It’s Spring, it must be time to bottle the Californians & Italians

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English: Three bottles of Pinot Gris taken Apr...

English: Three bottles of Pinot Gris taken April 2nd, 2007 Bottle 1.) Italian Pinot Grigio Mezzacorona 2005 Bottle 2.) Alsatian Pinot Gris Trimbach Reserve 2002 Bottle 3.) Oregon Pinot Gris Eyrie Vineyards 2005 (Photo credit: Wikipedia)

yesterday I bottled my Californians & Italian wines. I had (2) 6 gallon carboys of each yielding 120 bottles of great wine. The (2) whites were a Californian Chardonnay and an Italian Pinot Grigio. The (2) reds were a Californian Pinot Noir and an Italian Chianti. They all tasted young but great. I bottled them and they are sitting upright in the box to allow corks to dry. Next week I will cap each bottle and flip them upside down for cold storage. I have been producing much more than we drink or give away so that we can build up the wine cellar. This allows us to drink 3-5 year old wines. Yum

The (2) whites were racked several times and are so clear you can easily see through them. A beautiful gold color.

Winter and Racking Time

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Pinot noir grapes have a much darker hue than ...

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Usually I don’t mind racking in the winter. Afterall there isn’t much else to do when it’s cold outside. This year delivered one of the warmest winters in history to the northeast. With that said, I racked my Californian & Italian juices this week as well as two kits (Rioja). As I rack each wine, I try a small sample to see how it’s progressing. The Californian Cabernet Sauvignon and Pinot Noir were both great but still young. The Italian Barolo was great and could be drunk now. The Italian Brunello and Chianti were also great but still young. Brunellos typically take 4 to 5 years to reach a great mature flavor. The Rioja kits were magnificent and ready to drink. None of these will be drunk yet. I will bottle them in April, freeing up carboys and demijohns for this years Chilean wines. They will sit in cold storage for 2 to 3 years minimum and then be enjoyed. Hears to the great taste of wine!

It’s Cold Storage For My Wines

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Gąsior

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The Italian juices have finished fermintation (specific gravity is .996 or below). I racked them and cleaned the carboys to get rid of sledge and racked wine back into carboys. The juice is technically a wine now. It tastes like wine and has an alcohol content. They may be young still and their taste will develop with time. After racking I added 1/4 tsp of sulphite to protect the wine for long term storage. Most will be drunk in 2-3 years but some may last for 6-7 yaers in the bottle. I moved the carboys to a temperature controlled room (cold storage) where I store all my bottles. They will sit here until I need the carboys to start the cycle over again. Then I will bottle the wines and store them in cold storage.

The Italians are here!

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A glass of the Italian wine Barolo made from t...

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I just picked up my Italian juice from Gino’s in Hammonton, NJ. This year I got (2) Brunello’s, (1) Barolo and (1) Chianti. The juice is dark colored and looks great. I had it in primary fermintation for about 8 days (until specific gravity went below 1.0000. I then racked it to carboys for secondary fermintation. I also have the (2) Rioja kits in secondary fermintation. They will probably be here for another week or two. Then I will rack off sediment, add some water to bring all juice bacl to 6 gallon mark and move the carboys to my wine storage room (55 degrees F), cold storage for aging.

Fall is here – California & Italian Juices

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a bunch of wine

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I just ordered my California Juices: 1 Cabernet Sauvignon and 1 Pinot noir. They will be available to pick up in mid September. I also ordered my Italian Juices: 1 Barolo, 1 Chianti and 2 Brunello to be picked up beginning of October. This year I also will do 2 kits (Rioja). Rioja is a major Spanish wine that tastes so good. unfortunately I have not been able to get it as juices so I do the kits. I will buy them in September. By mid September the cellar temps are dropping to low 70’s or upper 60’s and that is a great cold fermenting temperature. This will give me a total of 8 – 6 gallon demijohn‘s of wine or about 240 bottles. I did 6 chilean juices in spring which yielded about 180 bottles. That is a total of 420 bottles. Much more than we drink or give away but I am still building wine reserves in my cellar so I can drink 3-4 year old bottles normally.

Spring Wine Making

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A 6.5-gallon (24.7 l) glass carboy acting as a...

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Spring is a time that I bottle my fall Italian & Californian wines, freeing up my carboys and demijohns for the Spring Chileans. I ordered 6 – 6 gallon bucks of Chilean juice this year. It has completed primary fermentation in the plastic buckets with the yeast and has been siphoned into carboys and demijohns for secondary fermentation. Tomorrow I will check Specific Gravity readings and if ready will add some sulphites to stop fermentation, rack to clean off raw sediment and move them into cold storage for aging. At this point they are technically wines but not very good yet. They are way to young to drink. As they slowly age they will mature and get much better tasting. Then I will bottle them and let them age for 2 years in the bottles. At that time they will be ripe for drinking and enjoying. Here is to enjoying an ancient drink we call wine!