Author Topic: 2011 Crush  (Read 14689 times)

shotski

  • Guest
Re: 2011 Crush
« Reply #30 on: June 11, 2013, 12:00:33 AM »
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.

Dibbs

  • Guest
Re: 2011 Crush
« Reply #31 on: June 11, 2013, 08:38:23 AM »
...Just love the aroma of fermenting grapes. The wife not so much.

Tell her to take a shower.

Tomer1

  • Guest
Re: 2011 Crush
« Reply #32 on: June 28, 2013, 01:35:56 AM »
2013 grapes have already ripened?  where are they from?

shotski

  • Guest
Re: 2011 Crush
« Reply #33 on: June 28, 2013, 07:45:52 PM »
2013 grapes have already ripened?  where are they from?

I got frozen crushed grapes from Chile.

wharris

  • Guest
Re: 2011 Crush
« Reply #34 on: October 23, 2013, 01:03:46 AM »
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


shotski

  • Guest
Re: 2011 Crush
« Reply #35 on: October 23, 2013, 01:28:59 AM »
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.

Tomer1

  • Guest
Re: 2011 Crush
« Reply #36 on: October 23, 2013, 12:33:10 PM »
A whole microbin.  how much are you fermenting?   a barrel worth?

wharris

  • Guest
Re: 2011 Crush
« Reply #37 on: October 23, 2013, 02:16:03 PM »
A whole microbin.  how much are you fermenting?   a barrel worth?
Yes, a single 80gal Flextank.

linuxboy

  • Guest
Re: 2011 Crush
« Reply #38 on: October 23, 2013, 02:21:08 PM »
Nice, Wayne. May the good yeasts be with your wine :)

wharris

  • Guest
Re: 2011 Crush
« Reply #39 on: October 23, 2013, 02:21:37 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.



wharris

  • Guest
Re: 2011 Crush
« Reply #40 on: October 23, 2013, 02:23:47 PM »
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.

shotski

  • Guest
Re: 2011 Crush
« Reply #41 on: October 24, 2013, 01:36:05 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.

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 24, 2013, 01:41:42 AM by shotski »

shotski

  • Guest
Re: 2011 Crush
« Reply #42 on: March 10, 2014, 01:13:36 AM »
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. 

wharris

  • Guest
Re: 2011 Crush
« Reply #43 on: June 16, 2015, 07:42:19 PM »
the 2013 turned out Great. 
in Fact, I'm going to be bottling it here in a few months.  When I do, I'll snap a few photos and let you know.
Thanks!

shotski

  • Guest
Re: 2011 Crush
« Reply #44 on: June 19, 2015, 10:41:53 PM »
That's great Wayne, looking forward to seeing the pic's.