A Fine Time For Fine Wine

[RednekF350]

The 2023 Juice is peacefully fermenting in the garage.
36 gallons of Barbera picked up on Friday night at Gino's. Two hours of scrubbing and sanitizing the demijohns on Friday and 2 hours yesterday sweetening and putting it put up.

Can't wait to get stupid! Or stupider.

 

[bobpbx]

I look foward to it Scott. I mean, there's always Uber or Lyft.

 

[RednekF350]

I look foward to it Scott. I mean, there's always Uber or Lyft.

I couldn't do that Bob, that would be a sign of weakness.
It hasn't happened yet but I would much rather sleep in my truck, tucked neatly away in the Pines, and then drive out the next morning with a beautiful sunrise in my rearview on my way back to P'town..

 

[Ben Ruset]

Scott, are you going back to wild yeast this year? What are you using to sanitize? Star-san?

I sanitize my carboys by mixing up 5 gallons worth of Star-San, siphoning it into another carboy, syphoning it back again, and then once more. Overkill but i like running it through my siphon a few times. I do everything in glass so there's not really any scrubbing I need to do.

 

[RednekF350]

Yes Ben, I played around with adding yeast for about 3 years and I was very disappointed with the flavor at the end. The guy that taught me how to make wine with the fresh juice never added it and he still doesn't. The only reason I went to yeast was because I had a bad year where my fermentation only lasted a few days and left me with a low alcohol wine, which is as worthless as t*ts on a bull.

I put the wine up on Saturday and my fermentation is rolling like a freight train at this point. Garage temps are staying above 70 degrees which is perfect. It hit 55 here overnight and I put a liquid filled radiator style heater out there last night. It doesn't really do much because my garage has no ceiling. It does warm the concrete blocks on which the demijohns sit a little bit.

For years, I cleaned with nothing but a high pressure hose nozzle and hot soapy water with Dawn. My buddy still does, but I have started using One Step as the final rinse. Gino's sells it and it's as cheap as dirt. It certainly can't hurt.

I am doing all Barbera again this year. We really like the bold flavor.

 

[Ben Ruset]

I started a batch of cider today in my fancy new conical fermenter. This'll be a small one - only two gallons. Got the cider from Battleview Orchards right by Monmouth Battlefield in Freehold, added a cup of sugar, and half a package of ale yeast. The kitchen looks like a science experiment which I guess it is.

I also started a tincture with some cinnamon sticks, a vanilla bean, a few cloves, and some ginger that I'll be adding in later.

 

[Ben Ruset]

Four days later and the yeast is taking off. Science!

 

[ecampbell]

Four days later and the yeast is taking off. Science!

View attachment 21165

Alchemy

 

[RednekF350]

Well, I would be remiss if I didn't make this post today.
It's wine season and I was at Gino's in Hammonton this morning stocking up on Barbera.
36 gallons again this year. No yeast, just the sludge in the bottom of the buckets. 36 gallons seems like the magic number for the last few years for me, my wife, hunting buddies, hiking buddies and other wayward souls to consume by about April of the following year.

Happy Fall everybody! I mean like as in taking a fall.
Salud!

 

[Ben Ruset]

I was looking at the wine list yesterday. I may pick up a bucket of Pinot Grigio.

Scott, why no yeast?

 

[RednekF350]

I was looking at the wine list yesterday. I may pick up a bucket of Pinot Grigio.

Scott, why no yeast?

In my limited experience with yeast, I got off flavors. One year I didn’t add enough sugar, but I did add the yeast. It was the driest wine I ever made.
I have been making wine for close to 30 years now and I just rely on the sludge in the bottom of the bucket to get my yeast action.