The
last harvest in 2021 was our botrytized Chenin Blanc which we harvested on December 15. We inoculated the cold settled must on December 18 and have been monitoring the fermentation ever since.
As soon as we inoculated the must, the fermentation seemed to be going, although it was at an exceedingly slow pace. This slow pace of fermentation continued until it took off on December 23.
We have been monitoring the decline in the Brix.
Variety
Date of Observation |
Weight |
Volume
of Juice |
Brix |
pH |
TA |
| Botrytized Chenin Blanc-12/16/2021 |
20 pounds |
1 gallon |
31.5 |
3.52 |
14.2 g/L |
| December 23, 2021 |
|
|
30 |
|
|
| December 30, 2021 |
|
|
25 |
|
|
| January 6, 2022 |
|
|
21 |
|
|
| January 14, 2022 |
|
|
19 |
|
|
The fermentation appears to be slowing a little and the Brix has been going down slowly, but steadily. After taking the reading today, I sampled a mere drop of the precious liquid and it tasted to me like poached pears!
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