In the field we got brix readings of more than 22-high enough. However, based on appearance, taste, color of berries, and color of pips, we wanted a little more maturity in the grapes. Still, we decided to pick, because we were a little short of netting and the birds were doing some damage and we wanted to water the other vines but not before harvesting the syrah.
We got about 150 pounds of beautiful fruit, very clean with no apparent problems, medium-sized berries for syrah. We destemmed by hand with the help of Tom and Nick and RJ and his children. That was fun.
On the morning of August 20, 2008, Michael sulfited three of the five fermentation buckets. The other two will be an experiment in native yeast fermentation. In the evening of the same day, Michael took a brix reading of the must. It was 21.6. Temperature of the must was about 73 degrees.
We didn't measure PH or total acidity.
Tomorrow, on August 21, 2008, Michael will inoculate three of the fermenters with Rhone yeast.
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