Nov
17
2005
I tested each pressing seperately and found some slight changes, but nothing significant or even beyond the margin of error of my chemistry skills and equipment.
|
Early Free Run |
Free Run |
1st Pressing |
2nd Pressing |
| TA |
.62% |
.56% |
.58% |
.6% |
| pH |
4.02 |
3.96 |
3.95 |
3.94 |
| SO2 |
coming soon |
|
|
|
| Notes |
tastes sweeter, still fermenting so carbonic acid might be effecting the numbers. Also a slight sulfur nose, not rotten eggs, very faint. |
Tastes almost dry, acid ok, not much tannin, good finish |
same + a little mustier & grapier |
same + slight carmel nose |
Nov
14
2005
I rented an 80l bladder press and fit all the skins into one pressing. Free run filled the 15 gal. keg and I pressed another 5 gal. I broke up the cake a little and re-pressed, gaining two more gallons. The flavors of the pressed juice are a little more tannic and slightly more acidic.
Including the 3 gallons of juice I pulled off early, Iended up with about 25 gallons total.
The bladder press was great, very easy to use and gentle on the grapes.
Nov
03
2005
I pulled 3 gallons of juice off of the skins as an experiment in a lighter beaujolais-style merlot. It may end in disaster, but it will be interesting.
Merleaujolais
Merlojolais
Merjolais
I added the remaining skins and wine into the large fermentor, now there is only one fermentor.
