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2010 California Vinemount Pinot Gris


Peter Lynch

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What do you use to make your wine?  

291 members have voted

  1. 1. What do you use to make your wine?

    • Grapes from my own vines or fruit I grow.
      47
    • Grapes / fruit I purchase at a nearby vineyard / orchard.
      63
    • I buy juice from a winery.
      12
    • I use conentrate "kits".
      123
    • I use frozen concentrates from the supermarket.
      11
    • I use what ever I can find around the house.
      32

2010 California Vinemount Pinot Gris

 

Clean, crisp, fruity.

Preliminary Plan:

Pinot Gris – 6 gal. Juice

  • Additives:
    • Booster Blanc or Opti-White 10 - 12 g

    [*]Yeast: R-2[*]Treatment: Cold Stabilization[*]Bulk Aging: 6 months in carboy

Thoughts:

Pinot Gris is for my wife. Straight up fruit, plain and simple.

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10 Comments


Recommended Comments

10/11 22:00 - Measurements:

Brix: 20.8 RM

PH: 3.05 @ 56.7F

 

Began Cote des Blancs yeast stater @ 22:30.

 

Thoughts:

Wow! 3.05 PH. I like my Pinot Gris crisp but this may be too much of a good thing. Will leave it be for now but will evaluate post cold stabilization for further treatment.

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10/12 08:30 Inoculation:

Pitched Red Star Cote des Blancs yeast starter - Must temp: 65F

Added 10g Opti-White

 

10/12 23:00 - Added 5g Fermaid-K

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11/13/10 15:30 - Racked to 6 gal. better bottle. Added 3.6g k-meta. Added 7g bentonite. Placed carboy in frig for cold stabilization.

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05/08/11 11:00 - Racked to 6 gal. better bottle. Wine hazy with suspended particles (yeasts). Added 1 package chitosan (from some kit) to add in clearing in preparation for filtering.

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