Staten Island Red, Day 4

Big purple froth today. Grapes are cherrying up and softening and making the whole thing look easy. A great day to be a wine maker.

2010 Reds, day 4

6:30 AM
Mike over to punch the CalBlend and add FermAid.  15 Brix - less of a drop from last evening than S expected.  Must is 71 F, and coincidentally Mike had dinner last night with someone who's grandfather makes wine and uses heat belts.  For comparison sake, last year using Montrechet yeast and with cellar temps running about 2 to 3 degrees higher (two weeks earlier on the calendar) the must temps of the Merlot blend were between 80 and 82 F.  When it hit 80 F it was at 15 Brix and 24 hours later it was at 5 Brix.  Doesn't seem obvious that we'll have that sort of spike again: let's see.

Primitivo was down to 17.5 Brix, giving off a lot of juice and a lot of big-bubbled froth.  Punching down now feels very satisfying.

1 PM:
CalBlend is up 3 F, and down 3 B in 6.5 hours.  Primitivo up 1 F and down 1 B.  Both are frothy fools.

 [The Primitivo prior to 1 PM punchdown.  Mike was oohing at the size of the bubbles this morning]

8:30 PM:
Mike punches down  CalB, Lori punches down the Primitivo.  Big caps, slight temp rises.  We don't measure sugar (and I regret it a little the next morning).

Staten Island Red, Day 3

Grapes beginning to soften, liquid increasing--bright purple juice. The cake was about 3 inches before I punched it down. Pink-purple, noisy froth, the aroma is deepening from fruit juice to wine, and the must is throwing off some warmth. It's as robust a fermentation as I've seen.

2010 Reds, day 3

6 AM:
Full bubbling in both wines, but no real cap yet.  1 to 2 inch rises in volume in each.  Juice is running berry red, like a smoothy.  10% drop in Primitivo Brix (to about 20) - waiting on testing the Cal Blend to see if M can get here.  Waiting on punching (more like shoving) either until someone else is awake.  Shall we set 15 Brix as the point for adding Ferm-Aid?

7 AM:
Cal Blend is at 18 Brix.  Both wines punched down.  It's all very firm - early, but also the first year we only destemmed and did not crush, so we don't know quite what to expect.

1 PM:
Lori says, "Wine was punched at 1pm. Mike and Pam's has gorgeous color!"  I noticed the same thing this morning.  The Primitivo is berry smoothie colored, the the CalBlend is much richer looking right now.

8 PM:
Both musts to 66 F.  CalBlend @ 15.5 Brix and in range for FermAid - Mike will be over in early morning and will add it then.  Here's where the yeasts in the two batches are distinguishing themselves: Primitivo is only down to 19 Brix.  If the trend continues (as advertised it would) we'll be pressing on different dates.  We'll see.

Staten Island Red, Day 2

I crushed the grapes about 30 hours ago and added the yeast mixture about 24 hours ago, so we are into the second day by all measures. I just stirred the must. There was a cake about two inches thick and some big froth as I poked the board through the cake to stir. The froth is loud, and if you stick your head in the barrell--and who wouldn't?--there's a pleasant miasm of alcohol rising, though everything still smells and tastes pretty sweet. I'll stir it again in the morning.

Staten Island Red

Ciao cugini,

Gina and I went to see Mrs. Lapide yesterday, as I reported in an earlier email, and we bought 5 crates of barbera, 3 of grenache and 2 of alicante. I varied the barbera recipe we used in the past because I had to--Mrs L had only 5 crates of barbera left. Mrs. L gave her blessing to the mix, which was good enough for me. Turns out she and her late husband--born Lorenzo Lapide--made wine for years.

G and I crushed the grapes in the PM--OK, it was mainly me. Grapes were superb: the alicante did a fierce impersonation of black, the barbera was sweet, and the grenache sweet and fruity. No raisining, no rot, no lie. I crushed into 2 barrells because I didn't want to risk overflow from a single barrells. Grapes were room temp when I added the Red Star Montrachet yeast at about 9 P.M.--3 envelopes of yeast per half gal pitcher, plus 1/2 cup of sugar in each pitcher.

We're shooting for about 150 bottles.

Purple froth beginning to appear as of 7 A.M. this morning, and a gorgeous perfume beginning to emanate: a star is born.

The juice that's running from the stirring sticks is already purple and has a sweet taste with fruit--it already has a little alcohol push to it, or my tongue deceives me. Which it does from time to time.

In vino,

Bernardo

2010 Reds, day 2

6 AM: Chart updated with readings.  Room cooler, musts slightly warmer.  We held of inoculating the musts yesterday to let them come up in temp a bit and feeling OK with having added meta at destemming - an enforced mini-cold soak.  The D21 yeast Mike & Pam are using gives "best results" 55 F to 90 F.  The fussier D45 that Lori & Peter and I are using is best results 64 F to 82 F, but we'll be pitching at 56 or so.  Both yeasts will be mixed with Go-Ferm.  Question: add yeast and nutrients on volume of must, or expected yield of juice?  There's just under 30 gal of Primitivo must, and just over 25 gal of Cab / Merlot / PV must, but our history with the weight of grapes suggests 20 gallons of juice from each.  Oh, it's a mystery.  My guess is we'll shoot at the higher numbers.

[1.25 g Go-Ferm for each 1 g yeast.  Hydrate the Go-Ferm first in 17 ml water per 1 g Go-Ferm.  Then add yeast.  Then add to must 15 to 30 minutes later.]

9 AM:  We decide to base additions on expected juice, and go with 24 grams yeast, 30 grams Go-Ferm.  We follow hydration instructions, and add Crowe's step: at 15 minutes into hydration we add an equal volume of must, and let that stew for another 15 minutes.  Then we pitch.

3 PM:  Ferm has visibly and audibly started in both wines.  Am guessing we're at least a day from any capping.

9:30 PM: Steady as she goes.  Temps rising.

2010 Reds, a great first day

As M and I said to each other, god's given us pretty perfect grapes this year, and if the wine's not good it'll be because we messed it up.

Everyone was at our place by 9 AM - except Mark, the delivery guy from M&M.  We cleaned everything early, moved all of our gear into place.  A clear, beautiful day, we set the destemmer up in front of the house.  And we waited.  Calls back and forth to M&M didn't resolve much, but around 11 the grapes arrived, and they were easily the best looking grapes we've ever bought.

P&M worked theirs first (and they ended in the barrel above on the left).  P&L did most of the work on the Primitivo, and they ended in the barrel on the right above. 

By 6 PM the musts were still below 55 F, and we decided to wait until AM to pitch the yeasts.  (We did add 10% meta solution to the must as we destemmed it, to put the sulfites between 40 ppm and 50 ppm.)

Most notable, I think we're getting a little bit of fermentation starting right off the bat from the wild yeasts on the grapes - not as easy to see in the photos I've taken as it is when you just look in the barrel.  [OK, here's a note from the following morning - I'm wrong and just over-anxious.]

By late tomorrow morning I'll have the stats updated.  All grapes seemed to be between 24 and 27 Brix on arrival.  Acid in the Primitivo seems very high, but we need to get fresh tests, and also we'll be forcing MLF, which should help bring it down.  All grapes were sweet to the taste, seeds nutty, very little rot, raisining and mold.

2010 red grape delivery confirmed for Saturday, October 9

My message to M&M was that no time can be too early.  Driver will call when one hour from delivery.  All winemakers on board. 

Regime for 2010 Primitivo blend: L&S&P

Will refine this as we go, but as of 10/4, here's what we are looking at.

1. Destem and collect both grapes in a single primary.  (252# Primitivo, 36# P. Syrah).
2. Add 50 ppm potassium metabisulfate to the must.  If we base this on expected juice, that will be 1.5 g x 20 (gal) = 30 g.  If we do this based on volume of must with skins, we'll add more.
   Test for Brix, acid, temp.  Target acid will be NN.  Adjust acid if necessary.
3. Prepare yeast, BM45, with Fermaid K and Go-Ferm.
4. Inoculate must.  No cold soak prior to inoculation.
5. Monitor and punch down as necessary.  Keep temperature below 85 F.  Add ice-packs or dry ice if necessary.
6. Unsettled: do we draw off any juice for rose, when, and how much?  One day after active fermentation begins and 1 to 3 gallons?
7. At 0 Brix test again for acid, and for free S02. 
8. Inoculate with MLF bugs - DYWM2 Enoferm Beta, 2.5 g - and possibly Opti'Malo Plus 60 g.
9. Unsettled: do we try for an extended maceration at this point?  How long?  Answer will likely depend on how many days it took us to get to 0 Brix and whether we can muster the troops quickly to press.

2009 Merlot / cannoli swap

G, who turned 82 a couple of weeks ago, asked to buy a couple of bottles of our wine to share with oneof his sons and I explained both we can't sell it and even if we could we would not sell G what we could give him instead.  Intense negotiations followed.  This evening at checkpoint charlie two bottles of the 2009 Merry Merlot were exchanged for three cannoli (from Court Street Bakery!).

G said he always wants home made wine rather than store bought because "you never know what those guys put in there". 

Potassium Bitartrate crystals, ah

Mike bottled his and Pam's 2009 Syrah today.  Hardly any sediments other than Potassium Bitartrates that fell out.  I couldn't remember their name or what causes them, so went back to Crowe (205-206, 267-268) and got the refresher course and how commercial wineries cold-stabilize their whites to deal with these salts and all that jazz.  Not a taste issue, just cosmetic.

Yeast selections for 2010 reds

S&L&P are going with a BM45 from Brunello for their 87.5% Primitivo, 12.5% P. Syrah.

Dry Wine Yeast - BM45 Brunello (80 g)
DYW74A

Italian isolate that is recommended primarily for Sangiovese and extended maceration wines. A slow starter and moderate fermenter, BM45 has high nutritional needs and therefore should be used in conjunction with Go-Ferm (AD342) and Fermaid K (AD345) in order to minimize H2S production. BM45 contributes higher acidity, low astringency, and due to its' high levels of polysaccharide production, resultant wines have great mouthfeel and improved color stability. In addition, it can also be used to minimize vegetal characteristics that may be present in the fruit. In red wines, BM45 brings out aromas described as fruit jams, rose petals and cherry liqueur, with notes of sweet spices, licorice and cedar. While this makes it perfect for creating traditional Italian wine styles, BM45 also excels in Cabernet Sauvignon. When making white wines, some producers use this yeast on Chardonnay as a blending component to increase mouthfeel, but care for proper nutrients must be taken. It should be noted that BM45 may produce a "gamey" quality immediately post alcoholic fermentation, that will age out in about 6 months. Best results from 64 to 82 degrees F, with an alcohol tolerance up to 16%.

Meanwhile, M&Pa are looking at ICV-D21 for their Cab S / Merlot / P. Verdot blend.

ICV-D21: Fresh berry fruit along with big mouthfeel and positive tannic structure. Maintains good acidity and inhibits herbaceous characters from developing. Useful for hot climate fruit (high pH) and in blends for maintaining a lively freshness. 

M&M order placed

 Target delivery date is October 9:

• Lanza Vineyards - Cabernet Sauvignon, 36#, 4 lugs
• Merlot(Napa), 36#, 3 lugs
• Petit Verdot, 36#,
• Lanza Vineyards - Primitivo, 36#, 7 lugs
• Lanza Vineyards - Petite Syrah, 36#, 1 lug

Woof.

Muscat, you have my full attention right now

Well, it's kind of interesting to me.  What happened?  The temperatures from one year to the next were just about identical, but the fermentation rates were as different as they could possibly be.  Same yeast  and same grape - but possibly a good deal more yeast in 2010, though not more than manufacturer's recommendation.  And 2009 was in 2 half filled glass carboys while 2010 was in a single 2/3 filled 100 liter Graf poly fermenter with a good fitting lid and bubbler. 

Will have to comb the hand-written notes for more 2009 detail.  I know we combined the half carboys on day 8 and I have a posted note that says we were "approaching" dry then.  Really?

2010 Muscat day 5, jugged

At 9:30 this evening we were at -0.2 Brix and decided it was time to get the must into topped-off carboys. The 100 liter tank 2/3 full was more than Lori and I could lift t a workbench, so we pailed the must out to fill a first carboy, then lifted it and used the spigot to fill a 2nd 5 gal., then a 3 gal, and then a 1 gal.

So, wildly early and 15 gallons of must. Very opaque. I'm hoping n the long run we have 1 or 12 gallons of finished wine. We'll see.

We'll want to build a hose that attached to the Graf poly's very wide diameter spigot - will make using it to fill future carboys much less airy.

A few notes on the cellar setup for the 2010 Muscat

The setup we've been using this year so far is very comfortable. I'd made solid 2x2 foot lids for the red wine primary fermenters, and I'm using these as my working bench for the Muscat.  Digital thermometer with probe, regular and short scale hydrometers, wine thief, hygrometer (just for yucks), camera, notebook, small pail of meta'd water, measuring spoons, paper towels, rag.  In the bus tray, too, is a baggie with ice packs in it - this is how I've been putting the packs into the must.

Down the front end of the cellar is where we've kept the 100 liter Graf poly - by the cellar hatch where we passed the juice down from the press (which was outdoors when we used it for the Muscat and is there to the right in this picture.

Very easy to keep clean this way.  Everything comes to the poly in the bus tray to work, then the bus gets carried back to the slop sink for clean-up.  Been working twice a day this way, 30 to 45 minutes each time.

2010 Muscat day 5, approaching zero

5:30 AM:
Room 72 F, must 73 F & 0.2 Brix.
Still a good deal of CO2 coming up, and enough to stun an ox if the ox put his nose in it like I did.  Will need to move to filled carboys this evening.

Same milky yellow opaque coloring as last year - just about the same color of the rubber O ring that came with the Graf poly. 

2010 Muscat day 4

Morning:
Still active and hot.  See readings.  Switched to short scale hydrometer (+5 to -5) that we bought in the off-season, which which is giving us a much easier reading here in the sudden early end game.

Evening:
Down to 1.5 Brix.
There are a fare number of grape skins, dessicated and floating now, that made it in from the pressing.  Not a cap in the red wine sense, but maybe 50 or 100 grapes.  I skimmed them out.  Next year need to be more careful and strain all the juice going into the fermenter.

2010 Muscat, day 3, best laid plans

Up at 5 and fretting over what might be happening in the cellar.  Here's the deal:

• Room: 71 F;
• Must: 74 F, 8 Brix

Skank!

I'm sure it's all fine, but it's just about opposite what I was hoping for.  Didn't get the very slow start of fermentation that we got last year, so I wasn't ready with enough cooling when things went wacky, and then there seemed to not be enough cooling in the world.  (If I squeeze my eyes shut the bright white flashes look like stainless steel glycol cooled tanks!)

Fermentation is calming with the lower sugar and higher alcohol (probably up to 6 or 7 %), but still pretty vigorous.  Took off the fans but put a couple of ice packs in.

And am already setting on the changes for next year.  A longer sit for the whole grapes before pressing, with pectic enzyme; much less cultured yeast at inoculation, and maybe even trying to cool the must before adding the yeast - going to need help figuring out how to keep it cool.

2010 Muscat, day 2, fermentation is running way too hot

Fermentation is running away and I'm not able to stop it.  Have been adding ice in bags and icepacks through the afternoon but at this point it looks like we'll have fermented down about 9 Brix in a little more than 24 hours and I can't budge the temp down out of the 70's.  Lori's put a big fan on it, and I've reversed the cellar exhaust fan to bring in some of the cooler night air.

For comparison, last year it took 48 hours for the Muscat to really start fermenting and process off one Brix, going from 21 to 20.  (After that it went quickly - going to 10 Brix 36 hours later.)

Should I mark this up to gear lust?  The 100 liter poly doesn't fit in any tub I have that I might create a cold bath in.  I also wonder whether the poly with it's lid and bubbler just does not dissipate as much heat as the carboys I did the primary in last year.  Woe!!  Woah!!

Muscat yield, pectic enzyme?

Yield might be a little better this year than last, but it's still close to only half our red yields.  Lori's going through some back issues of Wine Maker Mag and has found an article on Muscat where they hold they add pectic enzyme to the destemmed grapes and let it sit for 8 hours before pressing.

(Author: Alexis Hartung Issue: Dec 07/Jan 08 Online Date: Thursday, 29 November 2007.)

2010 readings chart

Here's a link to a 2010 chart of our daily wine measurements - temp, Brix, occasional acid, etc.  Entries will lag a day or so, I'm guessing.  I've also added the link to our sidebar re 2010 timing.

2010 Muscat Alexndria day 1. It begins.

The group decided to go ahead and make another Muscat Alexandria from Central Valley grapes this year while waiting for Beckstoffer or Lanza or other reds to be harvested and shipped through M&M.

(Our neighbor, Michael Hearst, snapped this while we were culling bad grapes in the destemmer hopper)

So, yesterday morning at about 8:30 Steve & Mike headed to Terminal Market and picked up 8 42# lugs of Pagnini Muscat Treasure - same grapes as last year, but double the quantity and much more expensive than last year - $40.  (I have last year's Muscat recorded at $34.  A result of this year's late harvest?  Are we getting grapes from small early shipments?)  Brought a refractometer with us, and the grapes looked to be just above 21 Brix - about the same as the sugar content of last year's Muscat (started on Sep. 27, 2009).

I couldn't stop myself from also buying the 100 liter Poly Graf fermenter Lori and I have been eying over the last month.That has to be the end of this year's gear lust.  No?

A quick unload of the grapes at the house, Mike went off to get Pam & Carmello, Peter arrives, S & Pe and L start setting up the works.  We decide to do everything we can out of doors this year, so the new destemmer and the press both wind up in front of the house, and only the Poly Graf goes downstairs.  We get to use the hoses to our hearts' delights (thank you, Jimmy, for the plumbing work).

The work takes on a nice flow - lugs get opened and dumped into the destemmer hopper, 2, 3 or 4 of us pick them over and chat, the destemmer gets fired up, the grapes get transferred to the press where someone futzes with them a bit while the next lug gets loaded into the hopper for picking over.  As free run or press juice reaches a couple of gallons under the press it gets carried downstairs to the fermenter.

The grapes were delicious.  (Some of them wound up on our late lunch cutting board.)  I think condition was better than last year overall, but some of the lugs where better than others.  Raisins and broken grapes, a leaf here and there, a fair number of browned broken grapes.

The destemmer worked incredibly well, which is maybe counterproductive for pressing this white but you can see that it's going to save us hours of work on our reds.  I think destemming was way over 90% and much of the fruit was whole.

Pressing was just as disappointing as last year in terms of yield.  I think we got about 60 liters from the 8 lugs.  After we pressed the first four lugs we got into the habit of a couple of us crushing the grapes by hand in the press basket, and I think this made a significant difference.  We also crushed each full basket twice - redistributing the grapes and starting again.  We also added about 4 inches of blocks to our collection to get a little more oomph.

At some point Mello stopped enjoying himself, Mike took him and Pam home, we started the cleanup (Peter and Lori were heroic), Mike returned, we got the press stowed downstairs and the destemmer out back.  Unless we have real bad whether, the destemmer will get used out front again when we do the reds, but the press will likely be used downstairs, next to the primary fermenters for the reds.

Late afternoon now - Accuvin TA test put the acid at about 7.5, where we want it to be - and the must measured at something like 21 or 21.5 Brix in the hydrometer.  I added about 1/4 tsp. KS02 per 10 gallons - so about 3/4 tsp. in total, to get us to about 50 ppm.  This is part of my fixation in 2010 that we pay more attention to oxidation and try to retain more of the fruit character and stop being the only home wine makers in the world who don't add brother sulfur at this point.

We prepped the yeast (Red Star Montrachet - really wanted to use a white-specific yeast, but didn't get it together in time to do so and this is the only yeast Lapide carries year after year):  used three 5 gram packages, which is what the manufacturer would recommend.  Thinking about it now as I'm writing, I think it would have been better to use a good deal less and let the fermentation start a good deal more slowly.  Next year.

Popped open one of the last three bottles of the 2009 Muscat with lunch.  Then popped open a second.  It's possible that only Peter and I drank the second one, after which I added the yeast to the must and Peter fell asleep on our couch.  Then a wash-up and change of clothes and it was 5 PM - a full day of very sticky white wine making.

At 11:30 PM tested temperature in the ferm, and it was low 70's and the yeast action seemed to have taken hold all across the very broad surface of the tank.  Will start icing it down this morning.

Backyard Brix

Birds and bees have been rollicking in the back yard Concord grapes.  Decided to put one on the refractometer, for yucks.  +20 Brix.  Potential alcohol of just under 11%.  Might be fun to try to gather enough to let go with the wild yeasts that are on them.  (Except no one likes the taste of on Concord wine.  Maybe mulled?)

Corrado? Another possible grape supplier

Ran into big David from up the block.  They just crushed yesterday morning - 26 crates - down on 4th Ave.  Got a direct delivery there from Corrado out of Clifton New Jersey, 30 bucks.  Said they have all sorts of varietals out of CA and that the quality of the grapes was much better than what they got last year from Terminal Market in BKLYN.  (Don't know if they bought from Lapide or Pagano last year.  Do know that in any given year we've had grapes of one variety look great and another be badly molded on the same day.)  Anyway, David is high on Corrado, thinks they move a lot of grapes, knows they deliver t the home cheaply.  I'll call them.  If they have Paso Robles or WA grapes we might be back to a weekend delivery schedule and no drop-ship pickups.

Web presence is not helpful.  Don't think they advertise in Wine Maker Mag. 
Corrado's Wine and Beer Making
600 Getty Ave, Clifton, NJ 07011-2161 (973) 340-0848 ()

corradosmarket.com

Quick test of the destemmer

Wanted to make sure the big thang works before crush day, so clipped a quarter bucket of the concord grapes over the patio and fired the sucker up.  It is not quiet.  It works.  I think.

Destemmed for sure, but it's hard to say if the grapes were treated gently.  They were in bad shape going in, and were in worse shape coming out. 

Also built a rolling cart from the skid it arrived on so we can move it around the cellar during the winter.  (Pics later this morning.)

Paso Robles at M&M

Lori's been hungering for grapes from Paso Robles.  It's becoming a little more clear that M&M will have these grapes from Paso Robles:

1. Cab. S.
2. Merlot
3. Petit Verdot

Also looks like the only Gewurztraminer is as juice - bummer to Mike.

Destemmer arrives, weekend at Shinn, and, oh yeah, total unsought for validation

The destemmer and stand arrived Friday the 10th from St. Pats.  We've got it assembled out back and under tarps, and hope to use it out doors on crush day.

Then it was off to Shinn for the weekend (including a vertical Merlot tasting, their first - 2002 - through 2007, plus the reserves).  Friday late afternoon we were talking to Barbara Shinn and I pointed to the destemmer on their crushpad and I said that we'd just had a new one delivered earlier in the day.  Barbara launched into questions about it and a mini-lecture, the point of which was DON'T CRUSH!  Just destem.  Be gentle.  Wella, wella, music to Lori's ears and all the validation we need.

Yeast / Grape pairing manual

I'm ordering supplies and came across More Wine's yeast / grape pairing manual.  Good ref.

Wine Library TV Vin de Pays

Really, I just couldn't resist.

And the ancestral equipment migrates to Staten Island

Bernardo and Laura just carted off the old press, crusher, bottler, washer, carboys and assorted gear.

We salute you, vintners of Richmond County!

Shopping list, 2010 pre grapes

(Yeah, this is like my Aug. 1 post, only with a little more urgency.)
OK, destemmer and stand already ordered.
Much of our other equipment will be going to B's new place on Staten Island, so here's a list of what we're looking to acquire, with notes. 

Primary fermentation tanks,

• at least one 44 gal., one 32 gal.,  one ten gal.  James Guido thinks he can get them for us at a commercial restaurant supply here in NY.  We'll know on Monday, Aug. 30.  Food grade: would like to avoid plain trash cans.  Lids yes, dollies no.
• one 50 gal purchased @ Lapide, 8/29/2010
• another 50 gal @ Lapides, 9/4/2010
• We have plenty of 5 gallon buckets already on hand.  
• We'll want additional large fermenters if Mike and Pam want to make a different wine than S&L&P.

Bottling:

• corker, 
• Portuguese floor corker @ Lapide, 8/29/2010
• bottle washer, 
• @ TP&S, 8/29/2010
• large plastic funnels (2), 
• @Bowery Restaurant Supply, 8/30/2010
• 12 feet of 3/8" tubing, 
• @TP&S, 8/29/2010
• 150 colmated corks (for the remainder of our productions still in carboys).  
• 100 @TP&S, 8/29/2010

We can get this either from Presque Isle or one of the other houses we've used, or from Terminal Market.

Secondary fermentation, aging:
another stainless steel variable capacity tank is what we would really love to get, but it's a little too rich for us this year after the destemmer, so

• just more carboys.  M&P own four, S&L own two, but two have P's 2007 Cab. S. in them, and three have 2009 wines in them.  I think we're going to want to have a total of 10 empty at press time at the end of next month.  Probably best to buy these at Terminal Market.  
• one 5 gal cb @ TP&S, 8/29/2010
• 3 more 5 gal cb @TP&S, 9/4/2010 
• 6 more 5 gal cb @ TP&S 9/18/2010
• We'll also want new caps and bubblers for these, which I'll order from P.I.
• 6 caps & bubblers @ TP&S, 9/4/2010

Chemicals, additives, tests:

• KS02, 
• 2 # ordered 9/6/2010 from MoreWine.
• malolactic bugs.  
• ordered 9/6/2010 from MoreWine - enough for 66 gal. 
• Anyone want any extracting enzymes?  (I'm willing to pass on these this year, though I've been the one who's suggested them in the past.)
• Clinitest (which I think I might like to use for the white wine)
• Accuvin acid tests
• Tartaric acid ordered 9/6/2010 from MoreWine.

Stemmer, no crusher, it's official

Laddies and lassies, it's official.  After much back and forth the House has decided to go with destemming and no crushing.  The final nudge came from Alison's Crowe's entry on the topic in the Wine Makers Answer Book.  So, we're there.  We've ordered the Eno 10-S (pictured above) with the standard height stand, which will accommodate a 5 or 10 gal bucket under the chute.  We'll destem and not crush, trusting that there will be enough gentle damage to the grapes in the process to put the juice into contact with the yeast.  And if we're wrong, Lori goes into the tub with the grapes. Purchase was from St. Pats.

2009 yield notes for the Merlot blend

As we're getting ready for 2010, here's a red wine yield guideline:

2009:

• 7 x 36# Merlot +
• 2 x 36# Cab S. +
• 1 x 36# P. Syrah
• ------------------
• 25 gal. pressed, fermented juice
• - 1.5 gal. in 1st rack
• - 1.5 gal. in 2nd rack and carelessness
• = 22 gal. finished wine
• = 100 to 110 bottles

10 cases require five 5 gal carboys plus smaller vessels.
10 cases require either a 50 gal primary, or two smaller primaries

Field trip: North Fork

Might as well mention here that we spent some time on the North Fork earlier this month, visiting the Shinn Estate, Sherwood House (right next door to Shinn in Mattituck), the Tasting Room in Peconic, and then dipping down to the South Fork to visit Channing Daughters.  We bought wine everywhere (Comtesse Thérèse at the Tasting Room). 

We spent two nights in the farmhouse and Shinn, and were blown away by how much farmland is still there - OK, now that's where we're moving.  Chatted with Barbara Shinn and were free to walk the vineyard which we did a couple of times (and sat out by the vines all dark and starry one night with a bottle of their 9 Barrels.  Be there).

Also loved Sherwood House.  The vineyard is zoned for agriculture only, no permanent structures, so the tasting room is a shed on blocks and a bunch of rustic (ahem) furniture in the field and under a tent.  Walked in from Shinn. (Sherwood's built a 2nd tasting room, a real one with walls and floors and all that somewhere else: we ain't going.)

We're going back to Shinn 9/11 for a vertical tasting of their Merlot.  And staying again at the farmhouse.

A funny thing happened on the way to dumping the 2008 Cab. S.

Prepping the cellar for the 2010 production.

We have a plumber coming in (Jimmy) who is going to put a spigot in the front of the cellar so we can have a hose more easily up front, replace a few valves, extend some pipes to the back cellar well so we can turn things on and off from out back, and put in a slop sink.  The sink should save a hell of a lot of trips up and down the stairs.

I bottled another cb of the 2009 Merlot blend, and it's tasting very nice.  Will be the main red for next year's party.

And then came the biggy:  the dumping of 60 liters of the 2008 Cab. S.  Lori said, Let's just taste it once more before we dump it.  Because, you know, stranger things have happened.  I mean, if the British secret service could plot the death of Princess Diana...

And guess what?
It's wildly improved.  All the aftertaste issues are gone.  The taste is almost OK.  Color is good.  Alcohol is good.  So we're not going to dump it.  I cleaned the tank, added a very little KSo2 and sealed it back up.  Maybe we'll taste it again on it's 2nd birthday, about 40 days from now.

Cellar prep, decisions

Lori and I have decided on a stainless steel hopper crusher destemmer, with an appropriate stand.  (I nearly swallowed my tongue when Lori started leaning toward stemmer crushers with must pumps...)  Not yet decided on manual or motor - I'm leaning toward manual.  (Aside from the motor, many of the powered versions have screw augers rather than the agitator paddles like we have on our plain crusher.)

B will be making wine on SI, so for sure we'll be moving equipment there and ordering more for 11th St.

Will also order two 32 gallon and one 10 gallon food grade primaries (or look to see if the same can be had locally).  Carboys I'll wait on until I know who else is in and out.

I've set up a 2010 Timing sidebar.  The 18th is out for Lori, so it looks like the September 25th is our crush date.  I've thrown in other dates based on that.  (Track the grapes you want at M&M's harvest pages.  The 11th could turn out to be a better date, though not likely.)  Of course, if our dream comes true and we can get premium grapes dropped shipped here, we'll work whatever date the grapes arrive.

In the cellar...
It's damned crowded and dirty down there.  Spent a part of yesterday cleaning things out.  Will bottle another CB of 2009 Merlot blend today, to make a bit more room.  Need to repaint the floor and the ceiling over the winemaking area.  We'll be calling a plumber tomorrow to see if we can get new valves and a slop sink installed before crush date.

Time to be seriously thinking and prepping for the 2010 production

(For anyone looking in - I'm going to refine this over the next couple of days.  Shout if you want something included - fact or opinion.  S.)

Well, it's not shocking, but we haven't done much in the way of prepping for this year's production yet.  Here's what I've been thinking.

Who's in, and how far in?

• Pietro?
• Bernardo and Laura?
• Pam and Mike?
• Sebastian?
• Len and Annie?

Is every one wanting to make their own wine, or just wanting to get wet?  If making your own wine, how much and red or white?  I'm assuming that Lori & Peter and I will pool our grapes again.  I'm guessing the House will make a red and a white, hopefully much more white than last year, but still will likely do the white primary fermentation in carboys, unless we use the steel tank.  I think the max number of primary fermentation barrels we've had going in the cellar at one time is three.  Lori, can we fit four?  It's not obvious.


Where will be be getting our grapes from?
We need to decide whether we're going with Central Valley grapes (from the terminal market here in Brooklyn) or whether we want to choose from other parts of CA or from WA or OR.  For the latter three we would have to go to M&M in Hartford or find another supplier (and there is one in southern Jersey, I think.)  Hartford adds either an over-night and 2.5 hours, or 5 hours to day 1.  Unless we can get the grapes shipped here.  I'll start researching.

When is day 1?  When is day 8?
Saturdays in September are the 4th, 11th, 18th, 25th.  If we go with grapes from outside the Central Valley, then the date might get determined by harvest, but if in the CV then certainly there will be grapes at terminal market on the latter three weekends, and probably the first, too.  If we get to set our own date, I'd suggest the 18th with the 25th backup date.  For red wine makers, that means pressing on the 26th or October 3 (Sundays) or possibly 1 to 3 days later, mid-weeks, if fermentations go slowly.

What equipment do we need to purchase?
Depends. 

We have our press (and need to bet Bernardo's press to S.I.)

We have a crusher, but Lori and I have been talking about buying a new crusher / destemmer to save an hour or two of labor each year.  Pricey, but it is backbreaking labor.  Lori and I need to decide this week or so.

If B wants to make wine on S.I., we need to get the existing primary tanks to S.I..  And, even if he doesn't, since they aren't stored at 11th Street, we might find it good to purchase.  Research time.  Food grade, or 32 gal heavy duty trash?

There are lots of carboys, but again we need to figure out if B wants to move them, or some of them, to S.I. for wine making there.  We won't need any for day 1 except for white wines.  We can figure it out as we go (and visit terminal market on day 8), or work it out before hand.  What I think we'll definitely need to do in the next few weeks is bottle some of the 2009 reds to free some carboys and to make some room.  (And pitch the failed Cab. S. from 2008 to free up even more room.)  We have 4 1 gal jugs and a couple of 3 gal carboys: need more?

Funnels, buckets, masher, thermometers, refractometer, regular and low-scale hydrometers are all in hand. 

Test kits, chemicals, yeasts
I'd like to order everything in mid August and not sweat any last minute needs.  I'd like to test total acid, ph, sugar, free SO2.  Depending on the reds we buy, I'd like to force malolactic fermentation, and will buy appropriate bugs whether we use them or not.  Maybe enzymes for extraction.  More meta.  Maybe yeast nutrients.  Anything else anyone wants?

Need to 2x check whether a ph meter seems worth the cost.

Welcoming Len into the group...

Laddies and lassies, I've just sent an invite off to Len Rubin.  Looks like he'll be making wine with us ths coming year.  Howdy, Len.