Winemakers' Daily Notebook for 2014 Production
(for archive - see adding ingredients 2013.xls
Sat 20 September 2014 - Austin - 10am
Went with Mike Pav to UPS Supply Chain to pick up half a ton (one macro bin) of grapes plus a 55 gallon drum filled with 30 gallons of grape clusters (last year drum had de-stemmed fruit). Latter was to supplement macro bin and ensure a full 60 gallons of pressed wine.
As usual, great service and special attention from UPS!
Crushed 136 gallons of Must. Placed back in cleaned macro bin in wine room.
Added 60ppm of SO2, 10g of Zyme-o-color for flavor extraction (added to water then mixed in). Added 5 blocks of dry ice. Note: pushed dry ice to submerge.
Mike and Adam helped calibrate and identify what is needed to repair the crusher destemmer. Richard to call bike shop to repair the chain. Mike to ask a friend to spot weld the blue wheel.
Tuesday 23 September 2014 - Austin 9pm
Ambient temperature 75 degrees (estimated). Must is 70 degrees. Brix is 26. Gently mixed 329g of Pasteur Red yeast into 100 degree water. Waited 20 minutes then folded into Must.
Wed 24 September 2014 - Austin 8:30pm
Added 38g of Bioferm, sprinkled over must.
Thursday 25 September 2014 - 7pm
Ambient temperature 74.8 degrees with 56% relative humidity. Must is 21 brix and 76 degrees.
Monday 29 Sept 2014 - 7pm
Ambient temperature 74.7 degrees and 63% humidity. Must 82 degrees and 10.5 brix.
Saturday 4 October 2014 - 10am
Ambient 74.1 degress and 55% relative humidy. Must 78 degrees and 3.5 brix
Friday 10 Oct 2014 - 6pm
Ambient 75.9 degrees with 63% relative humidity. Must 76 degrees -1 brix and with clinitest 0.6% residual sugar
Sunday 12 Oct 2014 -1pm
Pressed 91 gallons of wine. Put in 500 L stainless steel tank, transferring 2013 wine to smaller stainless tank
Sunday 20 Sept 2015 - noon
Added 30ppm SO2 to 2013 (barrel and tank)