Howie Hart
The Hart of Buffalo
6389
Thu Mar 23, 2006 4:13 pm
Niagara Falls, NY
David M. Bueker
Riesling Guru
34368
Thu Mar 23, 2006 11:52 am
Connecticut
Howie Hart
The Hart of Buffalo
6389
Thu Mar 23, 2006 4:13 pm
Niagara Falls, NY
David M. Bueker wrote:That's a lot of wine Howie!
On the Chambourcin, did you get full veraison at 15 brix?
Howie Hart wrote:The overall growing season was very good in the area and I was fortunate to acquire grapes from my two favorite growers.
From Don DeMaison, owner of Long Cliff Winery:
34 gallons of Pinot Noir - 22.2 Brix, .67 TA, 3.5 pH. I plan on aging this for 2 years in my now 2-year old Hungarian oak barrel.
13 gallons of Pinot Gris - 21.2 Brix, .72 TA, 3.2 pH.
15 gallons of Riesling - 19.0 Brix, .89 TA, 2.9 pH.
15 gallons of Lemberger - 21 Brix, .71 TA, 3.28 pH.
From Bruce Giles, a grower I've been buying from for over 25 years:
13 gallons of Cayuga - 18 Brix, 9.0 TA, 3.26 pH - Most of this will become part of this year's sparkling cuveé - will probably blend in some Vidal.
15 gallons Steuben - 19.5 Brix, .45 TA, 3.12 pH - This will become rosé.
12 gallons Vidal - 20.5 Brix, .81 TA, 2.93 pH
From my back yard, my first ever estate wine!
6.5 gallons Chambourcin - 15 Brix, 12.0 TA, 2.89 pH. I panicked and picked these early as I was worried about birds and was leaving for a week-long trip to Maine. I chaptalized (added sugar) to 22 Brix and added some potassium bicarbonate to adjust the acidity.
At this point, fermentation is complete on most of the wines and I'm about to perform the first racking.
Howie Hart
The Hart of Buffalo
6389
Thu Mar 23, 2006 4:13 pm
Niagara Falls, NY
Howie Hart
The Hart of Buffalo
6389
Thu Mar 23, 2006 4:13 pm
Niagara Falls, NY
Florida Jim
Wine guru
1253
Wed Mar 22, 2006 1:27 pm
St. Pete., FL & Sonoma, CA
Howie Hart
The Hart of Buffalo
6389
Thu Mar 23, 2006 4:13 pm
Niagara Falls, NY
James Roscoe
Chat Prince
11014
Wed Mar 22, 2006 6:43 pm
D.C. Metro Area - Maryland
JuliaB wrote:Howie Hart wrote:The overall growing season was very good in the area and I was fortunate to acquire grapes from my two favorite growers.
From Don DeMaison, owner of Long Cliff Winery:
34 gallons of Pinot Noir - 22.2 Brix, .67 TA, 3.5 pH. I plan on aging this for 2 years in my now 2-year old Hungarian oak barrel.
13 gallons of Pinot Gris - 21.2 Brix, .72 TA, 3.2 pH.
15 gallons of Riesling - 19.0 Brix, .89 TA, 2.9 pH.
15 gallons of Lemberger - 21 Brix, .71 TA, 3.28 pH.
From Bruce Giles, a grower I've been buying from for over 25 years:
13 gallons of Cayuga - 18 Brix, 9.0 TA, 3.26 pH - Most of this will become part of this year's sparkling cuveé - will probably blend in some Vidal.
15 gallons Steuben - 19.5 Brix, .45 TA, 3.12 pH - This will become rosé.
12 gallons Vidal - 20.5 Brix, .81 TA, 2.93 pH
From my back yard, my first ever estate wine!
6.5 gallons Chambourcin - 15 Brix, 12.0 TA, 2.89 pH. I panicked and picked these early as I was worried about birds and was leaving for a week-long trip to Maine. I chaptalized (added sugar) to 22 Brix and added some potassium bicarbonate to adjust the acidity.
At this point, fermentation is complete on most of the wines and I'm about to perform the first racking.
"And who will help me to drink the wine?", asked the Little Red Hen.
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