Zin crush
The zin was picked and crushed on Monday, Oct 17. It was sorted on a sorting table, then crushed into 20 gallon buckets, then transferred to a t-bin.
After completion, the height of the must in the bin was 14.5″. Inside dimension of macro bin = 44″ x 44″.
- 121.5 gallons must = 14.5in * 44in * 44in *0.00432900433 gallon/in^3
- 1243 lbs grapes = 121.5 gallons * 10.23 lbs/gallon ( based on last years must weight measurements)
- 401 mL 10% SO2 solution = 50ppm = 3.3.mL/gallon * 121.5 gallons
Here is the Vinquiry report on the zin must.
- Sugars: 25 brix; perfect – should make a 13.8% alcohol wine
- pH: 3.59; a little high, but should be fine. It will go up a little during ferment and MLF.
- TA: 6.4 g/L; perfect!
- YANC: 213 mg/L; this is a measure of nitrogen nutrient level in the wine. This is considered a medium level as defined by the Beverage People catalog. We will add some Fermaid K 1/3 of the way through the ferment. We will need 1g/gallon * 121 gallons = 121 g Fermaid K, and use GoFerm for the yeast hydration.