Fruits of my labor

[Cartierusm]

Thanks Wayne, I started to believe you for a second and got sad...dam you...dam you all to hell.

[wharris]

lol  -admittedly that was an old one.

[Tomer1]

Did you gas the headspace? Theres seem to be ALOT of it in the two left carboys.
Im aging about 100L of 2010 syrah and 25L Syrah-Muscat of alexandria sweet Fort (fortified+port=Fort , rights reserved to me )  the aromatics of this thing are out of this world,
I highly recommend the combination.
It came about from left over skins and left over fruit after I pressed 20L of muscat (for a 19L carboy).
It was my first time pressing white for juice so I bought more fruit then I needed since the buyer gave me a great price for over ripe fruit.
I crushed it with the syrah intended for port and macerated all togther,
I was afrid of bitter phenols from the muscat skins but it wasnt there.

[ArnaudForestier]

My father was a commercial beer brewer.  He died when he fell into a vat of beer. 
Whats worse is that i heard it was not a slow death, as he had to get out 3 times to pee.

lol....well, since this ghost of a thread is up again n' stuff....I, too, was saddened by this, until I got to the end.  Too funny, Wayne, surprised I never heard this in the industry.

True story....working for Goose Island, the packaging line super messed up one day, and back-pressured the bright tank while packaging.  Bottom line, the PRV blew, and all of us were treated to 200 bbls of beautiful beer - kolsch, I seem to recall, the summer seasonal - geysering monstrously, tragically from the tank, a torrent.  I did my yeoman's service, and attempted to cap the beer several times, to no avail.  I was, however, thoroughly soaked in the most refreshing blowhole this side of Halona, Hawaii. 

[smilingcalico]

LMAO! What a great thread. I was picturing Wayne walking around with a carboy strapped to his chest with a siphon wand for a straw yelling, "I love juice!" from lips stained red by the wine.

[wharris]

I do!
But these are now my backpacks...

[Sailor Con Queso]

Wayne,

You've been sampling more out of the backpack on the right.

[Tomer1]

Did you use aragon to fill that head space?

[ArnaudForestier]

I do!
But these are now my backpacks...

Nice tanks, Wayne!  Jealous of the tri-clovers....

Almost big enough to swim in, if one tried.







Can I try?

[wharris]

Did you use aragon to fill that head space?

Yes.
That, and a floating skin, inside the tanks

[wharris]

You've been sampling more out of the backpack on the right.

Strictly for quality control reasons.

[morfeo]

Are frozen grapes good enough to make wine???/

[wharris]

people do it all the time.

i would become a member of this site.
www.winepress.us
Its free and they have discussions about many winemaking styles, including frozen.

[Tomer1]

Frozen is just a way to preserve and sell them during non season, your paying extra for the refrigeration.
They are also usually destemed and crushed during the process so it saves you the need to buy some processing gear.
You will need to buy or make a press if you want to get a decent yield once fermentation is complete,aswell as some aids like potassium bisulfit mlf bacteria to consume malic acid for stability, glass carboy for aging,corker and some corks.