2019 Malbec

October 2019 – I purchased 180 lbs of Malbec from Lanza Vineyards, Suisun Valley CA. This is the first fresh grapes I’ve done in 20 years, and the first time for west coast grapes.

Ingredients

 

Grape 180# Malbec from Lanza Vineyards, Suisun Valley, CA
Pectic Enzyme 60 drops liquid
Yeast 2 packages Red Star Premier Rouge
1 package Red Star Premier Rouge
Yeast Nutrient 2 tsp, initially
Fermentation Oak 8 oz French oak chips, medium toast
Fermax 10 tsp
Sulfite potassium metabisulfite added at various points (see below)
Fining Agent 5 tsp bentonite
Acid acid blend added at various points (see below)
Aging Oak ?? Hungarian oak cubes

Method

Crushed & destemmed the grapes, let rest. Grapes are cold, need to warm up. 10/19/2019
SG 1.093
Added pectic enzyme, yeast rehydrated with 2 tsp nutrient, and fermentation oak. 10/20/2019
SG 1.093
Added Fermax, punched cap down. Was not visibly fermenting the way the Merlot was, so added another package of rehydrated yeast.

SG is higher than yesterday, chalked it up to inaccurate testing due to must not well mixed. Double-checked today’s figure, got same result.

Tested TA and pH. Results on TA are inconclusive (I suck at acid titration) but pH is high, above 4.0.

Cap is punched down daily, will not check SG again until Friday. Added 1 tsp acid blend per day for 3 days to increase acid without shocking the yeast.

10/21/2019
SG 1.104
Drained free run juice and pressed lightly. Moved to carboys. Pomace used for second run wine. 10/27/2019
SG 1.008
Racked. Stirred wine to reduce CO2 and added 5 tsp bentonite and 3/4 tsp K-meta, as I have about 12 gallons. 11/11/2019
SG 0.992
Racked, added 1/2 tsp K-meta and 5 tsp acid blend as pH is still around 4.0. Total volume is a bit over 11 gallons. 11/24/2019
SG 0.993

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Notes:

Yield – bottles
Alcohol -%

Bryan

Long time wine and beer making ....