Both musts at 72 F. Cal Blend -0.4 Brix, Primitivo +1.6 Brix. Definitely pressing day for the Cal. Targeting noon. Problem with the Primitivo is we know we cannot crush tomorrow, so if we forgo today we're at Tuesday and an unplanned for extended maceration. We'll decide at noon.
12 noon:
Pressing time for the Cal Blend. 10 gallons free run, 5 gallons 50/50, 3 gallons pressed. Juice was beautiful, and berries in the press cake were very dry. Any more yield and we'd have been busting things.
At about 2 we had the wine-pizza. I made two small ones - and here's the one that's shaped sort of like Africa.
Not a bad thing to do as a tradition, but not something I want to do instead of my usual dough.
8 PM:
Primitivo 72 F, 0.7 B. At this rate we'll be at zero tomorrow morning or noon, but we won't be able to press until Wednesday morning (the 19th). Not ideal, but not terrible. We'll keep a lid on it.
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