2014 Muscat, day 28, Nov 1 2014

Listened yesterday to Levi Dalton's interview of Jerome Prevost, who is thought to make some of the very good champagnes of the world.  At one point Dalton asks Prevost if he puts his wine through malolactic fermentation.    His answer made me feel good. It's episode 210 at I'll Drink to That.

Action in the wine has slowed tremendously (and leaves me wondering whether the wine had gone through malolactic fermentation or not), a constant lazy bubble here and there, but not the steady fine streams of a week ago.

Titrette tests are 13/14 ppm and so I've added 1 ml 10% solution per gallon to the wine, figuring this to raise things by about 15 ppm, then gave everything a good stirring.  Will check levels before the next racking, and if we think we want the level to be higher we'll do the proper thing and add the solution to the receiving CB so it gets properly mixed in.

I also took a much closer look this morning at parts of a book JG gave us a couple of years ago, Let's Make Wine, authored by his cousin Vince Emilio.  The subtitle is An Anthology of Winemaking Instructions, and it is in fact a really good collection.  Best advice and charts lifted from here, there and everywhere combined with personal experience. Better organized than some of my favorite other sources.