I finally got around to transferring the problem 2010 syrah from one barrel to another. The acetone aroma was definitely present, though not so bad in the taste. If I let a sample sit out in a cup for a while it seemed to dissipate, so hopefully a good splash rack and some sulfite will […]
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My Hands-on Winemaking Class got together last night for a potluck dinner to taste the fruits of our labors. We put French oak cubes in the wines about 2 months ago, so now is a good time to give them all a taste to see if there is enough oak, or if it needs more. […]
I just tested our 2011 syrah batch #1 for malic acid levels, and it’s finally done! I’m still baffled why this one batch, out of four total, took 2 more weeks to finish MLF than the others. The particular yeast used (ICV-D80) must have produced something that was slowing down the malolactic bacteria. I’m curious […]
It’s almost 6 weeks after initiating malolactic fermentation on our 2011 Fallbrook Syrah. I tested malic acid levels today with the Accuvin quick tests. Batch #1 (fermented with ICV-D80) is the one batch that didn’t seem to be progressing at all, but today it seems to be below the max value on the scale. […]
Today I’m finally getting around to taking care of the 2010 Syrah we just brought down, plus I need to stir and check the progression of the MLF on the 2011 Syrah. My Hands-on Winemaking class did the initial test for lactic acid in all four batches of the 2011 Syrah last Sunday, and all […]
The oak trials were bottled about 2 months ago now, and I’m ready to do a tasting of the panel. My husband has agreed to help me out, since there are 7 different wines to taste. First is the unoaked Winexpert Vintner’s Reserve Chardonnay: dry, but not crisp, with subtle hints of apple and pear. […]
Paul and I are not happy with the way the 2010 Syrah is tasting. It has been hanging out in the Flextank for about a year now, with oak cubes, but it just tastes kind of closed up. Supposedly the Flextank “breathes” like a barrel, but right now I’m not buying that. We both agreed […]
After our pressing class last night, the wine has settled out. Now it’s time to pump off the cleared wine and start secondary fermentation: malolactic fermentation. This process sometimes happens naturally, but it’s always safer to inoculate with fresh malolactic bacteria to be sure you know what is working on your wine — it could […]
Our syrah finished fermenting in about 7 days. Average fermentation temperatures were 80 to 82 degrees, though the bucket with Pasteur Red got up to 88 degrees on day 2 of fermentation. It was progressing smoothly so we did not add Fermaid K this time. Now it’s time to press out our wine! We decided […]
We did a 3-day cold soak on our 2011 syrah, mostly out of convenience. I get a little nervous doing more than 2 days, and I don’t think I’ll soak this long again before pitching the yeast. Besides the cost of putting 10 pounds of dry ice into the buckets every morning, the must does […]