Ok, it has been a long day. The last thing I want to do is work on my wine! But Double Golds do not come to the weary.
Tonight I will add sulfites. The last count was 19 ppm. I want a total level of 30 ppm. So using the earlier equation, I will need…(picture calculations [...]
Author Archives: mireya
August 12 2008
August 12, 2008 – 8:16 pm
August 6 2008
August 12, 2008 – 8:11 pm
On August 1, I added enough sulfites to theoretically boost the levels to 30 ppm, a level I want since my cement/wine room has been getting pretty warm as the garage around it gets hot. I also added 0.46 lb of Tartaric acid to take the pH down a bit and slightly boost the TA. [...]
July 30
July 30, 2008 – 9:18 pm
I racked last night. Today’s numbers are:
SO2: 14
pH: 3.84
TA: 0.58
VA: 0.64
EtOH: 13.9%
Tonight I will add 7 Campden tablets and 1/2 lb of Tartaric acid. I would like to lower the pH a bit and boost the TA, to avoid a flat flavor to the wine.
May 25 2008
May 25, 2008 – 3:35 pm
The free SO2, when Janice tested it a few weeks ago, had diminished to 8ppm. Today, I will boost the levels back up to 30ppm. I know I should have done this weeks ago!
Using the 72 gal amount, and the formula listed in the earlier post, I ground 11 camden tablets finely. I will dissolve [...]
April 24 2008
April 24, 2008 – 8:07 pm
I took a barrel sample to Steele today for testing. Recently I added enough SO2 to have 30 ppm, for stability and preservation of the wine during aging. Typically, however, much of this is absorbed and so I was surprised to find that my SO2 levels are actually only at 8ppm, not 30ppm. I topped [...]
March 29 Sulfites
March 30, 2008 – 2:24 pm
I am pretty sure the malolactic fermentation has neared its end. I will turn in another sample for analysis, but for now, I am concerned about leaving the wine unprotected. So today I am adding sulfites.
I used two different calculations, and will list them here:
First, the formula listed in The Winemaker’s Answer Book, by Alison [...]
February 20 Rack
February 23, 2008 – 9:10 am
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It was a beautiful day! The sun was shining, the birds were singing, fluffy white clouds passed high overhead. And in my wee cement room, we had an interesting situation. The wine in the barrel had completed malolactic fermentation. It was ready to rack. The 15 gallons in the carboys however, halted MLF at 50%. [...]
Let the Winemaking Begin!
November 13, 2007 – 8:36 pm
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Let the Winemaking Begin!, originally uploaded by mireyaturner.
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Mireya Turner
Candidate - Kelseyville School Board
Sent via BlackBerry by AT&T
Nov 1
November 1, 2007 – 7:02 pm
The time has flown by! I have been busy with the School Board campaign, it will be great to finally reach Election Day. I have been neglecting the wine though. I had better get a sample in for Janice to do a chromatography test to determine the progression of the malolactic fermentation! Will shoot for [...]
Oct 22
October 22, 2007 – 6:31 pm
Started malolactic fermentation today. I started rehydrating the bacteria yesterday in 500 ml of watered down apple juice. Most of the wine will go through secondary fermentation in the barrel. The rest is in carboys. It is a deep, purple-black color; just lovely.
Oct 19
October 19, 2007 – 8:25 pm
Willy took a sample into Steele today. Results are: pH 4.19, TA: 0.64, VA 0.42. 14.4% alcohol. I plan to bring the pH down to 3.6, so tomorrow I will add 2 lb of Tartaric Acid. Once that is mixed in well, we will begin the malolactic fermentation by adding the bacteria. Adding the acid [...]
Oct 15
October 18, 2007 – 7:25 pm
Ambient Temp: 76°, Must Temp: 67°. I don’t remember the must being so cool he last time. But the brix is still dropping, so fermentation hasn’t stopped. And it still smells great!
Oct 14
October 18, 2007 – 7:22 pm
Ambient Temp: 74°, Must Temp: 68°. Two punchdowns today. The must is becoming less crusty and stays more fluid in between punchdowns. Brix testing: 1.1°, 0.8°, 0.0°, 2.2°, 1.2°.
Oct 13
October 18, 2007 – 7:17 pm
Ambient Temp: 72°, Must Temp: 66-687#176;. The fruit flies have arrived! Three punchdowns today; it still looks like there are a bunch of whole berries in there. But when I picked one, it was hollow inside. I had forgotten about that part!
Oct 11
October 18, 2007 – 7:10 pm
Ambient Temp: 75°, Must Temp: 707#176; in the AM, 667#176; in the PM. Finally, my hydrometer came in the mail! Did three punchdowns today. Brix testing results: 2.6°, 1.7°, 1.8°, 3° and 2.6°.
