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

Leave a comment

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.

Advertisements

All racked Up & No Place to Go

2 Comments

limoncello

limoncello (Photo credit: Shamballah)

I racked my (2) Californians and (2) Italians one last time before bottling in end of April. The (2) whites were so clear I could see through them clearly. They all tasted great. I will bottle in April and then into cold storage for aging. The Lemoncello was so yellow! I added sugar water and rest of vodka and it is now a little cloudy. It needs to sit until end of April. It should get a good yellow color by then. Then I will strain out lemon peels and bottle it. Lemoncello must be drunk iced in freezer for months. It won’t freeze but it will get syrupy and take the harsh edge off the vodka. Enjoy. Let me know what you are making.

Status Update

1 Comment

The lemoncello is getting very yellow. It’s looking real good!

 

My two Californians and 2 Italian wines have been racked several times and are clear. The 2 whites are golden and very clear. I will be bottling in early may.

 

This summer I will be doing several kits for fall and winter wine production. I know I want a Cabernet Sauvignon, Barolo, Rioja, Chianti,

English: Cropped image of Cabernet Sauvignon g...

English: Cropped image of Cabernet Sauvignon grapes from Hedges Vineyards in Red Mountain, Washington. Photo taken August 28th, 2007 with a Kodak z650 camera. (Photo credit: Wikipedia)

Sangiovese,¬†and several whites. We will see what’s available. Stay posted!

 

I opened a 2007 wine from my reserve section. WOW was that great! When you can make such great wine, age it to perfection and enjoy it…that’s wine making.

Spring Wine Making

1 Comment

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

Image via Wikipedia

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!

Bottle Shock

Leave a comment

Bottle Shock

Image by Hambear via Flickr

In 2008 there was a hilarious movie called bottle shock where a winery owner throws away all his bottles of Chardonnay because they were brown in color. His son finds out that the condition is temporary and they clear up. The son saves the day! Bottle shock is a real condition that most if all home wine makers experience. This condition happens after you bottle your wines. I have tasted my wine at bottling time and it was great. After bottling, if you open a bottle too soon, it can be musky in smell and taste. DO NOT THROW THEM AWAY! after a few weeks the condition disappears and the wine tastes great again. Now I never open a bottle until it is in the bottle at least 1 month.

Wine Bottles

1 Comment

Wine bottles come in a variety of colors and shapes. Usually white wine is in a clear bottle so you can see the wine clearly. Red wine can be in green or blue bottles typically. They block out light which can destroy the wine. The shape is more about traditions. Countries and wine regions had a particular shape that identified them from other types of wine.

Let’s look at Bordeaux Bottles,

Bordeaux Glass Wine Bottles

Burgundy Bottles and

Glass Burgundy Wine Bottles

Chianti Bottles as examples.

Old Style

Newer Style

Snowy Day to Rack my Wine

8 Comments

Tempranillo varietal wine bottle and glass, sh...

Image via Wikipedia

On this day with snow and ice falling, I decided it was a good day to rack my wine. I have two industrial strength wire tables that hold 3 carboys/demijohns each, so I can rack 6 bottles at a time. I first sterilize each piece of equipment I will use. I place a plastic bucket (from the Must) below each bottle and siphon out the wine. I look for clarity as the wine moves into the bucket. The siphon prevents the last bit of wine to be moved with the sediment in it. I then wash the glass bottle and siphon. I use a standard drill with a wine stirrer (you can buy these in any wine making supply store or on the net. I stir the wine to release gasses. If it starts to foam up, STOP or it will overflow onto your floor. I make note in the cellar log of how much gas I find in the wine. You NEVER want to bottle with gas or it will never escape (unless you are making Champaign). I place the bucket of wine up on the wire table and the empty carboy/demijohn below it. Now I re-siphon the wine (clarified) back into the glass bottle. I move the racked wines to the floor and put up any other bottles to be racked on the wire table. I normally leave them settle on the table for 4 to 5 days. This allows the sediment to settle to the bottom of the bottle. Do not move or shake the bottles or the sediment will go back into the wine. I normally taste my wines as I rack them to get a feeling of how they are progressing. They are getting closer to bottling day and then they can be enjoyed.