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