2011 Crush

[shotski]

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]

...Just love the aroma of fermenting grapes. The wife not so much.

Tell her to take a shower.

[Tomer1]

2013 grapes have already ripened?  where are they from?

[shotski]

2013 grapes have already ripened?  where are they from?

I got frozen crushed grapes from Chile.

[wharris]

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]

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]

A whole microbin.  how much are you fermenting?   a barrel worth?

[wharris]

A whole microbin.  how much are you fermenting?   a barrel worth?

Yes, a single 80gal Flextank.

[linuxboy]

Nice, Wayne. May the good yeasts be with your wine :)

[wharris]

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]

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]

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.

[shotski]

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]

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]

That's great Wayne, looking forward to seeing the pic's.