Bob and Mike picked up the Chard from Wood River vineyard today and we crushed/destemmed/pressed it. We got about 600lbs and about 37G of juice, which is settling in a 60G plastic barrel along with some meta and bentonite. We will innoculate on Saturday with D47 yeast.
PH was 3.85 (last year was more like 3.2) Should we adjust?
Brix 25.25 (last year brix was 24)
Added 3.5tsp of Meta to the 37G of must. Full strength would have been more like 4.5tsp, but we used less this time because we want to try bottling the Chard earlier.
Bentonite was prepared the night before by Debra of Nampa Brewers (thanks, Debra!) 9TBSP of Bentonite in 6C of boiling water. Sat overnight and we put through a blender for 3 minutes. We mixed about 3C of the slurry into the wine.
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