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We had word from Ken that the grapes are at 9 baume. He is keen not to leave them on the vine too long as the dampness around them may damage them.
We may be pressing very early this year!
1 Rob said this (February 23, 2011 at 8:16 am)
40 boxes of cab sav coming in tomorrow night.
2 Rob said this (March 24, 2011 at 2:26 pm)
We crushed on Saturday morning. Sugar level was 11 baume – lower than normal. pH level was 14.8 – higher than normal. Challenges this year!!
Fermentation in the crush was slow to start, probably due to low sugar and cool temperature. We also had problems starting the fermentation using the yeast and nutrient. Next year it’s back to using Biocibus yeast nutrient and not the Cellarplus stuff.
We scrambled around on Sunday to do a recovery job:
(1) added grapejuice concentrate to lift the sugar level
(2) added tannin concentrate to lift the body
(3) started the fermentation again using Biocibus
All three steps seemed to work.
We will see. Watch this space!!
3 rob said this (March 28, 2011 at 10:06 am)
Day 4 and every thing is traveling quite nicely.Nice work Rob with the
Grape juice concentrate. It seems to have had the desired effect!
Baume has begun to drop and is now at 7 after reaching 13 soon after adding the GJC and bubbling away beautifully.
C.P. Is stable at 12.5 Baume and about 14.5 degrees .
It will be interesting to see where it’s at tomorrow.
4 Rocky said this (March 29, 2011 at 9:06 pm)
Crushed 40 boxes of cab sav from Seville. Thanks Andrea. 11.5 baume. Very clean grapes with hard stems. Andrea says they were picked about 6 hours before we crushed them. That’s fresh!
5 rob said this (April 30, 2011 at 9:37 pm)
Ok
Added pms
The cold press was really really cold ….so I have added heaters and sprinkled a bit of yeast on top….that will be interesting to check in about 1 hr
That’s my wine report entered …ok
6 Michael said this (May 1, 2011 at 10:56 pm)
About time for a racking huh???
7 Rob said this (June 26, 2011 at 12:08 am)