Syrah crush
The syrah was picked and crushed on Tuesday, Oct 18. It was sorted on a sorting table, then crushed into 20 gallon buckets, then transferred to a macro bin.
After completion, the height of the must in the bin was 12″. Inside dimension of macro bin = 44″ x 44″.
- 100.5 gallons must = 12in * 44in * 44in *0.00432900433 gallon/in^3
- 1029 lbs grapes = 100.5 gallons * 10.23 lbs/gallon ( based on last years must weight measurements)
- 332 mL 10% SO2 solution = 50ppm = 3.3.mL/gallon * 100.5 gallons
Here is the Vinquiry report on the syrah must.
- Sugars: 23.7 brix; a little low, will produce a 13% alcohol, which is fine.
- pH: 3.55; slightly high, but it is OK. Again, it will come up with ferment and MLF.
- TA: 5.45 g/L. This should be a little higher, like maybe 6 g/L. This might warrant an addition, but we will let the taste of the wine tell us what to do.
- YANC: 230 mg/L. This falls into the high end of the scale, minimizing the need for any nutrients to be added. We will just use GoFerm for the yeast hydration process.