Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes.

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Old 09-11-2007, 06:34 PM posted to rec.crafts.winemaking
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Default '07 bottling?

Anyone bottling their '07 wines yet?

I have a Viognier that is close to bottling. One it has finished cold
stabilizing, will be bottling - probly within a couple weeks. Anyone
else doing any early bottling?


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Old 09-11-2007, 08:21 PM posted to rec.crafts.winemaking
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Default '07 bottling?

AxisOfBeagles wrote:

Anyone bottling their '07 wines yet?

I have a Viognier that is close to bottling. One
it has finished cold stabilizing, will be
bottling - probly within a couple weeks. Anyone
else doing any early bottling?


Yes, I bottled "Paul's Pink Pinot" last week.

This was my first time to make Pinot Gris. I was
not intending to make an off white wine but that
is what I did. I crushed one afternoon, cold
soaked and pressed the PINK juice the next day.
Oh well, it fermented and cleared REALLY fast and
the taste is pretty darn good. Next year I may
actually make a white Pinot Gris



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Old 09-11-2007, 10:28 PM posted to rec.crafts.winemaking
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Default '07 bottling?

On Nov 9, 3:21 pm, "Paul E. Lehmann" wrote:
AxisOfBeagles wrote:
Anyone bottling their '07 wines yet?


I have a Viognier that is close to bottling. One
it has finished cold stabilizing, will be
bottling - probly within a couple weeks. Anyone
else doing any early bottling?


Yes, I bottled "Paul's Pink Pinot" last week.

This was my first time to make Pinot Gris. I was
not intending to make an off white wine but that
is what I did. I crushed one afternoon, cold
soaked and pressed the PINK juice the next day.
Oh well, it fermented and cleared REALLY fast and
the taste is pretty darn good. Next year I may
actually make a white Pinot Gris


Funny you mentioned that. I normally make a Grenache as a blush but
this year I took it right off the skins and it is white. Maybe it
will improve but right now I think it's spineless; I really liked it
the old way. I'm probably talking about 8 hours of contact time
difference, it's not huge.

I bled off a gallon of Merlot and 'mixed black' (out of 7 gallons
gallons total) for blushes too. Those seem ok and it did seem to
improve the reds too.

I may bottle the gallons soon. All my northern whites are still
fermenting.

Joe



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