4score
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- Apr 25, 2013
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We are blessed to live here in the Sierra Foothills of California - in terms of access to great fruit. This year, the menu began with Barbera. We picked up 2000 pounds in two bins picked Saturday morning and we were crushing by mid morning. The fruit was still cold! This year we tried to up our game by adding a sorting tray to pull out any suspect grapes or clusters.
Brix was 28 and pH was 3.39.
Added 5 gallons of tap water to each bin.
Brix was 25.5 and pH was 3.46 - perfect per our plan!
Added 31.5 grams SO2 per bin (50 ppm) - dissolved into warm water
Green bin was placed into 65 degree winery storage room. White bin left in garage.
Temp on evening of 8/22 was Green 64 and White 71. Temp the morning of 8/23 was Green 63 and White 72.
Pitched D254 yeast on the afternoon of 8/23 to the bin in the cool storage room and D90 yeast to the other bin in the garage (starting with GoFerm). Plan is to blend these two bins after fermentation to make a more complex wine.
This morning (8/24), there was the start of a cap so fermentation has begun! Added 1/2 dose of Ferm-K to each bin.
My son Chris and I are doing this project with NorCal. Two more varietals are in the plans for the coming days (at NorCal's place). My son started a blog that spans topics of food, brewing, winemaking, and anything else that people might find interesting. He's got most of the Barbera experience on there already if you're interested;
http://www.epicnormallife.com
Cheers!
Mark (4score)
Brix was 28 and pH was 3.39.
Added 5 gallons of tap water to each bin.
Brix was 25.5 and pH was 3.46 - perfect per our plan!
Added 31.5 grams SO2 per bin (50 ppm) - dissolved into warm water
Green bin was placed into 65 degree winery storage room. White bin left in garage.
Temp on evening of 8/22 was Green 64 and White 71. Temp the morning of 8/23 was Green 63 and White 72.
Pitched D254 yeast on the afternoon of 8/23 to the bin in the cool storage room and D90 yeast to the other bin in the garage (starting with GoFerm). Plan is to blend these two bins after fermentation to make a more complex wine.
This morning (8/24), there was the start of a cap so fermentation has begun! Added 1/2 dose of Ferm-K to each bin.
My son Chris and I are doing this project with NorCal. Two more varietals are in the plans for the coming days (at NorCal's place). My son started a blog that spans topics of food, brewing, winemaking, and anything else that people might find interesting. He's got most of the Barbera experience on there already if you're interested;
http://www.epicnormallife.com
Cheers!
Mark (4score)
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