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.