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Cold soaked until the night of the 9th. Wild ferment had just started. Must be a strong yeast to start at sub 12C.
Removed the ice blocks to allow the must to warm up to 16C+ which was the lowest for my 3 yeasts.
Initial numbers. Ran them twice on clear juice.
Ph 3.83
TA 4.50
Brix 24.5
YAN 113.6Added nutrients and tartaric to bring TA to 7.3. pH ended up at 3.45
325lbs. Yeasts, 35% D21, 35% OKAY remaining GRE
Fingers crossed. -
6 buckets for a total of 300lbs.
Sulfited on site after crushing to 75ppm/30ml 10%.
One of the 6 buckets had significant VA – added another 75ppmm s02. Added ice packs and a blanket of c02 and into the fridge they all went. Colour Pro in evening and FT rouge next am. One bucket I started right away with BM4x4 the morning after crush. Had heavy VA yesterday/Monday October 9th – seems slightly better today.
Startig other 5 buckets and they all smell fine.
Juice Still clearing and numbers coming today.
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6 buckets for a total of 300lbs.
Sulfited on site after crushing to 75ppm/30ml 10%.
One of the 6 buckets had significant VA – added another 75ppmm s02. Added ice packs and a blanket of c02 and into the fridge they all went. Colour Pro in evening and FT rouge next am. One bucket I started right away with BM4x4 the morning after crush. Had heavy VA yesterday/Monday October 9th – seems slightly better today.
Starting other 5 buckets and they all smell fine.
Juice Still clearing and numbers coming today.
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Total 500 lbs of Grapes, worried about VA and warm weather, skip cold soak for all
PH:3.75
TA:5.25
BRIX: 23500lbs Split into 4:
200lbs blend with 100 lbs of Merlot, test by remaining Merlot juice mix together with Cab Sauv, lowered Merlot Brix from 27 to 24, co-ferment together, add 1g/L tartaric , don’t need to add more yeast just the D254 from Merlot, so far so good, PH 3.65
50lbs blend with 100 lbs of Merlot, Brix 25.7, add tartaric 1g/L PH 3.67
150 lbs Yeast RC212 and 1g/L tartaric, add Color Pro and oak chips
100 lbs Yeast D254 1g/L tartaric, add Color Pro and oak chips
So far the fermentation looks good
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200 lbs. I sulphited at 75 ppm at the crush as others had noted a VA smell. However, at home I did not detect any VA and so cold soaked for 2 days. After 2 days there was some wild yeast activity so I brought inside to start fermentation.
My numbers on settled clear juice were:
Brix 22.2, pH 3.89, TA 5.4Normally I would have added 1 g/L of tartaric acid to bring the TA up to 6.4 mg/L however I added my 200 lbs. of must to my Merlot that was already fermenting. Co-fermentation ratio was 1.4:1 (CS:Merlot) and combined chemistry was Brix 24.2, pH 3.75, TA 5.6. Added 0.7 g/L of tartaric acid to bring the TA up to 6.3.
Jeff said that the two commercial wineries using his Cab Sauv have found variable results in Brix. You can use the following formula to calculate your alcohol level in the finished wine:
(Starting SG – Ending SG) x 131 = % alcohol
So, if your ending SG is 0.994, your alcohol level in the finished wine will be as follows:
Starting Brix 24 (SG 1.101) – 14% alcohol
Starting Brix 23 (SG 1.096) – 13.4% alcohol
Starting Brix 22.2 (SG 1.093) – 13% alcohol
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