All,

Here is my latest batch. My first try with fresh grapes, and I am
amazed at the experience and aromas.

I live near the Presque Isle winery/supply house. They truck in
grapes from California, and I purchased 75# of Syrah. Crushed them
and brought them home and followed Jack's recipe for the most part.

Here is the crush.

http://img337.imageshack.us/img337/4...shcrush7pq.jpg

I must say, seeing, smelling, and experiencing this, I didn't think
anything was going to go right. Nothing was like I had experienced.

I used RC-212 yeast instead of burgandy as I didn't have any. The
winery suggested adding 8 gm tartaric per gallon for acidity, and I
did that. SG was a perfect 1.090 and I added a bit more oak than Jack
called for in primary. I did perform a malo-lactic culture addition
as suggested

Here is a picture of it before I hand pressed it. I had to press by
hand as my truck broke down this weekend

http://img95.imageshack.us/img95/384...repress9tk.jpg

The yield so far is in a 6 gal carboy and I expect true yeld to be 5
gal plus a little for top up which is perfect. I suspect the
following is malo lactic fermentation, and I am trying to be patient
but also curious as this is my first grape batch. I did taste a bit
before racking and though it was obviously young, I could taste the
syrah flavor coming through. Surely dry, and waiting for age to
finish.

http://img337.imageshack.us/img337/4...hismalo6xc.jpg

any comments, please post. I'll likely update later after a rack or
three.

Greg