Clone 6 Press. Wines racked

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We pressed the WA Clone 6 cab tonight, it had been on the skins for 21 days and the cap was very soggy. It has great color and flavors! :-D  We pressed moderately hard and got 33G of wine from 52G of must--about a 63% yield. (Note: Earlier we had moved about 10G of Clone6 must into the sangio for co-fermentation.)  The Clone 6 is in Troy's 26G American barrel.

 

The Merlot is at 10 brix, compared to 12 brix 5 days ago and the Cab at 11 brix, compared with 23 brix 5 days ago.  Since the merlot is fermenting slowly we added 3 more packets of hydrated 1118 yeast to give it a boost. We also added about 2 packages to Bin A of the Williamson Cab. We'd like to add more to the other cab bins--we just ran out.  We expect to press the cab and merlot on Saturday and let them finish any last fermentation off of the skins and seeds, to help avoid harsh flavors from the high alcohol levels on the seeds.  That will give us 15 days on the skins for the Williamson cab and 22 days on the skins for the Merlot.

 

We racked the Chard, ID Malbec and Sangio.  The Malbec was good, the Chard tasted a little different (not bad, just different) but the Sangio had a very very bad case of rotten egg smell. :-( We racked it out over copper and then put it back into 4 15G SS kegs and a carboy.  We'll rack it again over copper in another week or two, and add some meta.  We are hopeful that we can clean it up, but we agreed we didn't want to blend in any Williamson cabernet until we were sure it was clean. So we'll need to keep track of the "uncorrected" Williamson cabernet with the higher PH in the meantime.

 

The 2 small Hungarian barrels that had the Sangio have some residual rotten egg smell. We will clean them good with Proxy Clean before putting more wine back in them.