Separating out the posts for the two wines.
Made the decision last night to end the skin contact on the rosé.
0600: Started prepping for the press.
0730: Jonboy arrives and after a judicious amount of coffee we punched down the cap, then opened the bottom valve on the stainless steel tank and got more than 2 gallons of free run rasberry sherbert colored juice. That lightened the tank enough so that we could carry it out to the patio where the press was set up. Hot, semi dessicated grapes into the bladder press - everything fit in one load. Brought the pressure up to 3 bars and left it there for 5 to 10 minutes, bled the bladder and shoved the skins around and reinflated the bladder: 2 more gallons of juice to add to the free run. Added these to the same 5 gal. carboy.
Very happy with the yield - +4 gallons from 84# of grapes.
1900: No measurements yet. Bubbler is popping but I'm surprised not to see any foam - there was some this morning immediately after pressing.
2200: cellar 75 F, wine 75F, 3.71 pH, and only 5 Brix! Burn, baby, burn. Took a video of the C)2 prickling the surface of the wine, bubbler popping. Since there's no foam it might already be time to go to topped up smaller bottles.
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