2019 Zinfandel – 2nd Run
October 2019 – I purchased 180 lbs of “old vine” Zinfandel from Lodi, CA. After lightly pressing the wine I started this second run batch.
|Grape||pomace from 180# Zinfandel pressed at SG 1.008|
|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|
|Put 5 gallons hot tap water in the fermenter. Stirred in sugar until it dissolved. Stirred pomace into the water.
The SG reading was oddly low,. I initially added 10 lbs of sugar, figuring that would push the SG up around 1.090. My initial reading after stirring heavily was 1.054, so I added 3 lbs 4 oz more sugar. I’m thinking there was more juice left in the pomace than I realized, so it diluted the sugar water. In any case the SG is high enough.
Stirred in Fermax and 3 tsp Acid Blend.
|Checked pH, it’s around 4.0, so stirred in another 1 tsp Acid Blend.
When I checked the pH the sample looks thin, not unexpected in a 2nd run wine. I’m not pressing until Saturday, so I may add another lb of sugar tomorrow.