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 [...]
Category Archives: Winemaking
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.
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 [...]
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 [...]
Oct 9
October 9, 2007 – 8:24 pm
Morning: Ambient Temp: 58°, Must Temp: 82°. Looked good. I am concerned it may be too cold in here. Did punchdowns at 7am, 3 pm and 830 pm. By evening, the must temp has dropped to 74-76°, the must is not as hard, the foaming has decreased. I am concerned the fermentation is slowing. Will [...]
Oct 8
October 8, 2007 – 8:32 pm
Ambient Temp: 56°. Must Temp: 76°. Heavy fruit and ferment scents. I detect an underlying sulfur smell, so will punch down frequently today to maximize aeration. I opened my bedroom door this morning and was hit by the fermenting grape smell. Walking across the living room made me lightheaded. Clearly, this cute little pet of [...]
Oct 7
October 7, 2007 – 8:31 pm
Ambient temperature: 66°. Must temperature: 66-68°. The appearance has changed dramatically. This morning, instead of watery, soupy must, there is now a firm crust of drier looking berries and skins on the top. Punch down makes a pleasant whoosh-ing sound as I push through this must and the same pleasant fruity yeast smell grows stronger [...]
Oct 6
October 6, 2007 – 8:30 pm
Ambient temperature: 60°. Must temperature: 58°. Must still looks watery, easy to mix around, smells lightly of yeast. Did three punch downs today, slight foaming noted, rich purple coloring.
Oct 5
October 5, 2007 – 8:29 pm
Ambient temperature is 52°, it is a crisp and cool Fall day. I am concerned with a smooth fermentation in such cool temperatures, (it will frost tonight - not good). So we moved the must inside to our living room. Our house stays around 60-68°, still not the ideal 85°, but better than outside.
Innoculated with [...]
Oct 3rd
October 3, 2007 – 7:10 pm
The vineyard belongs to my father-in-law, Miles Turner. He has given me 1/2 ton this year to play with. Thanks Miles! Our summer has been a cool one, with bursts of the normal 100+° heat heat, so harvest is a bit later than I remember. But today the brix are at 26°, so it is [...]
2007 Walking Horse Ranch Syrah harvest
October 3, 2007 – 10:38 am
2007 Walking Horse Ranch Syrah harvest, originally uploaded by mireyaturner
Harvest time has FINALLY come for the 2007 Walking Horse Ranch Syrah. I have started this page to keep track of this experience, since I tend to file away my data pages in “Very Safe Places†which must migrate to that same safe place where one [...]
