Poppyseed Cellars

9 PM:

• Bubbling mostly finished.
• Taste: 6 gal very grapefruity, very tart, probably due to high acid.
• Sugar 6 gal = 0.1 % (Clinitest)
• Sugar 3 gal = 0.1 % (Clinitest)
• Sugar1 gal = 0.2 % (Clinitest)
• Acid 6 gal = 10 g/l
• Very high acid. I may have to do something to lower it. I’ll wait until it clears a bit before doing anything.

9PM:

• Still bubbling!
• Sugar 6 gal = 1 brix (-1.5/day).
• Sugar 3 gal = 1.5 brix (-1.7/day)
• Tasting: clearly SB characters. Citrusy grapefruit.
• Very slight H2S nose. Add a little more nutrient. Will this even help at this stage?
• Added 0.5 g/gal Fermaid K.

9 PM:

• Everything smelling good.
• Tasting very citrus, high acids.
• Sugar 6 gal at 5.5 brix.
• Sugar 3 gal at 6.5 brix.

9:15 PM:

• Stinkyness gone! Hooray!
• Back to smelling and tasting good.

12:45 PM:

• Nose is now slightly stinky, H2S. DAMN! I didn’t add the full recommended dose of Fermaid K before, so I’ll finish off the dose now.
• Added 1/2 g/gal Fermaid K

9:30 PM:

• Still stinky. I think I will add the normal 2/3 of the way dose.
• Added another 1 g/gal Fermaid K.

9 PM:

• Racked the 7 gal carboy into a clean 6 gal carboy.
• Racked the 6 gal carboy into the above 6gal, and into a 3 gal, 1 gal.
• I added 10 ppm SO2 to each container.
• Sugars in 6 gal at 10 brix.
• Tasted the 6 gal: Nice and citrusy. Lot’s of grapefruit. Beginnings of a bitter aftertaste, similar to last years SB, which eventually just went away.

8:30 PM:

• Tasted both carboys…both fine.
• Tomorrow I plan on racking into topped off caroys for the rest of the fermentation. Since it is slowing, oxygen contact becomes more and more important, and a topped off carboy has much less O2.

9:10 PM:

• Sugar 6gal carboy: 14 Brix (-3.5/day).
• Sugar 7gal carboy: 14.5 brix (-3.5/day).
• Nose and palate good. Nothing bad happening.
• More than 1/3 through the fermentation…time for Fermaid K.
• 3g each to 6 and 7 gallon carboys.

9 PM:

• Sugar in 6 gal: 17.5 Brix (delta of 2 1/4 per day).
• Sugar in 7 gal: 18 Brix (delta of 1 3/4 per day).
• These sugars went down a little too fast. I need to be more vigilant with the ice in the water bath and keep it cool.
• Still tastes good. Now has yeasty flavors, along with citrus, grapefruit.

6:45PM:

• Sugar in 6 gal: 22 Brix.
• Sugar in 7 gal: 21.5 Brix.
• Strong grapefruit in nose and palate.

12:45 PM:

• Tasting from 6gal carboy: Very sweet, fruity. Clear grapefruit, citrus flavors. No off odors. Crisp!
• Tasting from 7g carboy same as 6gal.
• Sugar in 6gal carboy at 22.5 Brix.
• Sugar in 7gal carboy at 22.5 Brix.

Came home from work at lunch time, around 12:30 PM to get the fermentation started.

—-12:30 PM—-

• Racked the juice off the lees before fermentation, into 6 and 7 gal carboys.
• I placed the carboys into water baths in the 20 gal tubs to help manage the fermentation temperature. I want to keep it very low. Starting temperature was 60 F.
• Sugar at 23.5 Brix
• TA at 9.2 g/l
• pH at 2.98
• Free SO2 at 20-25 ppm
• Created a yeast starter in 2 containers of 40 ml juice + 40 ml distilled water + 8g Prise De Mouse. Let it sit 1/2 hour until nice and foaming.
• Added the starter solutions to the carboys.
• Placed airlocks on the carboys, and went back to work.

—-9PM—-

• Fermentation clearly started. There is a little foam…Prise De Mousse is supposed to be a low foaming yeast.
• The airlocks are bubbling slowly.
• The water bath temp is at 64 F. I am continuing to add ice to get the temperature down. I would like to stay under 50 F.

Met the picking crew at 7AM. We drove to the vineyard, up a long narrow dirt road off of Enterprise Drive:

It was a bit awkward. The picking foreman was the guy I talked to. I drove my truck to where the crew was picking, and they immediately filled my 2 20 gallon tubs! I thought I was to be picking my own…This should be anywhere from 160-200 lbs grapes (4-5lbs/gallon of grapes).

I didn’t know if I should pay the foreman, or pay the vineyard manager, who wasn’t there. The foreman suggested something for the pickers…but wouldn’t give me a number. I am such a pushover…but I was happy that they picked for me. I gave the guy $100, to split amongst the pickers however he saw fit.

I was home by 8:30 AM. I crushed immediately, following up with a pressing less than 1 hour later, into 2 6 gal carboys.

• Sugars at 23 Brix.
• TA at 9.8 g/L. Ouch, that is high!
• pH 2.98 (low…to go with the TA)

I wonder why they picked so early? Maybe the location of the vineyard that my grapes came from was under ripe, and would have averaged out with other parts of the vineyard. Maybe I can ask my contact who got me these grapes…

• Added SO2 to the must at ~25 ppm (10 ml 10% SO2 solution for each carboy)
• Let it sit overnight.

Got a last minute opportunity to piggy back on a commercial harvest. I am to meet the picking crew at 7AM near the vineyard! I will get about 150 lbs of grapes. I have no idea what it will cost…just happy that I am actually going to get some grapes!

BevPeople is not open today, so I called a guy named Frank who advertises wine making equipment for rent on Craigslist. I went and picked up a press and destemmer/crusher.

• I have kept very poor notes.
• Racked at least once in the winter of 2007
• Moved to farm for stable cool storage in May 2007
• Tasted both carboys. Very similar. Not very smooth, but nothing bad. Very nice color. Light garnet, not a depp zin.

AM:

• 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

Cold 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.

Picking day with the family at a Sonoma Valley organic vineyard:

All 4 of us went picking, although some ate more than picked! It was extremely enjoyable…the start of a family tradition, I hope.

6AM:

• Lot’s of foam
• Added 1 tsp Fermaid K
• 66F
• smells good, no H2S

9:30 PM:

• Fizzing away
• 17 brix
• transferred to 6 gallon and 5 gallon carboys
• Looks like 3.5 and 2.5 = 6 gallons total
• Bubble rates in carboys
  • 6 gall0n: 34/minute
  • 5 gallon: 18/minute

8AM:

• No bubbling still.
• Added a heat lamp to bring up the temperature.
• Smaller carboy has pockets of surface scum. Could that be the start of fermentation?

1PM:

• Transferred both carboys to 20 gallon pail.
• Added rest of yeast.
• Aerated heavily
• 72F
• 23 brix

7PM:

• It’s going! Yeah!

7AM:

• Measured SO2 at 50 ppm using Titret
• No signs of fermentation
• Added more yeast starter

12PM: No bubbling

2PM: No bubbling, added more yeast starter, 68F

12:30PM:

• racked the juice off the lees. Trying for light fruity wine.
• Added 10g Epernay2 yeast to 1/2 juice, 1/2 water mix.
• Once bubbling, I added the  starter to the carboys, and stirred it in.

6PM: No sign of bubbling

I went out to pick. The grower helped me. He lent me some nice clippers…and warned me not to cut myself. No problem…I cut my finger badly. He fortunately had lots of band aids.

I was home by 8:30AM with ~150 lbs of grapes…6 5 gallon pails. The grower said that a 5 gallon pails weighs 25 pounds.

• De-stemmed and crushed into 20 gallon pail.
• Ended up  with 15 gallons must.
• Sugars: 23 brix
• TA: 8 g/L
• Added 6g Kmeta  (2g/5gallons * 15 gallons = 6g…from Jeff Cox book)
• Measured SO2 using titret 70 ppm
• Could easily taste the SO2 in the juice, but couldn’t smell it.
• By 10AM, pressed into 2 carboys, 2/3 full
• ~9 gallons juice
• Returned the rental equip to BevPeople
•  1PM: poured juice into full carboys to sit over night before adding yeast
• Lots of settling going on

Found on craigslist…

“Approx. 600 lbs. Sauvignon Blanc. You pick for 80 cents a pound; minimum 150 lbs.”

Grapes are from vines being grafted over to pinot…these cordons haven’t been grafted over yet.

• Grower measured 22.5 brix

The grapes came from a Russian River Valley vineyard:

Much better than before. The back of the tongue badness has gone away.

• Measured SO2 at BevPeople = 11.1 mg/L (ppm)
• Bob at BevPeople suggeted 25 ppm more
• Campden tablets  75 ppm = 1 tablet/gallon
  • 25 ppm = 75 ppm/3 =  1 tablet/gallon * 6 gal / 3 = 2  tablets
  • 25 ppm = 75 ppm/3 =  1 tablet/gallon * 3 gal / 3 = 1  tablets
• Taste: Better than before, but still something off a little. Paul thinks it is just green wine.

• Measured SO2 at BevPeople:   2.8 mg/L (ppm)
• This wine is eating the SO2…
• Add Campdeb tablet this time for 50 ppm
  • 4 for 6 gallon = 50 ppm
  • 2 for 3 gallon = 50 ppm

• Racked everything into 20 gal tub.
• Sugars: 0.3%
• TA: 6.5 g/L
• SO2: 40 mg/L
• Racked back into 6gal, 3gal almost full. 3 gal needs to be topped off. Topped of with Bogle Old Vine Zin.

Measured the SO2 at BevPeople:

• 2.4 mg/L (ppm)
• Added 43 ppm:
  • 4 tbsp 3% to 6 gal
  • 2 tbsp 3% to 3 gal

Racked with lots of splashing, aeration.

H2S nose gone.

Decided to go all the way to 0.5 ppm copper sulphate.

• Want to add 0.3 ppm to both carboys
• .45 mL/gal * 6 gal = 2.7 mL
• .45 mL/gal * 3 gal = 1.35 mL

• Tested for SO2 at BevPeople: NONE!
• BevPeople comment from the short guy…”smells like a swamp”  
• Add 43 ppm meta:
  • .66 tbsp/gal * 6gal = 4 tbsp
  • .66 tbsp/gal * 3gal = 2 tbsp
• Add copper sulphate 0.2 ppm
  • 0.3 mL/gal * 6gal = 1.8 mL
  • 0.3 mL/gal * 3gal = 0.9 mL
• Topped off with 2004 Rodney Strong Knotty Vine Zin

Moved everything indoors. Using space heater to keep temp at 75F.

5PM:

• 6 gal carboy clinitest shows sugar = 0.4%
• 3 gal carboy clinitest shows sugar = 0.6%
• 1 gal jug clinitest shows sugar = 0.4%

8:30PM:

• 1 gal jug clinitest shows sugar = 0.4%

8AM: Everything still bubbling slowly…

6AM: All 3 containers bubbling

9PM: Transferred wine from 1 gal H2O jug to new glass jar with airlock. Everything still bubbling.

7AM:

• Punch down
• Temp at 75F.
• Sugar at 1 Brix.

4PM:

• Unable to rent a press, and I want to press now to keep wine light and fruity.
• Press by hand with a cheesecloth. What a pain!
• Transferred into carboys, 6gal, 3gal, 1gal.

9AM:

• Punch down
• Temp at 78F.
• Sugar at 4 Brix

5PM:

• Punch down
• Temp at 76F.
• Sugar at 2 Brix.

8AM:

• Punch down
• Sugar = 9 Brix

3PM:

• Punch down
• Sugar = 7 Brix

10PM: Punch down

7AM:

• Punch down
• Brix = 18
• Added 2 teaspoons of Fermaid K, because of slight H2S smell, I think.

4PM:

• Punch down
• Temp = 80 F

10PM:

• Punch down
• Temp = 85 F
• Sugar = 13 Brix

7AM:

• Punch down.
• Temperature at 70 F.
• Brix at 26.

10PM:

• Punch down.
• Temperature at 77 F.
• Brix at 22.
• Fermentation is really going. Possible smell of SO2, but I am not sure.

7AM: Must slightly fermenting

6PM: Temperature at 65 F.

10PM Temperature at 67 F. Still only slight fermentation.

7AM: Removed the ice jugs from the must to start letting it warm up. Time to start the fermentation. The color looks gorgeous!

9PM:

• 25 Brix
• 65 F
• Added 3 tsp DAP (1 tsp/5 gal * 15 gal = 3 tsp)
• Added yeast starter mixture, using 10g French Red yeast from Beverage People. I sprinkled the starter over the top without stirring it in.

9PM: Continues cold soak, using milk jugs of ice.

• Added 6 tsp pectic enzyme (.5 tsp/gl * 15  gal = 7.5tsp…I used a little less).
• 25 brix
• 5.8 g/l TA
• ~20 ppm SO2

I went and got the crushed grapes from Paul at his house in RP.

Initial measurments:

• Temp 58F
• 24 Brix, 13% PA
• 5.0 g TA; 5.5 g after stirring the must
• 10 mg/L free SO2

Additions:

• Sodium Meta 11 tsp 3% solution. Target is 43 ppm. (17 gal * .66 tsp/gal = 11.2 tsp

Added 1 gallon jug of frozen water to bring down must temp for cold soak.

I’ve lived in Sonoma County for 19 years, and I have been drinking and tasting wine all that time. Now I am going to try and make it. I’ll try and keep track of it here…

I was lucky enough to get 15 gallons of de-stemmed and crushed Zinfandel must from a friends vineyard near Alexander Valley:

I haven’t made wine, but I have been reading Home Winemaking by Iversen. Here is the plan for this wine. I want a light fruity Zinfandel, meant to be drunk quickly. No saving this one. It will start out with a several day cold soak. This supposedly will extract color without too much tannin extraction, or at least the softer tannins only, as the soaking is done without alcohol.

I will use French Red yeast, which Paul and Beverage people say is good for reds. I will take the grapes off the skins before fermentation is finished. This also will help too produce the light fruity zin.