A few weeks ago (when was it Chuck?) Joe, Chuck and I got together for a day of barrel cleaning, racking of the 2007 Syrah, and bottling of our 2006 Cabernets. Things didn’t go as planned. All of it could have been prevented by a little work done a few days ahead. Here is what happened [...]
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Chuck and I bottled about 15 gallons of Merlot in the morning before pressing. We ended up with 6 cases, 9 bottles and [...] I just got the rep-bottling lab results on the 2006 Merlot: Free SO2: 17 mg/L I added another 2g to bring it up to a target of 40 mg/L Oh and I racked it into the beer keg, ready [...] I soaked the barrel overnight in ProxyClean, rinsed it out and am nnow letting it sit with 5 gallons of citric acid to keep it moist. No leaks at all. I did a dry run with our filling system and it worked perfectly with complete flow control from the output end. I still need to sanitize the bottles, [...] I spoke with our winemaker friend about the 5 gallons of Cabernet we lost to acetobacter infection. One of his solutions was to save it until next year’s crush and throw it into the must when it at it’s peak fermentation (15 B). In his words, The yeast of the new fermentation will decimate [...] 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 [...] 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
Microorganisms have wrecked about four gallons of the “Gardner’s Block” Cabernet. It’s a sad day. I opened the keg to take a sample and saw a rainbow-colored slick on the top. The smell confirmed my fears. I tasted it from the top and the bottom; the infection is all the way through. Oh well, we must [...] 9/21 Here are the real results from Vinquiry: pH – 3.70 – Autotitrator Now I just need to figure out what this all means! I am most surprised at the complete lack of SO2. Gotta fix that soon. I don’t know what amount of Malic acid defines a complete ML fermentation. Watch this space for more info. I pulled off 300 ml to send to Vinquiry today. After racking I took the left-overs and ran my own lab tests on it. Here are my numbers, they seem a little weird. TA = .65% The acid should be higher considering the pH and SO2 seems high as well. Now we get [...] |
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