Thanks to all of you who have been so much help during the last year.
Wish I would have found this before we started making wine last year.
Hoping as I gain more experience to be able to contribute more to the
Went down to the cellar yesterday and smelled the wine. Everything
seems to be going well. Bought grapes last month destemmed and crushed
(with the help of my wife and one of my kids), sulfited, macerated, and
pressed. Oh yeah. And cleaned and washed and sanitized and whew you
guys know the drill. The results are that I have 24 gal. of Barbera, 16
gal. of Zin, 6 gal. of Muscat and 5 gal. of Seyval Blanc resting for the
last month in carboys in the cellar. The Seyval is from juice-thanks
Joe! Have another 15 gal. of Barbera-Zinfandel (second pressing)
resting too. Tonight we will bottle 5 gal. of last years Italian Red
which is a blend of Muscat and Alicante my grandfather used to make.
Even though he died fif*** years ago when I drink it I can hear him
laugh. Of course the great thing about bottling is that a 5 gal. carboy
does _not_ fit into 2 cases of bottles. Luxurious problems.
Last year we put our wine in a used whiskey barrel and experienced many
of the problems that can happen with that method when you don't know
what you are doing. Plus you can't see inside the barrel. The barrels
are now planters but there is a lingering problem for this years wine.
How much sediment is normal at the bottom of the carboy? Two of the red
carboys have a good three inches of seds. The others have an inch or
so. Is this a function of pressing? Or is it just the way things are?
Last year we used a four foot iron pipe "torque increaser" on the press
head. This year just a light press to leave some goodies for the second
press. Is this a normal amount of sediment? It seems that when these
carboys are racked there will be a substantial loss of wine.