We once again were generously given the chance to harvest extra Zinfandel grapes from our friends up in El Dorado County. Being a relatively cool, and wet, season some of the grapes had developed bunch rot (tan-ish and powdery on surface) and sour rot (pink/redish throughout)- so picking around those I came home with enough grapes to make 7-8 gallons of wine and 7-8 quarts of jam. The numbers:
Ph: 3.3
Ta: 8.7
Brix: 24
We did our standard: 25 ppm potassium metabisulfate to kill existing yeasts upon crush, then 24 hrs later pitched Lalvin BM 4x4 with yeast nutrients, then the next morning stirred in ML bacteria culture into the top 2 inches of the must.
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