Last of the 2007 production ready for tasting

Six weeks since Peter's 2007 cbs were oaked.
He should give it a taste and decide whether to leave in the existing oak, add new, or pull it.

Corks and chips

Hi,

Laura and I are going to rack soon, and, depending on what we find, we may want to add wood chips. I'm thinking it's a way of bringing the content of the cboys up to the rim. I'm also thinking that even if we have to rack one last time before bottling, there's no harm in introducing the wood at this point.

We should also take a look at corks and other supplies before we place the order. Do you guys want to go through the supplies and place the order, or do you want us to come join you--perhaps one evening this week?

Best,
Bernardo and Laura

Fresh Air interview with Dorothy J. Gaiter and John Brecher

Our west coast buddy JP sent us this link to Terry Gross interview of Dorothy J. Gaiter and John Brecher, who write the Tasting column at Wall Street Journal wine columnists. Very nice.

U.C. Davis wine scoring system

I've mentioned a few times that the UC Davis system, as described by Alison Crowe in her book, seems sane and accessible.

Here's an on-line description of it at Finias. There's also a 20 point scoring sheet here. I really find this method a lot more approachable than a lot of what I read about.

CB migration

We moved B&L's cbs across the street last evening (day 38), tasting one of them first. Tasting comments?

Tasting the 2006 Zin~Alicante

Just an FYI - opened a bottle of the 2006 Zinfandel / Alicante blend. From the label (which I remember making), it could have gone into the bottle as early as the beginning of June, 2007.

I decided before opening it I would decant it. A quick taste confirmed why - fizzy. But 10 minutes later, not so and very nice. Very cherry. Color is super - thank you to the black A.B. grape. No idea whether it's tasting differently from a year ago. We do have a completely unoaked (naked) bottle left (1), but we don't have any that went through a a longer oaking. Am half tempted to take 5 bottles, put them in a gallon jug and do the deed - maybe with the leftover spirals from Peter's 2007 cbs.

2008 day 37, 28th since pressing

Quiet. Occasional bubble in that one Pace / Dawson volcano - really makes you wonder why it's so much gassier than its friends.

Having my first taste of the Cheatle / Lewis cd that's a mix of free run and press -
great color -
still very fruity, sharp berries, and not very complex nose
a tad tart and maybe, I can't tell, a tab hot (but that's probably worry and not actual tasting)
but already very drinkable
Obviously need to get Lori or someone else with an actual palette to give it a go. When we do, we should compare it to Peter's unchapitized wine to see about that hotness.

It's begging for oak.

Girl in the stars Cabernet

Been fooling with lots of Library of Congress images. This one's from a 1928 stereo card.

Day 27, relative quiessence

Much calmer down there - the staring to bubble ratio has gone way up. Even the Pace Dawson volcano cb.

Here's a couple of pics. Left, Bernardo & Laura on press day. Right, bubblers on day 27.

The guy on the left doesn't wear glasses...

... so I must be the guy on the right.Image at Library of Congress.

A few other images: Sicilians at a bar; Wine Song; chorizo, eggs, bread and wine; kosher wine inspection;

Fab Cab (Magog) label

Day 22, 2008

Infrequent bubbles in most of the cbs; still power-bubbling in that one B&L cb. No other changes of note. Some floating seeds and schmutz in all, but not much.

22 days total, 15th day since pressing, at least 2 weeks until first racking unless anyone wants to go faster.

Costs, 2008

I've kept spreadsheets on our costs the last couple of years.

Here's a link to 2008 costs. I'll put the same link in the permanent links section in the right margin.

I use the same sheet to track our joint costs and my private splurges - only the joint costs get calculated into the cost-per-bottle projection. Right now I've put a pretty random number out there for projected per-bottle costs. Anyone remember the real dollars we paid for the grapes?

Take 2 on victory label

Take 2 (on the right) is mo better. Less busy. Easier on the eye. The wine tastes better.

Super Crusher!

Crusher vs Crusher-Destemmer vs Destemmer-Crusher. Makes the head swim. Daniel Pambianchi weighs in at Winemaker Mag.

Vessels

Well, S&L are chatting about a small barrel. Seems like so much work & maintenance, and a 15 gal. barrel sounds like it may be too sharp and evaporate too much, but... It's fun to think about.

Wikipedia article on winemaking

2008 label, victory

Another great LOC image, a little depression, a couple of wars, and Barry's victory.

Day 16, a wee stir of the lees

No real change from yesterday.

Lori & I decided to stir the lees of our cbs. I'd seen references to it as a way to help things mellow out. Lots of gassing off from the disturbed lees. Got a little vigorous with the last of the cbs and it went all bubble-gummy purple. Likely will all be settled again tomorrow this time.

Anyone else want to stop in to do the same with their cbs?

Destemmer

Hi all,

Let's talk to Doug at PIWine about the destemmer. I'm wondering how much fruit is lost in the process.

As for the press, let's give it a tune-up. Let's take the polls apart and let's consider buying new hardware. Some lockwashers down at the bottom beneath the plate, for instance, might keep those poles from wiggling. I know at the very least we need to rachet it down with some wrenches. It's never been so wiggly.

Best,
Bernardo

Day 15, 2008

More gassing off today than I've noticed up until now. Good. This will likely be the secondary, malolactic fermentation. MLF bugs have been in the juice for 8 days now, and the juice has been in the cbs for the same.

Color looks like rock and roll, but haven't drawn off any wine to look at closely or taste in a week.

Nothing else to report.

We should probably be looking for a convenient date in the week or two before Christmas for the first racking.

First 2008 label ideas bubbling up

Well, really, is it ever too soon to start thinking about labels? No. No, it is not.

Oaking the last of the 2007 production

Thursday evening (Nov. 6) finally oaked Peter's last two cbs from 2007 - one each of the Barbera blend and the Sangiovese. Used American oak medium toast infusion spirals from Barrel Mill (purchased from piwine.com). I was interested in the format - very easy to use and will be very easy to remove: if we like the oak itself it's a good format for using in the steel tank.

The spirals are designed for 6 week infusion. So, a few days before Christmas Peter should taste and decide to re-oak or not. (This really was the first oaking of these two cbs.)

Less tarts (the Eliot Spitzer saga)

I sampled some wine yesterday and the day before from the overflow bottle I took away. Red-purple to garnet--really pretty stuff, and there's some nice fruit trying to talk it's way through the green blur of a new wine.

Let's monitor the tartness--Spitzer's on his own--but it's already a whole new ball game.

Thread re ratchet / basket vs. bladder

More GAS. See here. A little hard to imagine using the bladder press indoors. But still, one can imagine...

All I want for Christmas is...

• The Marchisio Crusher & Destemmer, [FP170].
• A nice double-ratchet press, with no life threatening folk-hacks, like the R-30 or R-35.

Guitarists call this GAS. (Gear Acquisition Syndrome).

Day 11, 2008

Close to 48 hours after pressing.

Abut an inch of sediment in each cb. Reminds me much more of 2006 than 2007.

No bubbling to speak of, but it's obvious a number of the cbs have been very active. One B&L cb spunked into the bubbler. (Will clean & refill bubbler unless B&L want to.) Another looks close to doing so. One of P's is close, also.

Mighty mighty red.

Status?

How does everything look, Lori and Steve? Any bubbling? Have sediment lines begun to form? What's the political mood down there, very Obama? B

A few small supplies ordered

Ordered a handful more of those sassy orange carboy caps (in case B & L want to switch to them), some new bubblers to insert in them, more K2S2O5, and oak for Peter's 2007 Sangiovese and Barbera (medium toast American, in spiral form). Should be here in a few days.

Pressing update (2008)

Hokiedoke. S&L pressed early. 2 free run carboys, and two mixed - the last one we went back and recombined the cakes so we could squeeze out that last liter or so, and that last tastes a bit tart. (We let some of this stand a few hours and tasted again, and it seemed less so, but who knows?)

P pressed an hour or so after S&L. Very fast. Got two full carboys and maybe a liter and a half of overflow. One of the S&L carboys pushes to P.

At three, B&L pressed theirs, and finished with about 3 carboys and a jug (5 l.?)

All in all, less then we were mentally set on, but maybe not less than we should have expected by looking at the fill lines on our barrels. And MEK did charge us for 700 lb of grapes, not 750.

So, we're cleaned up, the barrels have migrated to B's place, and the watching begins until the first racking. Will purchase more K2S205 and some more of those sassy orange cb caps.

Election Crazed Wine

Obama Sauvignon 08 for president.

2008 malolactic bugs have been added, day 9

The 2 chapitalized barrels had small cakes and some initial fizz on punching down, but get hydrometer readings of abut zero, so we've added (at about 8:15 AM) the freeze dried Chris Hansen malolactic bacteria. Divvied up the small amount in the pouch (1.5 g.) as best we could to match the relative volumes of the barrels.

Day 8, 2008

Good fermentation through the day in the two sugared barrels.

Peter has decided not to add sugar, and not to ad S02 - he'll take the chance on spoilage and shoot to pres the same day as the rest.

10:00 PM and the brix is under 1. Tomorrow morning is probably when we want to add the malolactic bacteria. Once the pouch is open, everything should be used the same day. That gives Bernardo, Laura and Peter a bit of time to decide.

When to press?
Sunday, Peter is @ Toto for brunch & Tano for dinner - might have some mid-day hours. B&L? Lori & I will not likely go to Philly (but that can change). Still, and even though it may be MLF time, we might not be quite still.
Monday? Tuesday would be the latest we can go without getting dicey, especially Peter's barrel.

The sky is falling! The sky is falling!

Sorry, dear partners, I likely drove you all crazy the last two days. Well meant, but dumb. I must have said to Lori a half dozen times that I should back up the refractometer readings with a hydrometer reading, and even had the hydrometer sitting there, but was too lazy to get into the muck. All hail Doug and Bernardo's calling him to straighten us out.

One: Refractometer good for measuring brix before fermentation, bad after, and stops reading the must below 6 brix. How 'bout that. As soon as B delivered the news, we measured whipped out the hydrometer, and, lo and behold, we're around zero.

Then, B said Doug from PI said we could still and should still raise the sugar content and let that ferment down so that we end up in the 12% alcohol range. Doug's back of the envelope figures said about 5 lb sugar to raise 25 gallons of juice 3 brix. (We started at 19, this effectively would give us 22, which converts down to 12% alcohol - 22 x 0.55 sugar to alcohol conversion rate.) a number of our books and web sites roughly confirmed the calc. Doug said the sugar could be pitched, with or without Fermaid, and that the remaining yeasts would metabolize it.

B pitched his pretty much straight from the bag and into the must. (B, want to post to describe?).

Lori and I considered trying to find grape concentrate or Fermaid, but after an hour of calls determined it was not going to happen from anyone local, and it was already too late for overnight delivery from anyone. So we also used 5 lb sugar, but dissolved it into a few courts of juice from the must, over low heat, to make a simple syrup. This, cooled, we poured back into the barrel and stirred it in. That was maybe at 6:30 0r 7 PM.

Tried to raise Peter to ask him about similar treatment of his must - no word back yet.

Home at about 11:30 PM and, holy boy, nice cake and full fermentation going on in both the chapitalized barrels. Neither above room temp (70) but clearly working. Did not bother trying to get a hydrometer reading (though it would have been nice to have confirmed that the calcs resulted in 3 brix).

When the S&L barrel goes dry again, we'll add MLF. Will wait to hear from B+L and P re treatment of their barrels.

Election Day pressing? Sooner?

We need the heaters, soon, very soon

The two barrels we warmed last evening have fallen back to room temperature - seems like we need to get room temperature up a fair amount. I've sealed the exhaust fan but we'll need Peter's (or any one's) space heaters ASAP. Right now:

• the juice is still,
  
• brix has not moved in maybe 24 hours,
  
• temp is 68 °,
  
• we can estimate the alcohol content to be maybe 6% to 7% (11 brix we have fallen x ~.55 sugar to alcohol conversion ratio),
• and we have no added S02 and the barrels are open to the air,
  

so, pretty vulnerable to bad things.

Here's Ivrson on restarting a fermentation. First step is to warm the wine & the room. Then:

If fermentation does not rebound to a healthy rate after the temperature is raised to 70 F, rack and aerate the wine, adding yeast extract and yeast hulls. Add a teaspoon of balanced yeast food such as Fermaid. It would also be advisable to reinoculate with a fresh starter of a vigorous and alcohol tolerant yeast, such as Prise de Mousse and to maintain rom temperature . Wyeast's Eau de Vie (Vintner's Choice0 might be even better because it is vigorous and ferments up to 20% alcohol. Don't be tempted to add diammonium phosphate late in fermentation because the yeast can make very little use of it, and it could taint the wine.

If that fails, he goes into more drastic steps.
Heaters, please.

081030 AM chart

Take a look at this morning's related posts re temp, etc. This chart is adjusted to those realizations. Also of note, Brix fell from 19 ° to 9 ° (just under 50%) in the first 55 hours, and by 3 ° (9 to 6, 33%) in the following 48 hours. Anyone want to do the math to see when we can expect to get under 1° ? Will we know who the next president is by then?

Suddenly I realized - it's really 69 F

Took the readings this morning and all three of the barrels are at 69, but the air temp was 72. What's up with that?

Then I decided to calibrate the thermometers I was using for the must, for the air, and the digital thermostat upstairs. Aha.

The cheap air thermometer I've been using reads 3 ° warmer than the other two. Sigh. So air temp really averages 69 ° in the cellar. All the barrels have fallen to ambient temp.

They're still slightly bubbly, but they are also now out of Crowe's recommended temp range for finishing. And brix is only down to 6 - one degree lower than 24 hours ago. Will it finish?

Re temps at the tail end of primary fermentation

Alison Crowe:

• Problem: Yeast died due to cold fermentation.
• Solution: Monitor fermentation temperatures and keep above 55 F. At the end of fermentation, when the yeasts are at their weakest, keep temperatures between 70 and 80 F.

Since our room does not dip below 72 F (so far) we're probably OK. Crowe also talks about fast and hot Cab S fermentation (up to 90 F), which clearly isn't our problem, and yeast nutrients, which we forewent.

Temp chart as of 10/29 AM

Now might be a good time to reread our references on tolerable primary ferm temps. Or buy heating pads. Brix is 7 in 2 of the barrels (B&L, P). Didn't check the third. Temp is 74 in the same 2 barrels and 76 in the third.

Temp chart as of 10/28 AM

Teen spirit

By my readings @ 6:30 this morning 50% of the sugar has now been fermented. (It's also the first time I'm getting wine-vibe rather than grape-vibe, but then I changed my meds last evening and it's the first time I'm breathing freely in a while.) Makes some sense. We're probably between 5% and 5.5% alcohol now.

Sugar sugar

"Long Island is the only place in the world where the Merlots are 'masculine' and the Cabernets are 'feminine'. Find articles talks about LI Cab growing and brix.   Ralph Pugliese says in an interview that they pick grapes at 18-20 at their vineyard in Cutchogue. Maybe friends at Channings can give us advice...

Michael Kontokosta's info:

Michael E. Kontokosta, Esq.
The KACE Group
755 North Road
P.O. Box 67
Greenport, NY 11944
TEL: (631) 477-0600
FAX: (631) 477-0800

website here

North Fork Grapes

Steve and Lori,

I went online this morning after stirring the grapes with you to see what I could learn about sugar levels in the North Fork reds etc. So far nothing in particular, but I turned up with site, which I wanted to post:

http://www.liwines.com/index.ihtml

Best,
Bernardo

2008 Brix and temp readings, primary fermentation

(This post is being updated at each punch-down. * Starting with the 6:3 AM Oct. 30 readings, I'm using lower room temps based on the same thermometer we use fr the must.)

081030 6:30 pM:
Ambient: 68 ° *
Outdoor: 45 °
B&L: 69 °
P: 68 °
S&L: 69 °
Brix: 6 °

At this point we heated the must in the S&L and P barrels 3 degrees each. See later posts.

081030 6:30 AM:
Ambient: 69 ° *
Outdoor: 37 °
B&L: 69 °
P: 69 °
S&L: 69 °
Brix: 6 °

081029 9:30 PM:
Ambient: 72 °
Outdoor: 40 °
B&L: 70 °
P: 70 °
S&L: 72 °

All right, how's this for counter-intuitive? Two of the barrels are cooler than room temp. How low will they go?

081029 2:30 PM:
Ambient: 72 °
Outdoor: 44 °
B&L: 72 °
P: 72 °
S&L: 74 °

081029 6:30 AM:
Ambient: 72 °
Outdoor: 41 °
B&L: 74 °
P: 74 °
S&L: 76 °
Brix: 7

Falling temps and brix is still 7. Should we be nervous? A quietude is coming over the barrels - though it'll still knock you out to keep your head in the barrel.

081028 11:30 PM:
Ambient: 73 °
Outdoor: 42 °
B&L: 77 °
P: 77 °
S&L: 77 °

First falling of must temps. Temporary or heading toward end already?

081028 6:30 AM:
Ambient: 72 °
Outdoor: 44 °
B&L: 78 °
P: 78 °
S&L: 78 °
Brix: 9

081027 9:30 PM:
Ambient: 74 °
Outdoor: 53 °
B&L: 77 °
P: 77 °
S&L: 76 °

081027 4:30 PM:
Ambient: 73 °
Outdoor: -- °
B&L: 76 °
P: 76 °
S&L: 75 °

081027 8:00 AM:
Ambient: 72 °
Outdoor: 52 °
B&L: 72 °
P: 75 °
S&L: 72 °

The small barrel is the first to get above room temperature - less cool to battle + probably higher yeast to grape ratio? You can hear it crackling as soon as you lift the cover.

081026 9:30 PM:
Ambient: 72 °
Outdoor: 56 °
B&L: 68 °
P: 69 °
S&L: 68 °

081026 3:30 PM:
Ambient: 72 °
Outdoor: 61 °
B&L: 65 °
P: 67 °
S&L: 66 °

We're about 24 hours after pitch, now. Nice low level bubbling.

081026 8:30 AM:
Ambient: 73 °
Outdoor: 51 °
B&L: 64 °
P: 66 °
S&L: 65 °

081025:
A little put off by the initial Brix readings with the refractometer. 19 °. Which could translate to 10% to 11 % alcohol, using the 0.58% rule of thumb for sugar to alcohol conversion. Need to use the hydrometer in the morning to correlate.

In any case temps for 9:30 PM, 10/25:
Ambient: 74 °
Outdoor: 63 °
B&L: 62 °
P: 64 °
S&L: 63 °
Brix 19

These are fine. Initial yeast pitch needs must to be 55 ° or higher.

08-10-25 additives

Added 1 full dropper of pectic enzyme per 11 lb or so of grapes immediately after crushing.

Mixed each package of RC 212 yeast w/ 2 oz. water, stood for 15 minutes. S&L mixed the yeast & water with an equal amount of wine just before pitching - not sure if B did the same. S&L let the yeast sit up top of the must (on someone or other's recommendation - don't remember who), B stirred his thoroughly into the must (I think).

08-10-25 diary (sjl)

Left Brooklyn 6 AM, B's car still on the block. Bagel Hole not open yet - remember that for next year.

MEK had emailed Friday night asking that we call when we got to Riverhead. Made very good time to Riverhead (exit 73 to Rt 58), pulled off for coffee, called B&P who were then at exit 67 or so. Waited there for the to catch up and called MEK - all go.

Found 755 North Rd without a hassle. Pulled in, MEK was there with a couple of hands. Chatted for a while, he gave us his history. Pulled the cars to the barn. Our grapes & 2 other homies grapes were on pallets in collectors bins. MEK, a helper, and the three of us transferred the grapes to bags and into B's minivan (the rear of which was showing the weight - might want to check tire pressure, too, next time).

Stopped briefly in Greenport for coffee - Aldo's was not open and the place we did stop was disappointing, but la. The back to BKLYN, staying on the expressway all the way. Much more crowded than going out but we still made very good time - anyone remember? 2.5 hrs?

Laura joined us. Crushed Laura & B's grapes. Went very nicely. A pleasure to have the grapes at ambient temperature rather than refrigerated. Then lunch from here & Bar Toto and a bottle out the 2007 Barbera.

Crushed the remaining grapes. Did much, much more destemming than in the past - enough to make us want to rent a destemmer next year. B&L pitched yeast while we destemmed the remaining barrels. All pitched by 4-something. All clean by 5. Everyone's back sore.

Grape location

755 North Road

Greenport, NY

That's just under 100 miles from 11th Street = +2 hours. A good deal longer if you leave the LIE before exit 73.

View Larger Map

Pick-up is now set for 8 AM Saturday morning, Oct. 25. Brooklyn departure time needs to be 6 AM. Which vehicles are going... still being decided.

...

Rapidase pectic enzyme details

From Presque Isle:

Rapidase Vino Super, liquid pectic enzyme, 1 oz dropper bottle (30 mL). It improves juice yield and provides faster and more compact settling of juices as well as improved filterability. It is active over a range of 45°F to 131°F with a doubling of activity for each 10° F rise in temperature. It will lose 3 to 5% of its strength per year when stored in a refrigerator, but more than 20% at ambient temperatures. Normal usage is 12 to 24 mL per ton (1.5 to 3 drops per gallon). 1 mL = about 20 drops. Double the rate for Vitis labrusca grapes and triple the rate for most other fruits. Use even more with peaches and plums. It is designed primarily for white wines because color extraction is not as good as the macerating enzymes such as Ex-Color, Adex-G or Crystalzyme Tinto, but it is still used with reds where free run yields and settling are important.

Steve & Lori's 2008 regime

I thought it would be good for us to post this here as a reference. It's not complete, Lori & I will come back to it as we make decisions. I'll also put a link on the side-bar, and if B & Laura want the same, ditto.

1. Target quantity:
   Assuming that we're looking at multiples of 30 lb (the picker's basket's average weight) sjl is thinking 230 to 260 lb of grapes, yeilding 90 to 100 bottles of finished wine (following Warrick's estimates).
   
   
2. Crush:
   If we put all the grapes into one container we're at a slightly higher volume than can be handled in a 32 gal drum, so we'll hope to use one of the 55s. We're going to shoot for 90% stem removal. We're also going to add Rapidase pectic enzyme to our crush: abut 1.5 ml (30 drops) per 100 lb of grapes. (see rapidase post)
   
   
3. Yeast:
   Nothing special, just going to follow package directions. Lalvin RC212. (And the package warns not to keep the starter going more than 15 minutes, and all the texts recommend adding juice to the starter so the yeast don't freak out when the hit the big barrel. Yeast starter water needs to be between 95 and 104 degrees.) Do we want to pitch as soon as the grapes are crushed, or do we want to let the stuff macerate for a while? If the juice is 60 F or lower fermentation may not start for 1 to 2 days, if 70 to 80 F fermentation could start in 4 hours.
   
   
4. Malolactic:
   This is freeze-dried, and is meant to be added to the juice as it approaches dryness. After pressing it should work for another 2 to 3 weeks, bringing the MLF to an end. Some of the writing about this suggests you should stir the lees every few days with a dowel to keep the juju active. B&L and Peter - you might want to think about whether to go down this road with us, or play it safe and see whether we have any issues and then decide whether to do MLF next year - or read a little about it.
   
   
5. Pressing:
   We didn't plan much special re the pressing = am writing this afterwards - and didn't do much special. There was very good free flow (the enzymes maybe helped?). We probably could have filled the basket and pressed once, but instead filled up about 2/3 of the way and pressed, then 1/3 and pressed - and wound up a little shy of a full cb. We decided to recombine the must and press the two cakes together, and got the quantity of juice we wanted. This ast press was certainly more tart than the prior, but not out of ounds.
   
   
6. Racking:
   1st rackin 4 to 8 weeks after pressing. What's our trigger point?
   At least two rackings before oak.
   
   
7. Oak:
   No decision yet. Considering oak in cbs, oak in combined steel tank, small barrel, and any combination of the above. Don't think we're interested in any un-oaked.
   
   
8. Bottling:
   No special bottling plns, but do wannt to keep in mind "bottle-shock" (get links). So if we do any bottling for a party, we'll want to do it very early, or maybe the day of the party.
   

Quantities - guide for red grapes

Thought this might be handy to have as a post - excerpted from one of last week's emails:

• 50 lb grapes produces 5 gallons of crushed grapes requiring 6.5 gallons of primary fermenter volume and produces 3.5 to 4 gallons of finished wine (1.5 cases).
• 100 lb grapes produces 10 galons of crushed grapes requiring 20 gallons of primary fermenter volume and produces 7 to 8 galons of finished wine (3+ cases).
• 200 lb grapes produces 20 gallons of crushed grapes requiring 32 gallons of primary fermenter volume and produces 15 to 16 gallons of finished wine (6 to 7 cases).
• 400 lb grapes produces 40 gallons of crushed grapes requiring 55 gallons of primary fermenter volume and produces 30 to 32 gallons of finished wine (12 to 14 cases).

Source is Sheridan Warrick, The Way to Make Wine, pp. 16.

Carboy identification

We have fabulous new tags to label the carboys with, so no more hard-to-read, hard-to-stick tape. woohoo!

Supplies

October 13, 2008 order from Presque Isle:

• Plastic carboy caps
• potassium metabisulfite
• RC212 yeast
• Rapidase super enzyme
• Chris Hansen malolactic culture
• Westover hand refractometer

That last piece is for my own amusement. Everything else for the partners, or those partners who want to use pectic enzyme and / or malolactic bacteria.

With shipping, $156, $105 of which was the refractometer.

Grapes will be later this week

Wrote MEK early Friday the 17th, and he answered later same day to say that everything is looking good, I should call on Wednesday the 22nd, and that harvest will be Thursday the 23rd, Friday the 24th or Saturday the 25th.

Get the horses ready.