Cab, Syrah, Malbec Innoculated

We innoculated the Clone6 Cabernet, Syrah and Malbec tonight using the new technique (details below).  Everything went well on the cab and malbec but the syrah didn't take off as well. I think we had the initial temp too low when we hydrated the yeast--we will have to watch the syrah the first few days to make sure it gets started.  We need to measure brix and add more nutrient (Fermaid-K) once the brix drops down below 18 brix (but above 12 brix). The rate of addition is 1 gram of Fermaid-K per gallon of must.

 

We talked about schedule for final grapes and we decided to go ahead and get the cab & petite syrah from Roger this Sat if the weather permits, mainly due to manpower availability in the winery. We will have to play Larry's Petite Syrah by ear and make sure it's ripe. If it's ripe we'll get it to on Sat with the rest of the grapes. Otherwise we'll delay another week until it hits 24 brix.  Sounds like Larry also has some Malbec, which we may consider a min order of 250# to evaluate a different source.

 

The plan on Saturday is to meet about 2pm and head to Hells Canyon to pick 250#-300# Cab Franc and then Roger's to pick up grapes. Lee will call and confirm with Hells Canyon and Roger. We need to see how late we can pick up at Williamson's as his fruit stand is only open until 4pm on Saturday. Lee will call and reserve the electric crusher for pickup on Saturday and use on Sunday.

 

Misc:

- If we are at Williamsons when they are open we might consider going in on a case of wine. I see he has a 2005 "cabernet reserve". Might be worth trying (I'm in for a few bottles.)  Same at Hell's Canyon. We should buy some more bottles (I'm in for a bottle of their 2003 Syrah Reserve).

 

- We need to bottle 34G of Malbec (holding 2G to blend into the reserve). We propose to wash bottles this Thursday the 15th and bottle 2 weeks after that on the 29th.

 

- Bob has been cleaning some barrels that have a nail polish remover smell. One is better but the other still has some smell so he will wash it again.

 

 

New Yeast Pitching Process

 

1. Add the GoFerm to 110 degree water and stir.
2. Wait until the temp drops to 104 degrees then add the yeast and wait 20 min.
3. Stir the yeast and then add 1/2 the volume of juice to the starter.
4. Stir and wait 10-15 more min.
5. Stir into the must.
 
They recommend 1 gram of yeast and 1.25 grams of GoFerm per gallon of must. Here are the amounts we'll need.
 
Clone6 Cab: 56G Must  -- 70 grams GoFerm into 6 cups of water, 11 packages of Pasteur Red

-- Note the Clone-6 was at 28.125 brix and Pasteur Red yeast will only ferment to 27 brix, so we reduced the brix by

   adding 2G of bottled water to the must. (Voila! Water into 10 bottles of wine!)
Malbec: 40G Must -- 50 grams GoFerm into 4 cups of water, 8 packages of Pasteur Red
Syrah:  68G Must -- 85 grams of GoFerm into 7 cups of water, a large package of Syrah yeast--80grams.