Lee,

Thanks, I will give it a try.

Did your fellow say how long to let it sit, or how to tell when
the process was complete? A conventional primary ferment for me is
about 6-9 days at 65-75 F. What is their cellar temp?

B.

On Tue, 25 May 2004 22:59:34 GMT, "LeeW" >
wrote:

>Mike,
>
>My associate winemakers who do CM do it at cellar temp. They just seal up
>the container the ferment is done in as well as possible. 90 percent of the
>ferment is done in complete bunches of grapes. The grapes are then pressed
>after the ferment is complete. The CM is "supposed" to reduce acid via the
>process itself. In the midwest, high acid with hybrids is a definite
>problem. What I have tasted has been very good in terms of aroma and
>balance.
>
>Some makers in the group use 7 gal buckets with the snap on lids to keep the
>ferment sealed. They put the whole bunches in with hydrated yeast poured
>over the bunches and let it go. No, it doesn't blow the lid off either. I
>tried it with the bucket once and tied the lid down for security. Did the
>ferment at cellar temp.
>
>There are probably people with more experience in the group who may have
>input.
>
>Good Luck,
>Lee
> wrote in message
...
>>
>>
>> When first pressed I find the juice wonderfully complex. The
>> finished product after 2-3 years is weak with poor flavour.
>>
>> When young it is quite acidic so I am considering CM, but don't
>> have much experience with it. My understanding is that the wine is
>> left at minus 3-4 C for several days to let the tartaric acid crystals
>> form, and the wine is drawn off, leaving these acids behind. Is this
>> correct?
>>
>> Boatman
>>
>> On Sat, 22 May 2004 15:56:13 GMT, "LeeW" >
>> wrote:
>>
>> >
>> > wrote in message
>> ...
>> >> I am growing Marchel Foch in the Annapolis Valley in Nova
>> >> Scotia Canada. I put my vines in 5 years ago and have taken two full
>> >> harvests. The wine has been disappointing. I understand that vines
>> >> usually take a while before they start producing a good quality grape.
>> >>
>> >> My question. How long does it take before vines start putting
>> >> out good grape?
>> >>
>> >> Thanks,
>> >>
>> >> Mike
>> >>
>> >Mike,
>> >
>> >How are you fermenting the grapes? I have made Foch twice with ok
>results.
>> >Then I tasted some made using carbonic maceration (CM). After tasting
>that,
>> >it is the only way I will try to make Foch in the future. That is if I
>come
>> >across the grape being available again. Lost my local source here in
>> >Indiana. The nose to a CM Foch is most excellent. The only rap I have
>read
>> >against CM is that the shelf life is not as long as a typical ferment.
>From
>> >my taste buds, the trade off is well worth it. If you can, try to find
>some
>> >made CM style, you will not believe the difference
>> >
>> >Lee
>> >
>> >
>>
>
>