I'm working with a small group of friends in school. They have agreed to create a program that will record 'stuff' for us winemakers.
I was thinking stuff like recipes, and sugar, TA, PH, etc. Something one could update as they go, then refer back to it as they like.
Here is a list of some things I already thought of. If you can think of something I missed, please let me know.
<ul style="margin-top: 0in;" ="disc"><li ="Msonormal" style="">Beginning
date (date of mixing ingredients)<li ="Msonormal" style="">Beginning
fermentation date (date of adding yeast)<li ="Msonormal" style="">Type
of wine (which varietal; ie Merlot, Valpolicella, Chianti) <li ="Msonormal" style="">Kit VS
fruit<ul style="margin-top: 0in;" ="circle"><li ="Msonormal" style="">Kit
serial number[/list]<li ="Msonormal" style=""><b style="">titratable acidity</span>[/b]<b style="">, (TA[/b]) usually described in a
percentage (ie. .55%, .60%)<li ="Msonormal" style="">PH level
(phenolphthalein) (measure from 0.0-9.0) <li ="Msonormal" style="">Alcohol
level (ABV 0.0 – 40.0%)<li ="Msonormal" style="">Acid
added (acid blend grams or tsp added)<li ="Msonormal" style="">Titrates
added recorded (recorded in parts per million ie 0-500 ppm)<ul style="margin-top: 0in;" ="circle"><li ="Msonormal" style="">Added
as potassium metabisulphite (in grams, tsp, or ppm) or<li ="Msonormal" style=""><st1lace wt="on"><st1:City wt="on">Camden</st1:City></st1lace> added (added
in tablets like aspirin. so number of tabs about 50ppm per gal per tab)[/list]<li ="Msonormal" style="">Potassium
Sorbate added (grams or tsp)<li ="Msonormal" style="">Yeast nutrient<li ="Msonormal" style="">clarifiers
added and type and date (various types: chitosan, insinglas, Sparkaloid,
superkleer, bentonite, gelatin, polyclar) Added in liquid or powder (so
grams or tsp)<li ="Msonormal" style="">yeast
added (usually measure type of strain) </span>& date<li ="Msonormal" style="">pectic
enzyme (grams or tsp) </span>& date<li ="Msonormal" style="">calcium
carbonate (added in grams, One-fourth of a teaspoon of calcium carbonate
weighs about 0.5 grams; one teaspoon of calcium carbonate weighs about 2.6
grams.) & date<li ="Msonormal" style="">tannins
(liquid or powder/ grams or tsp)<li ="Msonormal" style="">racking
dates (racking is moving the rough wine from one bottle to another during
the making process. It is wise to record the date of moving from one bottle
to another)<li ="Msonormal" style="">notes<li ="Msonormal" style="">Oaked?
(y/n) <ul style="margin-top: 0in;" ="circle"><li ="Msonormal" style="">Origin
of oak (French, american, etc.)<li ="Msonormal" style="">Roast
of oak (light medium dark)<li ="Msonormal" style="">Type
of oak(barrel, stave, chips, dust)<li ="Msonormal" style="">Date
oak added/removed[/list]<li ="Msonormal" style="">filtered
(yes or no and what size filter 6.0 micron (coarse), 1.0 micron (polish), .5 micron
(Sterile))</span><li ="Msonormal" style="">malolactic
fermentation (done yes/no)<ul style="margin-top: 0in;" ="circle"><li ="Msonormal" style="">type
of malolactic bacteria introduced (strain) [/list][/list]
<ul style="margin-top: 0in;" ="disc"><li ="Msonormal" style="">bottle
date<li ="Msonormal" style="">bottles
produced<li ="Msonormal" style="">bottles
left<li ="Msonormal" style="">cork
type(synthetic, natural, screw top)<li ="Msonormal" style="">tasting
notes[/list]
<ul style="margin-top: 0in;" ="disc"><li ="Msonormal" style=""><b style="">sugar level (this could be measured in
two scales)[/b]<ul style="margin-top: 0in;" ="circle"><li ="Msonormal" style="">Brix
(scale from 0.0 - 37.0)<li ="Msonormal" style="">S.G.
(scale from .990 – 1.90)<li ="Msonormal" style="">ABV
(alcohol level)[/list][/list]
Thanks, maybe if this works ok, I'll put it up on the web somewhere.... (maybe even let george host it
)
Edited by: rshosted
I was thinking stuff like recipes, and sugar, TA, PH, etc. Something one could update as they go, then refer back to it as they like.
Here is a list of some things I already thought of. If you can think of something I missed, please let me know.
<ul style="margin-top: 0in;" ="disc"><li ="Msonormal" style="">Beginning
date (date of mixing ingredients)<li ="Msonormal" style="">Beginning
fermentation date (date of adding yeast)<li ="Msonormal" style="">Type
of wine (which varietal; ie Merlot, Valpolicella, Chianti) <li ="Msonormal" style="">Kit VS
fruit<ul style="margin-top: 0in;" ="circle"><li ="Msonormal" style="">Kit
serial number[/list]<li ="Msonormal" style=""><b style="">titratable acidity</span>[/b]<b style="">, (TA[/b]) usually described in a
percentage (ie. .55%, .60%)<li ="Msonormal" style="">PH level
(phenolphthalein) (measure from 0.0-9.0) <li ="Msonormal" style="">Alcohol
level (ABV 0.0 – 40.0%)<li ="Msonormal" style="">Acid
added (acid blend grams or tsp added)<li ="Msonormal" style="">Titrates
added recorded (recorded in parts per million ie 0-500 ppm)<ul style="margin-top: 0in;" ="circle"><li ="Msonormal" style="">Added
as potassium metabisulphite (in grams, tsp, or ppm) or<li ="Msonormal" style=""><st1lace wt="on"><st1:City wt="on">Camden</st1:City></st1lace> added (added
in tablets like aspirin. so number of tabs about 50ppm per gal per tab)[/list]<li ="Msonormal" style="">Potassium
Sorbate added (grams or tsp)<li ="Msonormal" style="">Yeast nutrient<li ="Msonormal" style="">clarifiers
added and type and date (various types: chitosan, insinglas, Sparkaloid,
superkleer, bentonite, gelatin, polyclar) Added in liquid or powder (so
grams or tsp)<li ="Msonormal" style="">yeast
added (usually measure type of strain) </span>& date<li ="Msonormal" style="">pectic
enzyme (grams or tsp) </span>& date<li ="Msonormal" style="">calcium
carbonate (added in grams, One-fourth of a teaspoon of calcium carbonate
weighs about 0.5 grams; one teaspoon of calcium carbonate weighs about 2.6
grams.) & date<li ="Msonormal" style="">tannins
(liquid or powder/ grams or tsp)<li ="Msonormal" style="">racking
dates (racking is moving the rough wine from one bottle to another during
the making process. It is wise to record the date of moving from one bottle
to another)<li ="Msonormal" style="">notes<li ="Msonormal" style="">Oaked?
(y/n) <ul style="margin-top: 0in;" ="circle"><li ="Msonormal" style="">Origin
of oak (French, american, etc.)<li ="Msonormal" style="">Roast
of oak (light medium dark)<li ="Msonormal" style="">Type
of oak(barrel, stave, chips, dust)<li ="Msonormal" style="">Date
oak added/removed[/list]<li ="Msonormal" style="">filtered
(yes or no and what size filter 6.0 micron (coarse), 1.0 micron (polish), .5 micron
(Sterile))</span><li ="Msonormal" style="">malolactic
fermentation (done yes/no)<ul style="margin-top: 0in;" ="circle"><li ="Msonormal" style="">type
of malolactic bacteria introduced (strain) [/list][/list]
<ul style="margin-top: 0in;" ="disc"><li ="Msonormal" style="">bottle
date<li ="Msonormal" style="">bottles
produced<li ="Msonormal" style="">bottles
left<li ="Msonormal" style="">cork
type(synthetic, natural, screw top)<li ="Msonormal" style="">tasting
notes[/list]
<ul style="margin-top: 0in;" ="disc"><li ="Msonormal" style=""><b style="">sugar level (this could be measured in
two scales)[/b]<ul style="margin-top: 0in;" ="circle"><li ="Msonormal" style="">Brix
(scale from 0.0 - 37.0)<li ="Msonormal" style="">S.G.
(scale from .990 – 1.90)<li ="Msonormal" style="">ABV
(alcohol level)[/list][/list]
Thanks, maybe if this works ok, I'll put it up on the web somewhere.... (maybe even let george host it
Edited by: rshosted