Yesterday we crushed 100 lbs each of cabernet sauvignon and cabernet franc grapes, from Washington up near Red Mountain. We wound up with significantly more must than we were expecting somehow, and went home with 7 gallons of cab sauv, 7 of cab franc, and 7 that was a 50:50 blend of both. Both grapes had hung a bit too long, and were on the brink of being overly ripe. Brix on the cab sauv after the crush was 25.5, and it shot up to 29 on the cab franc. TA for both was 0.42. I watered the cab franc down to 24.5. I left the blend at about 27, and suspect I'll take it down a bit tonight before pitching yeast. Not expecting to need anywhere near as much acid as these required, we brought them all up to around 0.5 before running out of TA. I suspect we will add more later.
Now, the questions. We are far more interested in generating complexity in our wines than making fruit bombs. Given how long these grapes hung, some degree of fruit bombardment is inevitable. That said, what would y'all suggest for yeast? We have RC212 and Red Star Pasteur Red on hand, 2 packages of each. I'm not sure that's enough for all 3 fermenters, and this may require a trip back to the shop. If so, what should I use? I'm most confused about what to do with the blend.
Also, should I top up the acid prior to fermenting, or will I be ok doing this later on? And if so, when?
Cheers!
Now, the questions. We are far more interested in generating complexity in our wines than making fruit bombs. Given how long these grapes hung, some degree of fruit bombardment is inevitable. That said, what would y'all suggest for yeast? We have RC212 and Red Star Pasteur Red on hand, 2 packages of each. I'm not sure that's enough for all 3 fermenters, and this may require a trip back to the shop. If so, what should I use? I'm most confused about what to do with the blend.
Also, should I top up the acid prior to fermenting, or will I be ok doing this later on? And if so, when?
Cheers!
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