2024 Chambourcin
October 2024
Yesterday my son & I drove 4 hours to Glade Spring Vineyard, crushed 125 lbs Chardonnel, 300 lbs Chambourcin, and 300 lbs Chelois.
Ingredients
| Fruit | 300 lbs Chambourcin, divided into 2 batches |
| Maceration Enzyme | 1-1/2 tsp ScottZyme Color Pro enzyme, divided |
| Yeast | 4 tsp Renaissance Avante 4 tsp Renaissance Bravo |
| Sugar | 6 lbs, divided |
| Nutrient | 14 tsp Fermax + 4 tsp YAN, divided |
| Starter | 1/2 tsp Fermax + 3 Tbsp sugar for each yeast |
| K-meta | as required |
| Malolactic Bacteria | Lalvin 31 (see below for amount) |
| Fermentation Oak | 8 cups shredded, medium toast American oak, divided |
Method
| Crushed the grapes and divided into two containers. Did not check brix or SG. | 10/05/2024 SG — |
| Checked SG on both batches — 1.080. After picking the brix was 20 (SG 1.083), and the wine is slightly fermenting. Chaptalized each bucket A with 3 lbs sugar, raising the SG to 1.091. Based upon this I’m using 1.094 as the OG.
Made 2 starters with Avante and Bravo, respectively. |
10/06/2024 A: SG 1.094 B: SG 1.094 |
| Added Lalvin 31 MLB. This was difficult as the package is designed for 66 gallons of wine, but it’s a very small amount of material. Since it’s supposed to be dissolved in water for best use, I did so with most of the package, then added 1 part to each batch of Chardonnel and 2 parts to each red batch.
Added 6 tsp Fermax + 1 cup shredded oak to each batch. I forgot to check oak supply and didn’t have a lot left. Did the first punch down. Fermentation produced a strong cap. Did not bother to check SG yet. |
10/07/2024 A: SG — B: SG — |
| Added 2 tsp YAN + 1 tsp Fermax, then did second punch down in afternoon. | 10/08/2024 A: SG 1.062 B: SG 1.062 |
| Added 3 more cups oak chips to each fermenter at first punch down. | 10/10/2024 SG |
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Notes
| Yield | ?? bottles |
| Alcohol | ??.?% ABV |
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