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 [...]
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 [...]
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 [...]
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 [...]
It started Saturday night with some steaks, sausages and bottles of Road31 Pinot and Arns Syrah. Overall a very good way to start things. Events lead Joe and I down the street to a wine tasting party held by the owner of a wine storage company. It was a school auction item party, but we were [...]
Hydrometer reads 0 on the 2008 Zinfandel. Ready [...]
AC24581
08 ZINJUICE
pH 3.84
Titratable Acidity 0.555 g/100mL
We will need to add acid at some point, probably Tartaric. I am researching how much and when [...]
This Sunday we will be pressing the Zin/Petite. TO DO:
Swell Hungarian barrel
Rack Syrah into Hungarian barrel
Clean kegs
Clean [...]
I am updating a graph of the sugar level of the Zinfandel. It is on the left sidebar and I will try to keep it up-to-date. I can only post one variable, but I am tracking temperature as well and it is a classic inverse curve relative to the Brix. We have a vigorous fermentation going [...]