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Tag Archives: Bottling Wine

Failure to Launch? Oh No!

Day 2 in fermentation wine-making

Wouldn’t you know it?

After six years of successfully adding yeast into the crushed grapes with nary a problem, I walked into the barn this morning to see if the hard cap of grape skins and pulp that is supposed to have formed at the top of the vat of grape slurry is there.  Nope.  Only “caps” in two of the seven.

How can that be?

I used the same exact yeasts I’ve used in past years, which were nice and bubbly (like they were supposed to be) when I added them.  All vats were treated equally, so why the discrepancy in progress?

“Oh geez. I can’t even call my wine-maker mentor, because he has “life” happening right now,” which is what he says when life’s big events take over normal days. Technically, the manuals say to wait until Fermentation Day 3 of failure to launch in the yeast before worrying. However, in the past, the robust yeast I’ve used has taken off after the first 24 hours.

Here are are some pictures shooting down into the vats to show you what I’m talking about.

Robust Healthy Cap

Inert Nonexistant Cap

Undecided Half Cap

After a frantic call to More Winemaking’s helpline and an order for more yeast to be Fedexed tomorrow (just in case,) I wheeled the lackadaisical vats into the sun to warm the yeast and to stimulate some action.

Results tonight were all four of the Cab vats had formed caps. Yee ha!

Two of the three Merlot vats had formed very flimsy, weak caps, and one vat was a half cap, which I will take as a hopeful sign.  After all, tomorrow, Day 3 in the yeast game, is the cut off day for a successful start to the fermentation, turning grape juice into wine.

So many people put their hearts and sweat into this project that I feel a tremendous sense of responsibility to pull it off with a “best effort” of success.

Plus, as a Celiac person, I need to make my own red wine in barrels guaranteed not to contain one molecule of wheat in the barrel making process, if I am to enjoy any at all.  So, I’m pretty motivated to make a go of this massive hobby.

Wish me luck, and pray for energetic yeast!

*Note to all you home winemaker wannabes–More Winemaking–is a great resource of supplies, how-to manuals, and a live help desk.  www.morewinemaking.com

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Harvest 2017

After the crush, we ended up with 100 gallons of Cab and 70 gallons of Merlot. Not bad for our 1/4 acre vineyard.

As you know from my last post, we struggled with the concept of continuing with the harvest in regard to the wildfires devastating the Napa area.

But, we carried on with an almost reverent tone in respect to and for our north bay neighbors. Each harvester seemed to cherish handling, cutting, and sending the grapes to my husband’s crushing machine…more deeply. Each seemed to enjoy the other harvesters more intensely.

No one hurried. Appreciating the fragility of the landscape lent a nearly Zen quality to this year’s harvest. (I know that sounds corny, but it was palpable.)

So…yes. It did feel healing for our little community of friends and family to come and to work together, and, of course, to raise a glass, or in most cases, several, for a job well done. 🍇🍇🍇

Winery Update-2013 Cab Bottling

288 bottles of Cab have been bottled
288 bottles are done
We took one down
And  passed it around…
287 bottles of Cab have been bottled.
287 bottles of Cab have been bottled
Wondrous looks abound
We want second sips
To hit our lips
Looking forward to 24 cases of Cab being bottled! The joke has always been that I will know when my wine-making is becoming successful when my husband wants a whole glass. Turned out that happened last Saturday when we bottled our 2013 Cabernet Sauvignon.  He had three.

Saturday’s bottling was also a pivotal day, because it was the first time we had any group vineyard/wine work party without my “much-loved” father-in-law, who passed away in March.  Normally, we would have bottled somewhere between March and June, but stalled because of the difficulty of facing it without him.  However, with the grapes veraising on the vine and the harvest tick-tocking quickly towards us, we had to get the bottling done to free barrel and storage capacity for the 2015 grapes.

To keep the mood light, we over-filled a bottle for each of our bottling crew and sipped the wine down to the correct level for corking, in memory of Jack, my husband’s father.

To give you the background…the very first time we attempted to bottle wine, Jack, my husband, and I used the siphon-through-a-hose method of filling each bottle.  For any of you who have tried this, you know it is a primitive process rarely resulting in the wine arriving at the correct level in the bottle in prep for the corking which follows.  Of course, “the only way” to correct the situation is to sip the wine down to the desired level.

The then 81-year-old, Jack, after double checking that was “the only way” to do it, enthusiastically swigged, sipped dribbled wine down his T-shirt until he staggered into a plastic chair behind him chuckling, “I just can’t do any more!”  That was about 40 or 50 bottles into the process.  Now, you have a picture of why this fun-loving man is missed.

Jack would have loved tasting this batch of wine.  After nine years of helping us with our vineyard and vintner endeavors, we have finally come up with a drinkable Cab.  There is hope for producing a stellar, rich, balanced, full-bodied Cab and /or Merlot…someday.  Until that day comes, we will keep enjoying friends and family at work parties, sharing lots of laughter-filled meals, and raising a glass to the fruits of our labor.  Cheers!

 

          The 2013 A Sniff and Two Sips’ Cab is dedicated to you, Jack!