Author Topic: 2011 Crush  (Read 3327 times)

Offline shotski

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Re: 2011 Crush
« Reply #30 on: June 10, 2013, 07:00:33 PM »
Very nice. Always nice to have some wine in the racks.

2013 though? Not sure I understand the timeline. Where these grapes grown in 2012?

Ok now I have my 2013 grapes fermenting. I got some Pinot Noir and Carmenere earlier this week. Just love the aroma of fermenting grapes. The wife not so much.


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Offline Dibbs

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Re: 2011 Crush
« Reply #31 on: June 11, 2013, 03:38:23 AM »
...Just love the aroma of fermenting grapes. The wife not so much.

Tell her to take a shower.

Offline Tomer1

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Re: 2011 Crush
« Reply #32 on: June 27, 2013, 08:35:56 PM »
2013 grapes have already ripened?  where are they from?
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Offline shotski

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Re: 2011 Crush
« Reply #33 on: June 28, 2013, 02:45:52 PM »
2013 grapes have already ripened?  where are they from?

I got frozen crushed grapes from Chile.

Offline Wayne Harris

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Re: 2011 Crush
« Reply #34 on: October 22, 2013, 08:03:46 PM »
Another summer come and gone.  I made more wine, but sadly no cheese.
My problem is still equipment. I don't trust my heater, and I have yet to build a real cheese press.
Too many hobbies..


Cabernet Sauvignon Crush 2013

2013 Cabernet Sauvignon

Wayne A. Harris - in vino veritas


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Offline shotski

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Re: 2011 Crush
« Reply #35 on: October 22, 2013, 08:28:59 PM »
WOW that is one sweet setup. I just did a  50% Cab Sav and 50 % merlot only 10 lugs. Added some colour pro and now it is going through a malolactic fermentation. The grapes I got are from the Lodi do you know what region the grapes you got are from? The PH was good this year @3.6. Please keep me posted on the progress of this years vintage.

Offline Tomer1

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Re: 2011 Crush
« Reply #36 on: October 23, 2013, 07:33:10 AM »
A whole microbin.  how much are you fermenting?   a barrel worth?
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Offline Wayne Harris

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Re: 2011 Crush
« Reply #37 on: October 23, 2013, 09:16:03 AM »
A whole microbin.  how much are you fermenting?   a barrel worth?
Yes, a single 80gal Flextank.
Wayne A. Harris - in vino veritas

Offline linuxboy

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Re: 2011 Crush
« Reply #38 on: October 23, 2013, 09:21:08 AM »
Nice, Wayne. May the good yeasts be with your wine :)
Taking an extended leave (until 2015) from the forums to build out my farm and dairy. Please e-mail or PM if you need anything.

Offline Wayne Harris

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Re: 2011 Crush
« Reply #39 on: October 23, 2013, 09:21:37 AM »
Do you know what region the grapes you got are from? The PH was good this year @3.6
I got mine from Lodi CA as well. my pH was 3.52, TA was 6.6 25.5 Brix

My fermentation is just about done. SG s morning was 1.004

Did a 1 day cold soak with Opti-Red and Lallzyme EX.
Used EnoFerm CSM yeast for my alcoholic fermentation.

May press tonight, or tomorrow night.  After I rack off the Major lees, will kick off my MLF using Enoferm Alpha.


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Offline Wayne Harris

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Re: 2011 Crush
« Reply #40 on: October 23, 2013, 09:23:47 AM »
Nice, Wayne. May the good yeasts be with your wine :)
Hey, long time... 
thanks
As my ferment slows to a stop, I always get nervous.
Very very close now.  SG 1.004 right now.. almost there.
Wayne A. Harris - in vino veritas

Offline shotski

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Re: 2011 Crush
« Reply #41 on: October 23, 2013, 08:36:05 PM »
Do you know what region the grapes you got are from? The PH was good this year @3.6
I got mine from Lodi CA as well. my pH was 3.52, TA was 6.6 25.5 Brix

My fermentation is just about done. SG s morning was 1.004

Did a 1 day cold soak with Opti-Red and Lallzyme EX.
Used EnoFerm CSM yeast for my alcoholic fermentation.

May press tonight, or tomorrow night.  After I rack off the Major lees, will kick off my MLF using Enoferm Alpha.

I did a 2 day cold soak with Color pro enzyme and used Lalvin RC-212 I like this yeast because it ferments a little slower and does not generate as much heat. I used Lalvin Bacchus for MAF. It sounds like your grapes had more sugar , my blend ended up at 23 Brix.

Thanks for the info on what you are using it gives me other products \ options to explore.
« Last Edit: October 23, 2013, 08:41:42 PM by shotski »

Offline shotski

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Re: 2011 Crush
« Reply #42 on: March 09, 2014, 08:13:36 PM »
WOW that is one sweet setup. I just did a  50% Cab Sav and 50 % merlot only 10 lugs. Added some colour pro and now it is going through a malolactic fermentation. The grapes I got are from the Lodi do you know what region the grapes you got are from? The PH was good this year @3.6. Please keep me posted on the progress of this years vintage.


Hey Wayne how did your 2013 wine turn out? 6 months ago I joined the AWO  http://www.makewine.com/ and I entered my first wine competition. I entered the Cab Sav \ Marlot  from Lodi California and a  Gewurtz from Niagara and got silver on each of them. They will be going to the provincials in a couple of months.