I know there are a few of us making A PS wine this season. As is my usual, I'm going to start a stream of consciousness from beginning to end.
We (ceeaton and I) brought three lugs home, freshly crushed and destemmed from Harford Vinyards. The grapes were fresh, bright and sweet.
Dosed with Lallzyme when we got situated in the basement. About 12 hours later, I kicked off fermentation using D254 and Fermaid to rehydrate. Shortly after, I dropped some Tannin and called it a night. Then this morning, I added some nutrient and gave it a good mashing. This is about to start active fermentation.
The temp of the wine is about 70*. And the pH/TA are within tolerances. We start with an SG of 1.106 +\- which is a little over 25 Brix. It's a pleasant 72* in the basement this morning.
So, follow along. Add your thoughts and enjoy the ride.
We (ceeaton and I) brought three lugs home, freshly crushed and destemmed from Harford Vinyards. The grapes were fresh, bright and sweet.
Dosed with Lallzyme when we got situated in the basement. About 12 hours later, I kicked off fermentation using D254 and Fermaid to rehydrate. Shortly after, I dropped some Tannin and called it a night. Then this morning, I added some nutrient and gave it a good mashing. This is about to start active fermentation.
The temp of the wine is about 70*. And the pH/TA are within tolerances. We start with an SG of 1.106 +\- which is a little over 25 Brix. It's a pleasant 72* in the basement this morning.
So, follow along. Add your thoughts and enjoy the ride.