1997 Carmine Batch #2
December 2007 – This year I went bonkers making wine, trying a bit of everything. I purchased 274 lbs of Carmine from a small vineyard west of Winston-Salem, and made it into 2 batches – using different yeasts for each batch.
Then I did a second run off the skins of each, so I had a bumper crop of carmine.
|Fruit||91 lbs Carmine|
|Crushed fruit, added sulfite. Divided pulp into 2 fermenters, 91 lbs into Batch #2 (this log) and 183 lbs into Batch #1.
Inoculated with Lalvin EC-1118. [used Wyeast 2028 for Batch #2]
|Lightly pressed fruit getting 7 gallons wine. Added 1/4 tsp sulfite and 3-1/2 tsp pectic enzyme.||09/20/1997
SG 1. 000
|Added 2-1/2 cups sugar.
Note: My notes state the SG was 1.080, which is not possible. I assume the figure was 1.008.
|Afterthoughts||Every last bottle of Batch #2 spoiled in the fall of 1998, some 4 months after bottling. The second run from Batch #2 didn’t spoil, so the problem appears to have been introduced some time after pressing.|
|I didn’t care for this carmine, possibly because the vines were very young (3-4 years). Oddly enough the second run batches tasted better than the first!
Before Batch #2 went south, I could not taste any significant difference between the two batches.