1988 Ravat 51 Batch #2
December 2007 – As noted in the preamble For 1988 Ravat Batch #1, this grape was renamed to Vignoles, but all the old-timers continued to call it Ravat.
This is the second part of an experiment, where I used Lalvin KV-1116 for this batch and Red Star Eperney II for the other.
Ingredients
| fruit | 8 gallons Ravat 51 juice, 23.0 brix, 1.1 acid, 60ppm sulfite |
| grape tannin | 1/4 tsp |
| pectic enzyme | 4 tsp |
| yeast nutrient | 8 tsp |
| yeast energizer | 1-1/2 tsp |
| yeast | Lalvin KV-1116 |
Method
| Started | 11/06/1988 SG 1.090 |
| Racked, 1/4 tsp K-sulfite added | 11/14/1988 SG 1.000 |
| Racked, 1/4 tsp K-sulfite, 1/2 tsp ascorbic acid, 1 tsp citric acid added | 01/28/1989 SG 0.996 |
| Filtered, #1 filter pad | 03/27/1989 SG 0.996 |
| 1 quart pourback (reserved juice) added | 03/27/1989 SG 1.000 |
| Filtered, #2 filter pad. Bottled | 04/09/1989 SG 1.000 |
Notes
| Yield | 37 bottles |
| Alcohol | 12.8% |
| Afterthoughts | This was part of an experiment to create wine in 2 batches from identical juice, using different yeast. While some people rave over the differences in yeast, I didn’t note much between these two batches. I may try this experiment again sometime in the future. |