Mike coordinated bottling the 2009 Magnafique on Tuesday. We carefully blended 53G of beautiful wine and bottled it up. We each got 4 cases + 4 bottles plus a few left in the winery for growers & competition.
The merlot is ready for innoculation. Troy and Lee will pitch yeast around 2pm today. The next steps will be:
1. Punch down 3x a day for the first few days, then 2x a day until complete. Please help Lee punch down--the Merlot is very heavy.
2. Add a dose of nutrient (Fermaid-K) on Thursday. The rate is 1 gram of Fermaid-K per gallon of must. We have 70G of must. Monitor the merlot sugars/Brix and add a second dose when it drops between 16-18. Don't add below 12 brix.
3. Monitor temps. Pastur Red yeast likes temps from 64-86. The must is starting out cooled and the outside temperatures are dropping which will keep the garage cooler. If the heat gets to 90 then consider cooling the must.
4. The chard is almost done fermenting. We've stopped icing it but it's still in the cooler. Check the Brix daily. When it drops below zero and stops bubbling we will transfer/rack it to stainless and glass. I expect this will be Monday.
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