#2 White Bourg Royal Blanc

Batch #2 – Started9/20/2010 – Chardonnay like white

Day O – Primary Fermentation Started – 9/20at 5PM
     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 1  (9/21)  Specific Gravity = 1.088 / 11.6%PA  Stirred

Day 2  (9/22)   Specific Gravity = 1.062 / 8.1%PA Stirred

Day 3  (9/23)   Specific Gravity = 1.033 / 4.4%PA Stirred

Day 4  (9/24)   Specific Gravity = 1.020 / 2.6%PA
     Racking to Secondary Fermentation – 9/24 ~12PM
     Added Yeast nutrient, stirred well, then racked
     Picture of initial racking

             

 

 

 

 

 

 

Day 7 (9/27)   Specific Gravity = 0.996 / -0.5%PA

Day 11  (10/1)   Specific Gravity = 0.996/ -0.5%PA
     Racked to carboy and left behind about 1.5″ of sediment
     Degassed about 3 minutes with Dewalt and bent paddle
     Added 5G of Potassium Metabisulfite
     Added 7mL of Siligel and stirred 3-4 minutes
     Added 7mL of Liguigel and stirred for 2 minutes
     Added 1L of Corbet Canyon Chardonnay

 

 

 

 

 

 

 

Day 24  (10/14)   Bottling Day
     Racked off sediment into bucket
     Added Potassium Sorbate (4Grams) in 2 Fl Oz water
     Finished bottling (29 bottles Clear and bright, 2 bottles with sediment)

  • September 21st, 2010
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