gin, elderflower, rhubarb-rose shrub, lemon, sparkling

RHUBARB ROSE

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

" The Gift " – CA – Riesling / Muscat Canelli / Pinot Gris / Gewürztraminer

Sanitize all mixing vessels. Pour the Riesling, Muscat Canelli, Pinot Gris, and Gewürztraminer free-run juices into a single sanitized 12 L fermentation vessel and gently mix to create a uniform base. Aim for a total of approximately 12 liters of juice.

Combine free-run juices

Measure specific gravity, pH, and titratable acidity. If TA is low for balance, dissolve up to 1 tsp tartaric acid into a small amount of warmed sterile water and add incrementally, re-measuring until desired TA/pH balance is reached (target pH 3.1–3.4 for this aromatic blend).

Measure and adjust

Sanitize a shallow maceration bin. Add the reserved whole grape clusters (skins plus some stems) from the four varieties. Tear or lightly crush clusters by hand to expose flesh but avoid pulverizing; the intention is a gentle skin contact maceration to extract aromatic compounds and color from skins.

Prepare skins and clusters

Reconstitute and stir in 2 tsp pectic enzyme evenly across the skins and the juice. Dissolve 50 mg potassium metabisulfite (Campden) into a small amount of water and add to the must to sanitize; wait 12–24 hours before pitching yeast to allow SO2 to dissipate to safe levels.

Enzyme and SO2 additions

Gently pour the blended juice over the skins in the maceration bin ensuring skins are submerged or partially submerged depending on desired contact. For a moderate skin contact (to achieve mild orange/amber hue and strong aromatic lift), maintain skins in contact with juice for 36–72 hours at cool temperature (10–15°C).

Add juice to skins

Twice daily, gently punch down or submerge the cap/skins with sanitized paddle or by hand to ensure even extraction and avoid excessive bitterness. Monitor aroma and color development; stop maceration when the wine has attained the target aroma and color (often 48 hours for these aromatic whites).

Manage maceration

Approximately 12–24 hours after adding Campden, rehydrate the wine yeast per manufacturer instructions using ~50 ml sterile water warmed to 35–40°C. Add yeast nutrient (4 g) to the juice. Pitch rehydrated yeast into the must when temperature is stable between 14–16°C for a cool aromatic fermentation.

Prepare and pitch yeast

Allow fermentation to proceed at 14–16°C to preserve aromatics. Keep the maceration material submerged during the active ferment for the first 48 hours; fermentation may last 10–18 days until specific gravity reaches around 0.992–0.998 depending on desired final residual sugar. Rack the wine off skins and lees promptly once fermentation subsides to avoid phenolic over-extraction.

Primary fermentation

Cold-settle the wine for 24–72 hours then rack to a clean carboy. Optionally perform light fining (e.g., bentonite) to improve clarity. If necessary, adjust acidity with tartaric acid to taste and stability testing. If stabilizing for sweetening, add potassium sorbate and additional metabisulfite per guidelines.

Post-fermentation handling

Age the wine on light lees for 4–8 weeks with occasional stirring to build mouthfeel, then cold-stabilize and filter as desired. Bottle into sanitized bottles, leaving appropriate headspace, and allow bottles to rest for at least one month before release to let aromatics integrate.

Aging and bottling

Riesling must (free-run juice)

Muscat Canelli must (free-run juice)

Pinot Gris must (free-run juice)

Gewürztraminer must (free-run juice)

Whole grape clusters (reserved skins and some stems from each variety)

Pectic enzyme (wine-specific)

Potassium metabisulfite (Campden, crushed)

Yeast nutrient (diammonium phosphate-style)

Saccharomyces cerevisiae wine yeast (e.g., aromatic white strain)

Fermentation water (sterile) for rehydrating yeast

Tartaric acid (if needed to adjust TA)

Potassium sorbate (optional, if sweetening later)

Potassium bicarbonate (for deacidification, optional)

2023 Jumbo Time

Malat '20 ' Crazy Creatures ' Rosé

MARTIN MILLER'S England / Iceland

BEEFEATER London Dry

MEZCAL VAGO Arroqueño

EL TESORO Añejo

DON FULANO Imperial Extra Anejo

Make 2023 Jumbo Time Recipe in just 336h . " The Gift " – CA – Riesling / Muscat Canelli / Pinot Gris / Gewürztraminer

2023 Jumbo Time Recipe

Descriptors

Tasting Notes

Food Pairings

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