Freudenberg Group’s Post

First stage of blending an initial attempt at a serious, complex K'AVSHIRI Georgian Rosé. Direct-press Saperavi (still fermenting), Alexsandrouli, Saperavi-Mtsvane and Saperavi- Rkatsiteli co-ferments (90/10)... These are all in stainless steel. Tomorrow, we put some direct-press Ojaleshi into qvevri and 2nd year barrels, and some Aladasturi into qvevri to ferment for 2 days... Really looking forward to a proper blending session, with all components, in November, but it's already fascinating. Then more sessions with some other varieties... if necessary. Final wine will hopefully be dark rosé rather than clarete/pale red. And it will go into a green glass bottle... https://lnkd.in/eAkUjiv9

No, you should not use Multani mitti to refine wine because it can leave an off-flavor. Multani mitti, also known as Fuller's Earth, is a clay-like substance that's used for external purposes like face packs and mud baths. Instead, you can use bentonite to clarify wine: Mix 3 tablespoons of bentonite with 1 pint of boiling water. Add 1 to 2 tablespoons of the slurry to each gallon of wine. Stir to wet all particles. Let the wine settle for about a week. Rack the wine off the sediment. Bentonite is a negatively charged clay colloid that reacts with positively charged proteins, precipitating them from the wine. However, you should limit its use in red wines because it can reduce the color.

The production of GÔDE is a two fold event : Let the magic work through the blending of two ancestral crafts: Brewing and the traditional method (la “Méthode Traditionnelle”). First part occurs like a traditional beer : BREWING 🍺 Second part is the well-known « Méthode Traditionnelle » 🍾 usually used to produce sparkling wines. After adding “liqueur de tirage” and “champagne yeast” a second fermentation and sparkling process take place in the bottle. Then we have a well-deserved rest in our cellars, a Maturation / Ageing on lees for minimum 6 month. Finally, we start a process known as « Remuage » (riddling process /rotated champers) in champagne racks called “pupitres”. The bottles are turned around and brought from a horizontal into a vertical position. A turn is made every eight hours and after 4 weeks, the bottles will be standing upright. All the sediment formed during re-fermentation is gathered in the neck of the bottle, which will subsequently be « disgorged ». https://lnkd.in/ecJ22g9A #bierebrut #craftbeer #methodeoriginale #brewing #remuage #riddling #degorgement #disgorging #ageing #biereartisanale #unicraft #creation

Imagine a world where we celebrated craft beer for its true essence. Craft is a philosophy. A deep-rooted appreciation for meticulous processes, time-honoured techniques, and the purity of real ingredients. Craft is about understanding and respecting how each element, each step, shapes the final product into something extraordinary. Consider wine, the epitome of craft in the beverage world. Its global acclaim is a testament to the story behind every bottle. Connoisseurs passionately discuss vintages, grape varieties, terroir, and aging processes. Would these conversations be as rich, as meaningful, if the complexities stemmed from artificial additives rather than true craftsmanship? At Mannheim Craft Brewery, we're redefining what craft means in the brewing world. Our philosophy is built on: - Telling authentic stories through every beer we brew - Sourcing and working with only the finest, real ingredients - Honouring and elevating the nuances of the brewing process - Crafting complex flavours through skill and passion, never shortcuts We invite you to join us in celebrating the art of true craft beer. Raise your glass to authenticity. Cheers to craft. #CraftBeer #BrewingAuthenticity #MannheimCraftBrewery

Ever wondered about the journey from vine to glass? 🌱🍇 Each bottle of wine tells a story that begins with a tiny bud and ends with a beautifully crafted drink. Here’s a look at the fascinating steps that transform humble grapes into the wine we love. From the first spring sun to the final pour, winemaking is a labor of passion, precision, and patience. Dive into the journey! 🍷✨ 🍇 𝗕𝘂𝗱 𝘁𝗼 𝗚𝗿𝗮𝗽𝗲: It starts in spring when tiny buds on the vine grow into grapes under the sun. 🍇 𝗛𝗮𝗿𝘃𝗲𝘀𝘁 𝗧𝗶𝗺𝗲: When ripe, grapes are carefully handpicked or harvested. 🍇 𝗖𝗿𝘂𝘀𝗵𝗶𝗻𝗴 & 𝗣𝗿𝗲𝘀𝘀𝗶𝗻𝗴: Grapes are gently crushed to release juice. 🍇 𝗙𝗲𝗿𝗺𝗲𝗻𝘁𝗮𝘁𝗶𝗼𝗻: The juice ferments, transforming into alcohol. 🍇 𝗔𝗴𝗶𝗻𝗴: The wine ages in barrels or tanks, developing flavor. 🍇 𝗕𝗼𝘁𝘁𝗹𝗶𝗻𝗴: Finally, the wine is bottled and ready to enjoy!

The remontage In the context of winemaking, #remontage (also known as "pumping over") is a technique used during the fermentation of wine, especially red wine. It involves taking the juice (must) from the fermentation tank and pumping it over the solid parts of the grapes, known as the pomace, which float on the surface. The purposes of remontage include: Color and #TanninExtraction: It helps extract more color, tannins, and aromas from the grape skins, enhancing the wine's structure and complexity. #Oxygenation: Introducing oxygen during this process can benefit the yeast, creating a favorable environment for fermentation. #TemperatureRegulation: It helps maintain a more uniform temperature throughout the fermenting mass, preventing overheating in certain areas. The frequency of remontage can vary depending on the desired wine style and the winemaker's techniques.

At the winery we initially cool the clusters down for 24 hours. Then it is time to crush and our dream-team kicks in. Jesse drives the picking bins to the destemmer, where Rebecca will guide him to rotate the bins so that the fruit gently falls into the destemmer at a consistent pace as she forks the clusters out of the picking bins. On the floor Matt will reload bins, control the stem bins, replace the full fermenters with new ones and prepare them to get back into the cold room. I check it all out, smell, taste, adjust destemmer speed, decide on clonal blends for cross fermentations, add stems as I determine their flavor and texture value for fermentation etc. Here are a few key harvest facts: - 1 bin of clusters ~ 1000 lbs ~ 400 bottles - 3 bins fill one fermenter - It takes Rebecca 5-6 min to empty a bin - On a god day we crush 25 bins - …and then we enjoy Rebecca’s awesome home cooking for lunch! We love harvest!

Turning Grapes into Greatness with Precision and Passion🍷🍇 In winemaking, every drop counts. At Atlas Copco, we understand the importance of minimising process losses to craft each bottle to perfection. Winemakers face challenges that can affect both quantity and quality. With the right strategies and tools, these losses can be minimised, optimising production efficiency. Here are 5 essential steps to reduce process loss: 🍷 Invest in Quality Equipment 🍷 Optimise Filtration Techniques 🍷 Manage Lees and Sediments 🍷 Control Oxygen Exposure 🍷 Monitor Your Processes Our advanced process filters are tailored to meet your unique needs, and our experts are here to help you make the right choice. Discover how our solutions can help you produce exceptional wines. Cheers to precision and passion in every sip! 🥂🍇 Learn more: https://bit.ly/3XCulYq #ProcessFiltration #WineMaking #SustainableSolutions #AtlasCopcoUK

🍺 Lager: The World's Most Popular Beer Style When most people say "beer," they're often referring to lager. This crisp, refreshing brew has conquered the global market, but its journey to the top is as fascinating as its taste. The story of lager's global domination has two interwoven threads. On one hand, German, Austrian, and Czech immigrants brought their traditional brewing techniques to the US, from where it spread globally. On the other, it is the crisp, refreshing taste that simply won hearts worldwide. The truth? Likely a blend of both cultural export and universal appeal. Contrary to popular belief, a lager is more demanding to brew than ale. It uses bottom-fermenting yeast (Saccharomyces uvarum), which requires lower fermentation temperatures, and needs longer fermentation periods. This process demands meticulous attention to detail and quality control from brewers, resulting in its distinctive crisp taste. The term lager comes from the German word to store, originating in Bavaria during the Middle Ages. Initially brewed only in cold months and stored in ice-cold caves, lager production was revolutionized by technological advancements, especially in refrigeration. This enabled year-round production and global distribution, cementing lager's place in beer history. While originally dark, pale lager now dominates the market, thanks to its appealing golden colour and crisp taste. This shift in preference showcases how brewing techniques and consumer tastes have evolved over time. #BeerHistory #Lager #BrewingScience #CraftBeer #BeverageIndustry