Battle Of The Pinot Gris…continues

So, day after halloween I find myself VERy hung over and having to figure out where in the wine world I am. I finally figure out I am a little late on the de-gassing of my Pinot gris…but it is only the second rack into the carboys after having moved it to my secondary 5 galon glass carboy…It smells fabulous-o. I am throwing caution to the wind at this point. I rack 2 gallons of the middle of the carboy into 1 gallon containers, and Move the rest into the 3 gallon glass carboy. The 2 gallons of Pinot Gris Blackberry with Cuvee yeast are doing REAL well. 

I top the 3 gallon carboy with this GREAT local wine…called Oregon Blossom. It is produced locally from the heart of Oregon Willamette Valley Vineyards, and they say it is the answer to the California Zinfadel. Like California was really intelligent enough to ask a question, anyway-

This wine is good, the 2008 is exceptional 1 year later. I know by the time word gets out, the ‘Oregon Blossom’ will have DEGRADED to a california zin, and therefore people will accept the fact Oregon has thrown it’s hat into the race. It sells for US $10.50- I can’t wait to see how much state export/liquor fees are where you live. If you have a chance, add this 2008 to your collection. It is almost as good as the 1997 Sutter Home White Zinfadel…only better.  

Anyway I am starting to sound like one of those spam-inators. I am down to the last 4 bottles of my eyeball wine(DGreene nicknamed it, not me), and am thinking of switching to a 3 berry Guarana wine- I am looking at Naked Dave’s Blackberry wine as the base recipe, but am unsue of RC212 as the yeast. Anybody have any experience using this yeast?I normally use Montrachet for Blackberry, but it is slow, with white milky lees-and only yields 8-10% alcohol, before the yeast dies.

My research shows that RC 212 is good for young reds with a 12-14% alcohol tolerance. It has spicy notes and promotes ripe berries. It is a low foaming moderate speed ferment with low Hydrogen Sulfide (H2S) production. Will have to wait for the Samhain New Year in November before I try anything…