We almost doubled our yield this year - right around 30 gallons of must. Still far short of what we should be getting out of 100 vines, but given the oaks, birds, hillside, and us still learning we think we're doing all right.
Stats:
Brix 25Ph 3.6
Ta 6.375
Ta 6.375
After crushing, we added 25 ppm potassium metabisulfate (4/10 teaspoon per 15-gallon
fermenter) and roughly 1 teaspoon of pectic enzyme for every 3 gallons (5 teaspoons per 15-
gallon fermenter).
TA is surprisingly low (after years of being surprisingly
high), but well within the realm of acceptable acid levels for a red wine.
2 comments:
I had a blast. I think Emlyn had a great too, she kept asking about you after we left :)
Where are the pictures? I heard there were pictures?
Would LOVE some pictures! Are awaiting contributions, as we were a bit busy running up & down the hill. We do have some good ol' iPhone ones though, I'll dig 'em up and hope to upload soon!
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