After finding a homemade press on Craig’s list, Ella and I press off the fermented grape juice. The large carboy gets the Sangiovese from Brad of Gecko Cellars, plus most of the Cabernet Sauvignon I obtained from Rob of Finn Hill Winery. The Petite Verdot goes into the 3 gallon carboy with the remaining Cab. Sauv. Dexter helps out as well! Now that I’ve finally added some ML bacteria that I got from Scott Greenberg of The Convergence Zone, it can now do its thing for a few weeks. Boy, does it take a “wine village”! I’ve ordered some more oak chips and few other wine additive “goodies” on-line. Can’t wait to see what I ordered! Will have to post some more lab numbers next time!
I now have some Cabernet Sauvignon from Double Canyon, that I acquired from Rob Entrekin of Finn Hill Winery last Saturday (the 23rd) and some Petite Verdot that our class picked from Red Haven Vineyard on Red Mountain the next day on the 24th.
The Sangiovese is still cooking along and is now at 6 Brix. The Cabernet Sauvignon. however, is almost dry at 0.5 Brix! Unbelievable! The Petite Verdot is now at 17.5 Brix with color that is stunningly dark! I can see how it could be used to color up lighter colored wines.
Needless to say, my laundry room smells like a winery now! Not bad. Next week we will be learning how to culture MLF bacteria in class, just in time to inoculate my own wine. Now to find a press.
Day 2: Added SO2 around 1pm.
Day 3. Added yeast nutrients and Red Star yeast-Pasteur Red apx. 1230p.m. Don’t have brix reading yet, I will have to take some berries to class tonight and use a refractometer. Staring to smell good! Tomorrow will have to get some wood chips and more carboys!
We opened a 2006 Sangiovese the other night and it was as good as I remembered at the tasting room (brand new!). The aroma and flavor both had earth, leather and spice characters with vanilla and cherry to round it all off. It went really well with the pesto I made that night.