2024 Pinot Noir
October 2024
We decided to continue the idea of adding juice buckets to the pomace of other grapes. This year the grapes are Chambourcin and Chelois, French-American hybrids. The juice buckets are Pinot Noir.
This is an experiment to see how well the French-American hybrids meld with Vinifera.
Ingredients
| Fruit | 2 Pinot Noir juice buckets, 23 liters each pomace from 300 lbs each Chambourcin and Chelois |
| Nutrient | 8 tsp Fermax, divided 4 tsp DAP |
| Acid | |
| Fermentation Oak | American oak chips present in pomace |
| Sulfite | as needed |
| Yeast | Renaissance Avante & Renaissance Bravo present in pomace |
| Aging Oak | 3 oz medium toast Hungarian oak cubes |
| Glycerin | 20 oz |
Method
| Picked up the Chambourcin and Chelois, and started fermenting. Details in their individual notes. | 10/04/2024 SG — |
| Picked up the Pinot Noir buckets. It appears they have started fermenting slightly. | 10/18/2024 SG 1.090 |
| Added one bucket to the pomace from Chambourcin, the other bucket to the Chelois pomace. Added 4 tsp Fermax to each. | 10/19/2024 SG 1.090 |
| Added 2 tsp DAP to each during punch down. | 10/21/2024 SG — |
| Pressed the wine using rice hulls. Grossed 17 gallons. | 10/27/2024 SG 0.997 |
| Racked into buckets for transfer, adding 1/4 tsp K-meta to each bucket.
Filled barrel. |
11/10/2024 SG 0.997 |
| Topped barrel with 750 ml wine.
Started acid chromatography test. |
01/19/2025 SG 0.997 |
| Topup information not available. | |
| Racked barrel, adding 20 oz glycerin and 1/2 tsp K-meta. Bottled with AiO pump, netting 6 cases. | 10/02/2025 SG 0.997 |
Notes
| Yield | 72 bottles |
| Alcohol | 12.5% ABV, based upon ABV of the constituent wines. |
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