Winemakers' Daily Notebook for 2011 Production
Sat 29 October 2011 - Austin - 11:30am
Picked up air freighted macro bin from UPS air freight (thanks Becky and Linda from Madrone for arranging for the harvest, transportation and arrangements re inspections.
Grape clusters looks look. Medium size fruit, full clusters.
Crushed 89 gallons of Must.
Added 60ppm of SO2 and 10g of enzyme (Zyme-O-Color) to aid in extraction of fruit and tannins (breaking down cell wall of skins). Added to water then poured and mixed into Must.
Added 5 blocks of dry ice to Must. Covered with macro bin lid. Will cold soak for 3 days.
Tuesday 1 Nov 8pm
Must temperature was 64 degrees. Ambient room temperature was 70 degrees. Brix is 25.
Added 186 grams of Pasteur Red yeast (first to 100 degreee water, then wait 20 minutes then fold into Must).
Added 125g of Superfood. Added 2 packets of Vinaflor and 36 grams of Microessentials.
Folded.
Saturday 5 Nov 8pm
Punch down (also in morning). Ambient is 68 degrees. Brix is 9. Must temperature is 80.
Saturday 12 Nov 8am
Wine is ready for pressing. Must temperature is 64 degrees (back to ambient). Hydrometer (-5 to 5) shows - 0.5 brix). Clinitest shows 0.25% residual alcohol.
Sprayed liquid nitrogen over the must to keep it until tomorrow. We will press tomorrow!
Sunday 13 Nov
Pressed 56 gallons of wine. Put in stainless tank.
Thursday 22 Dec
Racked the wine - back in stainless tank (thanks Rob).
Sunday 8 Jan
Added 30ppm SO2 to 2011 in stainless tank.
Saturday 12 May
With John's help, we transferred a portion of the 2011 wine into a new 30 gallon French Oak (Demptos - MT FG) barrel.
Added water and SO2 to new 60 gallon French Oak barrel (also Demptos - MT MG).
Am eliminating two older 30 gallon, one 60 gallon and one 15 gallon barrels.
