A BIG night in the winery.
We were able to get ahold of a little of Roger's cab that was picked today. With the good late weather he was able to get it ripe. The seeds were good and brown. Fruit was saggy and slightly dehydrated with some raisins. We got 25-26G Must out of 285# of grapes, which should give us about 17G of pressed wine. It's been sanitized with a rounded TBSP of meta and is on cold soak for 4-5 days. The Brix came in very high, 31.5 on our Hydrometer with a PH of 3.45. Troy or Mike will run a juice sample down to WineWise on Thursday to verify the pH and Brix numbers before we do any adjustments to lower the Brix.
We pressed the WA Cab and got about 44G. It had been on the skins for 10 days (4 days cold soak, 6 days fermenting). It had great color. Dark and rich. Flavors were good, but still sweet as it's around 14 brix. We pressed it earlier than normal because we wanted to avoid contact with the green seeds as the alcohol levels rose. We pressed lightly to avoid any seed tannins and to keep the pH lower.
We pressed the WA Syrah, which was at 0 brix but still fermenting slowly, and got 76G. It has been on the skins for 14 days, including a 4 day cold soak. The taste had recently turned acidic. We're not sure why. We did do a small acid correction before starting fermentation...maybe it's from that. We'll keep an eye on it.
No comments:
Post a Comment