July 18, 2012
Bled about three gallons of juice from the Zinfandel harvest to process as White Zinfandel.
Yeast: A small amount of Cabernet Sauvignon juice which was already fermenting.
July 20, 2012
Added another gallon of juice from the Zinfandel harvest.
July 24, 2012
Added another half gallon of juice from the Zinfandel harvest
July 26, 2012
4 and 1/2 gallons of White Zinfandel juice fermented to about 2 Brix was put in the refrigerator to stop fermentation.
Another bottle of White Zinfandel was started with approximately 1 and 1/2 gallons of juice.
Yeast: A small amount of Zinfandel which was already fermenting.
July 27, 2012
Added another 1/2 gallon of juice to the White Zinfandel stash.
July 28, 2012
We started a new bottle of White Durif with approximately 2 gallons of juice.
Yeast: A small amount of Zinfandel which was already fermenting.
July 31, 2012
We added the White Durif back into the grape must.
August 12, 2012
Bled about 6 gallons of juice from the Sangiovese must.
Yeast: Cote des Blancs
September 1, 2012
Stanley racked all the white juice from red grapes into clean containers.
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