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Norton Pressing – 2010

We pressed the Norton wine today. It is always nice when family comes over and wants to help. Here you can see my daughter and little James helping with the press.

We were able to get a full 15 gallons from the Norton grape harvest this year. We put it all in a 15 . . . → Read More: Norton Pressing – 2010

Beautiful Wine Colors – Punching Down Cap 2010

Well, with the grape must fermenting, it means its time to punch down the cap a few times a day. I just love this part of the wine making process. I find it fascinating watching the deep purple and claret colors developing over time. No matter how old this wine gets, the color will . . . → Read More: Beautiful Wine Colors – Punching Down Cap 2010

Norton Grapes Harvested 2010

We harvested our Norton grapes on Saturday. It took about an hour, and the crop was a little bigger than I first anticipated. Afterward we sat on the back porch and enjoyed some of dad’s famous smoked pork. It turned out excellent. The shoulders had a good half inch of a red smoke ring . . . → Read More: Norton Grapes Harvested 2010

Punching down the Cap (Pigeage) 2010 Shiraz

What is a cap?

The cap is the layer of grape skins that are pushed up during fermentation where the must contains whole or crushed grapes. When the fermentation process begins, yeast eats away sugar, and spits out alcohol, heat, and carbon dioxide gas (CO2). This CO2 when it is released floats to the . . . → Read More: Punching down the Cap (Pigeage) 2010 Shiraz

Shiraz and Viognier happily bubbling away…

The 40 gallons of Shiraz and 6 gallons of Viognier is slowly bubbling away. I have been punching down the red Shiraz wine 3 times a day. Here you can see why. The yeast bubbles CO2 gas up to the top, which brings up the grape skins to the top as well. They get . . . → Read More: Shiraz and Viognier happily bubbling away…