Stirring the lees

It has been a little more than a week since we added the MLF bacteria to our wine. I try to stir the wine/lees about once a week. We're down to a small amount of lees now after the last racking, but it helps to stir the remaining amount as they supply nutrients for the bacteria.

Testing Alcohol by Volume: tried the "vinometer"

We're nowhere close to needing to test our 2010 Lodi Cab for alcohol content, as that normally is done before you bottle. But I wanted to test a new item I ordered recently, called the "vinometer". I figured I couldn't go wrong for $3. Well, you get what you pay for. It doesn't work so well. I tested a Missouri Norton I made last year that a lab certified at 11%. The vinometer said 6%. It's a very simple device, I guess too simple.

Wine Testing

I would recommend you test your wine when it is ready to be bottled.

With that said, I would recommend a "standard profile" that many labs do. It tests for Alcohol by volume, free SO2, PH, acid profile and a couple of other things.

Most wine testing labs I know of are in California. Here are three that I know do testing for home winemakers:

-Lodi Wine Laboratories
-Scott Laboratories (same people that make the ingredients, etc.)
-Vinquiry

This final test will run you anywhere from $80- $140. I have used Lodi Wine Labs and was very happy with their responsiveness and professionalism.

Great Article on wineries in the "New South"

Tom Johnson really captures the spirit and plight of winemaking in the South with this article:

http://www.vwm-online.com/magazine/story2.asp

American Wine Consumer Coalition

The American wine consumer is at a distinct disadvantage in all 50 states. The Beer and Liquor Wholesalers Lobby has a huge warchest to maintain their monopoly and control over winemaking and the entire supply chain, while wine consumers lack a united voice.

AWCC(American Wine Consumer Coalition) is on Facebook. I recommend checking it out today, and become a fan.

http://www.facebook.com/AmericanWineConsumerCoalition

What happens when you "Deregulate"?

I live in TN.  The winery laws here have kept many small wineries (or really any wineries) out of our state for years.  The TN Wine and Spirits Wholesalers have a stranglehold on the legislature.  In some cases, our laws go back all the way to prohibition in the way they were written.  Our state presently has 41 wineries.  Our wine industry brings in about $90 Million a year.  Let's look at TN's archaic laws:
-TN requires winemakers to use at least 75% of grapes grown in the state (this was recently overruled by the Sixth Circuit Court in OH, however)
- TN does not allow its wineries to sell to retailers or restaurants.  Sales are only through the wholesale chain, which adds a great deal of cost, keeping most small wineries out of the loop
- There is a cap on yearly production.
- Wine is not sold in grocery stores, only liquor stores.


Now let's show you Exhibit B:  North Carolina.  North Carolina is very comparable to TN,  in population, in geography, and in many other ways.  But NC has 112 wineries as of this year, and their wine industry is worth $900 Million a year.  Let's now look at NC's laws:
- NC requires only 5% of grapes be sourced from within the state.
- NC allows the sale of wine made at its wineries directly to restaurants, grocery stores, and wholesale distribution
-There is a very high or no cap on yearly production
- Wine is sold in grocery stores, wholesale clubs, etc.

So it's not just about supporting small wineries.  It's about bringing jobs and taxes to your state.  And that's all I've heard for the past month now that it's election season.

So be sure to vote!  And get to know your legislators.  Even though I am politically independent, I was a huge fan of Ronald Reagan.  One of his best quotes ever....

"Government's view of the economy is simple:  If it moves, tax it. If it keeps moving, regulate it.  If it stops moving, subsidize it."

How true.

Topping Off

You want your carboys to be as full as possible (with a couple of inches at the top).  In this case, we are using a 6 gal. carboy.  They come in 3, 5 and 6 as far as I know but I am sure there are others.  My 144 lbs of grapes produced just over 6 1/2 gals.   So I completely filled a 6 gal carboy and have about 1/2 gal for topping off that I store in a plastic container.

If you don't have extra wine for topping off, you can top your carboy up with a finished wine of a similar vintage, or another finished wine.