Zin this weekend!
Moderator: Site Moderator
- jonnys_spirit
- Site Donor
- Posts: 3668
- Joined: Wed Oct 21, 2015 7:58 am
- Location: The Milky Way
Zin this weekend!
Making a drive this weekend to pick up Zinfandel grapes (200#) this weekend for a couple carboys worth of wine that'll go into bottles in the next 12-18 months...
Of course I'll make some grappa or sugarhead grappa with the skins.. Also doing 100# each of Mouvedre and Syrah later in October. I find that once I press the must after a ferment and seal the pomace up in a bucket w/lid that the pomace stays good for quite a while..
Cheers!
-j
Of course I'll make some grappa or sugarhead grappa with the skins.. Also doing 100# each of Mouvedre and Syrah later in October. I find that once I press the must after a ferment and seal the pomace up in a bucket w/lid that the pomace stays good for quite a while..
Cheers!
-j
————
i prefer my mash shaken, not stirred
————
i prefer my mash shaken, not stirred
————
- Oldvine Zin
- Site Donor
- Posts: 2416
- Joined: Sat Jun 06, 2015 9:16 pm
- Location: Pacific Northwest
Re: Zin this weekend!
We ran our old vine zin last weekend, great fruit this year.
Stay safe
OVZ
Stay safe
OVZ
Re: Zin this weekend!
Just today I harvested. I will do a bit of grappa with the skins (only pomace, no sugar or other additions).
- jonnys_spirit
- Site Donor
- Posts: 3668
- Joined: Wed Oct 21, 2015 7:58 am
- Location: The Milky Way
Re: Zin this weekend!
Cheers!
-j
————
i prefer my mash shaken, not stirred
————
i prefer my mash shaken, not stirred
————
Re: Zin this weekend!
Awesome. I wish I could grow good wine grapes here. I grew some Frontenac and if you can get the acid under control they make OK wine. But to be able to have zin or cab or merlot would be incredible. There are some new varieties coming out for northern grows that I will give a try in the next few years. Might be back to pick you brain on wine production as it seems a topic you know well.
- jonnys_spirit
- Site Donor
- Posts: 3668
- Joined: Wed Oct 21, 2015 7:58 am
- Location: The Milky Way
Re: Zin this weekend!
Coming soon 100# each of Mouvedre and Syrah!
1x five gallon bucket of pomace to add to two I already have. That’ll be 20 gallons total pomace to contribute towards my next grappa sugarhead.
Cheers,
J
————
i prefer my mash shaken, not stirred
————
i prefer my mash shaken, not stirred
————
- Stonecutter
- Site Donor
- Posts: 1943
- Joined: Fri Apr 16, 2021 2:40 pm
- Location: Somewhere within the Milkyway
Re: Zin this weekend!
That’s awesome JS! I’m not jealous or anything…no not at all
Are these your grapes or a hookup?
Are these your grapes or a hookup?
Freedom had been hunted round the globe; reason was considered as rebellion; and the slavery of fear had made men afraid to think. But such is the irresistible nature of truth, that all it asks, and all it wants, is the liberty of appearing.
-Thomas Paine
-Thomas Paine
- jonnys_spirit
- Site Donor
- Posts: 3668
- Joined: Wed Oct 21, 2015 7:58 am
- Location: The Milky Way
Re: Zin this weekend!
Thanks Stone! I’d love to grow some of my own but probably not quite the right climate here. These came from a wine club a couple hours away who ordered a few pallets that are delivered cross country via refrigerated truck so I was able to pick some up fairly affordably. The Zin is from a vineyard just north of San Fran and the Mouvedre and Syrah from a Washington State vineyard. I’ll order frozen grape must buckets too but swore off kit wines a few years ago. I’ll use the cheapest kit wine concentrate to give the grappa a little bump.
Cheers!
-j
Cheers!
-j
————
i prefer my mash shaken, not stirred
————
i prefer my mash shaken, not stirred
————
Re: Zin this weekend!
Hmmm. Angry? No. Maybe salty....all I know is I need to reexamine my life choices about fermentation!
I feel boring making whiskey.
Enjoying the updates!
Through the magic of alchemy, our spirits live on.
- Stonecutter
- Site Donor
- Posts: 1943
- Joined: Fri Apr 16, 2021 2:40 pm
- Location: Somewhere within the Milkyway
Re: Zin this weekend!
I used to live up that way. Near Halfmoon Bay. There’s an old restaurant my buddies parents used to own called Gazo’s Grill out on Highway 1. Halfway to Santa Cruz. Hell, I think they sold it years ago. We used to drag kegs onto the beach and howl at the moon till the sun came up. Good times. I love that area down there. Good idea on the concentrate as a pick me up for the grappa. I actually bought my first kit today…$70 Oh well. I’ll give it a shot. Keepin my eyes open for vines on chain link is about all I got out here near the Wasatch Front. Looking forward to your updatesjonnys_spirit wrote: ↑Thu Oct 07, 2021 6:43 pm Thanks Stone! I’d love to grow some of my own but probably not quite the right climate here. These came from a wine club a couple hours away who ordered a few pallets that are delivered cross country via refrigerated truck so I was able to pick some up fairly affordably. The Zin is from a vineyard just north of San Fran and the Mouvedre and Syrah from a Washington State vineyard. I’ll order frozen grape must buckets too but swore off kit wines a few years ago. I’ll use the cheapest kit wine concentrate to give the grappa a little bump.
Cheers!
-j
Freedom had been hunted round the globe; reason was considered as rebellion; and the slavery of fear had made men afraid to think. But such is the irresistible nature of truth, that all it asks, and all it wants, is the liberty of appearing.
-Thomas Paine
-Thomas Paine
- jonnys_spirit
- Site Donor
- Posts: 3668
- Joined: Wed Oct 21, 2015 7:58 am
- Location: The Milky Way
Re: Zin this weekend!
Congrats on the kit! I’ll do the odd white kit and maybe a port style kit with some other stuff mixed in and fortified with home made brandy or grappa every once in a while.
——
—— ——
200# grapes fermented and racked off gross lees topped up into two six gallon carboys. Probably give them another month like this to complete MLF then rack off fine lees and sulfite. I haven’t measured gravity but it’ll finish if there’s any sugars left.
1/2 gallon on airlock for future top up.
One gallon of trub/sediment under airlock for grappa starter in a month or so.
Cheers!
-j
——
—— ——
200# grapes fermented and racked off gross lees topped up into two six gallon carboys. Probably give them another month like this to complete MLF then rack off fine lees and sulfite. I haven’t measured gravity but it’ll finish if there’s any sugars left.
1/2 gallon on airlock for future top up.
One gallon of trub/sediment under airlock for grappa starter in a month or so.
Cheers!
-j
————
i prefer my mash shaken, not stirred
————
i prefer my mash shaken, not stirred
————
Re: Zin this weekend!
Wow looks good! I’ve tried my hand at grappa several times but for me it is a lot of work.Oldvine Zin wrote: ↑Fri Sep 24, 2021 1:33 pm We ran our old vine zin last weekend, great fruit this year.
ovz.jpg
Stay safe
OVZ
- Oldvine Zin
- Site Donor
- Posts: 2416
- Joined: Sat Jun 06, 2015 9:16 pm
- Location: Pacific Northwest
Re: Zin this weekend!
I really wish that those grapes (14 tons of them) were for grappa. But they were destined for wine, the winery is about 250 miles south of me and running a still on the property is not in the cards so reusing the pressings in not going to happen
Stay safe
OVZ
Re: Zin this weekend!
I used to belong to a wine club that brought in a portable still to make brandy from their wine that had reached it’s shelf limit or did not meet their standard for quality. The laws required they have a separate bar in a separate area at the winery for tasting the brandy. Everything had to be done on site by law they told me.
- Oldvine Zin
- Site Donor
- Posts: 2416
- Joined: Sat Jun 06, 2015 9:16 pm
- Location: Pacific Northwest
Re: Zin this weekend!
Sounds a little sketch to me, I believe that you would need to be a DSP to do any distilling, tasting room or not. Our winery permit does not include any distilling privileges.Bushman wrote: ↑Fri Oct 15, 2021 4:42 am I used to belong to a wine club that brought in a portable still to make brandy from their wine that had reached it’s shelf limit or did not meet their standard for quality. The laws required they have a separate bar in a separate area at the winery for tasting the brandy. Everything had to be done on site by law they told me.
Stay safe
OVZ
Re: Zin this weekend!
I don’t think so as they were very open about it. If I remember right the distiller was licensed but had to do it on site so they brought him in from Yakima or Ellensburg area and the winery had two locations Woodenville and Concrete and they were only allowed to distill in the Concrete location.Oldvine Zin wrote: ↑Fri Oct 15, 2021 7:30 pmSounds a little sketch to me, I believe that you would need to be a DSP to do any distilling, tasting room or not. Our winery permit does not include any distilling privileges.Bushman wrote: ↑Fri Oct 15, 2021 4:42 am I used to belong to a wine club that brought in a portable still to make brandy from their wine that had reached it’s shelf limit or did not meet their standard for quality. The laws required they have a separate bar in a separate area at the winery for tasting the brandy. Everything had to be done on site by law they told me.
Stay safe
OVZ
- Oldvine Zin
- Site Donor
- Posts: 2416
- Joined: Sat Jun 06, 2015 9:16 pm
- Location: Pacific Northwest
Re: Zin this weekend!
I think that we are going off topic here so please forgive meBushman wrote: ↑Sat Oct 16, 2021 5:21 am
I don’t think so as they were very open about it. If I remember right the distiller was licensed but had to do it on site so they brought him in from Yakima or Ellensburg area and the winery had two locations Woodenville and Concrete and they were only allowed to distill in the Concrete location.
TTB rules state:
Change in location or ownership. Where any distilling apparatus registered under this section is to be removed to another location, sold or otherwise disposed of, the registrant shall, prior to the removal or disposition, file a letter notice with the appropriate TTB officer. The letter notice will show the intended method of disposition (sale, destruction, or othewise), the name and complete address of the person to whom disposition will be made, and the purpose for which the apparatus will be used. After removal, sale, or other disposal, the person having possession, custody, or control of any distilling apparatus intended for use in distilling shall immediately register the still or distilling apparatus on its being set up or, if already set up, immediately on obtaining possession, custody, or control. The registrant shall also comply with the procedures prescribed in this chapter for amendment of the registration or permit application.
So the winery would have to be a permitted DSP, I see no mention of portable stills anywhere in the ttb rules
Stay safe
OVZ
- jonnys_spirit
- Site Donor
- Posts: 3668
- Joined: Wed Oct 21, 2015 7:58 am
- Location: The Milky Way
Re: Zin this weekend!
Petite Syrah and Mouvedre crush completed this weekend from Washington State grapes. These were a little more expensive than the Zin and look very nice.100# of each will provide between 25-30 bottles of each for the cellar. This season with total 400# must will give me about 100-120 bottles of single varietal and some blends plus a top up on the port barrel.
—-
—-
I also took some pressed skins and wine plus some sweet must and vacuum packed four different cheeses in a few spoons of each. I’ll probably de-seed maybe a cup of each must/pomace and make a paste for yummy wine and cheese crackers.
The Zin is still mlf’ing so i stir it daily and bumped it up to about 70*F to help it along.
Cheers!
-j
I put three blocks of dry ice into each fermenter to do maybe a three day cold soak @ 40*F before I start the ferment. —-
—-
I also took some pressed skins and wine plus some sweet must and vacuum packed four different cheeses in a few spoons of each. I’ll probably de-seed maybe a cup of each must/pomace and make a paste for yummy wine and cheese crackers.
The Zin is still mlf’ing so i stir it daily and bumped it up to about 70*F to help it along.
Cheers!
-j
————
i prefer my mash shaken, not stirred
————
i prefer my mash shaken, not stirred
————
- Stonecutter
- Site Donor
- Posts: 1943
- Joined: Fri Apr 16, 2021 2:40 pm
- Location: Somewhere within the Milkyway
Re: Zin this weekend!
The paste sounds delicious! I’ve never heard of that. You could mix that in with some fettuccini with roasted sweet tomatoes and roasted garlic.
Freedom had been hunted round the globe; reason was considered as rebellion; and the slavery of fear had made men afraid to think. But such is the irresistible nature of truth, that all it asks, and all it wants, is the liberty of appearing.
-Thomas Paine
-Thomas Paine
- jonnys_spirit
- Site Donor
- Posts: 3668
- Joined: Wed Oct 21, 2015 7:58 am
- Location: The Milky Way
Re: Zin this weekend!
Cheers!
-j
————
i prefer my mash shaken, not stirred
————
i prefer my mash shaken, not stirred
————