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#Post#: 1283054-------------------------------------------------
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Re: its on this week.
By: John M Date: September 9, 2014, 10:54 pm
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Sorry to hear that, brother.
#Post#: 1283156-------------------------------------------------
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Re: its on this week.
By: Dogbyte Date: September 11, 2014, 8:56 am
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the grape stomp went good... garrett got into it, Luke did not.
he was more worried about Tom and Jerry. :timmy:
had a few gallons of a bronze variety that i went ahead and
added to it. hulls and all, it came to 106lbs. i hope to get
10-12 gallons of must out of that, ~10gal of wine. this was
hell of a lot easier than crushing them by hand. wish i had a
proper crusher....one day maybe... a press too one day.
everything that goes into the must is sanitized, its gotta rest
another half a day or so, added some yeast nutrients and pectic
enzymes that need time to start working... then tonite, i take
my measurements, adjust, then pitch the yeast and stand back.
i'll add the sugar to it this afternoon, along with a tad more
water.
HTML https://lh3.googleusercontent.com/-ZRTuLJ7xvF4/VBGoD_WmRjI/AAAAAAAAFrM/ZtcROIDxTEk/s640/20140910_171244.jpg
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#Post#: 1283183-------------------------------------------------
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Re: its on this week.
By: possum shank Date: September 11, 2014, 3:37 pm
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breeding for big feet. :thumbsup:
#Post#: 1283232-------------------------------------------------
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Re: its on this week.
By: Dogbyte Date: September 11, 2014, 9:28 pm
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[quote author=possum shank
link=topic=81774.msg1283183#msg1283183 date=1410467877]
breeding for big feet. :thumbsup:
[/quote]
i'd have more luck breeding for smaller grapes :lol:
#Post#: 1283233-------------------------------------------------
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Re: its on this week.
By: Dogbyte Date: September 11, 2014, 9:40 pm
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sugar is added, water is added
Specific Gravity reading is 1.090.
using D47 Lavlin yeast
pH is reading high 3.1's, near 3.2
this yeast is supposed to eat up a little more acid, so im
hoping i can land this jumbo jet down on the narrow strip of
land somewhere between 3.2 and 3.4. a lower initial pH will help
a red wine BE redder. greater potential for aging. more fruity
flavor. yeast will extract more color from the hulls...(more
red), makes it taste more fresh, but too low, and the yeast will
stall on you, and already works at a less efficient rate than a
higher pH must. higher than 4 and you risk spoilage. this is
probably the biggest reason i got a pH meter to begin with, just
to keep my batches honest... more consistent. if pH/acidity is
the pilot, then sugar is the copilot, i need him to land
somewhere around off dry, i do not like to back sweeten, its
just easier to know all your yeast is done and dead, and
whatever residual sugar you have left, thats it. i have bad luck
with yeast starting up again on me when i back sweeten. i never
get the additives right, and end up adding bad flavors because
of it. easier to just let it be what it wants to be.
the juice as is tastes good, thats the most important meter,
your tongue, mine has needed calibration though, have had more
than one batch go bad on me.
gonna pitch the yeast here in a little bit. letting it grow a
little bit since this is a bigger batch. usually one packet is
for one 5gallon batch. this is about 12gallons im guessing after
i press the hulls out and discard. woke this packet up in hot
tap water, fed it a little must, and its took off.
HTML https://lh5.googleusercontent.com/-46Mm-81sSW0/VBJZF--ffNI/AAAAAAAAFr8/-vac2zRlaeQ/s512/20140911_212206.jpg
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#Post#: 1283262-------------------------------------------------
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Re: its on this week.
By: Dogbyte Date: September 12, 2014, 9:44 am
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punched down the cap this morning, it was going good, bubbling
and fizzing and foam. i'd say we're off to a good start. picked
another 25lbs yesterday, hope to get enough for another 5 gallon
batch before this primary is done...so i wont have to restart
any yeast, i can just pour the new grapes over top what is left
behind, and it will take off again, except way faster. you can
save yourself a day or two doing it back to back like that.
HTML https://lh4.googleusercontent.com/-uFLeiT36MbE/VBMDfDjQndI/AAAAAAAAFsQ/T7y_KHjA5Us/s640/Screenshot_2014-09-12-09-29-35.png
#Post#: 1283318-------------------------------------------------
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Re: its on this week. Muscadine wine season
By: Dean Torges Date: September 13, 2014, 7:48 am
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This boy needs a press and a pH meter. Sorry I can't be of help.
Maybe your wife could get two jobs? I suggested that to Mary
once, since she had the summers off from teaching, but she
refused. :duck:
#Post#: 1283319-------------------------------------------------
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Re: its on this week. Muscadine wine season
By: nccatfisher Date: September 13, 2014, 9:15 am
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Had a big cider mill and press that sat around here for years
after I took the 955 to the orchard. Finally sold it. You woulda
:wankerz: for the press on that thing.
#Post#: 1283323-------------------------------------------------
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Re: its on this week. Muscadine wine season
By: Dogbyte Date: September 13, 2014, 1:15 pm
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Bought me a cheap pH meter. Forgot to buy the titration
solution that you use to figure up the TA, total acidity.
I will rig me up a small press one day, a circle cut of plywood
and a few cinder blocks along with the help of gravity and a few
hours will squeeze the hulls pretty good too.
This batch is in a low orbit right now...
SG has gone from the initial 1.090 to 1.060. gonna take the
skins off in another day maybe.
#Post#: 1283325-------------------------------------------------
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Re: its on this week. Muscadine wine season
By: Dogbyte Date: September 13, 2014, 1:19 pm
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Muscadine wine primary day 3:
[flash=400,400]
HTML https://www.youtube.com/v/ZC9VJwegaCg[/flash]
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