The Cabernet is still winning, with Merlot second and Syrah a distant third.
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Things are roiling away, lots of CO2 and great smells. I am tracking temperature and Brix. The Cabernet continues to be the most vigorous. Click on the thumbnail to see a confusing chart. I am going to try to improve it as time permits. We should see temperatures go up correlated to sugar dropping, then sugar [...] While checking my pants pockets before laundering I discovered a 5g packet of SO2. Oops, that was supposed to go into the 2007 Syrah must with the other 5g packet. So I added it. I also added 2 grams of EPMS (Effervescent Potassium Metabisulfite) (1g of true SO2) to the 2006 PMR and 2006 “Gardner’s Block” Cabernet. Plus [...] I made 100ºF slurries for all the yeast cultures and various additives as listed after the jump and pitch the yeast in all three batches on 10/4/07 at 3:00 PM. As of this morning all te cultures were cooking along, the cabernet being the most robust. I punched down once this morning and will continue three times a day. 2006 PMR Cabernet
pH 3.79
Titratable Acidity 0.695 g/100mL Free SO2 0
Total SO2 0
Glucose + Fructose 163 mg/100mL Malic Acid 10 mg/100mL Volatile Acidity 0.106 g/100mL
2006 “Gardner’s Block” Cabernet
pH 3.84
Titratable Acidity 0.624 g/100mL Free SO2 0
Total SO2
We added dry ice to the must to cold soak it at a temperature at lease 50ºF. Here are the cooling numbers:
Merlot Cabernet G&M Syrah 10/1/07 2:00 PM 63 64 72 10/1/07 6:00 PM 38 41 55 10/2/07 1:45 PM 57 58 62 Hopefully we can keep it cool. The garage gets up [...]
(Click the Flickr link to see all the photos from the harvest and crush.) After an evening talking outside by the fire, drinking 2005 Grout Cellars Meritage, Sunday morning Joe and I got up early and hit the road. We had to make a brief stop at the rest stop on 280. It was a little weird. At 6:30 AM there must have been 30 cars there. Only two guys in the bathroom shaving, go figure. A quick stop to buy picking knives and by around 8:30 we reached the first vineyard and started picking. It was a cool, beautiful morning and the picking was great fun. We left with two bins filled with grapes. I re-calibrated the pH meter and did my best with the titratable acid test. I might send the G&M Syrah in to Vinquiry to double check the pH. The Syrah is so much darker than the other two. - Cabernet, Syrah, Merlot “Gardner’s Block” Merlot “Gardner’s Block” Cabernet The weather has cooled considerably and instead of sugars rising at 3º Brix a week, they are down to 1ºB/week. So that means the weekend of the 22nd, if cooling continues, the following weekend. Fickle mother nature. I learned that choosing the time to harvest Syrah is not just a sugar thing. Other indicators are basal leaf [...] I just got a call from Levi at G&M last night. He said the Syrah we are getting is from the “”Gardner’s Block”” Lot and will ripen a little later than the rest. Ordinarily I like my Syrah with some heat, but we’ll see. Anyway, looks like it will be harvested the weekend of September 15th [...] |
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