Monthly Archives: June 2020
Bladder press for sale.
The press is a 79-gallon press with spare bladder in good condition, $2800.
Contact Gary Palmero at 916-717-8492.
- 5-gal and 6-gal glass carboys, $10 each
- five spout bottle filler, like new, $400 (see photos below)
Contact Gary Palmero at 916-717-8492.
SHW’s June 17, 2020 John Troiano’s presentation can be found in both audio-only and video formats at the google drive location listed, below. Using your favorite web browser, navigate to:
Once there, click (or double-click) on either “audio_only.mp4” or “zoom_0.mp4”. You should see a player appear on your screen and shortly thereafter the audio or video program will begin. John’s presentation is one-hour, forty-two minutes in length. So open a bottle, sit back and be informed. The video can be paused and continued by clicking in the middle of the screen.
Please notify Robert Wharton (email@example.com) should you encounter any issues with the quality of the recordings.
The corrected handout accompany the presentation can be found here.
Who doesn’t have leftover wine yeast from last year’s harvest? Wondering if you can bake with the lounging beasties?
Andrea Mugnaini of Mugnaini Imports in Healdsburg has done some of the homework for you. She baked bread, pizza and focaccia with three cultured yeasts designed for wine making – RC 212, BRL 97 and D 254 in Mugnaini’s dreamy wood-fired or gas pizza ovens. With Mugnaini Imports permission, we’re sharing Andrea’s findings (edited):
“…I found that the primary species for all yeast used for wine, beer and breads is the same – Saccharomyces Cerevisiae. So, using the three wine yeasts I had on hand, I spent two months testing it for making pizza, focaccia, and breads. I found surprisingly positive and favorable results, and several unexpected benefits.
First, I used the exact same proportions that I already use for all of my dough recipes. What I found was amazing. The action of all the wine yeasts I tried produced a slower and gentler rise, appetizing aromas and much greater longevity. My last batch of dough was baked at 12 days and remained well structured and not sour. It was lofty and aromatic and baked with perfect speckled char browning. Read the notes below on the different yeasts I experimented with!
This yeast produced a warm cream and rye aroma upon proofing and then a clean, fresh yeasty bread aroma after baking.
This yeast produced a rye & sour cream aroma upon proofing and then delicious dough with sour cream undertones and a deeper yellow color.
D 254 This yeast produced a very fresh wheat aroma upon proofing and then a sweet, fruity, very mild yeast backdrop when finished. …”
So, there you have it! Use last year’s stash in the oven and get fresh packs for your winery.
The information for this post was shared by former SHW members Grant and Yoka Koch who now reside in southern Oregon’s Rogue Valley. They say the wines are exciting in the valley and offer to help SHWers with their wine tour visits in that area.
SHW’s June 17 guest speaker John Troiano ran us through fermentation, chemistry and more last Wednesday evening. He’s made a correction to his previous handout on the formula for using yeast nutrient Fermaid K and should now read “… 140 g/28 g per fl oz…”.
Shred the original handout and use this revised version: I Just Stomped My Grapesrev2020 Corrected. This document is also posted on SHW’s website under the Members Resources tab; choose Mentors and Speaker Resources on the drop down menu and scroll down to Speaker Resources.
Grapes for Sale: Carignane, Mourvèdre, and Zinfandel.
120-year old vines are dry-farmed by 3rd generation Sandy Lane grower in Oakley / Antioch area. Grapes from these vineyards have been purchased by Ridge Wine, Ledson Winery, and Boony Doon Vineyard.
$0.75 lb. you pick; $1 lb. grower picks.
Contact directly: Dan Gonsalves at 925 695-5747 or firstname.lastname@example.org.
Group Buy: Cabernet Sauvignon, Malbec, Tempranillo
Great Bear Vineyards, Davis
Group crush/destem days for Sacramento Home Winemakers
We pick. $1/lb picked and destemmed
No quantity too small – we have some customer buying their first 100 pounds and we are happy to help (that’s where we started with SHW support!).
Quantity discounts for 2 tons, 5 tons, 10 tons
Sustainable local family vineyard. Deficit irrigated with target of 4-5 tons per acre. Hand nurtured and hand harvested.
Award winning wines e.g. 2016 Cabernet Sauvignon – Gold San Francisco Chronicle, Wine Enthusiast awards Rose of Tempranillo, Rose of Cabernet, Roussanne
Cabernet Sauvignon pick mid-September onwards for 24.5 BRIX.
Our Cabernet Sauvignon also makes a wonderful Rosé when picked at 21 BRIX in mid-August (you can buy the Rosé at Nugget and the Davis Coop, and it was reviewed at 89 points by the Wine Enthusiast).
You are welcome to pick your own grapes and take home full clusters, if you prefer.
Contact Marcus or Jenny: 530 574 1516.
Grapes for Sale – vineyard is near Winters in Yolo County:
Sangiovese, 900 lb
Cabernet Sauvignon, 450 lb
Vermentino, 900 lb
(2018 Sangiovese produced a silver medal winner for him at the 2020 Lodi Bottle Shock competition.)
U-pick, no crusher or press available.
Contact: Doug Mackenzie at 530 383-8058 and email@example.com.
SHW member Mark Davis is coordinating the group buy for Cabernet Franc from Clos du Lac in Loomis. Wines made from the Cabernet Franc from this vineyard have consistently earned top awards in many wine competitions.
Group buys are excellent ways for small lot home winemakers to access quality fruit that might otherwise not be accessible due to larger minimums quantities required. Blended with other red Bordeaux varieties or bottled as a varietal, Cabernet Franc offers a strong backbone, rich dark plum, and baking spices finish.
For more details, see this link. To be a part of the group buy contact Mark Davis at firstname.lastname@example.org. This group buy closes on August 1, 2020.