1988 Ravat 51 Batch #1

December 2007 – Around this time Ravat 51 was renamed to Vignoles, but everyone I knew continued to call it Ravat 51

I did 2 batches of Ravat this year — this one with Red Star Epernay II, and the second with Lalvin KV-1116.

Ingredients:

fruit 6 gallons Ravat 51 juice, 26.0 brix, 1.1 acid, 60ppm sulfite
grape tannin 1/4 tsp
pectic enzyme 3 tsp
yeast energizer 1 tsp
yeast nutrient 6 tsp
yeast Red Star Epernay II

Method:

Started 10/04/1988
1.107
Racked, 1/4 tsp K-sulfite added 10/15/1988
1.004
Racked, 1/4 tsp K-sulfite, 1/2 tsp ascorbic acid, 1 tsp citric acid added 01/28/1989
1.002
Filtered, #1 filter pad 03/27/1989
Filtered, #2 filter pad; Bottled 04/09/1989

Notes:

Yield 27 bottles
Residual Sugar 1%
Afterthoughts I recall adding reserved Ravat juice to sweeten the wine, but my records don’t indicate it other than to state the residual sugar. Sometimes my record keeping was right on … other times there were gaps. Also, at times I wrote notes on a piece of paper initially (to avoid getting the book messed up) and lost the paper before transcribing the notes.
October 2018 In June of this year, I visited the Finger Lakes for the first time in decades, winery hopping with my niece and her husband. At Poplar Ridge I spoke with the original owner’s daughter, who now owns it. She mentioned that only certain wineries – I believe it’s wineries in operation before the official name of Ravat 51 was changed to Vignoles, could use the original name. Which she does.

Bryan

Long time wine and beer making ....