Wine Log #

1
Wine Type Concord
Grape Source vines (raw grapes)
date harvested Oct ? 2011
lbs harvested didn't measure
type of wine desired Sweet
Start Date 28 Oct 2011 
Ambient Temperature 71 deg F
Litres 6 cups raw grape juice
water added 10 cups
sugar added 3 1/4 cups (22.75 oz or 1.4 pounds)
SO2 1 Campden tablet (0.44g of SO2 or 66 mg/L)
Yeast Nutrient 1 tsp
Pectic Enzyme 1/2 tsp
Acid Blend none added
Acid Reduction added water
Tannin none added
   
Yeast Strain Montrachet, 1/3 tsp. (1 gram)
 Starting S.G. 1.096 (after water,sugar added)
Brix 23.0
 pH not measured
 T.A. not measured
   
total amt of SO2 added 66 mg/L

Begin Primary Fermentation: 6 Oct 2011, day 1

Observations

Malolactic acid added:

culture type:

Observations:

Transfer to secondary: 11/5/2011, day 11

Observations:

Rackings:

Date S.G. pH T.A. SO2 Comments
11/05/2011 0.995 - - added none initial racking
12/05/2011 0.997 - - added none lots of lees. Cloudy
01/08/2012 - - - none added not much lees. Cloudy
04/12/2012 - - - 45ppm 1/2 tsp K sorbate, 1 Campden tablet. Not much lees.
           
           

Bottling Prep

Oaking: none

Fining: none

Cold Stabilization: not used.

Chemical Stabilization: 4/12/2012: 1/2 tsp K sorbate, 1 Campden tablet.

Clarification Observations:

Final Sweetening:

04/12/2012: Added 1/3 cup sugar water (1/3 cup water, 2/3 cup sugar boiled for 1 minute)

Tasting Notes: No off taste. Could have used a little more sugar.

Bottled:

Date: 5/12/2012 S.G. pH: T.A.: Btls: 3 SO2:               

Bottle Sampling:

Date: 5/12/2012 S.G. pH: T.A.: Btls: 3 SO2:               

Comments & Awards: