{"id":1735,"date":"2010-09-13T15:43:37","date_gmt":"2010-09-13T23:43:37","guid":{"rendered":"http:\/\/wineintheshower.com\/?p=1735"},"modified":"2010-09-13T15:43:38","modified_gmt":"2010-09-13T23:43:38","slug":"pressing-the-2010-syrah","status":"publish","type":"post","link":"http:\/\/docker.vsl:8080\/index.php\/2010\/09\/13\/pressing-the-2010-syrah\/","title":{"rendered":"Pressing the 2010 Syrah"},"content":{"rendered":"
<\/a><\/a><\/p>\n Our 2010 Syrah<\/a> from Live Oak Vineyard<\/a> in Fallbrook fermented fast, and the brix were below 5 by the next week.\u00a0 We decided to go ahead and press<\/a> out the wine before it was completely dry so that we could do it on a weekend day. We took a quick brix test and an obligatory taste before we started pressing.<\/p>\n <\/a><\/p>\n <\/a><\/p>\n \n The brix were at 1, 3, and 0 in the three cans.\u00a0 Definitely alright to go ahead with pressing!\u00a0 We got everything set up, and had an early casualty — apparently if you grab the metal cage of the press the wrong way, it cuts your finger like a knife.<\/p>\n