So, from 6 harvested lugs, we ended up with 5 cleaned lugs. From past experience, we know that 1 clean lug of grapes is approximately 20 pounds so we had about 100 pounds of grapes. Our friend, who helped us to harvest volunteered his children and their friends who came for the weekend to help us with the next step, stomping the grapes.
Here is a photo of the Future Winemakers of America. The procedure to prepare for stomping is to shed shoes and put on food safe booties. Once this is done, it is into the fermenting tub to stomp on the grapes. Each person who stomped got to taste the resultant juice. When all the stomping was done, we had nearly a full 23 liter glass carboy (about 6 gallons). This carboy went into the cooler to chill overnight.
We think the Future Winemakers of American had a good time and we hope that this event is something that they will remember. We thank our friends who came to help!
Here are the numbers for the Chardonnay:
Brix | pH | Titratable Acids (TA g/L) | |
Chardonnay | 17 | 3.35 | 7.8 |
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