Sunday, November 6, 2022

Details of Our Red Grape Fermentation

We harvested our red varieties, Barbera, Cabernet Sauvignon and Cabernet Franc on Friday, October 21, 2022. We brought the grapes to Jonathan Edwards Winery where it was destemmed and the must was put into half ton bins. The must was allowed to macerate until Monday, October 24, 2022 when it was inoculated with yeast.
On November 4, 2022, we took hydrometer readings for the Barbera, Cabernet Sauvignon and Cabernet Franc and verified that the fermentation went to completion.
The pre- and post-fermentation values for the reds are:
Variety Brix pH TA
Barbera Pre-fermentation 22.5 3.0 NA g/L
Barbera Post-fermentation -1.5 3.11 9.1 g/L
Variety Brix pH TA
Cabernet Sauvignon Pre-fermentation 21.0 3.26 NA g/L
Cabernet Sauvignon Post-fermentation -1.0 3.34 8.4 g/L
Variety Brix pH TA
Cabernet Franc Pre-fermentation 22.0 3.27 NA g/L
Cabernet Franc Post-fermentation -1.5 - -2.0 3.34 6.5 g/L
Next steps, pressing! Stay tuned.

1 comment:

  1. This is very interesting post. I like wine but don't know details about wine making process...So, I like this post about napa valley cabernet sauvignon grape fermentation process. Thanks.

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