Our small but hard working crew came and made quick work of harvesting the 4 rows of netted grapes. We had another 4 rows of unnetted grapes, that one of our friends stayed to help us clean. When all was said and done, we had 51 lugs distributed 26/25 on two pallets. We brought the pallets to Jonathan Edwards Winery early the following day. We were surprised that we got almost twice the number of pounds than we were expecting. The harvested grapes looked like this: The whole cluster grapes went into the press and the gentlest of cycles was used to extract the juice. When the press cycle was done, we had one full stainless steel barrel of juice. There was about 5 gallons of the tail end of the pressing still left in the press pan and that juice went into the third barrel of the Auxerrois which contained the moderate lees.
The parameters for this starting juice was:
Variety | Volume of Juice |
Brix | pH | TA |
Chardonnay | 75 gallons | 23.4 | 3.0 | 10 g/L |
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