2014 Riesling Fermentation

The WinePod is once again in service.  I added Riesling juice to the tank and pitched the D47 yeast with a starting SG of 1.090 at 60 degrees F.  Judging by color alone, the starting juice is less oxidized than production in recent years.  Could this mean the best batch of bottles yet?  To be continued...


Comments

Post a Comment

Popular posts from this blog

Winery Approved after Public Hearing!

The public hearing took place on Thursday.  There were no objections and the Shier Winery was given full site plan approval.  With the final piece in place, it is time to submit the application to the New York State Liquor Authority for the Farm Winery License.
Read more

2017 Riesling Clearing

Image
I racked the Riesling over the weekend.  In some of the carboys, acid precipitated out, collecting at the bottom along with the spent yeast. The winery temperature sometimes drops into the low 40s during very cold times in the winter.  That plus the March snowstorm power outage may explain the acid precipitation, which I generally consider to have a positive effect on the wine.  Overall, I am pleased with the progress of the wine.   
Read more