[Blog Entry]
Ray and Lee picked up a macro-bin of Merlot from Dennis at Wood River Friday morning .Estimate is for 900 pounds. They also brought back an empty Macro Bin from Dennis to use for fermentation. We need to decide if we will keep it, or return it. Cost is $150.
Sugars were much higher than anticipated on the Merlot, coming in at 30.5 Brix! PH was 3.6, which is good (with the abnormally high brix we thought PH may have been too high). We switched from Pastur Red to Lavin 1118 yeast, which can handle up to 18% alcohol. (30.5 brix will be about 17% alcohol!--good thing we are blending it).
Ray estimated we had 114G of must based on converting cubic feet in the macrobin to gallons, which he sanitized with 4.75 TBSP of meta (1/8tsp per gallon of must). A note on our meta application this year vs. last year. Last year I believe we added meta based on gallons of finished wine. This year we are adding meta based on gallons of must. The general range of SO2 application in the books is 50ppm to 100ppm. We should sit down and figure out how the change in meta application will impact our SO2 ppm of finished wine.
Troy
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