Friday, November 25, 2011

Muscat raisins in Amsterdam

At De Kaaskamer in the Jordaan in Amsterdam there was a crate of raisined grapes at the counter.  While I was paying for our 3 year old kaas with cloves, old kaas with coriander, and rosemary sausages, the woman who runs the shop invited me to try one.  Unbelievable.  Moist, chewy, super-sweet red Muscat.

Sunday, November 13, 2011

2011 Muscat, Mihai's testing & racking pics

Here are some of the pics Mihai took of today's testing & racking.

The free SO2 test, using Titrettes.  The endpoint was about 30 ppm.  We were shooting for anything between 20 and 40, and so we decided to let things stand until the next racking.


The titrateable acid test, using a kit from More Wine.  Color change was at or above 7.  I would have guessed higher from taste:


And finally, mixing the bentonite slurry:



2011 Muscat, racked & fined

Colleen, Lori, Mihai, Mike & Steve racked the Muscat this morning, going from 5+5+5+1 to 5+5+5+1L - lost very little.  Taste is great - seemed brighter and more floral (both!) than last year's finished wine.

Tested for SO2, PH and TA - everything in range (and details into the stats chart), making no adjustments and not adding any meta this racking.

We've prepared a bentonite slurry and are adding it this afternoon.  Going with closer to 5 g. per 5 gallon carboy that 10, and prepared the slurry with wine rather than water.

We also racked the Uh Oh No. 1.  It's way more pungent than it's first born brother, and a bit fizzy.  I kind of like it.  We're shy a full 5 gal, but not by much, and I may use the liter of Muscat to top off.  Am also adding Bentonite.  Did not test ph or acid.

Mihai took lots of pics.  Anxious to see them!

(Small update: bentonite is in.  UON1 got topped up with wine displaced from the Muscat CBs when the slutty got added, and a cup from the 1 L (which is now a .750.)

Saturday, November 5, 2011

Uh Oh No. 1 indoors

Earlier in the week, as the overnight temps went to the 30's, I brought in the Uh Oh No. 1.  Didn't taste it, but by nose you certainly wouldn't mistake it for the Muscat.  The photos here aren't great, but give a little hint of the relatively deeper, more orange color.