Cold soak
Posted in 2007 Sonoma Valley Merlot on Saturday, October 3rd, 2009 by adminAM: Changed the ice jugs
PM:
- Must Temp: 48 F
- TA; 5.9 g/L
- pH: 3.5
Cold Soak
Posted in 2007 Sonoma Valley Merlot on Tuesday, October 2nd, 2007 by adminAM:
- Must temp = 45 F
- Added ice jug
PM:
- Must temp = 50 F
- Added dry ice cap
- Sugars: 26 brix
- TA: 5 g/L
- pH: 3.6 slightly, another indicator o low acidity
- Addition of 61 g tartaric acid:
- Desired acidity = 6 g/L, so need to add 1 g/L
- To raise by 1 g/l, add 18g/5gal
- 17 gal * 18 g / 5 gal = 61.2 g tartaric
Day 2
Posted in 2007 Sonoma Valley Merlot on Monday, October 1st, 2007 by adminCold soak continues…using jugs of water frozen in the freezer to keep the must cold. Don’t want anything to get started on its own.
8AM: Must temperature 55 F.
6PM: Must temperatue 50 F.
Day 1
Posted in 2007 Sonoma Valley Merlot on Sunday, September 30th, 2007 by adminPicking day with the family at a Sonoma Valley organic vineyard:
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All 4 of us went picking, although some ate more than picked! It was extremely enjoyable…the start of a family tradition, I hope.
By 10 AM we were home. I was unable to rent a crusher/destemmer, so I tried it by hand. I used milk plastiic crates to crush and destem the grapes. NEVER AGAIN! It took forever.
BRIX = 26
TA = 5 g/l
Grapes seem overripe, or at least low in acid. The plan is to cold soak the grapes for a few days. I will wait until I have a PH meter and the end of the cold soak to add any acid.