Winemakers' Daily Notebook for 2007 Production
20 September 2007
Brix 26.2
TA 0.65
PH. 3.48
21 September 2007 - PICK DAY IN SONOMA
Pick in Sonoma at our vineyard. One macro bin, fully packed. Becky took to UPS Air Freight in Sacramento for overnight delivery to Austin (thanks, Becky!)
22 September 2007 - CRUSH DAY IN AUSTIN - 2pm
Adding ingredients spreadsheet
Picked up macro bin from UPS air freight in morning with Mike Pav. Fruit is very full, very even - beautiful. Bin packed full. Started crush at 2pm. Took about 90 minutes.
105 gallons of Must.
Added 30ppm SO2 at 4pm.
9pm
Ambient temperature 75 degrees. Brix (hydrometer) is 25. Must is 76 degrees.
Added 246g of Pasteur Red yeast (mixing first in 2.5L of 100 degree water, then folding into Must.
Added 164.2g of Superfood, sprinkled directly over Must.
23 September 2007 - 9am
Fermentation has begun - good bubbles and cap.
Sprinkled 2 packets of Vinaflora to begin secondary fermentation. Mixed 42g of MicroEssentials nutrients into warm water and added to Must.
9pm
Punch down. Brix is 23. Must temperature is 78 degrees.
24 September 2007 - 7pm
Punch down (did in morning also).
Brix is 17. Must is 88 degrees F (worry about max temperature for fermentation).
Lowering the ambient room temperature from 76 to 74 degrees (thermostat on "hold" at 74 degrees F)
25 September 2007 - 7pm
Punch down (did in morning also). Added second batch of nutrients (Superfood) - 164g.
Brix is 11. Must is 90 degrees F. Turned down ambient temperature to 72 degrees.
26 September 2007 - 8pm
Punch down (also in morning). Brix is 6. Must temperature is 84. I believe the ambient overnight was accidentally 67 degrees F.
27 September 2007 - 7pm
Punched down (also in morning). Brix is 3 (switched to -5 to 5 hydrometer). Must temperature is 82 degrees. Ambient is 74. Added last third of SuperFood.
28 September 2007 - 8pm
Punch down. Brix 0.4. Must temperature 80 degrees.
29 September 2007 - 6pm
Brix using -5 to 5 hydrometer is -1. Clinitest residual sugar test is 0.6%. Must is 78 degrees. Ambient room temperature is 73.
Ready either tomorrow night or Monday night (when difficult to Press). Will consult previous years' results and make final decision re when to press.
30 September 2007 - 9am - PRESS DAY
Clinitest residual sugar is 0.4%. Raised ambient room temperature to 76 degrees.
5pm
Residual sugar (Clinitest) is 0.4%. Pressed 65 gallons of wine. Put in stainless steel tank. Did not add any SO2 - to enable final fermentation to complete.
6 December 2007 (Spann Vineyards)
| Tons | Gallons | Barrels | Estimated | ||||
| Grape Variety | Harvested | Brix* | pH* | TA* | Produced | Produced | Mold % |
| Cabernet Sauvignon | 5.4 | 26 | 3.64 | 0.41 | 826 | 14 | 0% |
| *analysis per Vinquiry | |||||||
24 August 2008
Tested 2006 Cab (60 gallon barrel) prior to bottling.
| DATE | WINERY | WINE | ETOH % | pH | TA g/l | FSO2 ppm | TSO2 ppm | RS g/l | MA g/l | VA g/100ml |
| 8/24/2008 | CROSS CREEK WINERY | CABERNET SAUVIGNON | 13.95 | 3.64 | 7.14 | 7 | 137 | 0.27 | 0.13 | 0.082 |
Added 45ppm SO2. Filtered with 1 micron filter.
1 September 2008
Bottled 2006 Cab. 282 Bottles.
5 September 2008
Added 30ppm to 2007 Cab (30 and 15 gallon barrels)