I ordered some Cab Sav Grapes from Idaho about a month ago. Well the local brew shop called today and informed me they were there. A farmer in Idaho brings them down. I ordered 100lbs of Cab Sav. By the time I got there they had run them through the destemmer/crusher.
I filled up my 14 gallon rubbermaid container and went home to work. I realized the container would not fit into my fridge... you see, I want to do a cold maceration with them. So I ran to Wally world and got three separate containers that will fit into my fridge.
I pulled out the grapes/must (now) and separated them, pulled out extra stems and leafs that made it through. Measured the Brix with my refractometer (24.6) and the PH with my PH meter (3.49).
I did not have a current TA test so I did not run one. I figure I can pick on up this week and see where they are... Speaking of, isn't there some formula if you know the PH? to figure out TA?
And I tasted one, taste very peculiar, much different than a table grape. I noticed the seeds were brown (which I've read is an indicator that the grapes were ripe).
I figure I'll punch the cap down a few times a day for the next six days, then I'll pitch the yeast. I'm thinking a RC212 will do well for this batch.
I'm super excited. I took a few pictures once I got the grapes home. As soon as I have them on my computer I'll post a few.
now, let the advice flow!
Cheers,
Ryan
I filled up my 14 gallon rubbermaid container and went home to work. I realized the container would not fit into my fridge... you see, I want to do a cold maceration with them. So I ran to Wally world and got three separate containers that will fit into my fridge.
I pulled out the grapes/must (now) and separated them, pulled out extra stems and leafs that made it through. Measured the Brix with my refractometer (24.6) and the PH with my PH meter (3.49).
I did not have a current TA test so I did not run one. I figure I can pick on up this week and see where they are... Speaking of, isn't there some formula if you know the PH? to figure out TA?
And I tasted one, taste very peculiar, much different than a table grape. I noticed the seeds were brown (which I've read is an indicator that the grapes were ripe).
I figure I'll punch the cap down a few times a day for the next six days, then I'll pitch the yeast. I'm thinking a RC212 will do well for this batch.
I'm super excited. I took a few pictures once I got the grapes home. As soon as I have them on my computer I'll post a few.
now, let the advice flow!
Cheers,
Ryan