2021 Merlot Blend

[stickman]

I picked up 500 Lbs of must from the freezer yesterday, I haven't opened any pails yet as it's still thawing. I guess we'll be fermenting through Christmas this year. The following numbers are from Brehm and look good, but I'll get some actual data once the must warms up. I'm going with a BM4x4 starter and have DV10 as a back-up, CH16 ML is on hand. From these preliminary values I don't expect any additions other than typical sulfite, nutrients, and enzymes, though not sure yet I may toss in some untoasted oak. I'll get some photos posted in a day or two. The roller-coaster is clicking its way up the hill.

 

[ibglowin]

Did you have them ship to you via FedEx or go pick up in PA? IIRC they used to have a cold storage place close to you but now it looks to be Scranton, PA which is ~700 miles away from you.

 

[stickman]

There is a freezer in Crete IL so I just had it shipped and picked it up from there, only about 30min away.

 

[ibglowin]

Oh wow, good for you. That secret freezer is not listed on their website.

There is a freezer in Crete IL so I just had it shipped and picked it up from there, only about 30min away.

 

[Chuck E]

There is a freezer in Crete IL so I just had it shipped and picked it up from there, only about 30min away.

Let me know the next time, and I will piggy back my order with yours. The best wine I have ever made is from the Brehm frozen must.

 

[stickman]

@Chuck E No problem, my order usually goes in sometime in July, you're basically buying futures.

 

[Boatboy24]

Someone's getting CO2 and ethanol for Christmas!

 

[crushday]

@stickman - this will be fun to watch. Can’t wait for the images and unfolding process.

 

[stickman]

Added 35ppm SO2 yesterday, the must is currently at 50F and has been getting some cold soak. I pulled out some must for a starter which I'll get going today along with pH and brix, I'll be adding enzyme shortly. The must is in good shape, great aroma of tannin and a hint of fruit, cabernet berries are very small, some are as small as peas.

 

[stickman]

After heating and cooling the starter must, the brix is 25 and pH is 3.52, I just pulled several ladles from each pail and combined, so this is just rough data, but I would say the numbers are good enough for now. I'll check again once everything is fully blended in the vat. The pails were at 55F, the starter was 61F, I added the first dose of nutrients and then pitched. BM4x4 has a low end temp of 60F, so I'm probably pushing the temp a bit on the low end for pitching, but I babied the heck out of it to avoid temperature shock. I raised the room temperature for the evening so hopefully everything will be good by morning.

 

[stickman]

After soaking, the must ended up slightly higher brix than initially reported. I put everything into the vat and circulated the juice, temp 61F, brix went up to 25.5, pH 3.54, I added 1.2 gal of water and 25 grams tartaric acid, final brix 24.5, pH 3.52 though it would be a few hundredths lower if measured at 68F. Yeast activity is just getting started, we'll see how it goes from here.

 

[crushday]

@stickman - exceptional color extraction already. You gotta love those frozen grapes and how they give up those tannins, phenols and color pigments in just a few short days... Looking great!

 

[stickman]

@crushday Looking at it earlier I was thinking the same thing, the color has been extracted and it hasn't even fermented yet.

 

[stickman]

Cap came up earlier today, circulated 30gal of juice over the top, temp is currently at 67F, brix 23, pH 3.49.

 

[ibglowin]

Can smell the goodness from here!

Cap came up earlier today, circulated 30gal of juice over the top, temp is currently at 67F, brix 23, pH 3.49.

View attachment 82459

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View attachment 82461

 

[stickman]

Temp came up a little bit, currently 72F, brix 20, I added the second dose of nutrients, we're still in the Honeymoon phase, aromatics are really nice red fruit, raspberry to my nose.

 

[Nebbiolo020]

Temp came up a little bit, currently 72F, brix 20, I added the second dose of nutrients, we're still in the Honeymoon phase, aromatics are really nice red fruit, raspberry to my nose.

View attachment 82469

Nice, looks like everything turned out well. Will be excited to see how it ages.

 

[stickman]

So far so good, temp 76F, 14 brix, added the final dose of nutrients, I figured if I didn't it might get into the 80's and blow past the midpoint brix by morning.

 

[Boatboy24]

Looking really good! You know, in hindsight, you could've fit a few more grapes in there.

PS: love that you're using a Weber thermometer.

 

[stickman]

Working on wine through Christmas continues. Temp is 79F and dropping slowly, brix is at 3, did a complete drain and return, maybe 28gal free run. estimating press probably Tuesday or Wednesday.