2019 Merlot #3

October 2019 – This is my 3rd batch of Merlot this year. The first two were kits, this is fresh grapes from Suisun Valley, CA.

The group I purchased grapes with unloaded 10,000 lbs of grapes Friday morning and crushed 8,000 lbs Saturday morning. it was a helluva day.

Ingredients

Grape 180# Merlot 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 American oak chips, heavy toast
Fermax 10 tsp
Sulfite
Fining Agent

Method

Crushed & destemmed the grapes, let rest. 10/19/2019
SG 1.110
Added pectic enzyme, yeast rehydrated with 2 tsp nutrient, and fermentation oak. 10/20/2019
SG 1.110
Added Fermax, punched cap down. Fermentation is fine, but I added another package of yeast like I did for the Malbec and the Zinfandel.
Cap is punched down daily, will not check SG again until Friday.
10/21/2019
SG –

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Notes:

Yield – bottles
Alcohol -%

Bryan

Long time wine and beer making ....