LoveTheWine
Member
- Joined
- Sep 19, 2012
- Messages
- 524
- Reaction score
- 127
Started with #180 of old vine Zin.
Didn't plan this but found a supplier in Victoria Saturday that had an extra 5 boxes coming in that night to be picked up Sunday!
I have done wine from grapes once before but would like an amazing wine this time so any input would be awesome.
day 1
Crushed grapes into fermenter with estimated 50ppm potassium sulfite, a small amount of both: pectic enzyme and yeast nutrient. Removed all but 5-10% of stems. SG of 1.10 was read using a hydrometer. Bled off 8L of juice into a carboy after 3 hrs to make a blush wine for the wife. Total acid read quite low between 0.15 - 2% (does this seem right?) Unfortunately it's Sunday and I don't have acid blend (and I'm going out of town in the morning for 2 days) so I have to add the acid blend when I get back (stupid move?). I made a strong yeast starter for both the wines and added as late in the evening as I could, temp of must about 71 degrees. My wife is going to punch down the cap for me while I'm away
Day 3
Got back this evening and checked SG, down to about SG 1.060 and both wines fermenting well. Temp of must is 78 degrees. Still don't have acid blend so I will add in the morning (bad idea) I plan on adding on the low side of things and making up the difference after ferment to get a proper reading.
B.T.W I have a 20L new American oak barrel arriving any day.
Any thoughts/suggestions?
Didn't plan this but found a supplier in Victoria Saturday that had an extra 5 boxes coming in that night to be picked up Sunday!
I have done wine from grapes once before but would like an amazing wine this time so any input would be awesome.
day 1
Crushed grapes into fermenter with estimated 50ppm potassium sulfite, a small amount of both: pectic enzyme and yeast nutrient. Removed all but 5-10% of stems. SG of 1.10 was read using a hydrometer. Bled off 8L of juice into a carboy after 3 hrs to make a blush wine for the wife. Total acid read quite low between 0.15 - 2% (does this seem right?) Unfortunately it's Sunday and I don't have acid blend (and I'm going out of town in the morning for 2 days) so I have to add the acid blend when I get back (stupid move?). I made a strong yeast starter for both the wines and added as late in the evening as I could, temp of must about 71 degrees. My wife is going to punch down the cap for me while I'm away
Day 3
Got back this evening and checked SG, down to about SG 1.060 and both wines fermenting well. Temp of must is 78 degrees. Still don't have acid blend so I will add in the morning (bad idea) I plan on adding on the low side of things and making up the difference after ferment to get a proper reading.
B.T.W I have a 20L new American oak barrel arriving any day.
Any thoughts/suggestions?