This morning I added yeast nutrient to the Sangiovese, it is already fermenting slowly.
For the past few days, the Montepulciano has been fermenting strongly, weve been punching the cap at least 3 times a day. At 4pm today, after around 70 hours of on the skin fermentation, we pressed the Montepulciano firmly for around 50 litres of juice.
To this we added 4 teaspoons of yeast nutrient and left to warm ferment in the workroom.
Sunday, October 9, 2011
Saturday, October 8, 2011
Grape Harvest and Winemaking Notes
The Sangiovese are still showing only at 19 Brix, there is far too much fruit, next year we need to cluster thin at 50%.
Rain is forecast for tomorrow, so we thought we would try and experiment,.
At 5pm we picked 101 Kgs of Sangiovese (less than half what we could have picked), crushed and sulphited at 2grams per 23Kgs of grapes, (8 grams in total). We then gave the grapes a quick squeeze by hand, and put them straight into the press, so probably 30 minutes in total from picking to press.
Then we took about 40 litres of 100% free run juice, put into the coldroom and added yeast Lalvin D47. The objective is to make a low alcohol, light white or pink wine, or even a high acid wine that we can blend with the overripe Pecorino.
Rain is forecast for tomorrow, so we thought we would try and experiment,.
At 5pm we picked 101 Kgs of Sangiovese (less than half what we could have picked), crushed and sulphited at 2grams per 23Kgs of grapes, (8 grams in total). We then gave the grapes a quick squeeze by hand, and put them straight into the press, so probably 30 minutes in total from picking to press.
Then we took about 40 litres of 100% free run juice, put into the coldroom and added yeast Lalvin D47. The objective is to make a low alcohol, light white or pink wine, or even a high acid wine that we can blend with the overripe Pecorino.
Thursday, October 6, 2011
Grape Harvest and Winemaking Notes
The Pecorino ferment in the workroom is slowing right down, it looks like the fermentation is pretty well finished, whereas the Pecorino in the coldroom is still fermenting very strongly.
We measured the Montepulciano at 24 Brix, the fruit looks excellent, so we decided to pick straightaway.
At around 4pm we picked 117 Kgs of Montepulciano, sulphited at around 2 grams per 23 Kgs of grapes, 10 Grams of sulphite in total. Destemmed around 75% of the stems and then added 100 grams of Oak Chips, and the yeast starter (we are still using Lalvin D47). The fermentation was off !
We measured the Montepulciano at 24 Brix, the fruit looks excellent, so we decided to pick straightaway.
At around 4pm we picked 117 Kgs of Montepulciano, sulphited at around 2 grams per 23 Kgs of grapes, 10 Grams of sulphite in total. Destemmed around 75% of the stems and then added 100 grams of Oak Chips, and the yeast starter (we are still using Lalvin D47). The fermentation was off !
Saturday, October 1, 2011
Friday, September 30, 2011
Pecorino Update
Friday 30th September
We pressed the Pecorino after about 20 hours on the skins to get around 100 litres of Juice. Well most of the juice (at least 75%) was free run. We put about 80 litres of Juice into the cold room with yeast, and a small batch, about 20 litres, in the hotter workroom also with yeast. The idea is to put the smaller batch thru malolactic and compare the results
We pressed the Pecorino after about 20 hours on the skins to get around 100 litres of Juice. Well most of the juice (at least 75%) was free run. We put about 80 litres of Juice into the cold room with yeast, and a small batch, about 20 litres, in the hotter workroom also with yeast. The idea is to put the smaller batch thru malolactic and compare the results
Thursday, September 29, 2011
PECORINO UPDATE
Thursday 29th September
Well we decided to pick the sad looking Pecorino. They are showing at 25 Brix, small bunches, with a large number of the berries looking very raisin like.
But i was absolutely amazed at the size of the crop we picked. From Row 3 we had 138 Kgs and 82 Kilos from Row 4, so 220 Kilos in total. We picked and crushed them in the morning, destemmed by hand, and as they looked less than perfect, sulphited at a rate of 3 grams per 23 Kgs of grapes, ie 1 gram per 23Kgs more than last year.
We intend to let them soak for around 20 hours, then press and yeast them tomorrow morning.
Well we decided to pick the sad looking Pecorino. They are showing at 25 Brix, small bunches, with a large number of the berries looking very raisin like.
But i was absolutely amazed at the size of the crop we picked. From Row 3 we had 138 Kgs and 82 Kilos from Row 4, so 220 Kilos in total. We picked and crushed them in the morning, destemmed by hand, and as they looked less than perfect, sulphited at a rate of 3 grams per 23 Kgs of grapes, ie 1 gram per 23Kgs more than last year.
We intend to let them soak for around 20 hours, then press and yeast them tomorrow morning.
Tuesday, September 27, 2011
GRAPE HARVEST UPDATE
27th September 2011
The Montepulciano and the Sangiovese both look excellent. Probably should have thinned them, especially the Sangiovese as it is just loaded with fruit, but I have had other priorities this year,
The Montepulciano are not quite ready to pick, showing at aroun 21 Brix, but the Sangiovese still have a way to gay, showing at just over 18 Brix at the moment.
The Pecorino are a big disappointment, they look very sad, courtesy of the problem we had with the weed killer, I doubt that we will get any crop at all from the this year :-( Still there is always next year, and now we have the prospect of making red wine with great looking Montepulciano grapes, very exciting !
The Montepulciano and the Sangiovese both look excellent. Probably should have thinned them, especially the Sangiovese as it is just loaded with fruit, but I have had other priorities this year,
The Montepulciano are not quite ready to pick, showing at aroun 21 Brix, but the Sangiovese still have a way to gay, showing at just over 18 Brix at the moment.
The Pecorino are a big disappointment, they look very sad, courtesy of the problem we had with the weed killer, I doubt that we will get any crop at all from the this year :-( Still there is always next year, and now we have the prospect of making red wine with great looking Montepulciano grapes, very exciting !
Friday, June 17, 2011
Cheltenham Food Festival
Friends of TruffleHunter
This weekend we are exhibiting at Cheltenham Food Festival
If you are anywhere near Cheltenham please come along and visit us,
We are showcasing our new Summer Truffle butter, and our full product range.
Nigel
This weekend we are exhibiting at Cheltenham Food Festival
If you are anywhere near Cheltenham please come along and visit us,
We are showcasing our new Summer Truffle butter, and our full product range.
Nigel
Tuesday, May 3, 2011
Sunday, March 20, 2011
WINE UPDATE
PRUNED all Vines, it took 3 people a day and a half.
Pruned as follows;
Montepulciano, 4 - 6 * 4 bud spurs
All other vines, 2 canes 12 buds each, 2 spurs 2 buds each
Measured the Alcohol Percentages results as follows;
Pecorino 13.6%
Montepulciano 13.6%
Sangiovese 13.0%
RACKED
Wines Racked again, added 2 Grams of Potassium Bilsulphite per 50 Litres of Juice
ALL WINES LOOKING AND SMELLING VERY GOOD
Pruned as follows;
Montepulciano, 4 - 6 * 4 bud spurs
All other vines, 2 canes 12 buds each, 2 spurs 2 buds each
Measured the Alcohol Percentages results as follows;
Pecorino 13.6%
Montepulciano 13.6%
Sangiovese 13.0%
RACKED
Wines Racked again, added 2 Grams of Potassium Bilsulphite per 50 Litres of Juice
ALL WINES LOOKING AND SMELLING VERY GOOD
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