Winemakers' Daily Notebook for 2015 Production
(for archive - see adding ingredients 2013.xls
Sat 26 September 2015 - Austin - 10am
Some mis-step at UPS overnight freight - Austin office was closed on Saturday - despite in-advance confirmation. Ended up ok, with help from UPS (Bill Kalinda and George Lopez) and U-Haul (Milo).
Macro bin arrives (thanks to Becky and Isaac at Madrone Vineyard Management). Fruit looks great.Whole full clusters and sweet taste. Some settling but undamaged fruit.
Crusher destemmer was new and improved. Harder to turn the crank this year though. We aren't sure why and will watch again for next year. One theory is that the stems are thicker this year.
Crushed 105 gallons of Must. Added 60ppm of SO2, and 15 grams of Zymo Color enyzme (dissolved first in water) to help break down cell boundaries in skin and extract more flavor and tania. Added 5 blocks of dry ice, folded in.
Monday 28 September 4pm
Added 3 more blocks of dry ice - folded in.
Thursday 1 Oct - 6pm
Ambient temperature is 73 degrees with 55 percent relative humidity. Must temperature is 72 degrees.Brix is 26.
Folded 246 grams of Pasteur Red yeast (new) into 100 degree temp water in mixing bowl (about 500ml of water). Let stand 20 minutes. Folded into must.
Friday 2 Oct - 8am
Sprinked 3 packages of Vinaflora Eonos on must. Added 42 grams of MicroEssentials dissolved in warm water.
Friday 2 Oct - 6pm
Added 40 grams of Bioferm Xtrem to water, added to must. Per American Tartaric, I used1/3 less than Bioferm Equilibre - therefore 10g/hL instead of 15g/hL. Therefore 40g per 105 gallons. Calculation: 10g/26.42gallons = .3785g/gallon = 39.742g/105 gallons.
Sunday 4 Oct - 6pm
Ambient temperature 67 degrees. Raised to 70 "hold". Must is 80 degrees and 15 brix.
Monday 5 Oct - 3pm
Spoke to Tony, chemist at American Tartaric. She recommended added another 10g/hL of Bioferm Xtrem now ("1/3 to 1/2 of the way thru fermentation"). She initiallly suggested adding DAP since Xtrem doesnt have it. However Bioferm Equilibre DOES have DAP - so she recommended adding 10g/hL instead - at the same time, now. So, added (first to warm water) 40g of Bioferm Xtrem and 40g of Bioferm Equilibre to the Must. Punched down.
Wed 7 Oct - 9pm
Ambient 71. Brix 7. Must 80 degrees
Sunday 11 Oct - 11am
Ambient 70. Must 76 (cooling). Brix 2.
Sunday 18 Oct - 2pm
Pressed 65 gallons.
Sunday 25 Oct - 2pm
Bottled 287 bottles of 2013
March 1 2016 - Tavares Cove - 5pm
Added 30ppm to 30 gallon and 60 gallon barrel and stainless steel tank. Topped off as well. First steps in Tavares Cove wine room!
Sept 5 2016 - Tavares Cove - 3pm
Added 30ppm to 30 gallon and 60 gallon barrel and stainless steel tank. Topped off.