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.