#12 White Bourg Royal Blanc

Batch #12 – Started 9/9/2011 – Chardonnay like white

Day O – Primary Fermentation Started – 9/9 at 2PM
Specific Gravity = 1.090 / 11.9%PA  (initial reading)
     10 liters grape juice
     13 liters Nestle drinking water
     15 Grams bentonite
     5 Grams yeast (EC-1118)

Day 6  (9/15)   Specific Gravity = 1.008 /x.x%PA
     Racking to Secondary Fermentation
     Added Yeast nutrient, stirred well, then racked
  

Day 14  (9/23)  Specific Gravity = 0.995/ -0.4%PA  Stirred
     Final racking off ~ 1.5″ of sediment
     Added 1 Spiral of American White Oak Medium from Barrell Mill

 

 

 

 

 

 

 

Day xx  (10/7)  Specific Gravity = 0.995/ -0.4%PA  Stirred
     Added
     Added

Day xx  (11/16)  Specific Gravity = 0.995/ -0.4%PA  Stirred
     Bottling Day – 31 Bottles

  • September 22nd, 2011
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