jmkpod.blogspot.com
My WinePod Experiences: Chardonnay: Second Inoculation
http://jmkpod.blogspot.com/2008/07/chardonnay-second-inoculation.html
Friday, July 18, 2008. Yesterday I prepped 16 grams (28 g/hL) of Uvaferm 43 from the WinePod Consumables Kit to add to the Chardonnay juice. After five days, the CY3079 had not started the ferment. Anyway, the CY3079 I used was from an opened pack nearly 10 months old and stored at 65° F. It may have lost viability, and I made a mistake by not proofing it with some sugar before I pitched. I did proof this yeast prep with juice. John M. Kelly. Subscribe to: Post Comments (Atom). Subscribe in a reader.
jmkpod.blogspot.com
My WinePod Experiences: Chardonnay Ready For Malolactic
http://jmkpod.blogspot.com/2008/07/chardonnay-ready-for-malolactic.html
Tuesday, July 29, 2008. Chardonnay Ready For Malolactic. This morning the Pod was reading -3° Brix at 70° F on the Chardonnay. I pulled a sample and took it to Vinquiry for analysis. Results:. This confirms that the wine is bone-dry. And ready for inoculation with malolactic. If I have any culture in my stash I will add it tomorrow. John M. Kelly. Subscribe to: Post Comments (Atom). Subscribe in a reader. New to feed readers? WinePod Beta Testing And Validation. John M. Kelly. View my complete profile.
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My WinePod Experiences: 2007 Roberts Road Pinot Pressed
http://jmkpod.blogspot.com/2008/03/2007-roberts-road-pinot-pressed.html
Thursday, March 27, 2008. 2007 Roberts Road Pinot Pressed. Yesterday I pressed off the Roberts Road Pinot. The Pod readings were -3° Brix and 65° F. The cap was still up and I did not mix it before starting, other than putting a hole through it with my hand to pull out the Brix sensor before installing the press ram. Yield was about 10.8 gallons. This time I don't know exactly what the final volume was because I did not rack the wine back into the Pod after pressing, where it is easier to measure...In my...
jmkpod.blogspot.com
My WinePod Experiences: No Movement Of Chard Malo
http://jmkpod.blogspot.com/2008/09/no-movement-of-chard-malo.html
Tuesday, September 9, 2008. No Movement Of Chard Malo. Last Friday Vinquiry analyzed the latest sample of the Sangiacomo Chardonnay: 1.32 g/L. This suggests 1) astonishingly good reproducibility of the lab analysis, and 2) that the malo has not moved at all in two weeks. The alternative interpretation that the analysis is crap and the ferment is moving by some unknon amount is untenable. John M. Kelly. Subscribe to: Post Comments (Atom). Subscribe in a reader. New to feed readers? John M. Kelly.
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My WinePod Experiences: New Opportunity For Experiments
http://jmkpod.blogspot.com/2008/10/new-opportunity-for-experiments.html
Wednesday, October 1, 2008. New Opportunity For Experiments. ProVina delivered five WinePods to my winery. The plan is for me to do comparison fermentations to test hypotheses and validate protocols. First up will be a comparison fermentation using our Annadel Estate Pinot Noir. I'm starting of easy dipping must from my production T-bins to fill three Pods: one will be the control, the second will undergo an extended cold soak, and the third will be a submerged-cap ferment. John M. Kelly. The WinePod r...
jmkpod.blogspot.com
My WinePod Experiences: 2007 Carneros Chardonnay
http://jmkpod.blogspot.com/2008/07/2007-carneros-chardonnay.html
Saturday, July 12, 2008. That's right – Chardonnay, from the 37-year-old vines on the Sangiacomo's Home Ranch. I'm excited to see if I can produce a high-quality white wine in the Pod. We sourced 15 gallons of frozen juice from Peter Brehm. I received the pails on Thursday. They were partially thawed yesterday when I transported them to the winery. Today or tomorrow I will rack the juice off the lees into the Pod, add SO. John M. Kelly. Subscribe to: Post Comments (Atom). Subscribe in a reader. Chard...
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My WinePod Experiences: 2007 Napa River Ranch Cab To Barrel
http://jmkpod.blogspot.com/2008/03/2007-napa-river-ranch-cab-to-barrel.html
Tuesday, March 11, 2008. 2007 Napa River Ranch Cab To Barrel. This morning I racked the Napa River Ranch Cabernet out of the Pod and into the 20 L barrel I had prepped for it. The balance of the wine went to a 3 gallon carboy and two x 1 gallon jugs, with a bit of heavy lees left over to settle before I transfer the clear fraction to a 375 mL bottle. The murky wine is not a problem. John M. Kelly. Subscribe to: Post Comments (Atom). Subscribe in a reader. New to feed readers? John M. Kelly. 3: Wired Gadg...
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My WinePod Experiences: Finishing Off The Syrah Fermentation
http://jmkpod.blogspot.com/2008/06/finishing-off-syrah-fermentation.html
Thursday, June 5, 2008. Finishing Off The Syrah Fermentation. May was a very busy month for me and I was not able to devote the time I wanted to maintaining this blog. It is time to catch up and so this is likely to be a long post. I pressed off the Annadel Syrah on 5/1/08 after a full 30 days of maceration at elevated temperature (73° F) if there was a question in anyone's mind, it was my intention to see how far I could push this protocol. I pulled a sample for the lab; results of the analysis:.
jmkpod.blogspot.com
My WinePod Experiences: This Is The End, My Friends... The End
http://jmkpod.blogspot.com/2009/05/this-is-end-my-friends-end.html
Tuesday, May 26, 2009. This Is The End, My Friends. The End. Mid-May 2009 Provina closed its doors, and the principals started to wind down the company. Despite the serious development put into it, the quality of the WinePod, and its power as a research tool, in the current economy Provina was not able to find enough buyers for the Pod or to close a new investment round, and just ran out of money. John M. Kelly. Do you know if the WineCoach software application is going to be made available? It is possib...
jmkpod.blogspot.com
My WinePod Experiences: Chardonnay Malo Moving Slowly
http://jmkpod.blogspot.com/2008/08/chardonnay-malo-moving-slowly.html
Thursday, August 21, 2008. Chardonnay Malo Moving Slowly. The Sangiacomo Chardonnay in the Pod is smelling and tasting wonderful, but the malolactic fermentation is moving too slowly for my comfort. I picked up a 2.5 gram pack of the Enoferm Alpha ML culture from Vinquiry, prepped it and pitched it into the Chardonnay on 8/06/2008. I have maintained the Pod temperature at 70° F. This week. Patience
. John M. Kelly. Subscribe to: Post Comments (Atom). Subscribe in a reader. New to feed readers? Chardonnay...
