Crush 2010 - in 3 Parts

As I mentioned in other places, I was looking around for a hobby that I would enjoy, and learn something from. As I like wine I thought of giving winemaking a try.  And it was a good decision.

My first exposure was actually in three parts.

Part 1: R. J. Spagnols Cellar Classic Winery Series California Syrah

December 2010 – Start my first batch

 I used an R. J. Spagnols Cellar Classic Winery Series California Syrah with grape skins kit.  Began by cleaning and sterilizing my primary ferment or and the basic tools to make the kit.  

 I have started by following the instructions given with the kit and using George Cornelius’ videos which are no longer available.  They gave a step by step process.

 The kit comes with juice, yeast oak flakes, and grape skins.  First you dissolve bentonite and place in the bottom of the primary bucket, add juice, and then water, add the oak flakes and sprinkle on the yeast.  Then place the grape skins in the included mesh bag and place in the primary.  Add airlock to top and then cover.

 I keep a 2 gallon pail with KSOx in the bottom next t0 the primary, where I keep the stirring spoon, hydrometer, and any other small utensil. I keep it covered with a towel and it seems to stay okay (smell sulfur when I open it).

 For note the starting specific gravity was 1.095

 Next step is completing the primary ferment in about a week.

1 week later in December 2010

Rack to Secondary Fermenter

 During the first week the fermentation started bubbling briskly, on the end of day 2 (48 hours into primary fermentation) the specific gravity had climbed to 1.100.  I actually attribute this to how I measured it, the first reading was taken floating in the primary bucket, and this second reading was taken using a wine thief and a separate container.  Subsequent primary readings were taken floating in the primary container.

 By day 5 the specific gravity was down to 1.05.  On day 7 the reading was 1.01, but it was too late in the day to start racking.

 Morning of day 8 (18 December 2010) the specific gravity was at 1.005.  I cleaned sterilized and rinsed my 6.5 gallon glass carboy, the tubing and other equipment. After rinsing and draining I start, by placing the hose on the spigot. 

 I followed the video instructions, but I think I need to tighten the spigot before my next batch as it turned and leaked a little.  Also I need to practice putting the hose on better, as it came off twice.  I had bought a garage drip mat (~2’ x 4’ steel with curled edges, used to catch drips under cars) and this caught the mess before it got to the floor.

 Next is the 3-4 weeks of secondary fermentation down to 0.995 ~ (according to the instructions 0.995 to 1.003 range).  Though I think mine may go faster unless it slows down a lot.

 1 January 2011

 For most of the first week in the secondary fermentation, bubbles were present on the surface, and by the end of the first week the specific gravity dropped to about 1.003.  For the last week the specific gravity has been around 1.002 (+/- due to temperature and wall effect in the measuring container).

January 2011

 A Small problem occurred early this week as the temperature dropped below 68 ^oF (lowest was about 64 ^oF) and for all practice purposes the fermentation stopped (actually just sloooowed way down.).  After consulting some help on Winemaking Talk forum (http://www.winemakingtalk.com), dug out an old heating pad and used it like a brew belt.  I also covered the carboy with towels.  This allowed the temperature to get back up to around 74 ^oF.

 The first wine reached a S.G. below 1.00 and proceeded to go the clarifying stage. 

 Using the auto siphon from The Winemaker’s Toy Store (no longer in existance) kit I siphoned the wine from the secondary to a new clean carboy for filtering clearing stage. I used a block of wood to tip the carboy to remove as much of the wine from the bottom as possible.  The carboy is a little wider than some others so I was not able to reach the wall well.  This caused some wine loss.  I had to top off with about 1.5 liters of other Bota Box California Syrah to get up to 2” of the bung.  I need to make sure I have enough liquid for losses. 

 Before the topping off I added the two stage sulphite addition from the kit and stirred vigorously with a drill mounted stirrer.  This did help degas the wine.  I then added the two staged of clearing chemicals stirring vigorously between each stage.  At the end I was still getting a lot of gas release, so I keep stirring for approximately 15 minutes (glad I had the drill mounted stirrer).  Next time I need to try vacuum degassing. 

Later in January 2011

 After two weeks in clearing & stabilizing, I racked the wine again to another 6 gallon.  There was about a ¼” of sediment on the bottom. 

While this was my first wine I actually racked the chardonnay (see Episode 2) first today, and like the chardonnay I needed very little wine for top off, about 1 ½ cups of Bota Box Syrah (also a California Syrah).

I plan to leave it in this carboy for about 3 months for aging and further settling before I bottle.  I begin to see why some home winemakers have many carboys, I am up to 5 now (1 @ 6.5 gallon (for secondary), 3 @ 6 gallon (2 in use), and 1@ 5 gallon that I have not used yet.

March 2011

Now one month into aging, I keep checking on the status, making sure the airlock is filled, and the wine is cool and covered (with old towel). 

Getting anxious to try it!

April 2011

Now two month into aging, I keep checking on the status, making sure the airlock is filled, and the wine is cool and covered (with old towel). 

Gave it a taste today! Still young, but starting to show promise. Still plan to bottle at the end of April.  Beginning to think of potential names and designing a label.

Princely Syrah?

April 2011

Now three months into aging, I keep checking on the status, making sure the airlock is filled, and the wine is cool and covered (with old towel). 

Gave it a taste today! Still young, but starting to show promise. Going to give it some more time to developed.

May 2011

Bottled on 29 May 2011- last update until tasting (about 3 to 4 months more bottle aging).   I did taste it, moderately nice flavor, but less back mouth than I would like.  Hopefully some more bottle aging will help.

 

Part 2: R. J. Spagnols Grand Cru International CA Chardonnay

New Year's Eve 2010

 I picked up my second wine kit from Valley vintner – an R. J. Spagnols Grand Cru International CA Chardonnay.  As before began by cleaning and sterilizing my primary ferment and the basic tools to make the kit.  

The kit comes with juice, yeast, oak chips in a tea (large), and other required ingredients.  First you dissolve the included bentonite and place in the bottom of the primary bucket, add juice, and then water, add the oak chip bag and sprinkle on the yeast.  Add airlock to top and then cover.  The starting specific gravity was 1.080.

January 2011

Part of the reason for taking the first batch to settling & clarifying was to make room to take my second batch the R. J. Spagnols Grand Cru International CA Chardonnay from Primary to Secondary. As before I cleaned sterilized and rinsed my 6.5 gallon glass carboy, the tubing and other equipment. After rinsing and draining I start, by placing the hose on the spigot.   This time the spigot stayed tight and the hose stayed on the spigot.

 I used the wood block that I used on the Syrah racking, and did not lose much wine at all.  I think I am getting the hang of the racking.  As with the Syrah I used the old heating pad and used it like a brew belt.  I also covered the carboy with towels.  This allowed the temperature to get back up to around 74 oF while keeping the room temperature lower (to save on gas costs as the room is large and I am only using a small corner). 

 I begin to see advantages to doing the primary & secondary fermentation in the early Fall.  Here in California September & early October are two of the warmest months requiring less heat for the fermentation.  Well better luck this fall I guess.

2 Weeks later January 2011

After 2 weeks of secondary fermentation, the wine has cleared significantly and the S.G. is down to 0.998 (+/-).  The S.G. has been in this range for most of the last week.  I decide to go to the next step, clarifying & settling. 

 I prepared one of the new carboys I bought last weekend from MoreWine! cleaning & sanitizing it.  Then clean & sanitize my auto siphon and proceed to rack.   I think I am getting better at racking as I only needed about a liter of wine to top off (used a Toasted Head Chardonnay – fairly nice wine).  There was about a ½” of sediment in the secondary when I was done.  I use a 6.5 gallon glass carboy for secondary.

As with the Syrah before the topping off I added the two stage sulphite addition from the kit and stirred vigorously with a drill mounted stirrer.  This did help degas the wine.  I then added the two staged of clearing chemicals stirring vigorously between each stage.  At the end I was still getting a lot of gas release, so I keep stirring for approximately 15 minutes (glad I had the drill mounted stirrer).   Still need to figure out how to try vacuum degassing.

March 2011

Now one month into aging, I keep checking on the status, making sure the airlock is filled, and the wine is cool and covered (with old towel). 

Getting anxious to try it!

April 2011

Now two months into aging, I keep checking on the status, making sure the airlock is filled, and the wine is cool and covered (with old towel). 

Gave it a taste today also (see Episode 1), it is definitely coming along.  I am thinking of bottling it at the same time as the Syrah.

Beginning to think of potential names and designing a label to it also.

Unleashed Chardonnay sounds good but it is already being used.

Later in April 2011

Now three months into aging, I keep checking on the status, making sure the airlock is filled, and the wine is cool and covered (with old towel). 

Gave it a taste today also (see Episode 1), it is definitely coming along.  I am still looking at bottling it in the next two weeks

May 2011

Bottled on 29 May 2011- last update until tasting (about 2 to 3 months more bottle aging).  I did taste it, nice flavor and aroma (okay bouquets).  Drinkable now but going to give it a few more months in the bottle.

Part 3: Edon Knoll Zinfandel from Brehm Vineyards

Research - March 2011

Already starting to think about my next effort.  Probably frozen pails from Brehm Vineyards.  Trying to decide between a Zin, Merlot, or ????  And should I try a white at the same time?  Next weekend would be a good time to start as it will be a 3-day (9/80 work schedule) weekend.

April 2011

After much thinking I finally ordered two 5-gallon pails of
Edon Knoll, ZINFANDEL from Brehm Vineyards via More Winemaking.  The frozen must is from Talmage, Mendocino County, California. And has a quoted  Brix of 26.1, a TA of 0.78, and a pH of 3.41.  If all goes well I should have them on or about 11 April 2011

Now I know I am going to have to learn wine testing. So I started looking for wine test equipment & kits. 

Accuvin seems like a good alternative to setting up a formal laboratory especially for a mew home wine maker.  Simple one shot test developed by a professional.  I have done enough lab work both in college and for work to understand how difficult doing the test right can be.  Also the price of good lab equipment can be expensive.

As with almost anything the prices for Accuvin kits are highly variable.  A quick Google search will show variation of up to 100% for similar kits.

Some of the best prices are at

Homebrew Heaven  and Quality Wine and Ale Supply

Quality Wine and Ale Supply also offers an AccuVin Quick Tests - Full Pocket Lab - Sampler Pack

    "The Pocket Lab test are complete as below, but with smaller numbers of tests and samplers (D-Lactic tests are NOT included). There are 5 tests and 5 samplers in the pH, Titratable Acid, Malic Acid, Free So2 and Residual Sugar kits and 3 tests and 3 samplers in the L-Lactic Acid kit"

Price $75 + shipping & handling

Figured a good place to start

Later in April 2011

Apparently I miss understood or there was a delay in placing the order from MoreFlavors to Brehm as I did not get the pails until this last Tuesday (19 April). I will say it was very well packed, the pails were each in a cardboard box, inside about 1" of foam insulation, inside another cardboard box. The were still frozen solid when I opened up the boxes Tuesday night. It took two days to fully defrost, and I started processing them on Friday (22 April).

First I opened them and looked for any NGM (non-grape material). They were both pretty clean. I am processing each 5-gallon pail separately with different yeasts, but other wise the same.

The listed average readings were a Brix of 26.1, a TA of 0.78, and a pH of 3.41. As I do not have a refractometer I am using the SG, which for a 26.1 should have been a 1.109 SG. Using my hydrometer and the ACCUVIN test kits I got:

Readings
                                SG     TA     SO2     pH     Yeast
1 Measured           1.129     9       0       ?     Pasteu Red
Temp Adjusted     1.124
2 Measured            1.13     8.5     0       ?     VQ-15 Rockpile
TempAdjusted       1.127

As the air temperature was around 60o F and the grapes still cool, I used the adjusted pH. Which gave a Brix of 30.2 and 30.4. Also the pail with the (slightly) lower SG had (slightly) less solids. I could not read the pH due to the red color. Need to work on this.

I the transferred the contents of each pail to their own 6 gallon (+) fermenter.

I then added effervescent SO2 granules at about 2.5g for each pail to provide free SO2 (~50 ppm). I then added some acidulated water to each to help lowered the SG (plan to check the SG in a day or two). I also added the MoreWine Additive Pack first the Lallzyme EX, and then the Opti-Red. I the rehydrated the yeast and mixed in the Go-Ferm. And pitched the yeast. At this point it was late in the afternoon, and as the instructions said to wait 6- 8 hours before adding the Tannin VR Supra, I waited until Saturday (23 April) to add that. The Fermaid K will be added later.

To Pail 1, I added 5 grams of Red Star Pasteur Red. To Pail 2, I added 8 grams of VQ-15 Rockpile, the reason for this selection was that I liked the write-ups on each and wanted to handle each 5 gallons differently. I do plan to blend them after the first stage.

One week in primary, and definitely looking like wine with grape skins, and less like grapes with some juice.  The weather was moderately cool for the first couple of days and the fermentation was slow to get going.  I put a 40w light bulb between the two pails on Sunday night and the next mooring I noticed some bubbles on the side s nearest the light, and by Monday evening it was definitely into fermentation. 

I have been punching the cap down at least twice a day and some times three times.  Always first thing in the morning, and late at night. I often also punch down when I get home from work.  Make that 5:45 am PDT, 6:30 PM PDT and 9:30 PM PDT.

I have taken two sets of readings since I started, and yes I know I should be doing more, but time is the constraint.

		1		2
Day		SG	Calc Brix	SG	Calc Brix
4/22/2011	0	1.129	30.4	1.13	30.6
4/27/2011	5	1.08	19.9	1.07	17.6
4/30/2011	8	1.03	7.9	1.03	7.9

Finally got a got pH reading and both at 3.6, and a residual sugar reading of 1000 on each.

Next step is to determine best time to press, soon or at dryness (next weekend)?  Suggestions are welcome.

Side note I do plan to do a MLF fermentation, final decision at dryness.

And no I have not tasted it yet.  My pallet is not that discerning.

May 2011

Two weeks in primary, and definitely looking and tasting like wine.  The SG is at or below 1.0 (one pail at 0.995 the other right at 1.00 (due to solids content I was not confident of the readings, actually had trouble getting a sample with the wine thief)).  So on the 6th of May I pressed (the 7th would have been better but was holding a garage sale).  With only 10 gallons of wine and skins I decided to try a homemade approach instead of renting or buying a press.  It was a trade off of pressing time, picking up, cleaning, using, cleaning, and return a bladder press to MoreWine.

What I did was bought two large strainers from a restaurant supply house ($15 each). 

When I started I took several reading first (SG, pH, and samples for residual sugar, SO2 and the like.  Quick side note, at the end of last week I was having troubles reading the pH with the test strips so I broke down on bought the Phep5 from MoreWine with testing and buffer solutions, just under a $100.  Much easier to get a good reading.

Brehm Vineyards
Edon Knoll Zinfandel
		1			2
	Day	SG	Calc Brix	pH	SG	Calc Brix
4/22/2011	0	1.129	30.4	?	1.130	30.6
4/27/2011	5	1.080	19.9		1.070	17.6
4/30/2011	8	1.030	7.9	3.6	1.030	7.9
5/1/2011	9	1.020		3.43	1.020
5/3/2011	11	1.008			1.009
5/6/2011	14	1.001	0.43	3.73	1.000	0.16
Combined after pressing
5/6/2011	14	1.000	0.16	3.68

For the pressing I took the two pails the frozen grapes came in, cleaned and sanitized them, then placed a strainer on top of one and used a clean and sanitized 2 cup measuring cup to scoop the skins out.  Dumped about four cups at a time in the strainer and used the other to press down lightly.  When the juice slowed down I dumped the grape skins into the other pail.  continued to the end of the first fermenter, and then repeated with the other pail.

At the end I had about 5+ gallons of wine and a full pail od skins.  I then dumped the wine back into a cleaned and sanitized fermenter.  And then repressed the skins again and got another gallon + of wine for a total just over 6 gallons.  A side benefit

Then spent several hours cleaning up.  I am finding the one area that need the most room and space is for the cleaning of the equipment.  The actual wine making does not take much space as a thought.  But the cleaning takes way more.  Space to the put the equipment before, during , and after cleaning that does not getting in the way of everything is important.

And then the weather changed, from  a high in the mid to upper 70's it is into the low to mid 60's.  The wine temperature was in the low 50's the is morning.  I had to put some heat (a wrap and a small space heater) to get the wine up to reasonable temperature, but started again.  As soon as there fermentation stops I will go into MLF.

End of May 2011

For some readings the Accuvin test kits are adequate, but for both pH and MLF I am having trouble reading them accurately.  As I described previously, for the pH reading I bought a bought the Phep5 from MoreWine with testing and buffer solutions, just under a $100.  Much easier to get a good reading.

For MLF testing I bought the Chromatography Test Kit (MT930) from MoreWinemaking.  Today was the first day I have used it. Much more time consuming, but easier to get an indication.

	TA	SO2	Resid Sug
5/29/2011	9	90	100

I inoculated the wine with MLF bacteria and food on 14 May, so far little progress.  The results from the chromatography indicate the presence of Malic acid.  Unfortunately the relative high SO2 levels may be inhibiting the results.  Wait and see a few more weeks

July 2011

Racked to a new 5 gallon carboy and topped off with about 0.25 liters of Malbec.  Yes, Indepence Day, no special reasoning, just felt like a good time.

I do not think my MLF is proceeding, two chromatography tests a week apart do not show any significant progress.  A day after my last post I bought some medium toast cubes from More Winemaking in the store.  They have been in the carboy for almost a month, and I do not want to over oak.

Next will be aging, with a check of the SO2, probably kick it up some next week.

		TA	SO2
Last	5/29/2011	9	90
Current	7/4/2011	9	18

July 2011

Back to MLF, my first try was using 1g of Bacchus and 5g of Acti-ML, and the results were nothing.  I suspect that this was caused by a too high alcohol content and a high SO2 level.  I would still like to do a MLF on the zin.  So, I went back to MoreWine! yesterday (they were having a sale anyway), and tlaked to one of the clerks.

Now trying again this time using 2.5 g of VP41 (higher alcohol tolerance - starting Brix was around 30), 20 g of Acti=ML and 6g of Opti Malo Plus. Also put the heating pad on and trying to keep the temperature closer to 80 ^oF.  I also put the oak cubes back in (was saving them for a bbq smoke flavor).

Already it looks better, starting to get some bubbles around the edge.  I will do a chromatography test next week.

September 2011

Well, final gave up on the MLF, after a looong time, and no change on the chromatography, I have concluded (with consultation to the MoreWinemaking people) that staring with a Brix of 30, I probably have too much alcohol.  So I got some lysozyme and added it last week.  First I racked it off the lees from the MLF and then added the lysozyme, mixed moderately well and allowed it to settle for a week.  The lees was very gelatinous, so I got something out. 

I used the racking last week to take the zin off the oak also.  Plan to save the oak to add as a smoke source, next time I bbq.

I repacked today and add Keller-pur to finish settling.  I am going to give it several days and then rerack, and let it age in the carboy a while before I bottle.

I also bought the vacuum pump from All In One Pump.  It works well.  The unit is obviously not factory assembled, the case he shows is wood and fittings are hand attached.  But it does what it says and is less than the  others and is a multi-tasker.

October 2011

Now for several months of carboy aging, with generally keeping an eye on the progress.

November 2011

Tasted it last week, and it tasted pretty good, decided to bottle it today.

Opps for got to post two previous updates, basically waiting for it to age more.

April 2012

The Zin is ready, tasted a bottle on 23 April 2012 and it is pretty good. 

December 2012

Opened the first bottle on 4 December, should be ready for release in another couple of months, next report in early spring.

Opened the second bottle on 2 January, should be ready for release in another couple of months, next report in early spring.

 

 

Or my excursion into winemaking

If you have any questions or would like more information please contact me at:: info@smartdogwinery.com