New Zin
New Zinfandel
Feb 05 2011
SG: 1.090
Temp 65-75 degrees F
Lodi Old Vine Zin Juice OCT2010
Yeast: Red Star Premier Cuvee
~1/2 cup ground oak shavings
Feb 09 2011
Primary Fermentation seems over
Regulating heat with heating blanket
Stirred remaining yeast
FEB 13 2011
SG .99
Transferred into 6 gal glass carboy.
FEB 20 2011
No change in SG
Wine smells juicy.
MAY 7 2011
Zinfandel is ripened and has a very jammy flavors.
Desperately needs to be racked.
Let Bhanu taste the wine. Topped off with Elder.
MAY 23 2011
Racked the wine and realized it really didn't need it.
I tried to save most of the must and dead yeast but most of it racked off. Smells fantastic. Tastes really young.
Washed with K(SO4)2(m) and one step cleaner. Second carboy cleaned and ready to go. New vessel filled with 6gal of oldvinezin. Topped with bottled elder.
JULY 9 2011
Bottled the wine
SG 1.000
Acid: 3.0
Tasting notes: nose birthday cake, vanilla
tastes: red pepper, cherries,
color: garnet
Tasting notes: smoke, pepper, tree fruit
tastes: plum, supple tannin
color: plum
From Laura Cypress @ the Lab
Sulfites: 60ppm. This amount is spot on for the pH I calculated, the chart we use says that a pH of 3.58 should have somewhere between 46-50ppm sulfites, and as much as 10ppm over that number is within the desired range. So considering that the pH really is 3.58, the sulfites are at a good level. If the pH really is 3.1, like we calculated at your place, then the desired level of sulfites is more like 16-26ppm, which means that you would have too many sulfites. And that would also imply that you could taste any residual sulfites, and I really couldn't.
Feb 05 2011
SG: 1.090
Temp 65-75 degrees F
Lodi Old Vine Zin Juice OCT2010
Yeast: Red Star Premier Cuvee
~1/2 cup ground oak shavings
Feb 09 2011
Primary Fermentation seems over
Regulating heat with heating blanket
Stirred remaining yeast
FEB 13 2011
SG .99
Transferred into 6 gal glass carboy.
FEB 20 2011
No change in SG
Wine smells juicy.
MAY 7 2011
Zinfandel is ripened and has a very jammy flavors.
Desperately needs to be racked.
Let Bhanu taste the wine. Topped off with Elder.
MAY 23 2011
Racked the wine and realized it really didn't need it.
I tried to save most of the must and dead yeast but most of it racked off. Smells fantastic. Tastes really young.
Washed with K(SO4)2(m) and one step cleaner. Second carboy cleaned and ready to go. New vessel filled with 6gal of oldvinezin. Topped with bottled elder.
JULY 9 2011
Bottled the wine
SG 1.000
Acid: 3.0
Tasting notes: nose birthday cake, vanilla
tastes: red pepper, cherries,
color: garnet
Tasting notes: smoke, pepper, tree fruit
tastes: plum, supple tannin
color: plum
From Laura Cypress @ the Lab
Sulfites: 60ppm. This amount is spot on for the pH I calculated, the chart we use says that a pH of 3.58 should have somewhere between 46-50ppm sulfites, and as much as 10ppm over that number is within the desired range. So considering that the pH really is 3.58, the sulfites are at a good level. If the pH really is 3.1, like we calculated at your place, then the desired level of sulfites is more like 16-26ppm, which means that you would have too many sulfites. And that would also imply that you could taste any residual sulfites, and I really couldn't.