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
Sugar 6 lbs, divided
Nutrient 14 tsp Fermax + 4 tsp DAP, divided
Yeast 4 tsp Renaissance Avante
4 tsp Renaissance Bravo
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
Aging Oak 3 oz medium toast Hungarian cubes (in barrel)

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 —
Did last punch down and snapped lid on Brutes. 10/12/2024
SG —
Drained the free run wine from both fermenters. Lightly pressed the fruit. Overall grossed 26 gallons of wine, FAR above expectation. 10/19/2024
SG 0.995
Moved wine into a barrel. 10/26/2024
SG 0.995
Pressed the Pinot Noir that was fermented with the pomace from the Chambourcin and Chelois, grossing 17 gallons. Given that the Pinot Noir juice buckets were 12 gallons, it appears that 5 gallons of wine remained in the pomace. Dividing it in half, this raises the yield of the Chambourcin to 28.5 US gallons and the Chelois to 27.0 gallons. 10/27/2024
SG 0.995
10/XX/2024
SG
10/XX/2024
SG

Notes

Yield ?? bottles
Alcohol ??.?% ABV
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1 Response

  1. October 19, 2024

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