Today Coleman and I harvested about 300lbs of grapes. A little more than 200lbs of it was mourvedre and the rest counoise. Most of the fruit looked very good. Some signs of white mold or mildew, but I don't really know.
It took me and Coleman and Lisa and Jay forever to destem by hand. We filled seven fermentation buckets, some of them a little short.
I sulfited all but one each of the mourvedre and counoise.
The mourvedre must: Brix 27.3. Yikes! That would indicate about 15.4% alcohol.
The counoise must: Brix 23.5.
Jay tested the syrah wine that we made with native yeast and no yeast food: it was perfectly dry. No residual sugar.
If the same thing happens with the mourvedre with its higher sugar content, I think we should try a lot more native yeast fermentation next time.
3 comments:
Today, September 13, all of the mourvedre and none of the counoise shows signs of active fermentation. I don't understand why one and not the other would ferment. But I expect the counoise to get going soon.
but we have fermentation now in the counoise right? thousands of your readers need to know.
It was a nail biter but yes. The CO2 bubbles say "yes."
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