2024 Chelois
October 2024
Yesterday my son & I drove 4 hours to Glade Spring Vineyard, crushed 125 lbs Chardonnel, 300 lbs Chambourcin, and 300 lbs Chelois.
This one takes some figuring, as it’s definitely fermenting, so I had to do some figuring
Ingredients
| Fruit | 300 lbs Chelois, divided into 2 batches |
| Maceration Enzyme | 12 ml ScottZyme Color Pro enzyme, divided |
| Sugar | 5 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 — 1.078. After picking the brix was 22 (SG 1.092), and the wine is well into fermentation. Chaptalized bucket A with 3 lbs sugar, bucket B with 2 lbs sugar, raising the SG to an average of 1.083. Based upon this I’m using 1.097 as the OG.
Made 2 starters with Avante and Bravo, respectively. |
10/06/2024 A: SG 1.097 B: SG 1.097 |
| 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 + 2 cups 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 DAP + 1 tsp Fermax, then did second punch down in afternoon. | 10/08/2024 A: SG 1.042 B: SG 1.042 |
| Added 4 more cups oak chips 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 24.5 gallons of wine, FAR above expectation. | 10/19/2024 SG 0.997 |
| Moved wine into a barrel. | 10/26/2024 SG 0.997 |
| 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 0.997 |
| 10/XX/2024 SG |
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| 10/XX/2024 SG |
Notes
| Yield | ?? bottles |
| Alcohol | ??.?% ABV |
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