Recent content by Cliff

Thanks

81 Chrystie St

Sorry for the delay. Look forward to getting together

I'm so sorry, but I have to bow out

I'm in for Friday

It is not possible to go too far south of Chambers Street.

Where is Kant?

Desvignes and Coudert use semi-carbonic. Go figure. But they do take a relatively long time to come around. See here for the scoop.

Works for me

Yeah, I have not touched those yet.

Double decanting Dolcetto? Why?

Which ones are we talking? I haven't had one for a few months now, but my 05 Tardives are in a pretty good place. No rush, but they are drinking well. Others are predictably further along. 2006 Lapierre from Magnum really could have used a bunch of air. Should have held it longer.

And some Brioche! Aux barricades! Oops, that was later.

Because there wasn't enough left until I fed it and let it rise again

That's true, but it all depends on how much you're using. I do a bulk ferment with native yeast that takes about six hours. The loaf I made above using packaged yeast had a twelve-hour ferment with packaged yeast, for the main part of the bulk fermentation.