2024 Vidal
October 2024
Today I met the owners of Glade Spring Vineyard to get the Vidal, which is already crushed. This is the last wine of the year.
Ingredients
| Fruit | 130 lbs Vidal |
| Maceration Enzyme | 2 ml Cinn Free |
| Sugar | 4 lbs |
| Nutrient?? | 4 tsp Fermax + 2 tsp DAP |
| Yeast | 2 packets Lalvin 71B |
| Starter | 1 tsp DAP + 3 Tbsp sugar |
| K-meta | as required |
| Malolactic Bacteria | Lalvin 31 (see below for amount) |
| Finishing Tannin | 15.6 g FT Blanc Soft |
Method
| Picked up the grapes, which is very cold. SG reading is from the vineyard owner. | 10/20/2024 SG 1.062 |
| Weigh the grapes, weight was a bit below original figure, so adjusted amounts.
Added 2 ml Cinn Free to 20 gallon Brute, poured all grapes on top. Added 4 lbs sugar and stirred. Measured SG in 3 places: 1.082, 1.082, 1.092. Obviously needs more stirring. Stirred really well, checked SG again in 3 places: 1.088 Update: added the starter plus Lalvin 31. |
10/21/2024 SG 1.088 |
| Added 2 tsp DAP at punch down. | 10/23/2024 SG — |
| Pressed with rice hulls, grossing 12 gallons. | 10/27/2024 SG 0.997 |
| Pumped all wines into homogenized batch. Acid is much reduced, so it appears MLF has completed. Will conduct chromatography in the near future.
Added 15.6 g FT Blanc Soft and 3/4 tsp K-meta. Racked into one 23 liter carboy, one 19 liter carboy, and 0ne 750 ml bottle. |
11/21/2024 SG 0.997 |
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Notes
| Yield | ?? bottles |
| Alcohol | ??.?% ABV |
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