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2011 Chilean Curico Malbec


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

2011 Chilean Curico MalbecI've always been partial to this Chilean Malbec and prefer it over the Argentinian Malbecs we have made in the past. Always deep in color, plenty of fruit and approachable when young. If I could only make one type of spring wine this would be the hands down winner. I almost didn't get some this year but luck (and a good friend) prevailed.Preliminary Plan:

  • 72 lbs
  • Crush –100% Whole Berries
  • Additives:
    • Color Pro 2 - 4 mL
    • Opti-Red or Booster Rouge 6 - 8 g
    • Tannins 5 g

    [*]Yeast: Lalvin ICV-D21[*]Oak: 50 Cubes Hungarian Medium Toast

Thoughts:Some of this will end up in blends but at least half I intend to bottle on its own.

  • Like 1

4 Comments


Recommended Comments

05/20/11 18:00 - Hand destemmed 4) 18lbs. lugs of fruit. Tight clusters, medium berries. Good looking fruit. 1 or 2 moldy clusters. Weight: 68lbs. after destemming.

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05/21/11 08:30 Measurements:Brix: 23.2 RMPH: 3.79 @ 66.7FBegan Lalvin ICV-D21 yeast stater @ 09:30 AM.05/21/11 09:00 Adjustments: 45g TartaricPH: Did not remeasure (Uncrushed berries do not allow for acid dispersion into total must volume so reading could be skewed on the downside).05/21/11 09:00 Additions: 0.6g Lallzyme EX4g OptiRed/4g Booster Rouge5g VR Supra Tannin Powder40g French Medium oak chips05/21/11 16:45 Inoculation:Pitched Lalvin ICV-D21 yeast starter - Must temp: 68F

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05/22/11 06:30 - Punched cap - 70F - Slight formationFirst nutrient addition - 5g Fermaid-K05/22/11 14:00 - Punched cap - 71F05/22/11 19:00 - Punched cap - 72F

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05/23/11 12:30 - Punched cap 05/23/11 09:30 - Punched cap - 75F - Brix: 16.3Second nutrient addition - 5g Fermaid-K05/23/11 13:00 - Punched cap - 80F - Brix: 14.805/23/11 18:30 - Punched cap - 84F - Brix: 13.3

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