- 2,895
Yes coffee portHey @joeswine, I stumbled across this photo yesterday. Did you send this to me? I seem to recall it was you.
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Yes coffee portHey @joeswine, I stumbled across this photo yesterday. Did you send this to me? I seem to recall it was you.
View attachment 109579
That’s an old , old oneHey @joeswine, I stumbled across this photo yesterday. Did you send this to me? I seem to recall it was you.
View attachment 109579
That’s an old , old one
To old to rememberOh yes, it was a long time ago! We have been on this site a long time, Joe. I think I traded you a blueberry wine for it or something.
The TR-313 produced a strong grapefruit taste in my Vidal. We'll have to see how it ages.I doubt it will do anything notable, and I won't really know because they will get blended before they get any age on them, but what the heck.
I think you might be surprised how the different yeasts produce different flavor profiles. Perhaps when they complete AF you could fill three one gallon jugs and combine the rest in a larger carboy.Today I started a double batch of an RJS Chilean Sauvignon Blanc. It's been on the docket for a while now. I kept hesitating because I didn't quite want to deal with the double batch. My smallest "big" fermenter is 32 gallons, and it seemed silly to use that for 12 gallons. OTOH, I didn't want to do this twice. So, in the end, I decided to use 3 smaller buckets (the usual 7.9 and two 6 gallons), each with about 4 gallons in them.
As long as I had 3 separate fermentations going, I decided to use 3 different yeasts. I doubt it will do anything notable, and I won't really know because they will get blended before they get any age on them, but what the heck. I used D-47, QA-23, and, thanks to @winemaker81 , some TR-313.
I made half of last fall's Chambourcin with Bravo, and half with Avante. I reserved a gallon of each then blended the remainder. The taste test should be interesting. I'll reserve a bottle of each for the next time I visit my brother (which won't be soon, unfortunately).I think you might be surprised how the different yeasts produce different flavor profiles. Perhaps when they complete AF you could fill three one gallon jugs and combine the rest in a larger carboy.
As long as I had 3 separate fermentations going, I decided to use 3 different yeasts. I doubt it will do anything notable, and I won't really know because they will get blended before they get any age on them
The TR-313 produced a strong grapefruit taste in my Vidal. We'll have to see how it ages.
Blending with 1/3 of the wine using TR-313 may give you the nice notes without being over powering.
Hounddog with a southern slantAnybody heard from hounding
Not sure I spelled that correctly
laying low, foot ulcer all but healed, 15 months in wheel chair, been so long butt hurts to walk, lol, I've logged on a time or two, but if i get into wine room , then all for nothing,No @hounddawg sightings since right after Christmas.
Miss you my fine vino friendlaying low, foot ulcer all but healed, 15 months in wheel chair, been so long butt hurts to walk, lol, I've logged on a time or two, but if i get into wine room , then all for nothing,
soooo , just hanging in the shadows waiting for the all clear. don't give up, I ain't,,,,
Dawg
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