I played "holy hookey" from church today. That's becoming a theme while God and I work some things out between us, but the main reason I stayed home was so that I could get some exercise in this weekend and bottle the 2008 syrah. I gave myself an early birthday present and bought myself an Enolmatic bottler so that I could bottle straight out of the barrel instead of pumping into carboys and then gravity bottling. The syrah has been needing to be bottled so today was the day (especially since it's raining and cold and just plain yucky outside.
I peeled myself off the exercise bike around 12:30, cleaned up, and got some lunch. Then it was down to the cellar to sanitize some bottles. Three hours later, I had 6.5 cases of syrah bottled, corked, and boxed. With the barrel empty, I racked in the 2009 syrah, and then had to clean up.
Needless to say, I'm a little tired at the moment and need to get some dinner. I'll upload a picture of my one-man bottling set up in a little bit.
Cheers,
a MA Winemaker
Sunday, December 13, 2009
Got My Medals!
Faithful readers will remember that my 2008 Apple wine received some very high honors at the 2009 Winepress.US wine competition this fall. Gold medal & Best of Show White! Well, I recently received the actual medals & wanted to share. Don't they look very pretty in the early morning winter sunlight?:)
The judges awarded it 17-19 points (out of 20). Some of their comments:
Good fruit in nose
Good acid balance
Fruit up front in mouth
Lingers well in mouth
Intense apple flavor
Fruit carries through all the way. Good job on a difficult wine! (OK, that's my favorite!)
Crab apple nose (gonna have to find some crab apples at some point)
I'm still grinning about the results!
Cheers,
MA Winemaker
Saturday, November 28, 2009
It was good the first time, let's do it again!
I wasn't planning on doing any fermentations this fall due to an overseas vacation right smack dab in the middle of the harvest season. Trust me, you have no idea how hard it was to willingly bow out of the fall grape harvest! But, faithful readers will recall the previous post about winning an award for my 2008 apple wine, and the cider I used isn't produced until the first week of November... You see where this is going, don't you?
You're right--I caved and bought some cider. Last year I made 4 gallons using Cotes de Blanc yeast, so of course I decided to make things a little complicated this year. Why try one different yeast strain when you can try two?
The plan:
I bought 8 gallons of premium cider from Carlson Orchards. Due to all the cool, rainy summer & fall, the sugar level was a little low (only about 9-10 Brix, or 4-5% potential alcohol) and acid levels were a little higher than normal. I added cane sugar to get to 20 Brix (12% PA), but did not adjust the acid. The pH levels were just about perfect for a white wine, so I decided to leave that alone. I'm trying to prevent malo-lactic fermentation altogether, so I added lysozymes pre-fermentation. Four gallons are currently being fermented cool using D47 yeast (my basement is a perfect 55-58 °F right now). The other 4 gallons are fermenting upstairs at room temperature using 71B-1122 yeast. I'm going for a clean, crisp white with the D47 yeast. The 71B-1122 yeast will convert about 30% of the malic acid to lactic acid, so I'm wanting to see if that results in a slightly more complex wine.
Things are in mid-ferment right now. I fermented in buckets for a few days to get things going, and then poured into carboys with air-locks. Both carboys are still bubbling away, and smelling heavenly!
Cheers,
MA Winemaker
You're right--I caved and bought some cider. Last year I made 4 gallons using Cotes de Blanc yeast, so of course I decided to make things a little complicated this year. Why try one different yeast strain when you can try two?
The plan:
I bought 8 gallons of premium cider from Carlson Orchards. Due to all the cool, rainy summer & fall, the sugar level was a little low (only about 9-10 Brix, or 4-5% potential alcohol) and acid levels were a little higher than normal. I added cane sugar to get to 20 Brix (12% PA), but did not adjust the acid. The pH levels were just about perfect for a white wine, so I decided to leave that alone. I'm trying to prevent malo-lactic fermentation altogether, so I added lysozymes pre-fermentation. Four gallons are currently being fermented cool using D47 yeast (my basement is a perfect 55-58 °F right now). The other 4 gallons are fermenting upstairs at room temperature using 71B-1122 yeast. I'm going for a clean, crisp white with the D47 yeast. The 71B-1122 yeast will convert about 30% of the malic acid to lactic acid, so I'm wanting to see if that results in a slightly more complex wine.
Things are in mid-ferment right now. I fermented in buckets for a few days to get things going, and then poured into carboys with air-locks. Both carboys are still bubbling away, and smelling heavenly!
Cheers,
MA Winemaker
Saturday, October 24, 2009
2008 Apple, An Award-winning wine!
Well folks, I received some fantastic news earlier this week. I learned that I had received several awards at the 2009 Winepress.US Winefest Competition! Three of my wines received honorable mention awards (2008 Sauvignon Blanc, 2008 Zinfandel Rose, and 2008 Blueberry), and, more exciting, the 2008 Apple was awarded a Gold Medal and chosen as Best of Show White!
Wow! I was walking on air!
I haven't gotten the judges' notes yet, so I don't know what their comments were yet. But if I needed a shot in the arm that perhaps I do know what I'm doing, this was it! I still have 7 bottles of the 2008 Apple, so I'm going to save 3-4 and enter them in a couple of other competitions next spring. Stay tuned for those results!
I thought I had written a post about the 2008 Apple, but going back through my archive tells me that I apparently have not. Well, let's just rectify that briefly. The wine was made from a premium blend of cider from Carlson Orchards in Harvard, MA that I purchased from Beer & Wine Hobby in Woburn, MA. I don't know the exact apple varieties that went into the cider, but the cider is supposed to be specifically designed for making premium hard cider. I do recall that it was tasty cider!
I won't bore you with all the fermentation details, but my goal for this wine was to produce a clean, crisp, dry wine akin to a sauvignon blanc or pinot gris. I added lysozymes to prevent malo-lactic fermentation and maintain the crisp taste & finish. Fermentation was done with Red Star Cote des Blanc yeast over a 2 month period at low temperature in the basement. This was during November & December in Massachusetts, so my basement air temperature was about 58-59 °F. After fermentation to complete dryness, the wine was allowed to clear naturally over 3 months with 2 rackings, and three gallons were bottled in May. I will have to admit that I haven't tasted this wine in a couple of months, but my tasting notes shortly after bottling are below.
Appearance: Crystal clear, light straw yellow
Aroma: Crisp green apple, like sniffing a Granny Smith fresh from the tree.
Taste: Crisp, mild apple flavor with a slight tingle on the tongue. Light body.
I will have to taste it again soon and update my tasting notes. I also made another gallon that was lightly oaked with medium toast French oak cubes for about 2 months. When I bottled that, I actually liked it even more than the unoaked version. I haven't cracked a bottle of that open yet, but will do so soon! Too bad I only have 4 bottles of that left.
I was waffling about making this wine again, but winning that award changed my mind. I just placed an order for 8 gallons a couple of days ago. I'm thinking of making 2 separate 4 gal batches using different yeasts and then blend them together to add some complexity. When I receive the medal and award, I'll take a picture with the bottle and post it to the blog for posterity.
Cheers,
MA Winemaker
Wow! I was walking on air!
I haven't gotten the judges' notes yet, so I don't know what their comments were yet. But if I needed a shot in the arm that perhaps I do know what I'm doing, this was it! I still have 7 bottles of the 2008 Apple, so I'm going to save 3-4 and enter them in a couple of other competitions next spring. Stay tuned for those results!
I thought I had written a post about the 2008 Apple, but going back through my archive tells me that I apparently have not. Well, let's just rectify that briefly. The wine was made from a premium blend of cider from Carlson Orchards in Harvard, MA that I purchased from Beer & Wine Hobby in Woburn, MA. I don't know the exact apple varieties that went into the cider, but the cider is supposed to be specifically designed for making premium hard cider. I do recall that it was tasty cider!
I won't bore you with all the fermentation details, but my goal for this wine was to produce a clean, crisp, dry wine akin to a sauvignon blanc or pinot gris. I added lysozymes to prevent malo-lactic fermentation and maintain the crisp taste & finish. Fermentation was done with Red Star Cote des Blanc yeast over a 2 month period at low temperature in the basement. This was during November & December in Massachusetts, so my basement air temperature was about 58-59 °F. After fermentation to complete dryness, the wine was allowed to clear naturally over 3 months with 2 rackings, and three gallons were bottled in May. I will have to admit that I haven't tasted this wine in a couple of months, but my tasting notes shortly after bottling are below.
Appearance: Crystal clear, light straw yellow
Aroma: Crisp green apple, like sniffing a Granny Smith fresh from the tree.
Taste: Crisp, mild apple flavor with a slight tingle on the tongue. Light body.
I will have to taste it again soon and update my tasting notes. I also made another gallon that was lightly oaked with medium toast French oak cubes for about 2 months. When I bottled that, I actually liked it even more than the unoaked version. I haven't cracked a bottle of that open yet, but will do so soon! Too bad I only have 4 bottles of that left.
I was waffling about making this wine again, but winning that award changed my mind. I just placed an order for 8 gallons a couple of days ago. I'm thinking of making 2 separate 4 gal batches using different yeasts and then blend them together to add some complexity. When I receive the medal and award, I'll take a picture with the bottle and post it to the blog for posterity.
Cheers,
MA Winemaker
Sunday, September 20, 2009
A Little Barrel Tasting
I'm in the middle of a frenzy of packing to get ready for a big trip, but I took a few moments tonight to do a little barrel tasting. Had to make sure the barrels were topped off since I don't think I'll be able to attend to them for about a month. So, I'm sitting in front of the computer with a couple of tasting glasses of 2008 Chilean Syrah and 2008 Northern CA Zinfandel. And, I'm impressed...
The Chilean Syrah is really beginning to bring the fruit forward. The caramel and vanilla tones of the Hungarian oak are providing broad strokes in the background, while the cherries & stone fruit are starting to muscle their way to the front of the palette. A little more black pepper and spice would be nice, but let's wait and see.
The Zinfandel continues to be a massive dried fruit bomb. Strong aromas of cassis and dried cherries. The American oak is still very subtle with some interesting vanilla counterpoints and accents around the main aromas and tastes, so I'm thinking of keeping this in the barrel for another 3-6 months.
Since I'm waxing poetic about the wine, I think that means I've had a little bit too much to drink. Must get to bed so I can go make a living in the morning.
Salute,
a MA Winemaker
The Chilean Syrah is really beginning to bring the fruit forward. The caramel and vanilla tones of the Hungarian oak are providing broad strokes in the background, while the cherries & stone fruit are starting to muscle their way to the front of the palette. A little more black pepper and spice would be nice, but let's wait and see.
The Zinfandel continues to be a massive dried fruit bomb. Strong aromas of cassis and dried cherries. The American oak is still very subtle with some interesting vanilla counterpoints and accents around the main aromas and tastes, so I'm thinking of keeping this in the barrel for another 3-6 months.
Since I'm waxing poetic about the wine, I think that means I've had a little bit too much to drink. Must get to bed so I can go make a living in the morning.
Salute,
a MA Winemaker
Saturday, September 12, 2009
Class is over...for now
Well, most of the nation is just starting the new school year, but I have officially completed the first course in the UC Davis Winemaking Certificate program. Took the final this morning on a dreary & rainy New England fall day. Pretty perfect setting for a final exam! I really must thank the staff at the Westford Library for serving as my proctor for this class and making sure that I didn't cheat. Can't be too careful with us winemakers, you know!
I'm glad the final and course are done. Pretty sure that I did OK on the final. But they weren't kidding when they said they were going to make the final harder after the class showing on the midterm. They pulled out some really obscure details and focused on what I would have termed as the less important sections. Oh well, I wasn't the instructor so I really shouldn't complain too much. Otherwise people will think I'm pre-med major! Did good enough to pass and that's all that matters.
So, now I wait for an opening in the second course. Probably sometime next fall.
Back to my winemaking...
MA Winemaker
I'm glad the final and course are done. Pretty sure that I did OK on the final. But they weren't kidding when they said they were going to make the final harder after the class showing on the midterm. They pulled out some really obscure details and focused on what I would have termed as the less important sections. Oh well, I wasn't the instructor so I really shouldn't complain too much. Otherwise people will think I'm pre-med major! Did good enough to pass and that's all that matters.
So, now I wait for an opening in the second course. Probably sometime next fall.
Back to my winemaking...
MA Winemaker
Sunday, August 23, 2009
One malbec, two malbecs, three malbecs--Ah, ah, ah!
If you're like me, you're probably scratching your head wondering where the summer has gone this year. Seems like it was just a few weeks ago that the daffodils were poking their blooms up and now it's after Labor Day. Although my absence on the web has gone on for longer than I wanted, my winemaking efforts have not stopped. So I'll try to recoup the summer and catch everyone up to speed.
One of my biggest achievements was getting the 19 gallons of 2008 Chilean Malbec out of the barrel and bottled. When last I posted on the Malbec in April, I was facing a rather bitter taste that seemed to be fading with barrel age. At the time, I had 10 gallons that have been in a new American oak barrel for about 6 months and 9 gallons that had been in the same barrel for 1 month as it was breaking in. The later batch was split between a 6 gal and 3 gal carboy and I had treated the 3 gal carboy with 0.08 oz/gal of Biolees for 4 months to see if that would soften the bitter taste. In July, I was finally happy with the taste. All of the carboys had a much smoother taste so I decided to bottle in 3 separate versions.
Ver1: 1 month barrel age and 4 month Biolees treatment, pH = 3.49, free SO2 = 108 ppm, natural cork closure, 15 bottles
Ver2: 1 month barrel age, pH = 3.51, free SO2 = 84 ppm, natural cork closure, 30 bottles
Ver3: 6 month barrel age, pH = 3.48, free SO2 = 72 ppm, amalgamated cork closure, 49 bottles
I'm going to do some tasting samples this week and edit the post with my notes and pictures, so stay tuned.
One of my biggest achievements was getting the 19 gallons of 2008 Chilean Malbec out of the barrel and bottled. When last I posted on the Malbec in April, I was facing a rather bitter taste that seemed to be fading with barrel age. At the time, I had 10 gallons that have been in a new American oak barrel for about 6 months and 9 gallons that had been in the same barrel for 1 month as it was breaking in. The later batch was split between a 6 gal and 3 gal carboy and I had treated the 3 gal carboy with 0.08 oz/gal of Biolees for 4 months to see if that would soften the bitter taste. In July, I was finally happy with the taste. All of the carboys had a much smoother taste so I decided to bottle in 3 separate versions.
Ver1: 1 month barrel age and 4 month Biolees treatment, pH = 3.49, free SO2 = 108 ppm, natural cork closure, 15 bottlesVer2: 1 month barrel age, pH = 3.51, free SO2 = 84 ppm, natural cork closure, 30 bottles
Ver3: 6 month barrel age, pH = 3.48, free SO2 = 72 ppm, amalgamated cork closure, 49 bottles
I'm going to do some tasting samples this week and edit the post with my notes and pictures, so stay tuned.
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