-Details- 2024 Older details here
The sections below provide more information on specific projects. Most recent projects at top.
Cali Chianti-
Concentrated wine must from Lodi California. This is a blend of Sangiovese, Merlot and Petite Sirah. It is one of the Finer forte wine kit options. Added two grape skin packs a seed pack and oak chips to the must. I am using the FF unit (Fast Ferment) as primary fermenter since it has more volume and my other primary is in use. Hoping for a robust wine.
- Arrived June 15, 2024 Starting SG 1.102
- 6/16- pitched yeast mixture (Lalvin RC 212)
- 6/17- active fermentation stirred. Added collection ball to FF
- 6/18- SG 1.070 - Added yeast nutrient- Removed .5 gal. must to separate carboy becuse everything was overflowing.
- 6/19- SG 1.042 - Stirred X2- Temp 79ºF (external temp 74ºF)
- 6/20- SG 1.000 - Stirred X2- Temp 75ºF - Sealed with airlock.
- 6/21- Stirred X2- Added .5 gal back to must
- 6/29- SG 0.995 - Removed grape skins and seeds- degassed- added 1.2g.KMB- added clarifiers- Added oak cubes.
Sangiovese Merlot blend (2020)
Livermore - California. February 2024
Frozen wine must, harvested 2020,shipped from California to my house; from grapesforwine.com.
- Arrived February 9, 2024 in a plastic bucket with no box. Bucket was in good shape. Temperature 40ºF, specific gravity 1.118.
- Feb. 10- Mixed pale to pale X2 Temp 56ºF Added spring water to bring SG to 1.096 Temp now 60ºF Total volume near 6 gallons. Added:
- 1 g. KMB-
- 8 g. Fermaid-O
- 10g. FT Rouge Tannin
- 10g. Go Ferm Protect
- 8g. Opti-Red
- Added 5g. yeast (Red Star Premier Rouge) several hours later.
- 2/11- Fermentation has started. Temperature 65ºF
- 2/12- SG-1.085 Punched cap x2 (everyday)
- 2/13- SG 1.072 temp 69ºF
- 2/15- SG 1.042 temp 70ºF
- 2/16- SG 1.030 Sealed proimary with airlock
- 2/17- Added 14g oal chips (mixed toast levels)
- 2/18- SG 1.014
- 2/20 SG-1.005
- 2/23 SG-1.000
- 2/25 SG- 1.000 Pressed (4.8Gal) Added Oak chips and cubes. Started MLF ABV=13%
- 5/8- SG-0.995- Racked to glass- Clarified- Degased- Added 1g.KMB.
- 6/4- Racked - SG- 0.995- ABV 13.7%
- 6/22- Racked
- 6/29- Bottled- (21 bottles) Ended up $6.90/bottle. Initial taste is very smooth with nice mouthfeel. Very good.
Wine must cap in primary fermenter.
Newly purchased wine press. Much better yield than bucket press. Video here.
Sangiovese (2021)
Livermore - California
January 2024
Frozen wine must shipped from California to my house; from grapesforwine.com.
- Arrived Jan. 16, 2024. Plastic bucket was crushed but not leaking. Interesting as the box was undamaged. {Maybe occurred during freezing as it was in a freezer since 2021} Temperature 57ºF, specific gravity 1.094. Minimal cooling packets. Glad I purchased in winter. The box sat at UPS warehouse three days over long weekend. Next time I'll avoid holiday weekend.
- Jan. 17- Starting SG 1.093 Temperature 63ºF Added
- - 0.9g. KMB-
- 8 g. Fermaid-O
- 10g. FT Rouge Tannin
- 10g. Go Ferm Protect
- 8g. Opti-Red
- Lalvin RC 212 yeast after five hours.
- 1/19- SG- 1.086 Stirred, Fermentation active.
- Punch Cap twice everyday.
- 1/22- SG-1.034
- 1/31- SG-0.997 Pressed- Added MLF bacteria and Oak. Got about 4.75 gallons from press. Better than anticipated.
- 4/1- SG- 0.994- Racked to bucket and back to glass- Added 1g.KMB- Degassed. The glass carboy was 5gallons so I used marbles to reduce volume.
- 4/18- Racked to new glass 4 gal carboy. NO Marbles!! The marble idea sucks. (No clarifier)
- 5/31- Racked- SG- 0.994 ABV- 13.4% (Still no clarifiers.)
- 6/22- Racked (Still no clarifiers.)
- 6/29- Bottled (18 bottles) $8.17/bottle. Initial tasting is very good. Nice mouthfeel and just a bit of pucker. Dry with fruit hints. It should be really great as it ages.
Sangiovese bucket upon arrival
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