2020 Sauvignon Blanc

October 2020 – Along with grapes, we can order barrels of white juice — the catch is that it’s in 50 gallon barrels, so enough people have to be interested to buy the entire barrel.

This year, one guy backed out on his purchase, so Eric and I snapped up 7 gallon of Sauvignon Blanc. Yes, this was an impulse purchase! I have to purchase yeast tomorrow as I wasn’t planning for this.

Ingredients

Grape 7 gallons Lanza Sauvignon Blanc
Nutrient 7 tsp Fermax + 3 tsp Fermax
Yeast Lalvin QA23
Fining Agent 4 tsp bentonite
Acid
Sulfite potassium metabisulfite added at various points (see below)
Aging Oak

Method

Juice is at 55 F, have to warm up to 65 F before inoculation. 10/10/2020
SG 1.088
Temperature rose to 72 F in the afternoon. Added 7 tsp Fermax and yeast. 10/11/2020
SG 1.088
Added 3 additional tsp Fermax.

Note: the fermenter is very full; when I added the Fermax and stirred, the wine foamed up and boiled over. I lost a few ounces of wine, which is more of an annoyance. I definitely plan to purchase at least one 10 gallon Brute for primary fermentation of small batches.

11/14/2020
SG 1.058
Racked and degassed. Mixed 4 tsp bentonite in 2 cups hot water and added to secondary fermenter.

The intention is to move this wine into a pair of 3 gallon carboys. However, for clearing, it makes sense to put in in a 25 liter demijohn. Once it’s cleared, I’m likely to move it to the carboys.

11/18/2020
SG 0.998
Racked, add 1/4 tsp K-meta, moved to 3 gallon carboys.

The SG dropped a lot more than I expected, so adding the  bentonite was premature. However, the wine cleared nicely.

10/24/2020
SG 0.992
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Notes:

Yield ? bottles
Alcohol ?%