Ryan O'Donnell Dublin, California, United States
- Member Since:
- Apr 28th, 2010
- Last Login:
- May 18th, 2012 at 6:41 am
Chardonnay: Skins 2011
- May 6, 2012 @ 10:48 pm
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on: Carboy (3gal #1)
Moved into leg fridge to start cold stabilization process
- Jan 29, 2012 @ 12:17 am
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Rack and Return to Carboy (3gal #1)
removed oak and topped up with extra juice from retired 1-gallon jug
- Jan 29, 2012 @ 12:16 am
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- Vessel Used Jug
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- Jan 29, 2012 @ 12:16 am
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Rack to Jug
had a quater of extra wine that I kept in another jug but will likely just drink it tonight
- Jan 27, 2012 @ 4:53 am
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on: Carboy (3gal #1)
smelled astringent... nail polish? will rack it soon an see how it does after.
- Jan 8, 2012 @ 4:40 am
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- Other Equipment Used Silicone Stopper (#4)
replaced rubber stopper and airlock
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- Jan 8, 2012 @ 4:40 am
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- Other Equipment Used Silicone Stopper (#5)
replaced rubber stopper and airlock
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- Dec 24, 2011 @ 6:47 pm
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on: Carboy (3gal #1)
Stirred Lees
- Dec 24, 2011 @ 6:45 pm
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on: Carboy (3gal #1)
SO2 10% solution 6ml
- Dec 24, 2011 @ 6:43 pm
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on: Jug (1gal #1)
Stirred Lees
- Dec 24, 2011 @ 6:41 pm
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on: Jug (1gal #1)
SO2 10% solution 2ml
- Dec 20, 2011 @ 1:42 am
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carboys using the new QR code tracking slips for entering notes
- Dec 12, 2011 @ 2:06 am
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on: Carboy (3gal #1)
Stirred Lees
- Dec 12, 2011 @ 2:06 am
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on: Jug (1gal #1)
Stirred Lees
- Dec 4, 2011 @ 8:00 pm
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on: Carboy (3gal #1)
Stirred Lees
- Dec 4, 2011 @ 8:00 pm
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on: Jug (1gal #1)
Stirred Lees
- Dec 4, 2011 @ 7:33 pm
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on: Carboy (3gal #1)
Earthy aromas with subtle hints of florals and honeysuckle. Soft, pillow blanket oak nuances. Very delicate flavors with an elegant balance between bright fruit and plush tannins through the finish. Really unique and very good.
- Nov 24, 2011 @ 5:14 pm
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SO2 10% solution 8ml
- Nov 17, 2011 @ 6:46 pm
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chromotography results are in. MLF seems to be complete across the board so will let it ride out another or so then start hitting them with SO2 are rackings.
- Nov 13, 2011 @ 8:52 pm
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on: Carboy (3gal #1)
Stirred Lees
- Nov 13, 2011 @ 8:52 pm
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on: Jug (1gal #1)
Stirred Lees
- Nov 11, 2011 @ 1:27 am
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on: Carboy (3gal #1)
Stirred Lees
- Nov 11, 2011 @ 1:27 am
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on: Jug (1gal #1)
Stirred Lees
- Nov 7, 2011 @ 12:12 am
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on: Carboy (3gal #1)
Stirred Lees
- Nov 7, 2011 @ 12:12 am
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on: Jug (1gal #1)
Stirred Lees
- Nov 3, 2011 @ 11:22 pm
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on: Carboy (3gal #1)
Stirred Lees
- Nov 3, 2011 @ 11:22 pm
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on: Jug (1gal #1)
Stirred Lees
- Nov 2, 2011 @ 1:03 am
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on: Carboy (3gal #1)
Stirred Lees
- Nov 2, 2011 @ 1:03 am
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on: Jug (1gal #1)
Stirred Lees
- Oct 30, 2011 @ 6:32 pm
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on: Carboy (3gal #1)
Stirred Lees
- Oct 30, 2011 @ 6:32 pm
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on: Jug (1gal #1)
Stirred Lees
- Oct 27, 2011 @ 5:22 pm
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on: Carboy (3gal #1)
Stirred Lees
- Oct 27, 2011 @ 5:22 pm
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on: Jug (1gal #1)
Stirred Lees
- Oct 25, 2011 @ 11:45 pm
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on: Carboy (3gal #1)
Stirred Lees
- Oct 25, 2011 @ 11:45 pm
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on: Jug (1gal #1)
Stirred Lees
- Oct 23, 2011 @ 10:10 pm
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on: Carboy (3gal #1)
Stirred Lees
- Oct 23, 2011 @ 10:10 pm
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on: Jug (1gal #1)
Stirred Lees
- Oct 20, 2011 @ 8:08 pm
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on: Carboy (3gal #1)
Stirred Lees
- Oct 20, 2011 @ 8:08 pm
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on: Jug (1gal #1)
Stirred Lees
- Oct 19, 2011 @ 5:28 am
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on: Carboy (3gal #1)
Oak Cubes (French Med+) 1 ounces
- Oct 18, 2011 @ 6:14 pm
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on: Carboy (3gal #1)
Stirred Lees
- Oct 13, 2011 @ 4:31 pm
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Malo Bacteria (Enoferm Alpha) 1 grams
- Oct 13, 2011 @ 4:28 pm
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- Vessel Used Jug (1gal #1)
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- Oct 13, 2011 @ 4:28 pm
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- Vessel Used Carboy (3gal #1)
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- Oct 13, 2011 @ 2:54 am
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- Vessel Used Carboy (6 #1)
settling approx 3 gallons of juice
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- Oct 12, 2011 @ 4:00 pm
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- Harvest Equipment Used Speidel Bladder Press
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- Oct 12, 2011 @ 3:40 pm
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69° F
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- Oct 12, 2011 @ 3:50 am
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Punch Cap to Brute 10gal
- Oct 11, 2011 @ 4:09 pm
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72° F
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- Oct 11, 2011 @ 4:09 pm
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Punch Cap to Brute 10gal
- Oct 11, 2011 @ 4:06 am
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Fermaid-K 3 grams
- Oct 11, 2011 @ 4:06 am
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Punch Cap to Brute 10gal
- Oct 11, 2011 @ 12:02 am
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72° F
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2
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- Oct 11, 2011 @ 12:02 am
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Punch Cap to Brute 10gal
- Oct 10, 2011 @ 3:00 pm
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Punch Cap to Brute 10gal
- Oct 9, 2011 @ 9:02 pm
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Fermaid-K 5 grams
- Oct 9, 2011 @ 9:02 pm
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11
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- Oct 9, 2011 @ 8:39 pm
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72° F
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- Oct 9, 2011 @ 8:39 pm
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Punch Cap to Brute 10gal
- Oct 9, 2011 @ 3:04 pm
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before and after: the cap on skin-fermented Chard
- Oct 9, 2011 @ 2:49 pm
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Punch Cap to Brute 10gal
- Oct 9, 2011 @ 2:48 pm
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72° F
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- Oct 9, 2011 @ 5:35 am
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70° F
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- Oct 9, 2011 @ 5:35 am
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Punch Cap to Brute 10gal
- Oct 8, 2011 @ 11:38 pm
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68° F
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19
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- Oct 8, 2011 @ 10:50 pm
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Punch Cap to Brute 10gal
- Oct 8, 2011 @ 2:02 pm
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66° F
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- Oct 8, 2011 @ 2:02 pm
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Punch Cap to Brute 10gal
- Oct 7, 2011 @ 11:19 pm
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Yeast (ICV-D47) 5 grams
- Oct 7, 2011 @ 11:19 pm
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Go-Ferm 8 grams
- Oct 7, 2011 @ 9:35 pm
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Neutral Oak Chips (Kentucky) 453 grams
- Oct 7, 2011 @ 9:30 pm
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Opti-White 6 grams
- Oct 7, 2011 @ 6:28 pm
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60° F
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- Oct 7, 2011 @ 6:24 pm
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on: Brute 10gal
removed ice bombs to get temp back up
- Oct 7, 2011 @ 6:02 am
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54° F
replaced ice bomb with fresh ones to keep it cold through the night
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- Oct 7, 2011 @ 4:03 am
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ice bombs added to keep must cold while it's soaking after crush
- Oct 6, 2011 @ 10:03 pm
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- Vessel Used Brute 10gal
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- Oct 6, 2011 @ 7:17 pm
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sat and cleaned the fruit ridding the clusters of 5 pounds of MOG. Amazingly, there was two pincher bugs and two lady bugs... that's it! Took me a couple hours to process.
- Oct 6, 2011 @ 7:00 pm
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purchased 200 pounds of fruit but turned out to be about 220. They threw in another 50 pounds which will be my experimental batch!
- Oct 6, 2011 @ 7:00 pm
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preparing for crush and pressing
- Oct 6, 2011 @ 5:31 pm
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- Vessel Used J. Terence Thompson (#1)
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- Oct 6, 2011 @ 5:00 pm
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- Harvest Equipment Used Crusher/Destemmer (OMAC Enosoluzioni)
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- Oct 4, 2011 @ 3:00 am
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21.6
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7.7 g/L
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3.31
pre harvest notes from Jim Pratt... before the rains
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