Easiest crush yet.
Syrah
ºB: 25.5
pH: 3.88
ºF: 56
Juice tastes great. Wonderful kid and parent help.
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Due to sloth and some personal issues over the last few months I didn’t get around to racking the Syrah until two days ago. It was keeping me awake at nights, so I sucked it up and did it. It went well with only a little spillage and ended up with a barrel plus a half keg and one can and a half = about 76 gallons. And it is tasting wonderful. I sent out a sample only to find that, due to above issues, my credit card with the lab had expired and they wouldn’t run the test until I updated it. So I did this morning and am looking forward to posting the results later today. (Originally published in the online literary magazine, CappyG) Mountains define a valley. I had been to Napa valley many times; I even proposed marriage there; but I never ventured far from the valley floor. And eventually, for me, the valley had become an unpleasant, crowded, tourist Mecca: gridlock traffic, expensive tasting fees, and buses—more cheese than wine. So for years I had been venturing further up into Sonoma and Mendocino, searching for that old wine-country feel. Continue reading Wine Impressions — Mountain Grapes, Part I: Howell Mountain We will be crushing Syrah this Sunday, October 4. Hopefully around noon or 1:00. I will tweet/post from the road Sunday with a better time estimate. Come on by for wine and wet fun. Kids get to foot stomp! I think I found the malicious code and removed it from two postings. Hooray! I think so. Can’t count on the PMR Pinot. What do y’all think? Sorry for the malware warning, if you see this then it has been taken care of. Here are the results of the latest lab test for the 2008 Zinfandel: 2007 Zin Post ML Malic Acid 83 mg/100mL pH 4.16 Titratable Acidity 0.605 g/100mL Free SO2 None detected Total SO2 3 mg/L I fear ML is stuck as it needs to get down to 15-30 mg/100ml. I am going to try adding some fresh cultures. Also the pH is too high and the acid a little low. This means that it could more easily harbor bad bugs. On Kent’s advice I am going to send out another sample to the lab and get a gluose/fructose test to see if primary is completed and a Volatile Acid test to see if there are any unwanted microorganisms breeding in there. I can’t add SO2 until I know that primary and ML are completed as it may shut them down. Ugh, last year went so well with the Syrah, no additions, no problems. I guess I got spoiled. Just in time to give as Christmas gifts. We will be bottling, barcoding and labeling about 25 cases. I have the corks, the bottles and the filler reserved. The argon is full and the wine is ready to go after a final lab analysis. I am going to send out an invite for anyone wanting to come help via our Facebook group. See you next week, boys. |
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