2025 Pinot Noir
updated 11/09/2025
October 2025
Today we crushed 8 lugs (288 lbs, 130.6 kg) Pinotage, and brought home 2 buckets Verdicchio and 2 buckets Pinot Noir.
Ingredients
| Fruit | 2x 23 liters Pinot Noir juice
pomace from 210 lbs Baco Noir, including 25 lbs Leon Millot and 25 lbs Marechal Foch |
| Maceration Enzyme | Colo Pro was added to the Baco Noir, so none was added now |
| Nutrient | 20 g FermAid-O, divided 4 tsp Fermax + DAP, divided |
| Yeast | 5 tsp Renaissance Avante
5 tsp Renaissance Bravo |
| Starter | 15 g Go-Ferm Sterol Flash |
| K-meta | as required |
| Malolactic Bacteria | |
| Aging Oak | |
| Finishing Tannin | |
| Glycerin | . |
Method
| Poured each bucket into a separate 20 gallon Brute. Divided the frozen pomace from the Baco Noir between the 2 containers. Did not check SG. | 10/25/2025 SG — |
| Must seemed barely warm enough to ferment, 55 F.
Made 2 yeast starters, each: 6 oz water (95 F), 15 g GoFerm Sterol Flash. First is Avante, second is Bravo. Let rest 10 minutes before inoculation. Each fermenter received 10 g Fermaid-O. Note: From the SG reading, the wine was fermenting due to the live yeast in the pomace. When I checked SG it was 1.068, but according to Gino Pinto, the OG was 1.083. |
10/27/2025 SG 1.083 |
| Ferment seems slow, but it’s going. | 10/29/2025 SG 1.068 |
| With SG so low, did not add additional nutrient. | 10/31/2025 SG 1.002 |
| Fermentation is finishing up. | 11/01/2025 SG 1 .000 |
| Pressed wine, moved to carboys, adding 2 gallons of 2024 Chelois to fill a carboy. This is 15 gallons, will need more wine for barrel topup later. Added Lalvin 31 | 11/09/2025 SG 0.998 |
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Notes
| Yield | ?? bottles |
| Alcohol | ??.?% ABV |
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