Making An Amarone
Posted 06 August 2012 - 03:39 PM
Posted 09 August 2012 - 03:45 PM
Posted 09 August 2012 - 03:57 PM
I don't think I could do it without fly issues.
Itshard enough keeping them out of the wine
Also the humidity in Vancouver is about 80 -100 percent in the autumn and winter , Grapes would go moldy before they dried.
Posted 09 August 2012 - 11:28 PM
Posted 10 August 2012 - 05:58 AM
I once built a food dehydrator in Eastern Oregon, high desert, that used one light bulb in the bottom just to help move the air. The dehydrator was 5' tall, 3' wide, 2' deep and full of shelves with window screen. It would dry anything in 24 hours, even if it was full.
Here in Tennessee, I built one that should have been far more effecient. It had three 100 watt bulbs in the bottom, not enough. So I added a fan to the top pulling air through. Then of the dozen shelves it would dry one. Ended up buying a store-bought one and it takes 48 hours to dry grapes to raisins if it's not fully loaded. Humidity is a huge factor.
The Best of Times is Now! :0)
Posted 10 August 2012 - 09:22 AM
Posted 10 August 2012 - 10:57 AM
Here it would rain on them several times in 30-40 days, and the birds would have eaten them all in 3 to 5 days. Hard to dry fruit in rain.
You can sun dry them on your roof top, its about 3 times faster (30-40 days instead of 100-120 to get to 35-50% moisture reduction).
The Best of Times is Now! :0)
Posted 10 August 2012 - 02:43 PM
You can put a net on top of the grapes to protect from insects and birds. build a net tent
To my understanding the skins harden in the first few days and then its only rot or botritis which concerns you (as it produces laccase which is an enzyme capable of ruining the red color of your wine).
Posted 03 October 2012 - 01:24 PM
Just seen this thread again.
I ended up dehydrating 2 lugs each of Cabernet and Merlot, (wanted to go with Petit Syrah but it was all I could get at the time).
That gave me about 8 gallons of semi-raisins (didn't dehydrate all the way to raisins).
I added them to three 6 gallon pails of Italian Amarone juice which gave me 19 gallons of finished wine.
I ran into one problem, I couldn't get it to ferment to 0. The juice started at about 25 brix but I know it was higher because of the raisins. Wasn't sure how to calculate them in.
It ended at about 1%RS, a little sweet. It's been sitting in a new Vadai 14 gallon barrel and a carboy since June.
I just tried it the other day at my fall crushing with 6 other guys I make wine with, we all loved it.
Looks like it will turn out excellent in another year or two. too bad your aren't closer I'd send you a bottle.
Posted 03 October 2012 - 02:11 PM
I visited a winery in malta this summer producing this style of wine and they said they often need to reinoculate to achive low residual sugar when they arent aiming for a dessert wine.
Unfortunatly (or not) I decided to start my balsamic vinegar project this vintage and my grape budget was maxed out on that so maybe next year...
Posted 04 October 2012 - 06:20 AM
I racked it on day 14 to carboys and and it was going slow, was at 3.82 brix.
It stopped at .77 brix, after malolactic. 136 days in it was racked & KMETA'd and again at day 177.
Day 232 it was KMETA'd and put in a barrel. I will take it out in March around day 500 and bottle.
Posted 04 October 2012 - 06:50 AM
I made some ripasso from the pressed syrah skins (used for vinegar must) with merlot. I almost doubled the amount of solids and gain about 1-1.5% abv. so its peaking at 15.5% or so. I think its done with MLF and it tastes terrific. dry @ -2 brix yet has huge body and sweetness.
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