Winemakers' Daily Notebook for 2012 Production
Sat 29 September 2012 - Austin - 10am
Picked up half a ton (one macro bin) of grapes from UPS Supply Chain (former Emery). As usual, great service and special attention.
Crushed 72 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).
Sun 30 September 2012 - Austin - 4pm
Cold soaking. Must is 56 degrees. Checked brix with hydrometer - 25.5.
Wed 3 October 2012 - 9pm
Added 186g Pasteur Red yeast, stirred first into 100 degree water, waited 20 minutes then folded into Must. Must temperature 68 degrees with ambient of 70 degrees.
Thurs 4 Oct 2012 - 8am
Added 2 packets Vinaflora Eonos and 32 g Micro Essentials.
9pm (Tania) - added 30g Bioferm Equilibre
Saturday 6 Oct 2012 - 7pm
Added 30g Bioferm Equilibre - second amount. Brix is 15. Must temperature is 82 degrees, Ambient 70 degrees.
Monday 8 Oct 2012 - 7pm
Punched down. Brix 9. Must temperature 80 degrees. Ambient 70.
Wed 10 Oct 2012 - 8pm
4.5 Brix. 76 degrees Must temperature
Friday 12 Oct 2012 - 8pm
1.5 Brix 74 degrees Must temperature. 70 degrees Ambient
Saturday 14 Oct 2012 - 12 noon
-0.5 Brix and 70 degrees. Check with Clinitest - .5% residual sugar. Close to being "done"....
Monday 16 Oct 2012 - 6pm
Pressed 65 gallons of Must. Added 30ppm SO2. Transferred to new stainless steel tank. Should leave it approx 2 weeks then begin barrel aging.
Friday 19 Oct 2012 -5pm
I discovered that the inner tube sealing the top of the stain steel tank must have had a LEAK. There was about a quarter inch arc of wine surface exposed to air in the tank! I covered with saran to seal temporarily. My guess is that there was air exposure for up to 4 days.
Sunday 21 Oct 2012 - 7pm
Racked the wine from the stainless steel tank (2012) to the 60 gallon barrel. Got just almost but not quite sufficient wine. Added a bit of 2011 from the other stainless steel tank. Tasted the wine. Did not sense any ill effect from the air contact but will research and keep tasting.