#11 Syrah – Grapes picked on 7/31/11

Texas Syrah – Grapes Picked on 7/31/11 from 3 Vines Vineyard
7AM picked 120 Lbs Syrah Grapes – 20 Brix and .675 TA at picking
Destemmed and crushed at picking and loaded into 3 x 2/3 full primaries

 

 

 

 

 

 

 

 

 

 

 

 

 

 

9AM
Added 1/4 TSP Potassium Metabisulfite with 2 oz warm water to each primary – Stirred
Added 3/8 TSP Yeast Nutrient in 2 oz warm water to each primary – Stirred
Added 3/8 TSP Pectic Enzyme in 2 oz warm water to each primary – Stirred
Added 2.5 lbs sugar with 7 cups hot water (simple syrup) divided among primaries – Stirred
If 6.33 Gallons is final, we raised Brix to 24 or 13.3% Potential Alcohol, 1.1009 S.G.

8/1/11 – Added 1 packet RC212 Yeast with 2 oz warm water to each primary

8/2/11 – Brix 16.5%, S.G. 1.068 – pushed down cap and stirred

8/3/11 – Brix 11.5%, S.G. 1.047 – pushed down cap and stirred

 

 

 

 

 

 

 

8/4/11 – S.G. 1.015 – Pushed down cap and stirred

8/11/11 – Pressing Day – S.G. 0.994
1 x 6 Gallon Carboy full of Must
1 x 3 Gallon Carboy full of Must
1 x 750ml bottle filled, used for topping off

 

 

 

 

 

 

 

9/9/11 – Racked off sediment back into Carboys
Added 2 x Spiral French Oak to 6 gallon carboy
Added 1 x American Oak Medium to 3 gallon carboy
topped off both carboy’s using 90% if 750ml bottle

10/25/11 – Racked off sediment into clean Carboys (S.G. 0.994)
took out wood spirals
Degassed with Paddle bit for 3 minutes (Degassed 3 Gallon in Primary and 6 Gallon in Carboy)
Added Super Kleer Fining and 1/4 TSP Potassium Meta for each 6 Gallon equiv

11/16/11 – Bottling Day (S.G. 0.994)
30 Bottles of Syrah and 15 Bottles of Shiraz

  • August 2nd, 2011
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