No, not talking about remembrances of puppy love ---- rather, it's that time
of year for grapes. Anyone else already crushing?

We crushed a small lot of Sauvignon Blanc last Saturday. The numbers on the
grapes were 'right on'; 24 Brix, 3.08 pH, .76 TA. The primary is bubbling
along very nicely in the cool room right now. and we're cleaning up and
getting ready for the Marsanne - which looks like it will be ready to go
this weekend. As usual, acids will be a little low by the time the sugars
get to target, but the fruit is in great condition.

The Syrah won't be ready for probably another month - but one vineyard up
here (lower elevation) has already harvested at 25 Brix. Incredibly early.

Anyone else crushing already - or about to?

Ric wrote:
> Anyone else crushing already - or about to?

Anticipating. Except I'm going to be out of town from Sept 11-18 and
getting very nervous about when the grapes will show up... I do NOT
want to miss out this year again.

"Ric" > wrote in message
om...
> No, not talking about remembrances of puppy love ---- rather, it's that
> time of year for grapes. Anyone else already crushing?
>
> We crushed a small lot of Sauvignon Blanc last Saturday. The numbers on
> the grapes were 'right on'; 24 Brix, 3.08 pH, .76 TA. The primary is
> bubbling along very nicely in the cool room right now. and we're cleaning
> up and getting ready for the Marsanne - which looks like it will be ready
> to go this weekend. As usual, acids will be a little low by the time the
> sugars get to target, but the fruit is in great condition.
>
> The Syrah won't be ready for probably another month - but one vineyard up
> here (lower elevation) has already harvested at 25 Brix. Incredibly early.
>
> Anyone else crushing already - or about to?

Almost 2 months ago now here in south Texas. :^) My very first attempt
using wild Mustang grapes. I have to say it was a blast and I am looking
forward to next year. I am on the coast near Corpus Christi. There are few
vineyards down here. :^) I also have two 1-gallon batches of prickly pear,
1 in primary and 1 in secondary. I have to say I am hooked already and am
wondering how far I would have to travel to get some domestic grapes to try
out.

Quixote

Ric wrote:
> No, not talking about remembrances of puppy love ---- rather, it's that time
> of year for grapes. Anyone else already crushing?
>
> We crushed a small lot of Sauvignon Blanc last Saturday. The numbers on the
> grapes were 'right on'; 24 Brix, 3.08 pH, .76 TA. The primary is bubbling
> along very nicely in the cool room right now. and we're cleaning up and
> getting ready for the Marsanne - which looks like it will be ready to go
> this weekend. As usual, acids will be a little low by the time the sugars
> get to target, but the fruit is in great condition.
>
> The Syrah won't be ready for probably another month - but one vineyard up
> here (lower elevation) has already harvested at 25 Brix. Incredibly early.
>
> Anyone else crushing already - or about to?
>
>
Only about 60,000 gallons this past week lolol...
Oh.. you mean my home winemaking <grin>
Grapes aren't ready for my taste here yet in Sonoma County... maybe next
week.

Gene

Does that mean you're making Champagne?

gene wrote:> Only about 60,000 gallons this past week lolol...
> Oh.. you mean my home winemaking <grin>
> Grapes aren't ready for my taste here yet in Sonoma County... maybe next
> week.
>
> Gene

good guess

.... but in this case it's with grapes from the east side of the San
Francisco Bay. Those grapes are just right for the picking to make
Chardonnay wine.

Gene

wrote:
> Does that mean you're making Champagne?
>
> gene wrote:> Only about 60,000 gallons this past week lolol...
>
>>Oh.. you mean my home winemaking <grin>
>>Grapes aren't ready for my taste here yet in Sonoma County... maybe next
>>week.
>>
>>Gene
>
>

I just checked the Cab fruit I will be doing this year and it is still
around 20 brix so it will probably be a few weeks yet here in
Calistoga. This is my first barrel this year, and I'm really excited
about it. We have a group of us here that are sharing a hand cranked
stemmer/crusher and a verticle press. Going to be primary fermenting
in a MacroBin, then transferring to the barrel. Unless someone has a
used SS tank they want to sell me cheap :-) I'm paying around
$1.50/lb picked for my 1/2 ton + here, not sure if that is a decent
price or not, but since this isn't a large commercial vineyard I should
be able to get early in the day fruit.

My Syrah is around the same here in the Sierra foothills; just under 21.
Acid is holding well. The whites are all in; SB 10 days ago, and the
Marsanne came in this last Saturday. Numbers were pretty good; 22.4 Brix;
3.3 pH; TA at .6

I also primary reds in Macrobins (they're great, aren't they!), and am using
15.5 gal. SS tanks for secondary / aging - not doing enough volume yet to go
to the big oak barrels, and don't trust the control of the small barrels.

I'm paying about $.50 for the 500 lbs of Zinfandel that I am buying, but I
have to pick it - so $1.50 doesn't seem unreasonable.



"EnoNut" > wrote in message
oups.com...
>I just checked the Cab fruit I will be doing this year and it is still
> around 20 brix so it will probably be a few weeks yet here in
> Calistoga. This is my first barrel this year, and I'm really excited
> about it. We have a group of us here that are sharing a hand cranked
> stemmer/crusher and a verticle press. Going to be primary fermenting
> in a MacroBin, then transferring to the barrel. Unless someone has a
> used SS tank they want to sell me cheap :-) I'm paying around
> $1.50/lb picked for my 1/2 ton + here, not sure if that is a decent
> price or not, but since this isn't a large commercial vineyard I should
> be able to get early in the day fruit.
>