We punched down and checked the grapes around noon today. We put a 2G jug of warm water into the ID cab to get its temp up. Everything is fermenting well. We'll re-check the pH on Monday and do a second adjustment where needed.
- ID Cab is at 8.5 brix, 62 degrees
- Merlot is at 21.5 brix, 66 degrees
- Malbec is at 12 brix, 72 degrees
- Tempranillo is at 16.5 brix, 66 degrees
- The WA Cab still appears to be fermenting slightly in the carboys. We should check it's brix.
Upcoming Activities:
- Transfer Merlot from Mike's 30G Hungarian into Ray's new 30G American Barrel
- Press the ID Cab and Malbec after Thanksgiving. The ID Cab goes into Lee's 15G Demptos. Malbec goes into Mike's hungarian 30G.
- Press the Tempranillo and Merlot no later than Dec 1st, to give us time to cleanup the winery.
- Rack the ID Syrah and WA Cab off the Gross Lees around Dec 1.
- We would like to get the winery cleaned up and everything put away in time for the Williamson's visit, Friday Dec 3rd.
- Rack the Tempranillo/Malbec/Merlot/IDCab off the Gross Lees the second week of December.
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