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| The fan-belt and gears exposed. |
First focaccia, with grapes in it, out of the oven soon after. Michael Hearst dropped in and out. Mike & Pam & Mello after noon. Steady flow of work until 1 or so, when the third press load was being worked and the rest of the crew turned its attention to cleanup. By 2 or so we were all in the back yard (now with Heidi R and Stella, too) having lunch that lasted until after 7 PM, with the remainder of the 2012 Muscat and handful of bottles of the 2012 Merlot and a fe other commercial odds and ends.
The grapes, in quality, were very similar to last year. Having left them out overnight they were warmer to work with, and I think we got more free run than last year, but the total yield was about 60 liters and slightly less than last year. We tasted the remaining ramato CB and I decided it was not worth trying to ferment the still juicy skins again their own. Mike chose ICV D47 for the yeast we'd use.
6:00 PM: tested for acid a couple of times and both times came up a low at 3.76 ppt sulfuric. So for the first time decided to raise the acid with tartaric - I used 1.5 oz for the 60 liters, looking to raise to 4.2 ppt. I also added 30 ml 10% meta solution (30 ppm for the volume). Then mixed 15 grams of the D47 with about 150 ml warm water, let it sit for 15 minutes, and added it to the must. Basta!
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