Wine 2015

It’s that time of the season again, Time to make some wine!

I was hoping to purchase grapes again this year, but the prices near me were absurd, it was cheaper to purchase the juice than to buy the equivalent quantity in fresh grapes. Next year I will need to find a cheaper source so that I can do the whole process.

Purchase

  • 2 Sangiovese
    Original Gravity: 1.095
  • 2 Pinot Grigio
    Original Gravity: 1.104
  • 1 Muscat
    Original Gravity: 1.100
    Fortified OG: 1.120

I was afraid that the juice was kept too cold and may not ferment correctly since it was around 45F when first measured. I let the juice rise to ~60F before pitching the yeast to prevent shocking the yeast in cold temperature and to see if the juice had any natural yeast present. The Sangiovese was fermenting vigorously while the white juices were both showing some signs of fermentation, but nothing exciting. I pitched the yeast at ~60F after first hydrating them in luke warm water around 100F.

The juice was split up into different carboys based on space and different mixing experiments.

Fermentors

Carboy #1:
5 Gallons Sangiovese
Red Star Pasteur Red Yeast

Carboy #2:
5 Gallons Pinot Grigio
Red Star Pasteur Yellow Yeast

Carboy #3:
5 Gallons Pinot Grigio
Red Star Pasteur Yellow Yeast

Carboy #4:
5 Gallons Muscat
Red Star Côte des Blancs Yeast
This muscat is going to be fortified and kept sweet. I plan to add sugar to Muscat to raise the gravity to 1.130 from 1.100, this should require about 4lbs of white granulated sugar.

Carboy #4:
1 Gallon Sangiovese
1 Gallon Pinot Grigio
Red Star Pasteur Red Yeast

Demijohn #1:
6 Gallons Sangiovese
1 Gallon Pinot Grigio
Red Star Pasteur Red Yeast

Bucket #1:
1 Gallon Muscat – This is the remainder that wouldn’t fit in carboy #4, and will be mixed with the upcoming persimmon wine.
Red Star Pasteur Red Yeast

Timeline:

  • 9/27/2015 – Juice Purchased
  • 9/28/2015 – Yeast Pitched, basement temperature around ~72F, warmer then I would like.
  • 9/30/2015 – All fermentors are vigorously fermenting away, the white wines have changed to a very opaque tan color.

  • 10/03/2015 – Added 1lb / 1.6 cups  of white sugar to Muscat
  • 10/21/2015 – Muscat measured 1.040 SG, Added another 1lb / 1.6 cups of white sugar to Muscat, should raise OG to 1.120, if FG is 1.000 ABV should be ~15.5%

 

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