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I pressed my merlot today. I ended up with 23 gallons out of the 25 I predicted, not bad! It's pretty tart and tannic right now, but not too much so, so the stems I added did their job. You can also see last year's two batches of cab sauv and my new barrel. Having all this merlot makes me wish I would have made more cab to blend it with last year, but I guess I'll make a regular merlot along with the Bordeaux blend(fuck you, Miles!) I have all the pommace in one of my fermenters but I'm still not sure if I want to make a second wine this year. We'll see how I feel about it tomorrow. I might just make it to have something to keep in the barrel when it's not in use and blend it with my second cab.

I'm talking with a grower over e-mail right now about getting 300 pounds of zinfandel in a week or two. If I get it I'm going to make a nouveau style wine using carbonic(whole cluster) maceration and a beaujolais yeast. If that goes through it should be ready to drink by Thanksgiving, which will be really cool, as it would be my first "real" released wine. We'll see.

Now, it's time to pour a Sierra. As winemakers say, "It takes a lot of beer to make good wine."



Sep. 29th, 2008 02:29 am (UTC)
Two great tastes that taste great together?
I love blackberries! I love mead! Why do I not have any local friends with this hobby?