• October 1, 2023 at 9:58 pm #3784
      Dave Burt

      The 2023 Merlot is from Nk’Mip Vineyards in Oliver. It was picked on September 27 and received at the Cavallotti Lodge on September 30. We did not receive as much as hoped and so there was not enough for everyone on the orders list. The grapes arrived in very good condition – nice and clean. The berries were quite small for Merlot which will likely increase the skin to juice ratio.

      Please post your chemistry results and planned adjustments for this grape by replying to this topic.

      FYI, the Nk’Mip Merlot vines are 41 years old

      • This topic was modified 7 months, 4 weeks ago by Dave Burt.
    • October 2, 2023 at 1:42 pm #3788
      Cindy Scott

      Settled juice: temp 19.5
      brix: 25.3
      pH: 3.83
      acid: 3.5
      Blended skins/must and settled:
      pH: 3.95
      acid: 3.5
      brix 25.7
      Nice smelling must. Only doing a 2 day cold soak, will add Colour Pro instead of a longer soak.
      Will add acid. We are happy with the brix as we will be blending this wine with last year’s Cab from Washington.

    • October 2, 2023 at 2:44 pm #3789
      Kathy Jiang

      Test by clear juice

      TA: 4.05

      Cold soaking must is around 12.5c, wait for Cab Sauv, hope could blend together to get lower BRIX without adding water. will decide adding acid amount after blend

    • October 2, 2023 at 5:09 pm #3790
      Franco Sartor

      Brix 27.8. TA first was 6. After juice settled was 5.0. PH 3.6

      We added (David and I) Distilled H2o to reduce the must to 24.4 plus or minus.
      Added Pectic Enzyme and protected wit hSulphite.
      Cold soaked for 1.75 days and pitched D254 and RC212 yeast into Go-ferm and H2o.
      Smells are good, everything looks great!

      Thank you to everyone at the Nanaimo Winemakers for allowing us to enjoy fantastic grapes which turn into awesome wines…
      Cheers from CR.

    • October 2, 2023 at 10:44 pm #3792
      Dave Burt

      Combined juice samples from my 3 pails into one container, settled overnight to obtain clear juice, and tested on the clear juice.
      Brix 27.2
      pH 3.98
      TA 3.8
      Will add tartaric acid to bring the TA up to 6.0. I’m in the same situation as Kathy. Waiting for the Cab Sauv to come in and will co-ferment and make final Brix adjustments at that time. The Cab Sauv is anticipated to arrive at the Cavallotti on Saturday Oct. 7.

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