Scott Harvey of Scott Harvey Wines shares a series of videos demonstrating techniques for determining and adjusting levels of components in wine. Viewing these videos is helpful for the July 15, 2020 SHW meeting webinar “Adjusting pH in Wine” featuring Scott Harvey and the winery’s assistant winemaker Mollie Haycock.
The upcoming Scott Harvey webinar requires advanced registration. To receive a Zoom webinar invitation, please email Gin Yang at firstname.lastname@example.org by July 14. Members only.
Variety: Tempranillo Vineyard Location: District 9, Arbuckle, CA Price/ Ton: Negotiable Minimum Purchase: Negotiable Grower Picks No destemmer-crusher available Anticipated harvest: Late July/early August Contact: Brooke Bachmann 805 704-5474 or email email@example.com
Hot summer temperatures are forecasted for this coming week. Wondering if your vines need water? Andy Coradeschi, with the SoCal home winemaking club Cellarmasters of Los Angeles, has posted a video on the Cellarmasters YouTube channel. Follow Andy as he inspects his vines and explains when he’ll be irrigating them again.
Did you know that the Club has a destemmer-crusher, basket presses and scales that members can rent for a nominal fee? Prior to renting, members are to be certified through a short training course that emphasizes safety, proper use and the care and cleaning of the equipment.
The training course is offered at the Winemaking 101 workshop on Saturday, August 1, 2020. Contact Joe McGillivray at firstname.lastname@example.org or 916 261-9438 to make arrangements.
As previously announced, Scott Harvey is willing to perform a bench trial of SHW member wine samples to determine the optimal pH level. Every member who submits a sample will receive the results and feedback via email within a week or so.
Thus far the following people have indicated that they wish to have
their wine samples analyzed:
Chris Sedler <– will take directly to winery
If you believe your name should be on this list OR you wish to be added, please contact Robert Wharton (email@example.com) by 5:00 p.m. on Wednesday, July 8th. Robert is determining how best to collect these samples from everyone and will be in contact with you soon.
Larry Carducci has 500 to 700 lbs. of Barbera grapes for sale this year. These are well kept vines producing grapes that have received double gold at the California State Fair. There is a crusher/destemmer on site and located in Auburn.
Grapes will be harvested all at one time so it will be a group pick, crush and into your container. $0.70 per pound.
Contact Larry Carducci: 530 887-1510 or firstname.lastname@example.org.
SHW members Wreatha Duverney and Amos Olson are looking for buyers to help meet the vineyards minimum purchase:
“…We are purchasing from the Sierra de Montserrat Vineyard in Loomis. They have 1000# minimum, and we only want 500# so there is 500# available to other club members if anyone is interested. The cost is $.85/lb. It is self-pick. We can crush at our home in Auburn. The pick will be done at minimum 24 Brix with 26 Brix as the Optimum.”
Please contact Wreatha at 916-517-0577 or email@example.com.
Webinar: Scott Harvey – “Bench Trial Your Way to the Perfect pH in Finished Wine”
On Wednesday, July 15th from 7 pm to 9 pm, Scott Harvey and Mollie Haycock of Scott Harvey Wines will be demonstrating via Zoom Webinar the techniques Scott uses for selecting the final pH of wine prior to bottling. Whether by raising the pH by adding citric or tartaric acid, or lowering the pH by adding Potassium Carbonate, you will learn how to set up bench trials of your own wine to select the perfect pH level for microbial stability and to your taste.
Scott Harvey will be demonstrating these techniques using the samples of members Marco Sguazzin and Scott Elliott, who will be in attendance at Scott’s winery laboratory in Plymouth during the Webinar. They will be able to taste, and even smell, Mr. Harvey assures, the difference that raising or lowering the wines’ pH can make.
As an added bonus, Mr. Harvey has gifted SHW with a series of lab videos he has made of him performing various wine evaluation and adjustment techniques that you can use at home. Look for a future blast for the link to these videos. We suggest that you view them prior to the Webinar.
Extra, extra added bonus: current SHW members can submit up to 3 samples of their own pre-bottled wines (375 ml sample) to Scott Harvey who will set up a bench trial of those wines and determine the optimal pH level. Every member who submits a sample will receive feedback and results via email within a week or so.
President Robert Wharton has volunteered to deliver the samples to Scott’s laboratory. The deadline for Robert to receive the labeled samples from you is Wednesday July 8th. All samples should be in a 375 ml sealed container, and labeled with your name, e-mail address, vintage and varietal of the wine. Contact Robert at firstname.lastname@example.org for sample drop-off information.
Contact Gin Yang at email@example.com for the July 15 meeting Zoom access. Pre-registration is required for the Webinar.
Contact Robert Wharton at firstname.lastname@example.org to arrange for sample drop-off.
If you’re not current on your dues, remit to Robert when you give him your samples or send to SHW Treasurer Wreatha Duverney. Here’s the membership form with mailing address: 2020 SHW Membership Form
Watch for the blog update with Scott Harvey’s lab videos.