Batch #5 – Started 12/29/2010 – Cabernet Sauvignon – Red Mountain Estate
by Cellar Craft (Showcase Collection) Wine Lot#K04012SA, Grape Lot#K02018SA
Day O – Primary Fermentation Started – 12/29 at 2PM – Specific Gravity = 1.090 (Don’t use for initial reading because Grape’s not saturated yet)
15 Grams bentonite mixed in 2L of warm water in bottom of Primary
18 liters grape juice + grape pack
4 liters Safeway Drinking water
5 Grams yeast (EC-1118) (Stirred)
Day 1 (12/30) Specific Gravity = 1.094 / 12.4%PA Stirred keeping grape pack submerged
Day 2 (12/31) Specific Gravity = 1.085 /11.2%PA Stirred keeping grape pack submerged
Day 3 (1/1) Specific Gravity = 1.070 / 9.1% PA Stirred keeping grape pack submerged
Day 5 (1/3) Specific Gravity = 1.043 /5.7%PA Stirred keeping grape pack submerged
Day 6 (1/4) Specific Gravity = 1.030 /4.0%PA Stirred keeping grape pack submerged
Day 7 (1/5) Stirred keeping grape pack submerged
Day 8 (1/6) Specific Gravity = 1.013 /1.8%PA Stirred keeping grape pack submerged
Day 9 (1/7) Specific Gravity = 1.007 /1.0%PA Stirred keeping grape pack submerged
Day 12 (1/10) Specific Gravity = 1.000 /0.0%PA Racked
Added Enzyme Blend and stirred
No Topper was needed to get within 1″ of bung
Day 20 (1/18) Specific Gravity = 0.996/-0.4%PA
Day 27 (1/25) Specific Gravity = 0.995/-0.4%PA Racked
Racked into Primary and Degassed with stirring spoon for 4 minutes
Added Potassium Sulfite and Sorbate to the primiary and stirred
Added Wood cubes into clean Glass Carboy and then racked wine back to Glass
Added Kiesesol and stirred for 2 minutes, plugged with bung and let sit for 1 hour
Added Chitosan and stirred for 2 minutes, plugged with bung and let sit for 4 hours
Stirred once more and then replace bung and stored Carboy for next 20 days.
Day 48 (2/17/11) Bottling Day
Racked off sediment into Primary bucket
Finished bottling (22 x 750mL bottles Clear, 17 x 375mL bottles Clear, 1 x 375mL bottle with Sediment)
