{"id":2418,"date":"2011-09-18T22:25:48","date_gmt":"2011-09-19T06:25:48","guid":{"rendered":"http:\/\/wineintheshower.com\/?p=2418"},"modified":"2011-09-20T16:13:58","modified_gmt":"2011-09-21T00:13:58","slug":"pressing-2011-syrah","status":"publish","type":"post","link":"http:\/\/docker.vsl:8080\/index.php\/2011\/09\/18\/pressing-2011-syrah\/","title":{"rendered":"Pressing 2011 Syrah"},"content":{"rendered":"

Our syrah<\/a> finished fermenting in about 7 days.\u00a0 Average fermentation temperatures were 80 to 82 degrees, though the bucket with Pasteur Red got up to 88 degrees on day 2 of fermentation.\u00a0 It was progressing smoothly so we did not add Fermaid K this time.\u00a0 Now it’s time to press<\/a> out our wine!<\/p>\n

We decided to keep the four yeast fermentations separate, and one batch we will keep the free run and press run separate.\u00a0 We started with a little 4-gallon #25 wood basket press to press batch #1, which was fermented with ICV-D80.\u00a0 The wine was terrific, though surprisingly spicy!<\/p>\n

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This basket has a racket to push the followers down over the must to press out the wine.<\/p>\n

\"\"<\/a>With the basket press, after the first press we “fluff up” the must to get the most efficient pressing.\u00a0 The second press is not as much pressure as the first, though.\u00a0 As we loaded the bottom of the fermenting barrel, we were careful to keep out as many seeds that were at the bottom as possible.\u00a0 Crushed seeds can add bitter flavors to the wine that we don’t really want.<\/p>\n

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We decided just to do the first batch with the basket press, and do the rest with the bladder press.\u00a0 Needless to say, the bladder press was much more efficient.\u00a0 We also decided to keep the free run and press run for batch #2 separate.\u00a0 This wine was fermented with Pasteur red.\u00a0 The color of all of the wine is a beautiful dark purple, though the second batch was the deepest, darkest color.\u00a0 It just happened to also be the one that had the most vigorous fermentation, with lots of foaming and the highest temperature.\u00a0 The wine had a wonderful fruity flavor, without much spice, in sharp contrast to batch #1.<\/p>\n

We loaded the must into the press, and gathered 6 gallons of free run juice first:<\/p>\n

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After 6 gallons of free run wine (the wine that comes off before pressure is applied) was collected, we loaded the rest of the must into the press, again being careful to leave as many seeds as possible in the can.\u00a0 The lid was secured and the water turned on until the flow of pressed wine slowed, then we turned the water back off and released the pressure.\u00a0 We dumped out the pressed pomace and moved on to the next batches.<\/p>\n

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Lots of seeds left behind<\/p><\/div>\n

The next 2 batches went fairly quickly.\u00a0 Batch #3, fermented with ICV-D254, was everyone’s favorite.\u00a0 It had a perfect balance of fruit and spice with solid mid-palate and notes of cedar.\u00a0 Batch #4 was fermented with CLOS, and was somewhat unimpressive after the first three.\u00a0 It wasn’t bad at all, but lacked any bold, special character.\u00a0 It was very nicely balanced with good fruit and light spice, and will definitely benefit from oak addition.<\/p>\n

We finished pressing in about 2 hours, but it was a messy process.\u00a0 We spent another half hour or so cleaning up the presses and most of the cans, and covered the top of the pressed wine with plastic wrap to settle out overnight.\u00a0 Tomorrow we’ll pump off the settled, cleared wine into carboys and start MLF<\/a>.<\/p>\n

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Everyone's hands will probably be purple for a few days!<\/p><\/div>\n

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A toast to the mess!<\/p><\/div>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Our syrah finished fermenting in about 7 days.\u00a0 Average fermentation temperatures were 80 to 82 degrees, though the bucket with Pasteur Red got up to 88 degrees on day 2 of fermentation.\u00a0 It was progressing smoothly so we did not add Fermaid K this time.\u00a0 Now it’s time to press out our wine! We decided […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[33,4,37,62],"_links":{"self":[{"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/posts\/2418"}],"collection":[{"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/comments?post=2418"}],"version-history":[{"count":14,"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/posts\/2418\/revisions"}],"predecessor-version":[{"id":2441,"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/posts\/2418\/revisions\/2441"}],"wp:attachment":[{"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/media?parent=2418"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/categories?post=2418"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/tags?post=2418"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}