2017 Harvest Outlook for Suisun Valley, Lodi, and Central Valley
Suisun Valley Harvest Outlook
Everything is maturing along in Suisun Valley. We are seeing verasion come to end in varieties such as Merlot and Sangiovese. Petite Sirah, Cabernet 169, and later varieties are still going through the verasion process. Looking at the maturity level of the grapes harvest should start around September 4th in Suisun Valley – beginning with Sauvignon Blanc and Chardonnay. The next varieties to pick will most likely be Merlot around September 10th and, Sangiovese, and Malbec around September 16th. The later varieties such as Petite Sirah and Cabernet 169 should harvest around late September/early October.
Interested in the weather in Suisun Valley? Click here to see what our weather stations are picking up on a daily basis!
Lodi Harvest Outlook
Overall the Lodi crop looks great. The rain helped strengthen the deep roots this winter, which allowed the vines to grow a vigorous canopy. The big canopies from the record rain fall has protected the grapes from the summer heat. Therefore, it should be an average to slightly below average crop this year. Most varieties look normal, however Cabernet and Zinfandel look to be low slightly lighter than last year. The Lodi appellation is made up of mostly sandy loam soil and unlike the Central Valley they get constant cooler temps in the evenings. This area experiences 40 degree swings in temps that help with coloring the grapes and the skins are thicker which produce a dark juice high in tannins. This is why the region is famous for its delicious Zinfandels and Italian grape varieties!
Central Valley Harvest Outlook
With the extra rain fall Central Valley is looking to be a great harvest. The crop looks to be about the same as last year and we should be harvesting about 4-6 days later than last year. We anticipate some of the Central Valley fruit to start shipping to the East Coast around August 28th. Get your crushers ready!!
We should have an updated harvest report pertaining to Paso Robles, Napa/Sonoma, Contra Costa, and Washington State next week. Keep an eye out for our next email.
There is a lot going on at Musto Wine Grape Company and we are looking forward to seeing you on August 26th for Customer Appreciation Day.
Cheers to making your favorite wine!!
The Winemaker’s Think Tank: Vol 25 – Why is my wine evaporating?
What’s the Winemaker’s Think Tank?
Every Thursday we will post about a few frequently asked questions that our winemaker has answered. If you have a winemaking question you would like to have answered, please email us at support@juicegrape.com and we will try to get into next week’s post. Cheers! 🙂
Why is my wine evaporating?
Just like water or any other liquid, with prolonged exposure to air, wine can evaporate. When aging wine in an enclosed container such as a tank, carboy, or demijohn, the container should have an airtight seal via an inflatable gasket or an airlock and bung. This will help prevent against oxidation and will reduce the amount of evaporation dramatically. If you still see some evaporation happening in one of these closed containers, evaluate your bungs and seals as they may not be working properly.
The main source of evaporation in winemaking is through barrel aging. Barrels are a porous environment that allows the wine to “breathe” over time. This “breathing” process is essentially evaporation. The wine is exposed to air through the porous staves and small portions of the wine evaporate into the atmosphere. This has positive effects on the wine as it creates a creamier mouthfeel, can reduce the perception of acidity, and imparts oak flavor. The barrel must be filled monthly with additional wine to reduce the head space and replace the evaporated product. This will prevent the wine in the barrel from oxidizing. While the breathing process may be a source of frustration, as you witness your wine evaporating into thin air, it will help you to create a fuller, heavier, more lush wine.
We hope this information helps with your winemaking. If you have any follow up questions or winemaking questions in general, please email us at support@juicegrape.com.
Making Wine from a 1 Gallon Wine Kit By Frank Renaldi
I have never made a gallon of wine in my life; I mean not that small a batch. I am used to making much more wine at a time, from a few gallons to 4000 gallons at a winery. I have made wine from mostly fresh grapes, white juice and even 6 gallon kits. In fact I have made over 50 kits in my days, but I had to think twice before I made a ONE gallon kit.
Well, I did it and guess what? It was fun! I made a one gallon kit from Mosti Mondiale Vinifera Noble. I tried the Malbec, since I just made 45 gallons from Chilean grapes. I thought it would be a good comparison on the nose and the taste. Since I made kits before, I was familiar with the process. And this small kit was no different – It was the same process you have for the standard six gallon kits.
The biggest challenge I had to deal with was the smaller fermentation and storage vessels required for one gallon of wine. I started by pouring the grape juice in a one gallon bottle and then topping it with water to measure out the correct volume. You can buy a two gallon fermentation pail, but I thought I would try using one of my 3 gallon carboys with an air trap. So I poured the gallon of adjusted wine into the 3 gallon carboy and then poured the yeast into the opening in the carboy. It worked fine.
In order to test the specific gravity of the wine during fermentation, I just poured some of the wine into a hydrometer jar. After taking the measurement, I poured the wine back into the carboy to continue fermenting. There was no wasting of wine on this batch. When I had to stir the wine, I simply shook the entire carboy.
When fermentation was complete, I racked the wine into a small pail. Then I added in the packets of sulfite, sorbate and clarifying agents supplied with the kit. Then this finished wine was poured into a gallon jug to settle for further rackings and aging. Always remember to top off the storage vessel to avoid oxidation.
I think the biggest challenge was the de-gassing of the wine. Normally, with a six gallon kit we whip the wine with a degassing wand on the end on a drill. We need to get rid of the gas trapped in the wine for clarifying and for a still wine (no fizz). With this small batch, there really is not enough wine to whip. I decided to use a vacuum pump to degas the wine, which I have also used on larger batches of kit wines. A small vacuum pump is easy to use and economical.
So, my wine is aging and smells wonderful. I will get five 750ml bottles of wine from this kit. So why make such a small batch? It is a great way to learn how to make wine as a beginning wine maker. The cost is minimal, but the experience is great. You can make 2, 3, or 4 different grape varietals and blend them when they are finished. Once you get your feet wet with these starter kits, you can move onto six gallon kits which yield 30 bottles – now we are talking. Then you have the confidence to move up to juice and grapes. After that, there is no stopping you!
Have fun with this smaller kit. I did and had fun doing it!!
Frank Renaldi
The Winemaker’s Think Tank: Vol 20 – When should I bottle?
What’s the Winemaker’s Think Tank?
Every Thursday we will post about a few frequently asked questions that our winemaker has answered. If you have a winemaking question you would like to have answered, please email us at support@juicegrape.com and we will try to get into next week’s post. Cheers! 🙂
When should I bottle?
The answer to this question can have many directions. The simple answer is: when the wine is ready. On average, white wines may be bottled 6-12 months after fermentation. Red wines benefit more from bulk aging, that is, aging all of that varietal together in a large vessel such as a tank or barrel or carboy, rather than in individual bottles. A red wine should bulk age for at least a year before bottling. Premium red wines age for at least 3 years in large vessels before bottling.
We hope this information helps with your winemaking. If you have any follow up questions or winemaking questions in general, please email us at support@juicegrape.com.
The Winemaker’s Think Tank: Vol 19 – Should I rinse my corks?
What’s the Winemaker’s Think Tank?
Every Thursday we will post about a few frequently asked questions that our winemaker has answered. If you have a winemaking question you would like to have answered, please email us at support@juicegrape.com and we will try to get into next week’s post. Cheers! 🙂
Should I rinse my corks?
Today, most manufactured corks are made in a sanitized environment and then packaged in vacuum sealed bags to ensure cleanliness. There is no need to boil, soak, or rinse the corks before use.
We hope this information helps with your winemaking. If you have any follow up questions or winemaking questions in general, please email us at support@juicegrape.com.
The Winemaker’s Think Tank: Vol 18 – Tips for Racking Your Wine
What’s the Winemaker’s Think Tank?
Every Thursday we will post about a few frequently asked questions that our winemaker has answered. If you have a winemaking question you would like to have answered, please email us at support@juicegrape.com and we will try to get into next week’s post. Cheers! 🙂
The Joys of Racking Wine….
Racking your wine is a necessary evil. We know it can be tedious, but it the end it is so worth it.
Things to keep in mind when racking:
• Cleanliness: We cannot express this enough. The cleaner your cellar, the less risk you have of spoilage, the better your wine will be. Aka SANITIZE EVERYTHING!! (however if doing MLF rinse with hot water as not to kill the ML bacteria) Use a solution of potassium metabisulfite dissolved in warm water. Add 2 tbsp to a 5 gallon bucket of water. Make sure that everything that will touch your wine (siphon, hosing, carboys, stirring rods) are all rinsed with this solution. Do not rinse it off with water, just shake off any excess droplets.
• Primary Racking: Rack after your primary alcoholic fermentation is complete. This protects your wine from any initial microbial fermentation issues. Getting the new wine off of the dead yeast cells in important for the health of your wine to prevent off aromas.
• Secondary Racking: Rack after the Malo-Lactic fermentation has finished. At the second racking you will want to rack your wine into an aging vessel. Whether that is a stainless steel tank or an oak barrel. Don’t forget to sulfite, unless you are doing MLF.
• Third and/or Fourth Racking is used more for clarification purposes. Solids and fining agents (if used) will fall out of suspension and form a layer on the bottom of your aging vessel. Racking every 2-3 months, will consistently clarify your wine.
• Using a pump makes life so much easier. You can pretty much sit back and relax with a glass of wine while your juice is being transferred. If you don’t have a pump the best way to rack is by using a siphon and the gravity method. Put the primary vessel up some place high (a table) and rack into your new vessel on a lower surface (floor).
We hope this information helps with your winemaking. If you have any follow up questions or winemaking questions in general, please email us at support@juicegrape.com.
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