sebring96hbg
Junior
- Joined
- Apr 22, 2012
- Messages
- 15
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Hello!
First post, finally! I bought two pails and one lug of Carmenere from Harford Vineyard in MD. After a thorough search, I could not find any place closer to the suburbs of Harrisburg, PA. The quality of the lug of Carmenere grapes looked very good and were kept in cold storage at Harford until pick-up. Harford is a nice operation run by friendly people.
The must is fermenting in a 20 gallon Brute clone (Huskee brand) that I bought at a restaurant supply store. The brix and TA started at 22.5 and 7.0 g/l. respectively.
I am getting a Hanna Checker pH meter; so, I can feel a little more confident about the post-alcohol fermentation TA test. This is my first attempt with fresh juice after several WE kit wines.
I am following a schedule of staggered nutrient additions using Fermaid-K (2 x 6.25g). I had pitched D254. I dosed the 13.5 gallon must with pectic enzyme (2 tablespoons plus two teaspoons) and k-meta (1/2 teaspoon) 12 and 24 hours, respectively, prior to pitching. When I punch down the cap and stir the lees, I am surprised by how noisy the fermentation is.
This has been fun so far. I wish I had started doing this sooner.
Cheers,
Joe
First post, finally! I bought two pails and one lug of Carmenere from Harford Vineyard in MD. After a thorough search, I could not find any place closer to the suburbs of Harrisburg, PA. The quality of the lug of Carmenere grapes looked very good and were kept in cold storage at Harford until pick-up. Harford is a nice operation run by friendly people.
The must is fermenting in a 20 gallon Brute clone (Huskee brand) that I bought at a restaurant supply store. The brix and TA started at 22.5 and 7.0 g/l. respectively.
I am getting a Hanna Checker pH meter; so, I can feel a little more confident about the post-alcohol fermentation TA test. This is my first attempt with fresh juice after several WE kit wines.
I am following a schedule of staggered nutrient additions using Fermaid-K (2 x 6.25g). I had pitched D254. I dosed the 13.5 gallon must with pectic enzyme (2 tablespoons plus two teaspoons) and k-meta (1/2 teaspoon) 12 and 24 hours, respectively, prior to pitching. When I punch down the cap and stir the lees, I am surprised by how noisy the fermentation is.
This has been fun so far. I wish I had started doing this sooner.
Cheers,
Joe
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