2025 Verdicchio
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 Verdicchio juice |
| Maceration Enzyme | 2 ml Cinn Free, divided |
| Nutrient | 14 g FermAid-O 4 tsp Fermax + DAP, divided |
| Yeast | 2x 5g packets QA23 |
| Starter | 14 g Go-Ferm Sterol Flash |
| K-meta | as required |
| Malolactic Bacteria | |
| Aging Oak | |
| Finishing Tannin | |
| Glycerin | . |
Method
| Brought buckets home, too cold to inoculate (50 F). Did not check brix or SG. | 10/25/2025 SG — |
| Made 2 yeast starters, each: 6 oz water (95 F), 7 g GoFerm Sterol Flash. Let rest 10 minutes before inoculation.
Each fermenter received 7 g Fermaid-O and 1 ml Cinn Free. |
10/27/2025 SG 1.086 |
| Ferment is slow. | 10/29/2025 SG 1.072 |
| Ferment is not as far along as expected. Added 2 tsp Fermax/DAP to each fermenter. | 10/31/2025 SG 1.052 |
| Nutrient appears to have helped. | 11/01/2025 SG 1.036 |
| Checked SG on both containers, 0.988 and 0.994, respectively. Racked and blended, final SG 0.992. Moved to 19 and 23 liter carboys + 1 gallon jug. Added 1/4 tsp K-meta per carboy. | 11/09/2025 SG 0.992 |
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Notes
| Yield | ?? bottles |
| Alcohol | projected 12.3% ABV |
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