We harvested 340 lbs from our friend Gerry and spent most of the day crushing, destemming, and pressing.
Our first decision was to separate 6 gallons of free run juice from the rest to see what taste differences there will be once bottling time arrives. Free run juice is the juice that runs straight through the press without pressing.
We ended with 6 gallons of free run and 24 gallons of pressed juice. Our goal is 22 gallons of wine!
The numbers...
Free Run(6 gal):
- Specific Gravity (SG) 1.090
- Brix (sugar) 21.0
- pH 3.42
- TA(Acidity) 6.9 g/l
Big Batch(24 gal)
- Specific Gravity (SG) 1.090
- Brix (sugar) 21.0
- ph 3.44
- TA(acidity) 7.4 g/l
Based on volume we added 3/4 tsp of potassium metabisulfite (SO2) to the free run juice and 3 tsp of SO2 to the big batch. We allowed the juice to cold-settle overnight before racking.
August 10, 2010
We racked all juice off the mud after cold-settling. The mud is basically all the grape solids that settle to the bottom of the carboys...we want straight juice!
After racking we added D-47 yeast to 21 gallons of juice while leaving some additional juice to settle the remaining mud. We hope for an additional 3 gallons.
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