Monday, July 1, 2013

Hecho a Mano Sauvignon Blanc 2013

July 1, 2013

Harvested 69 pounds.  The grapes are in near perfect condition.

The plan is to wait for the remainder of the grapes until they are riper.  These grapes were harvested early in the hope of increasing the acid in the finished wine.  It looks like we got plenty of acid this time around.  We had a great time breaking in the new acid testing equipment.

Brix 20+
Acid 8.4
Ph 3.3

July 10, 2013

With the rain of the past two days, Stanley decided we should go ahead and harvest the rest of the white grapes before any rot started.  Harvested another 41 pounds.  Again, the grapes are in near perfect condition.  One great improvement is the total lack of bird damage.  We seem to finally have a good fit on the bird net.

By dividing the harvest in two, we were able to lower the acidity and raise the sugar in the second batch.  It will be very interesting to see how the finished combined product tastes.

Brix 21.5
Acid 7.0
Ph 3.42

August 13, 2013

Racked wine into a clean 5 gallon carboy.  Added slightly less than 1/4 tsp. metabisulfite.

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