Finally broke down and did it, and decided to go for the gusto. Just pitched yeast on my latest project, frozen grapes from Brehm, 2014 Zinfandel from Los Limones on Sonoma Mountain, purported to be one of their best reds in the last several years, they're fairly proud of it, and I'm hoping it lives up to its billing. Can't believe how many grapes are in a real wine must.
A current promotion landed me $100 off of a white with my purchase, got a Pinot Gris bucket for shipping cost. Columbia Gorge AVA, dry farmed at 1200' on Underwood Mtn.
Zinfandel - BRIX 29.5, Ph - 3.49, TA - 6.0. About a gallon of acidulated water brought it down to 24.5. Pitched BM 4x4 yeast about an hour ago. Plan to add MLB at 0 Brix, clear and bulk/barrel age when MLF has completed.
Pinot Gris - BRIX - 24.5, Ph 3.16, TA - 6.4. Decided not to reduce the BRIX, it looks and tastes like it's going to handle the alcohol, if it doesn't, I'll blend it with a weaker Pinot Gris later in the process.
A current promotion landed me $100 off of a white with my purchase, got a Pinot Gris bucket for shipping cost. Columbia Gorge AVA, dry farmed at 1200' on Underwood Mtn.
Zinfandel - BRIX 29.5, Ph - 3.49, TA - 6.0. About a gallon of acidulated water brought it down to 24.5. Pitched BM 4x4 yeast about an hour ago. Plan to add MLB at 0 Brix, clear and bulk/barrel age when MLF has completed.
Pinot Gris - BRIX - 24.5, Ph 3.16, TA - 6.4. Decided not to reduce the BRIX, it looks and tastes like it's going to handle the alcohol, if it doesn't, I'll blend it with a weaker Pinot Gris later in the process.