Tnuscan
Tnuscan=Tennesseean
- Joined
- Mar 25, 2012
- Messages
- 975
- Reaction score
- 329
On 8/16 brought home 150 lbs. of Noiret, 100 lbs. were crushed and destemmed, 50 pnds. were destemmed and crushed by hand. Brix was at 18.
The 100 lb. batch was raised to 22 Brix, and the 50 lb. batch was raised to 24 Brix. The pH was 3.3 and the TA was 7.5 g/L, must was sulfited and let sit for 24hrs.
8/17 Nutrients were added and RC 212 yeast was pitched.
8/21 Wine was @ 0 brix , then pressed and added to carboys to settle for 24 hrs.
8/22 Wine was racked off of gross lees, nutrient and Viniflora CH35 MLB were added to start MLF.
Will stir twice weekly until (hopefully) MLF is complete.
This has been fun, I am excited to be getting next batch of grapes.
Thanks @Boatboy24, @ibglowin, @Johnd, and especially @JohnT for all of the posts that have increased my desire to do this. Wish I had taken pictures, next crush I will.
Next crush will be in a couple of weeks and will be Chambourcin.
Any thoughts or ideas will be appreciated.
The 100 lb. batch was raised to 22 Brix, and the 50 lb. batch was raised to 24 Brix. The pH was 3.3 and the TA was 7.5 g/L, must was sulfited and let sit for 24hrs.
8/17 Nutrients were added and RC 212 yeast was pitched.
8/21 Wine was @ 0 brix , then pressed and added to carboys to settle for 24 hrs.
8/22 Wine was racked off of gross lees, nutrient and Viniflora CH35 MLB were added to start MLF.
Will stir twice weekly until (hopefully) MLF is complete.
This has been fun, I am excited to be getting next batch of grapes.
Thanks @Boatboy24, @ibglowin, @Johnd, and especially @JohnT for all of the posts that have increased my desire to do this. Wish I had taken pictures, next crush I will.
Next crush will be in a couple of weeks and will be Chambourcin.
Any thoughts or ideas will be appreciated.