2019 Merlot #3 – 2nd Run

October 2019 – This wine is from the pomace of my 3rd batch of Merlot this year. It’s a good thing I like Merlot, as I’ll be up to my armpits in it!

Ingredients

Grape pomace from 180# Merlot pressed at SG 1.012
Water 5 gallons hot tap water
Sugar 13 lbs 4 oz
Yeast Red Star Premier Rouge remaining in the pomace
Acid Blend 3 tsp
Fermentation Oak 8 oz American oak chips (heavy toast) that was in the original batch
Fermax 3 tsp
Sulfite
Fining Agent

Method

Put 5 gallons hot tap water in the fermenter. Stirred in sugar until it dissolved. Stirred pomace into the water.

This is a repeat of the Malbec and Zinfandel — the SG is really low for the amount of sugar I put in — 1.053. So I added another 3 lbs 4 oz (finished a 10 lb bag), which kicked the SG up.

Stirred in Fermax and 3 tsp Acid Blend.

10/26/2019
SG 1.078
Checked pH — yup, it’s around 4.0, so stirred in another 1 tsp Acid Blend.

This one looks good in the glass … allowing for it being sweet and full of yeast and grape solids.

10/29/2019
SG 1.033
10/XX/2019
SG

SG –

SG –

SG –

Notes:

Yield – bottles
Alcohol -%

Bryan

Long time wine and beer making ....