Boatboy24
No longer a newbie, but still clueless.
I'll be picking up 3 lugs of Petite Syrah from Harford Vineyard soon and just wanted to confirm my thinking before I get too far into this new territory. A little background:
1) the lugs are 36lbs each
2) I don't have a crusher/destemmer, so I'll be utilizing Harford's crush/destem service
3) I do have a press, but have never used it - just got it a week ago
My plan:
1) Have the grapes crushed/destemmed
~I assume I'll need 2-3 five or six gallon buckets to hold the must
~I'll give the buckets a spritz of Meta before leaving and seal them with lids, so they'll sanitize on the trip up.
2) Add sulfite to the must
~I'll probably do this right at the winery, before I start the 2 hour drive home. How much should I be adding?
3) Measure TA/SG/pH when I get home and adjust as needed
~I have tartaric acid and some K Carbonate on the way
4) After 24 hours or so, based on temp, pitch yeast
~I'm going to use D80 and D254 on this, since I'll have at least 2 buckets
Am I missing anything? I plan to add the sulfite at the winery since I have a 2 hour trip home. I'd rather not wait, unless it makes not sense to tinker with the must at the winery.
Any other thoughts for this "grape rookie"?
1) the lugs are 36lbs each
2) I don't have a crusher/destemmer, so I'll be utilizing Harford's crush/destem service
3) I do have a press, but have never used it - just got it a week ago
My plan:
1) Have the grapes crushed/destemmed
~I assume I'll need 2-3 five or six gallon buckets to hold the must
~I'll give the buckets a spritz of Meta before leaving and seal them with lids, so they'll sanitize on the trip up.
2) Add sulfite to the must
~I'll probably do this right at the winery, before I start the 2 hour drive home. How much should I be adding?
3) Measure TA/SG/pH when I get home and adjust as needed
~I have tartaric acid and some K Carbonate on the way
4) After 24 hours or so, based on temp, pitch yeast
~I'm going to use D80 and D254 on this, since I'll have at least 2 buckets
Am I missing anything? I plan to add the sulfite at the winery since I have a 2 hour trip home. I'd rather not wait, unless it makes not sense to tinker with the must at the winery.
Any other thoughts for this "grape rookie"?