Quantity: 5 lugs of Merlot grapes
Expected Yield: 12 gallons of finished wine
Cost: $22.00 / lug plus 5% Ohio sales tax
Yeast $1.88 plus 5% Ohio sales tax
Procedure:
Sanitized 30 gallon buckets with SO2.
Crushed grapes with crusher/destemmer machine at the Grape and Granary with Jimmy Pastor.
Measured with refractometer at Grape and Granary.
Added 1 ¼ teaspoons of potassium metabisulphate.
Added 2 tablespoons of pectic enzyme powder.
Took the must home and divided into two buckets to macerate.
Strained juice with regular kitchen strainer.
Measured Brix with hydrometer to confirm the refractometer measurement.
Measured acid with test kit from Grape and Granary.
Stored must in the garage with garage door open.
_____________________________________
Date: 09/29/03 Time: 10:00pm
Must Temperature: 42 degrees F
Room Temperature: 46 degrees F
Brix = 25 (using refractometer)
SG = 1.160 at 52 degrees F (using hydrometer) temperature correction: 1.159
Acid = .60 g/L
_____________________________________
Date: 09/30/03 Time: 10:35am
Must Temperature: 47 degrees F
Room Temperature: 51 degrees F
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Date: 09/30/03 Time: 6:30pm
Must Temperature: 52 degrees F
Room Temperature: 55 degrees F
pH: 4.03
Placed fermentors in large tubs full of ice
Cost of Ice: $33.14 / 2 = 16.57
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Date: 10/01/03 Time: 6:45am
Must Temperature: 46 degrees F
Room Temperature: 38 degrees F
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Date: 10/01/03 Time: 6:30pm
Must Temperature: 40 degrees F
Room Temperature: 54 degrees F
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Date: 10/01/03 Time: 8:30pm
Must Temperature: 39 degrees F
Room Temperature: 52 degrees F
Added 1.0 oz Tartaric Acid
_____________________________________
Date: 10/07/03 Time: 8:00pm
Must Temperature: 50 degrees F
Room Temperature: 55 degrees F
Took must to basement.
Room Temperature: 72 degrees F
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Date: 10/08/03 Time: 9:00pm
Must Temperature: 60 degrees F
Room Temperature: 72 degrees F
Must has started to ferment on its own in one fermentor.
Cap developing in one fermentor.
Smell of alcohol detected in one of the fermentors.
Added 1 1/4 packet of Lavlin Bourgovin RC 212 yeast to each fermentor must and stirred well.
_____________________________________
Date: 10/13/03 Time: 8:00am
Room Temperature: 72 degrees F
Specific Gravity:1.06
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Date: 10/13/03 Time: 10:00pm
Room Temperature: 72 degrees F
Must Temperature: 72 degrees F
Added Bentonite
Added 1.0 oz of Yeast Nutrient
Added Malolactic Culture
Stirred must vigorously
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Date: 10/14/03 Time: 5:00am
Room Temperature: 72 degrees F
Must Temperature: 74 degrees F
Stirred must
_____________________________________
Date: 10/14/03 Time: 9:30pm
Room Temperature: 72 degrees F
Must Temperature: 74 degrees F
Stirred must
Specific Gravity: 1.040
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Date: 10/15/03 Time: 6:30pm
Room Temperature: 74 degrees F
Must Temperature: 75 degrees F
Stirred must
Specific Gravity: 1.025
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Date: 10/16/03 Time: 6:45am
Room Temperature: 74 degrees F
Must Temperature: 76.5 degrees F
Stirred must
Specific Gravity Fermentor #1: 1.012
Specific Gravity Fermentor #2: 1.024
_____________________________________
Date: 10/16/03 Time: 8:00pm
Specific Gravity Fermentor #1: 1.000
Specific Gravity Fermentor #2: 1.009
Pressed skins and allowed juice to run into 7.5 gallon fermentors.
Did not separate free run and pressed juice.
Yield = 12.5 gallons
Kept skins and started a second run
==================================================================
Merlot 2nd Run
Date: 10/16/03 Time: 10:00pm
Reconstituted skins with 10 gallons of RO H2O in two 30 gallon fermentors.
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Cabernet Sauvignon
Quantity: 5 lugs of Cabernet Sauvignon grapes
Expected Yield: 12 gallons of finished wine
Cost: $20.50 / lug plus 5% Ohio sales tax
Procedure:
Sanitized 2 -30 gallon buckets with SO2.
Crushed grapes with crusher/destemmer machine at the Grape and Granary with Jimmy Pastor.
Measured with refractometer at Grape and Granary.
Added 1 ¼ teaspoons of potassium metabisulphate.
Added 2 tablespoons of pectic enzyme powder.
Took the must home and divided into two buckets to macerate.
Strained juice with regular kitchen strainer.
Measured Brix with hydrometer to confirm the refractometer measurement.
Measured acid with test kit from Grape and Granary.
Stored must in the garage with garage door open.
Stored must in the garage with garage door open.
_____________________________________
Date: 09/29/03 Time: 10:00pm
Must Temperature: 42 degrees F
Room Temperature: 46 degrees F
Brix = 21 (using refractometer)
SG = 1.092 at 50 degrees F (using hydrometer) temperature correction: 1.091
Acid = .65 g/L
_____________________________________
Date: 09/30/03 nbsp; Time:: 10:35am
Must Temperature: 47 degrees F
Room Temperature: 51 degrees F
_____________________________________
Date: 09/30/03 Time: 6:30pm
Must Temperature: 52 degrees F
Room Temperature: 55 degrees F
pH: 3.83
Placed fermentors in large tubs full of ice
Cost of Ice: $33.14 / 2 = 16.57
_____________________________________
Date: 10/01/03 Time: 6:45am
Must Temperature: 46 degrees F
Room Temperature: 38 degrees F
_____________________________________
Date: 10/01/03 Time: 6:30pm
Must Temperature: 38 degrees F
Room Temperature: 54 degrees F
_____________________________________
Date: 10/01/03 Time: 8:30pm
Must Temperature: 40 degrees F
Room Temperature: 52 degrees F
Added 0.50 oz Tartaric Acid
_____________________________________
Date: 10/07/03 Time: 8:00pm
Must Temperature: 50 degrees F
Room Temperature: 55 degrees F
Took must to basement.
Room Temperature: 72 degrees F
_____________________________________
Date: 10/08/03 Time: 9:00pm
Must Temperature: 60 degrees F
Room Temperature: 72 degrees F
Must has started to ferment on its own.
Cap developing in both fermentors.
Surface mold on sides of one fermentor detected.
Smell of alcohol detected in both fermentors.
Added 1 1/4 packet of Lavlin Bourgovin RC 212 yeast to each fermentor must and stirred well.
_____________________________________
Date: 10/11/03 Time: 7:00am
Detected rotten egg smell in one fermentor.
Date: 10/11/03 Time: 11:00pm
Added potassium metabisulphite to fermentor with rotten egg smell.
_____________________________________
Date: 10/13/03 Time: 8:00am
Room Temperature: 72 degrees F
Must Temperature: 75 degrees F
Specific Gravity:1.000
_____________________________________
Date: 10/13/03 Time: 8:00pm
Room Temperature: 72 degrees F
Must Temperature: 75 degrees F
Pressed skins and allowed juice to run into 7.5 gallon fermentors.
Did not separate free run and pressed juice.
Yield = 11 gallons
Added malolactic culture to juice. Added bentonite. Kept skins and started a second run
==================================================================
Cabernet Sauvignon 2nd Run
Date: 10/13/03 Time: 9:00pm
Reconstituted skins with 10 gallons of RO H2O in two 30 gallon fermentors.
Added 2 tsp bentonite
Added 1/2 tsp potassium metabisulphate.
Added 5 tsp yeast nutrient
Added 3.0 oz. acid blend
Added 12.5 lbs table sugar
Original S.G. 1.085 Stirred vigorously and let sit to macerate for 2 days.
_____________________________________
Date: 10/14/03 Time: 9:30pm
Stirred
_____________________________________
Date: 10/16/03 Time: 10:00pm
Stirred in 12.5 lbs of sugar into each fermentor
==================================================================
Added dry yeast to 4 concentrate wines from John Zidian Co.
Specific Gravity dropped only 2 points on average in five days.
==================================================================
Zinfandel
Quantity: 5 lugs of Zinfandel grapes
Expected Yield: 12 gallons of finished wine
Cost: $.00 / lug plus 5% Ohio sales tax
Yeast $1.88 plus 5% Ohio sales tax
Procedure:
Sanitized 30 gallon buckets with SO2.
Crushed grapes with crusher/destemmer machine at the Grape and Granary with Jimmy Pastor.
Measured with refractometer at Grape and Granary.
Added 100 ppm of potassium metabisulphate.
Added 2 tablespoons of pectic enzyme powder.
Placed the must into two buckets to macerate in Grape and Granary walkin cooler at 42 degrees F.
Measured Brix, total acid and pH.
Measured acid with test kit from Grape and Granary.
Brix = 23.5 (using refractometer)
Acid = .60 g/L
pH = 3.55
_____________________________________
Date: 10/20/03 Time: 7:00pm
Took must out of cold soak
_____________________________________
Date: 10/21/03 Time: 9:15pm
Added 12.5 grams of Lavlin RC-212 yeast to fermentor #1
Added 12.5 grams of Lavlin RC-212 yeast to fermentor #2
Must Temperature fermentor #1: 64 degrees F
Must Temperature fermentor #2: 62 degrees F
_____________________________________
Date: 10/25/03 Time: 9:15pm
Added Malolactic to both #1 & #2.
_____________________________________
Date: 10/26/03 Time: 9:00pm
Pressed.
Zin #1 1.008 S.G.
Zin #1 1.016 S.G.
==================================================================
==================================================================
Zinfandel 2nd Run
Date: 10/26/03 Time: 9:00pm
Pressed.
Zin #1 1.008 S.G.
Zin #1 1.016 S.G.
Took skins and combined into one fermentor.
Added 3 tsp bentonite, 1TBS yeast nutrient, 1/4 tsp SO2, 3 oz acid blend.
==================================================================
==================================================================
10-19-03 Sunday 6.30pm
Cab Sauv #1 0.995 S.G. 77.1 deg F
Cab Sauv #2 0.996 S.G. 77.3 deg F
Merlot #1 0.993 S.G. 78.3 deg F
Merlot #2 1.002 S.G. 77.7 deg F
Cab Sauv 2nd Run #1 1.000 S.G. 81.0 deg F
Cab Sauv 2nd Run #2 0.999 S.G. 80.0 deg F
Merlot 2nd Run #1 1.032 S.G. 79.0 deg F
Merlot 2nd Run #2 1.024 S.G. 82.5 deg F
==================================================================
10-20-03 Monday 6.00pm
Cab Sauv #1 0.995 S.G.
Cab Sauv #2 0.996 S.G.
Merlot #1 0.992 S.G.
Merlot #2 1.000 S.G.
Cab Sauv 2nd Run #1 0.991 S.G.
Cab Sauv 2nd Run #2 0.991 S.G.
Merlot 2nd Run #1 1.004 S.G.
Merlot 2nd Run #2 0.999 S.G.
==================================================================
10-23-03 Wednesday 6.30am
Cab Sauv #1 0.996 S.G.
Cab Sauv #2 0.996 S.G.
Merlot #1 0.993 S.G.
Merlot #2 0.999 S.G.
Cab Sauv 2nd Run #1 0.990 S.G.
Cab Sauv 2nd Run #2 0.992 S.G.
Merlot 2nd Run #1 1.000 S.G.
Merlot 2nd Run #2 0.996 S.G.
==================================================================
==================================================================
10-19-03 Sunday 9.00pm
Zidian - Merlot 0.995 S.G.
Zidian - Montepulciano 0.999 S.G.
Zidian - Pinot Grigio 0.994 S.G.
Zidian - Reisling 0.995 S.G.
_____________________________________
10-23-03 Thursday 6.30am
Zidian - Merlot 0.991 S.G.
Zidian - Montepulciano 0.997 S.G.
Zidian - Pinot Grigio 0.992 S.G.
Zidian - Reisling 0.992 S.G.
_____________________________________
10-24-03 Friday 8.00pm
Zidian - Merlot 0.991 S.G.
Zidian - Montepulciano 0.995 S.G.
Zidian - Pinot Grigio 0.991 S.G.
Zidian - Reisling 0.992 S.G.
==================================================================
==================================================================
_____________________________________
10-24-03 Friday 8.00pm
Strawberry White Merlot: Racked. 0.994 S.G.
Blackberry Cabernet: Racked. 0.996 S.G.
==================================================================
==================================================================
10-22-03 Wednesday 8.00pm
Crushed the following grapes:
4 lugs Ruby Cabernet + 1 lug Cabernet Sauvignon, brix 22.0 Used 2 - 30 gal fermentors
3 lugs Merlot (from Cicero/Regina), brix 22.0 Used 1 - 30 gal fermentor
30 lbs Cabernet Sauvignon + 72 lbs Merlot, brix 22.4 Used 1 - 30 gal fermentor
2 lugs Chardonnay + 1 lug Muscat, brix 20.0 Used 1 - 30 gal fermentor
_____________________________________
Date: 10/23/03 Time: 7:00pm
Chardonnay/Muscat - pressed it, added 1/4 tsp sulphite, pH = 3.50 left in garage at approx 35 deg F
Caberlot - added 1/4 tsp sulphite + 1 tbs pectic, pH = 3.95 left in garage at approx 35 deg F
Ruby Cab Sauv - added 1/4 tsp sulphite + 1 tbs pectic, pH = 3.93 left in garage at approx 35 deg F
Regina Merlot - added 1/4 tsp sulphite + 1 tbs pectic, pH = 3.95 left in garage at approx 35 deg F
Created Chardonnay/Muscat 2nd Run - added 1/4 tsp sulphite + 1 tbs pectic, left in garage at approx 35 deg F
_____________________________________
Date: 10/26/03 Time: 9:00pm
Chardonnay/Muscat 2nd Run
Added 12 lbs sugar, 1/2 gallon H2O, 8 oz of yeast starter from original batch. 1.09 S.G.
_____________________________________
Date: 10/24/03 Time: 7:00pm
Chardonnay/Muscat: Brought into wine room. 75 deg F
_____________________________________
Date: 10/25/03 Time: 9:15pm
Chardonnay/Muscat: Added yeast.
_____________________________________
Date: 10/25/03 Time: 9:15pm
Chardonnay/Muscat: 0.65 TA
Caberlot: 0.60 TA
Ruby Cab Sauv: 0.70 TA
Regina Merlot: 0.45 TA
Zinfandel: 0.45 TA
