1989 White Blend

Ingredients:

Fruit 2 gallons Seyval, 17.6 brix, 0.825 acid, 70ppm sulfite, pH 2.95
Fruit 5 gallons Cayuga, 19.6 brix, 0.855 acid, 70ppm sulfite, pH 2.90
Fruit 2 gallons Ravat 51, 24.6 brix, 1.095 acid, 70ppm sulfite, pH 3.15
Yeast Red Star Epernay II

Method:

Yeast added to Seyval 09/23/1989
SG 1.073
Seyval racked 10/04/1989
1.000
Yeast added to Cayuga 10/07/1989
SG 1.081
Yeast added to Ravat 10/07/1989
SG 1.104
Cayuga racked 10/22/1989
1.020
Ravat Racked 10/22/1989
1.020
Seyval & Ravat blended 10/22/1989
1.010
Seyval/Ravat blend chaptalized with 1 cup sugar 10/22/1989
1.014
Cayuga chaptalized with 3 cups sugar 10/22/1989
1.030
Racked Cayuga, 1/4 tsp K-sulfite added. Racked blend, 1/4 tsp K-sulfite added. Kevin’s Cayuga separated, remainder blended in. 10/22/1989
0.996
Racked, filtered w/#1 filter pad 11/28/1989
0.996
Racked 01/28/1990
0.996
Racked, Bentonite added, began cold stabilization of half batch in fridge. 06/06/1990
0.996
Racked stabilized portion, began stabilization of remainder 06/30/1990
0.996
Racked second portion, 1/4 tsp k-sulfite added; bottled. 06/11/1990
0.996

Notes:

Yield 25 bottles bottles
Afterthoughts Until I read through the winemaking notes I didn’t remember making wine for Kevin (my brother). I had trouble reconciling the 25 bottle output with the amount of juice I started with. 🙂
October 2018 My recollection of this wine was disappointment. Not that it didn’t come out well – it did. But the blend I did just didn’t go together well. At this time I was thinking about blending, but didn’t have enough background to really understand what I was doing. What I should have done is make 5 gallons of each, then when the wine was stable at 6 months, do bench mixes to figure the best blend(s). What I did was simply gamble.

Bryan

Long time wine and beer making ....