Anonymous
Forum Replies Created
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In reply to: 2023 Cabernet Sauvignon
6 buckets for a total of 300lbs.
Sulfited on site after crushing to 75ppm/30ml 10%.
One of the 6 buckets had significant VA – added another 75ppmm s02. Added ice packs and a blanket of c02 and into the fridge they all went. Colour Pro in evening and FT rouge next am. One bucket I started right away with BM4x4 the morning after crush. Had heavy VA yesterday/Monday October 9th – seems slightly better today.
Starting other 5 buckets and they all smell fine.
Juice Still clearing and numbers coming today.
In reply to: 2023 Cabernet Sauvignon
6 buckets for a total of 300lbs.
Sulfited on site after crushing to 75ppm/30ml 10%.
One of the 6 buckets had significant VA – added another 75ppmm s02. Added ice packs and a blanket of c02 and into the fridge they all went. Colour Pro in evening and FT rouge next am. One bucket I started right away with BM4x4 the morning after crush. Had heavy VA yesterday/Monday October 9th – seems slightly better today.
Startig other 5 buckets and they all smell fine.
Juice Still clearing and numbers coming today.
In reply to: 2023 Pinot Gris
I was first on the list so received the grapes on the top. Heavy browning and smell of VA. Also received the last of the grapes (I took the extra) and they smelled of vinegar.
Crushed the grapes but did not press off right away with the club press. Sulphited to 100ppm and put in the shade. When I got home to press off there were larvae crawling all over the top of the must in every single bucket (Not sure how to post a photo). Perhaps fruit fly larvae? Sulfited with another 100ppm. Pressed off and had to strain the larvae out when racking. Added some optimum white antioxidant and innoculated with EC118 and some lees of d47 and VIN13 (all in different containers) to get the ferments kicked off ASAP. Added .2g/L of lysozyme. Smell got a little better but the taste of the must has not improved. Ferments are outside as I do not want that microbiome active in my home.
Skins were soft and mushy and at least half of the juice is mud that wont settle even at 3C in the fridge. Wild ferment active.
Juice has lots of colour but is also very brown. Nose very muted and the taste is acetic.
It’s not looking favourable for a positive outcome.
