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 [...]
Category Archives: Uncategorized
May 25 2008
May 25, 2008 – 3:35 pm
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 [...]
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°.
Oct 10
October 10, 2007 – 6:46 pm
Ambient Temp: 68°, Must Temp: 73°. Added DAP yesterday, 2 tsp dissolved in warm water per small can. I noticed the sulfur smell was gone this morning! We are moving the cans to the cement room to continue their fermentation in air not used by the family. Put in a mini-heater, to keep the ambient [...]
