What R you doing today?

[Rocky]

Looks like we have "lift off" with all the wines; fermentation is well on its way:

L to R: Pinot Noir/Shiraz, Blackberry Granacha/Carignan, Monastrell, Trebbiano/Riesling

 

[bstnh1]

In the last month, many appliances/devices at my place have failed. The list: Toaster, microwave, refrigerator, A/V receiver, air compressor (pressure switch diaphragm leak), supply lines to a bathroom lavatory.... I think that's all. Been a fun time!

The failed fridge is the 27 cubic foot Whirlpool/Kenmore Elite from our old kitchen. We moved it to my farm shop to replace an 18 cubic foot Magic Chef from the '90s, which has had a couple issues since we've had it that I repaired. We were happy to get the bigger fridge. Due to the demands of other stuff I have going on, I didn't get around to junking the old Magic Chef. Good thing. The kitchen fridge lasted one month in the shop. Then what food was salvageable went into the old Magic Chef again.

So, yesterday we went to a nearby Lowes Outlet. We have been there before just to see what they had. Loads of fridges, everything from no cosmetic damage to scratch and dent specials. We walked every aisle searching for the cheapest fridges, then looked the at amount of actual storage space in them, and finally settled on a 28.6 cubic foot stainless steel Whirlpool with dings in the doors. Bought it for $525 (average retail is $1,499).

Today I picked up the fridge (they offer delivery but it is $125!). Got the new fridge unloaded and in, and the old fridge on the truck to take to the dump. Whew! What a workout. The part that about killed me was lifting that thing up from the bottom to slide it in the truck bed.

Taking a lunch and rest break. I'll make a dump run today yet. Then tomorrow or so, once we are sure all is well with our new purchase, I will load and take the faithful Magic Chef to its grave. A guy gave me that fridge in 2004, after he redid his kitchen.

If you have one around, check out Lowe's Outlet for appliances. I didn't care how this one looked, it is a shop fridge. As long as it works. But they have nice looking ones, too. You get 2 days to check it to make sure it works OK. Then you get the manufacturer's warranty for a year.

Won't know if it works until tomorrow, cuz I have a topper on my truck so it had to travel on its side. Gotta let the refrigerant settle out now.

I have the air compressor yet to fix, then I can get back on my sunroom remodel. I dunno who these people are who claim they are bored being retired!

Sounds like you need to find some things to do to keep yourself busy! Sitting around all day is not very good for your health.

 

[Kraffty]

Luckily Jim, you have that big ol’ pile of cash saved from building your deck and kitchen yourself!

 

[jswordy]

Luckily Jim, you have that big ol’ pile of cash saved from building your deck and kitchen yourself!

Um, don't you mean big ol' pile of credit card bills?

 

[Christopher Anderson]

Um, don't you mean big ol' pile of credit card bills?

You mean it is not like my wife that comes home with bags of clothes and said: These were all on sale!!! Look how much I saved us!!!

 

[back2it]

You mean it is not like my wife that comes home with bags of clothes and said: These were all on sale!!! Look how much I saved us!!!

Or when you ask "is that new?" and the reply comes "I've had this for ages!"

 

[Rocky]

Here is an update on my "pre-aged wines!" I have racked three of them so far, the Pinot Noir/Shiraz, the Monastrell and the Trebbiano/Riesling. Here are some current pics:



On the left is the Pinot Noir/Shiraz in the carboy and the Grenacha/Carignan in the fermenter. The latter will be ready to rack tomorrow. To the right of the Brute fermenter is the Monastrell and lastly is the Trebbiano/Riesling. The color on the T/B is horrible, but lighter than when I started. Not ready to write it off at this point but I am getting close.

For comparison, the picture below shows wine I am about to bottle. Left to right is one carboy of Grenacha/Carignan, 2 carboy of FWK Sonoma Forte, 3 carboys of Trebbiano/Riesling, 1 carboy of Pinot Grigio and a 3 gallon carboy of Chardonnay. You can readily see why I am so concerned about the T/R in the secondary container. It has lightened slightly but has a long way to go to be like the T/R I am about to bottle.

 

[jswordy]

Here is an update on my "pre-aged wines!" I have racked three of them so far, the Pinot Noir/Shiraz, the Monastrell and the Trebbiano/Riesling. Here are some current pics:

View attachment 120057View attachment 120058

On the left is the Pinot Noir/Shiraz in the carboy and the Grenacha/Carignan in the fermenter. The latter will be ready to rack tomorrow. To the right of the Brute fermenter is the Monastrell and lastly is the Trebbiano/Riesling. The color on the T/B is horrible, but lighter than when I started. Not ready to write it off at this point but I am getting close.

For comparison, the picture below shows wine I am about to bottle. Left to right is one carboy of Grenacha/Carignan, 2 carboy of FWK Sonoma Forte, 3 carboys of Trebbiano/Riesling, 1 carboy of Pinot Grigio and a 3 gallon carboy of Chardonnay. You can readily see why I am so concerned about the T/R in the secondary container. It has lightened slightly but has a long way to go to be like the T/R I am about to bottle.

View attachment 120059

Yummy!

 

[Rocky]

I got the Grenacha/Carignan racked today. SG was 1.018 which may have been a little high because I am getting a lot of bubble through in the airlocks. Hopefully, that will fix itself in a day or two.



I am slightly encouraged with the Trebbiano/Riesling because I am seeing a light colored sediment on the bottom. Perhaps after I hit the wine with Kieselsol and Chitosan, it may clear (or is that wishful thinking?).



Lastly, I noticed something today that I had never seen before. On the carboys where I was getting "bubble through," wine was leaking up the stem of the airlock from the stopper. I attribute this to a more pronounced parting line from the molding process. I plan to file off any parting line on the stems of my airlocks. I don't think it would be a major issue but I does not help having the leak.

 

[Rocky]

...and the barber said, "Next!"

 

[winemaker81]

I was supposed to help my BIL with building a transition strip between uneven hardwood floors, and trim a folding door to fit.

He has a blockage in the drain for his washing machine, so we spent the day on that. Lots of fun ....

 

[back2it]

I plan to file off any parting line on the stems of my airlocks.

I do that too, but just use a sharp knife to scrape the flash off.

 

[back2it]

Drove my wife down to London today to visit Wing Yip (Chinese shop) a, did a little other shopping as well. After seeing the receipts, I came back to research how to declare bankruptcy, then went and had a nap.

Feeling refreshed and extremely relaxed I thought to myself, I know, I have a little time and as I did some testing on my Guava wine the other day, I need to add tannins and acid based on the results, and I will do that before I turn in. I made the additions but forgot to adjust the volume of wine in my calculation and added tannin for 5 gallons and not the 4 litres that I had on hand

Another wine bites the dust, another lesson learned

Ah well, I am forced to wait for the 5 gallons that are currently fermenting and continue to drink the copious amounts of other wines that I have to hand

Monty Python was correct. Always look on the bright side of life!

 

[winemaker81]

Another wine bites the dust, another lesson learned

Don't dump it. Blend intro a larger batch.

 

[back2it]

Not dumped, still in mourning.

 

[winemaker81]

Not dumped, still in mourning.

A few years back I racked a barrel, and poured the sludge into a jug to clear. A week in the fridge and I recovered most of the wine as the sediment settled.

But the wine was horrendously over oaked, undrinkable. The barrel was neutral, and I used oak cubes for oak character. The wine around the cubes absorbed most of the oak.

I used it to top the barrel, where the excess oak distributed nicely.

 

[Rice_Guy]

, I need to add tannins and acid based on the results, and I will do that before I turn in. I made the additions but forgot to adjust the volume of wine in my calculation and added tannin for 5 gallons and not the 4 litres that I had on hand

Tannin can be removed by complexing with a protein. The easiest to try is gelatin which we can get at our local shop (LD Carlson). Egg white with salt is also easy but a little prep. Casein is another traditional tool. PVPP may do it and there are new formulations that are plant proteins.

 

[Rocky]

I have two kits of WE Private Reserve Merlot which I am about to start. I opened one to see what yeast is included and was mildly disappointed to find EC1118. I am seeking recommendations from the Forum on the best choice for Merlot. I am considering Red Star Premier Classique (formerly Montrechet) and Lalvin Bourgovin RC212. I have some latitude in that I can make two each 6 gallon batches or one 12 gallon batch. I welcome your suggestions.

Thanks.

 

[winemaker81]

I have two kits of WE Private Reserve Merlot which I am about to start. I opened one to see what yeast is included and was mildly disappointed to find EC1118. I am seeking recommendations from the Forum on the best choice for Merlot. I am considering Red Star Premier Classique (formerly Montrechet) and Lalvin Bourgovin RC212. I have some latitude in that I can make two each 6 gallon batches or one 12 gallon batch. I welcome your suggestions.

Do 2 batches, using the strains you indicated. Blend post-fermentation. Prior to blending, reserve a couple bottles of each batch so you can compare later.

 

[back2it]

Tannin can be removed by complexing with a protein. The easiest to try is gelatin which we can get at our local shop (LD Carlson). Egg white with salt is also easy but a little prep. Casein is another traditional tool. PVPP may do it and there are new formulations that are plant proteins.

Will try. Thank you.