My good friend Brad Lawler came by Friday to help with some basic winery duties...racking, testing and of course tasting. We also bottled 8 gallons of my 2008 vintage. And so for the 2008 vintage we tested pH...
2008 Chambourcin/Norton Blend pH: 3.64
Cayuga White pH: 3.42
No adjustments were made prior to bottling except we spritzed each bottle with SO2 before filling.
Then we moved on to the 2009 vintage for testing and racking. We split the cost in purchasing these grapes from Gerry Coburn in Dinwiddie, Va...
2009 Chambourcin pH: 3.83, SO2 was tested and adjustments made
Traminette pH: 3.37, SO2 was tested and adjustments made
After all testing was completed we racked all the wine. Brad mastered topping off carboys by topping off his glass in between. All was going well as we were wrapping up the Chambourcin until I dropped a 5 gallon carboy causing it to shatter and leaving us with 5 gallons less than we started...that was depressing. We continued on to the Traminette with less drama. We'll do all this again in a few months with hopefully the same amount of wine we have now!
Now I have to clean the basement "winery"!
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