Just because we both have "medium toast chips" doesn't mean they are the same. Different vendors may do things differently.
WM81 Fall 2024 Experiments
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My son & I started today's activities by racking the free run wine from 2 containers of Chardonnel, which were fermented on the skins. We grossed about 8 gallons total.
We reserved 1.5 liters of each batch, as we used QA23 and 71B, respectively. Once the wine settles out, we'll bottle a single 750 ml bottle of each for later comparison. The remainder will be added back into the main batch.
The QA23 is more acidic than the 71B, which makes sense as the 71B eats malic acid. We inoculated with Lalvin 31 MLB, so the two wines may even out.
Pressing 125 lbs of grapes went quickly. We use rice hulls to help with extraction. The two batches will be fully blended later. At this time the separate carboys were topped with pressings.
Overall, we grossed 11.5 gallons of wine, more than expected.
The cake looks tiny after pressing:
We reserved 1.5 liters of each batch, as we used QA23 and 71B, respectively. Once the wine settles out, we'll bottle a single 750 ml bottle of each for later comparison. The remainder will be added back into the main batch.
The QA23 is more acidic than the 71B, which makes sense as the 71B eats malic acid. We inoculated with Lalvin 31 MLB, so the two wines may even out.
Pressing 125 lbs of grapes went quickly. We use rice hulls to help with extraction. The two batches will be fully blended later. At this time the separate carboys were topped with pressings.
Overall, we grossed 11.5 gallons of wine, more than expected.
The cake looks tiny after pressing:
VinesnBines
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I can name four reasons for the much extraction. Freezing the grapes, maceration enzymes, macerating on the skins and using rice hulls.
I’m anxious to see how much you get from the Chelois and Chambourcin pressing. Since you are using the pomace with your juice buckets, I assume you won’t use rice hulls. I predict you will get a little more from the Chelois. The skins are thinner.
I’m anxious to see how much you get from the Chelois and Chambourcin pressing. Since you are using the pomace with your juice buckets, I assume you won’t use rice hulls. I predict you will get a little more from the Chelois. The skins are thinner.
Spot on!
We won't use rice hulls for the first pressing of the Chambourcin and Chelois. We will use rice hull when we do the second pressing (Pinot Noir buckets + pomace).
Last year we grossed nearly 24 gallons from 2 juice buckets (Sangiovese)+ pomace from 20 lugs. We left a LOT of wine in the pomace. But this is ok, as the Sangiovese is fantastic!
I picked up the Pinot Noir juice buckets tonight. Tomorrow we press the Chambourcin and Chelois, and start the PN with the pomace.
We pressed the Chambourcin and Chelois today. There results?
WOW!
I was expecting to press 18 to 19 gallons of each. We drained the free run from the first container of Chambourcin and over half filled a 54 liter demijohn. The total gross of the Chambourcin with a light pressing is 26 US gallons.
Then we did the Chelois -- 24.5 gallons.
Thankfully my son brought his two 19 liter carboys. We have exactly one 12 liter carboy free.
But we're not done -- we took the pomace from the two grapes and added it to a pair of 6 gallon buckets of Pinot Noir. Tomorrow I pickup 150 lbs of Vidal from @VinesnBines.
In theory we were cutting down production this year, but the yields from the French-American hybrids exceeded all expectations, by a lot.
Once the 2023 wines in barrel are bottled we have plenty of secondary storage. It's getting from Point A to Point B that is the problem. We are in problem solving mode.
WOW!
I was expecting to press 18 to 19 gallons of each. We drained the free run from the first container of Chambourcin and over half filled a 54 liter demijohn. The total gross of the Chambourcin with a light pressing is 26 US gallons.
Then we did the Chelois -- 24.5 gallons.
Thankfully my son brought his two 19 liter carboys. We have exactly one 12 liter carboy free.
But we're not done -- we took the pomace from the two grapes and added it to a pair of 6 gallon buckets of Pinot Noir. Tomorrow I pickup 150 lbs of Vidal from @VinesnBines.
In theory we were cutting down production this year, but the yields from the French-American hybrids exceeded all expectations, by a lot.
Once the 2023 wines in barrel are bottled we have plenty of secondary storage. It's getting from Point A to Point B that is the problem. We are in problem solving mode.
VinesnBines
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Our Cayuga was yielding 10 pounds to the gallon. Of 500 lbs we have over 50 gallons. Yikes. That’s off 67 vines. We have 100 more two year Cayuga vines. Scary!
I'm reviewing our options. It's either buy more carboys (which I don't want to do) or we bottle two of the barrels before we press on Saturday. This will be an interesting week ...
When working with batches this size, a pump is essential. It saves a LOT of time and dramatically reduces labor.
One improvement we made in our process last year was to NOT carry the full fermenter up front to press. We use the racking jig and the pump to remove as much wine as possible, then carry only the remainder. The lines in the next photo show must how much wine was removed from a 32 gallon Brute:
We filled a 54 liter demijohn with just free run wine. The 4 liter jug and 19 liter carboy next to it provide scale.
300 lbs of grapes fill a #40 press about 80% full. It will probably hold another 50 to 75 lbs of grapes.
And after pressing, the cake is impressively tiny:
One improvement we made in our process last year was to NOT carry the full fermenter up front to press. We use the racking jig and the pump to remove as much wine as possible, then carry only the remainder. The lines in the next photo show must how much wine was removed from a 32 gallon Brute:
We filled a 54 liter demijohn with just free run wine. The 4 liter jug and 19 liter carboy next to it provide scale.
300 lbs of grapes fill a #40 press about 80% full. It will probably hold another 50 to 75 lbs of grapes.
And after pressing, the cake is impressively tiny:
