|Wednesday August 24,
The event went well. Our sales were down a little, but we did have fun.
The event did delay the picking of our Pinot Noir for sparkling wine. Catarino, Salvador and Martha harvested a ton of Pinot this morning. A quick sample came in at 22.2 Brix, too high for sparkling wine. We need 19.5 so we will have to dilute to produce our still wine. The alcohol should come in at 11% and after refermenting in the bottle we should have a sparkling wine at 12% alcohol.
Thursday August 25, 2011
We were successful in pressing whole bunches of Pinot and adjusting the juice to 20 brix and 3.1 Ph. This is the start of our third sparkling wine. We have the juice in our chiller kept at 52 degrees. Sparkling wine is expensive to make. We will add yeast this morning and this first process will take a few weeks to ferment the still wine to dryness. Thus the chiller will be using electricity for all this time.
Our Sauv Blanc is at 18.5 brix. The Pinot we left on the vine for red wine is at 22+ so it could be ready in a week or so. Zinfandel could be ready in less than three weeks if we have a heat spike into the 100's which usually occurs sometime at the beginning of September. We are getting ready for Harvest.
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